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This black bean burger recipe is about to become your go-to favorite! These hearty patties are perfectly charred on the outside, tender on the inside, and bursting with bold, smoky flavor. And the best part? They’re super simple to make. No need for a food processor or multiple pans—this recipe comes together in just one bowl and is ready in under 30 minutes, cooking time included.

Best Black Bean Burger

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Prep Time 10 minutes
Cook Time 12 minutes
Course Main Course
Servings 6

Ingredients
  

  • 3 cups cooked black beans drained and rinsed
  • ⅓ cup yellow onion* grated (about ½ medium)
  • 2 garlic cloves minced
  • 2 chipotle peppers from a can of chipotles in adobo diced
  • 2 tablespoons adobo sauce
  • 1 tablespoon tamari
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon ground cumin
  • ½ teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 1 large egg
  • 1 cup panko bread crumbs
  • Extra-virgin olive oil for brushing
  • Cooking spray if grilling
  • Whole grain or sprouted grain buns for serving (optional)

Instructions
 

  • In a large bowl, combine the beans, onion, garlic, chipotles, adobo sauce, tamari, balsamic vinegar, cumin, salt, and pepper. Use a potato masher to mash until the mixture holds together but still has some visible chunks of black beans. Add the egg and use a spatula to fold until combined. Then, fold in the panko.
  • Use your hands to form the mixture into 6 patties. The mixture should be cohesive and a little wet. If it’s too wet to handle, chill in the refrigerator for 20 minutes to firm up or mash your beans a little bit more.
  • Heat a cast-iron skillet over medium heat. Brush with a little oil and cook the burgers for about 5 minutes per side, until charred on both sides, turning the heat down as necessary. The exact timing will depend on the heat of your stove and cookware.
  • Alternatively, preheat an outdoor grill to 400°F. Lightly brush the patties with olive oil, spray the grill grates, and grill for 8 minutes on the first side and 4 minutes on the second side.

Notes

*Grate the onion on the large holes of a box grater. As you grate it, the onion will release a lot of liquid. That’s normal! Add the wet onion pulp to the black bean mixture, leaving excess liquid behind on your work surface.
 
Credit: Love and Lemons