Black Bean Veggie Burger
Plant-based perfection in every bite!
Why You’ll Love These Burgers
Skip the store-bought veggie burgers and make your own at home! These black bean patties are hearty, satisfying, and loaded with fiber and protein. They’re easy to make, grill perfectly, and taste incredible. Whether you’re plant-based or just looking for a delicious meatless Monday option, these burgers will become your new go-to.
🧬 Make It Your Own
This recipe is incredibly flexible! Add chopped mushrooms for earthiness, swap in different beans like kidney or pinto, or mix in some roasted corn for extra sweetness. The base recipe is just the beginning — get creative and find your perfect burger!
Ingredients
For the Patties
- 2 cans (15 oz) black beans (drained and rinsed)
- 1 cup old-fashioned oats
- 1/2 cup bread crumbs
- 1/2 cup finely diced red bell pepper
- 1/2 cup finely diced onion
- 3 cloves garlic (minced)
- 1/4 cup fresh cilantro (chopped)
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp chili powder
- 1/2 tsp salt
- 2 tbsp olive oil
- 2 tbsp soy sauce
- 1 tbsp Worcestershire sauce
Instructions
- Prepare your workspace: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside. If using an outdoor grill, preheat to medium-high heat.
- Prep the beans: Drain and rinse the black beans. Pat them completely dry with paper towels — this is key for holding the patties together! Place about 3/4 of the beans in a large bowl and mash them with a fork or potato masher until mostly smooth. Leave some texture for better bite.
- Add the mix-ins: Add the remaining whole beans, oats, bread crumbs, diced bell pepper, onion, garlic, and cilantro to the bowl. Mix well to combine.
- Season it up: Add the seasonings: cumin, smoked paprika, chili powder, and salt. Pour in the olive oil, soy sauce, and Worcestershire sauce. Stir everything together until evenly combined.
- Shape the patties: Using your hands, divide the mixture into 6 equal portions. Shape each portion into a patty about 3/4 inch thick and 4 inches in diameter. Place on the prepared baking sheet, spacing them at least 2 inches apart.
- Cook to perfection: Bake for 20-25 minutes, flipping halfway through, until the patties are firm and the edges are golden. For extra crispiness, broil for 2-3 minutes at the end. Alternatively, grill for 4-5 minutes per side.
- Build and serve: Let the patties cool for 5 minutes before assembling burgers. Toast your buns, add your favorite toppings, and enjoy these delicious plant-based burgers!
Pro Tips for Veggie Burger Success
- Dry the beans well: Excess moisture is the enemy of firm patties. Pat those beans dry and maybe even let them sit on a paper towel for a few minutes.
- Don’t overmix: Mix until just combined. Overworking the mixture makes the patties dense and gummy.
- Chill before cooking: Pop the shaped patties in the fridge for 15-30 minutes before cooking. This helps them hold together better on the grill.
- Use a spatula with holes: When flipping on the grill, a thin spatula prevents sticking and makes turning easier.
- Double-coat for crispiness: Roll the patties in extra bread crumbs before cooking for an extra crispy exterior.
Topping Ideas
Storage & Freezing
🧊 Refrigerator
Store cooked patties in an airtight container for up to 5 days. Reheat in a skillet or microwave until warmed through.
❄️ Freezer Raw
Shape patties and place on a baking sheet. Freeze until solid, then transfer to freezer bags. Bake from frozen, adding 5-7 minutes to cooking time.
🍞 Freezer Cooked
Freeze cooked patties for up to 3 months. Thaw overnight in the fridge and reheat in a 350°F oven for 10 minutes.