A black bean burger recipe that beats all other burgers! This black bean burger is seriously the best I've ever had! With creamy black beans, sharp feta, and no need to use a food processor, I am set for life! I no longer buy frozen bean burgers, I just make this recipe and stock my freezer with the patties instead. They're easy to make, they freeze great, and even meat eaters will love them!
I'm really not allowed to play favorites when it comes to beans, but black beans steal my heart often. They're just so creamy and meaty, and they work in so many recipes! I look at the cans of black beans in my pantry with googly eyes. With just one can, I know that I can make all kinds of delicious dinners. They can become a black bean and corn salsa for a fun party appetizer, or they can become a creamy side dish. My refried black beans are truly the recipe I make the most often from this site. And now that you have this burger recipe, you will have heart eyes every time you see a can of black beans, too.
If you're in a household that is trying to eat less meat, there's no doubt that bean burgers have come up as a yummy alternative to a familiar hamburger dinner. With the right bean burger recipe, it doesn't have to feel like a punishment for not eating beef! These patties are so full of flavor, you won't even miss the meat. The creamy guacamole and tangy feta is a flavor explosion that will make you look forward to the leftovers.
I have played with all kinds of variations while turning a can of black beans into a thick, flavorful patty that explodes with flavors, and we have landed on the perfect version here.
Why this Recipe is the Best:
- No need for any special equipment. You don't need a food processor or blender to make this black bean burger recipe. Everything comes together in just one bowl, leaving you with way less dishes to wash, too.
- This recipe uses dried spices and pantry ingredients. I wanted to create simple bean burger recipe that didn't require a trip to the store for special ingredients. With a well-stock spice cabinet and a few condiments in your fridge, you can make this!
- You can customize this recipe by using your favorite barbecue sauce. We're always trying new barbecue sauces in our house, and so I feel like this recipe is always fresh and new!
- This black bean burger recipe is baked, not fried. I'm not sure about you, but I have pan-fried so many bean burgers that completely fall apart in the skillet. Has that ever happened to you? This recipe just requires you to pile it on a baking sheet and slide it into the oven. It's so easy!
What is a black bean burger made of?
Obviously, we're using a can of black beans, but we're adding dried spices (onion, garlic, parsley, paprika, and cumin), crumbled feta, barbecue sauce, Worcestershire and bread crumbs for crunch. We also need one egg to hold everything together. This recipe is not vegan because of the egg and feta cheese. Apologies, but you may experiment with a flax egg and find some amazing vegan feta cheese to try! A swap for Worcestershire (that usually contains fish) is soy sauce.
When you're making these patties, you'll think they're very wet, and you'll worry, but don't! The wetness bakes off in the oven, and yet keeps just enough moisture to become a scrumptious burger.
- Black Beans. One 15-ounce can of black beans, drained and rinsed.
- Olive Oil.
- Garlic Powder.
- Onion Powder.
- Dried Parsley.
- Smoked Paprika.
- Ground Cumin.
- Barbecue Sauce. Use your favorite--we like a tangy mustard-based sauce, but a sweet tomato one is great, too!
- Worcestershire Sauce. If you're out, just sub soy sauce.
- Panko Bread Crumbs. You can use regular bread crumbs too, but Panko have such a lovely texture and crunch.
- Feta Cheese. Crumbled feta cheese, but you could also substitute your favorite cheese--it's your burger!
- Gather all of the ingredients you need from your pantry and fridge to make this: the can of black beans, spices, barbecue sauce, Worcestershire sauce, one egg, bread crumbs and feta. Preheat the oven to 375-degrees Fahrenheit, and line a baking sheet with parchment paper or a silicone mat liner to make it non-stick.
- Drain and rinse the can of black beans, and then place them in a shallow bowl. Add all of the dried spices, salt and pepper, olive oil, barbecue sauce, and Worcestershire sauce. Using a fork or a pastry blender, start mashing and mixing everything together. The beans don't need to be completely smashed, about 50% mashed is nice. Next, add the egg, feta, and bread crumbs, and stir until homogenous.
- Next, scoop out heaping ⅓ cup portions onto the baking sheet. This recipe makes 4 patties. Sprinkle one tablespoon of extra Panko on top of the scoop, and then use a spatula to flip the patty over. Sprinkle another tablespoon of Panko on top. The patties are very wet, so just do your best. Finally, use your fingers to roughly shape them into a patty shape and press them slightly flat.
- Bake the patties for 11-12 minutes, flip with a spatula, and then bake another 12-13 minutes. To serve, gather your favorite buns, a scoop of guacamole, extra feta, and sliced red onions.
-You may use any type of beans you like! Pinto beans or canned white beans would also work.
-You can use different cheeses! Try a grated aged white cheddar or even Cotija cheese!
-Recommended vegan swaps: use a flax egg instead of a chicken egg; try plant-based cheese instead of the feta; use soy sauce instead of the Worcestershire sauce.
-If you love these, try my Pinto Bean Burgers that have quinoa!
How to store and reheat:
You can refrigerate the uncooked patties for up to 2 days before baking. Or, you can freeze the patties tightly wrapped in plastic for up to 3 months. Just thaw overnight before baking. To reheat one that has already been cooked, I really recommend a toaster oven so that the outside crisps up again. You could also reheat in a skillet; a microwave isn't recommended because it makes things soggy.
Black Bean Burger Recipe
Easy black bean burger recipe that is baked, not fried!
- 1 15-ounce can of black beans, drained and rinsed
- 2 teaspoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- Few grinds of black pepper (about 5)
- ½ teaspoon dried parsley
- ½ teaspoon smoked paprika
- ¼ teaspoon cumin
- 1 TB barbecue sauce
- 2 teaspoons Worcestershire sauce
- 1 egg
- ¼ cup Panko bread crumbs, plus extra for rolling
- 2 TB crumbled Feta
- For serving: sliced red onion, toasted burger buns, guacamole, and extra feta (or a slice of havarti cheese)
- Preheat the oven to 375, and line a baking sheet with a silicone mat or a piece of parchment paper. Gather all ingredients.
- In a large bowl, add the rinsed and drained beans.
Add the olive oil, garlic powder, onion powder, salt, pepper, parsley, smoked paprika, cumin, barbecue sauce, and Worcestershire sauce. Using a fork, stir everything together and start mashing the beans. Continue mashing the beans until they’re about ½ way mashed. Next, stir in the egg, panko bread crumbs, and feta cheese. Stir until everything is homogenous.
6. Scoop out heaping ⅓ cup patties and place them on a baking sheet. This recipe makes 4 burger patties. Sprinkle an extra tablespoon of panko on top of each patty. Then, using a spatula, gently flip the patties over and sprinkle another tablespoon of panko on the other side. The patties are very wet, just do your best!
7. Bake for 12 minutes, flip gently with a spatula, and bake for another 12 minutes. Pile each patty on a toasted burger bun with your favorite toppings. We like red onions, a smear of guacamole, and extra feta cheese. It’s also delicious to melt a slice of havarti on top of each patty before serving.
Barbecue Sauce: Use your favorite barbecue sauce here, any kind will do. You could also use ketchup.
Worcestershire Sauce: You can sub soy sauce.
Panko Bread Crumbs: Regular bread crumbs will work, but Panko have such a flaky texture and crunch.
Feta Cheese: Any cheese you like works here.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 304Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 57mgSodium: 471mgCarbohydrates: 43gFiber: 11gSugar: 5gProtein: 15g
As a non-vegetarian burger lover, I can wholeheartedly say that these were very delicious and satisfying!! I put sliced red onion, avocado, and Spanish Manchego because that's what I had, plus a little homemade spicy mayo. They came together quickly and easily (perfect for a weeknight dinner) and I'm super happy to have a couple of patties stashed in my freezer for next time. Thank you, Christina!
Thank you so much, Ann! I'm glad you liked them as much as we do 🙂
These were great! Easy to make and the whole family enjoyed them.
If I want to freeze these, should they be baked first? When ready to use them, should they be heated from frozen, or should the patties be thawed out first? Thanks!