🫘 Homemade Black Bean Burgers for Just $0.54 Each!

At just $0.54 each, they’re insanely budget-friendly too! Can’t have eggs?

I’ve included an egg-free option, plus instructions for cooking them on the stovetop or grill! All recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious. “This has been on our menu rotation for over a year now for hubby and I.

And black bean burgers are requested by our big kids when visiting. Very easy to make, and so delicious with toppings though hubs eats the leftovers with just bbq sauce and a fork. Make this!!”

A Flavorful Burger Made with Pantry Staples

I’ve always loved a good burger, but sometimes I crave something a little lighter and more budget-friendly. That’s when I turn to my go-to black bean burger recipe.

I leave the beans slightly chunky for texture, then rest the mixture for five minutes so the breadcrumbs can absorb moisture and help the patties hold together. They’re hearty, flavorful, and surprisingly simple to make with ingredients I usually have on hand.

Whether I’m trying to eat more plant-based meals or just don’t want to splurge on the cost of ground beef, these black bean burgers never disappoint. P.S.

This recipe is basically a variation on my homemade falafel recipe, which is one of the best things I’ve ever eaten.

Recipe Success Tips

• Drain the beans really well. I rinse the beans to remove the salty canning liquid, which gives me better control over the seasoning since I also add soy sauce to the patty mix. But be sure to let them drain thoroughly afterward. They don’t need to be completely dry, but they shouldn’t be sopping wet. Excess water can make the mixture sticky and make the black bean burgers mushy.
• No food processor? No problem! Finely mince the red onion, garlic, and cilantro, then mash the beans with the back of a fork or a potato masher. Stir in the Sriracha and remaining ingredients by hand. I aim for mostly mashed beans with a few small pieces throughout (see my step-by-step photos below). If the patties crack or won’t hold together when you’re forming them, mash the mixture a little more. Large pieces of beans or onion make it harder to compact and can create weak spots in the patties.
• Give the breadcrumbs time to work. Let the mixture rest for five minutes before shaping the patties. As the breadcrumbs hydrate, they absorb liquid and swell, creating a thicker, more cohesive patty mixture. This is key to forming black bean patties that hold together! If the mix is still too sticky to handle, cover it and refrigerate for about 15 minutes. This gives the breadcrumbs more time to absorb moisture, and the colder mixture will be firmer and easier to shape.
• Let the burgers form a crust before flipping. I leave the patties alone until the underside is well browned and releases easily from the skillet or grill. This gives the binder time to firm and creates a sturdier surface for flipping (these bean patties are a little more delicate than a traditional hamburger). If a patty sticks, let it cook a little longer before trying again.
• Make them spicier! If you want your burgers to be spicy, simply double the sriracha, or add a jalapeño to the food processor when you’re processing your ingredients together.

Grill Them for a Smokier Finish!

These black bean burgers cook beautifully on either the stovetop or the grill. I usually use the stovetop because it’s the easiest option for me, and I can better control the browning.

BUT when the grill is already fired up, grilling adds a lightly smoky flavor and keeps the cooking outdoors. It’s a great option for summer dinners and cookouts!

Since these patties are softer than meat patties, give them plenty of time to brown before flipping. Clean, oiled grates prevent sticking, and moderate heat helps the binder firm without scorching the surface. Here’s how I grill these burgers:

How to Grill Black Bean Burgers

• Prepare and shape the patties as directed through step 6 below.
• Lightly coat the clean grill grates with cooking oil, then preheat the grill to 325°F.
• Place the patties on the preheated grill and cook them undisturbed for 5 minutes. This gives the first side time to brown and become firm enough to flip.
• Carefully flip each burger and grill for another 5 minutes. The patties should be browned on both sides and reach at least 160°F in the center. Serve and enjoy!

Grill Directions:

• Follow all steps until Step 6.
• Lightly grease the grates of your grill with cooking oil and preheat your grill to 325℉.
• Add black bean burgers to the grill and grill for 5 minutes.
• Flip and finish grilling for another 5 minutes. The internal temperature should be at least 160℉.

How to Make Black Bean Burgers Step-By-Step Photos

Gather all of your ingredients.

Prep the aromatics: Roughly chop ¼ red onion, 1 garlic clove, and ¼ bunch cilantro. The pieces don’t need to be small or even, but chopping them first helps the food processor get a head start!

Drain the beans: Rinse two 15 oz. cans of black beans, then drain them really well. Shake the colander to remove any excess water.

If the beans still look especially wet, gently blot them with a paper towel. Process the burger mixture: Add the beans to a food processor with the chopped onion, garlic, and cilantro, along with 1 Tbsp Sriracha, 1 Tbsp mayonnaise, 1 tsp ground cumin, 1½ Tbsp soy sauce, and ¼ tsp black pepper.

Pulse in short bursts, scraping down the sides as needed, until evenly mixed and mostly mashed with a few small pieces of beans remaining. There shouldn’t be any whole beans or large onion pieces, but stop before the mixture becomes a completely smooth paste. Make a flax-egg (optional): If you’re vegan or sensitive to eggs, you can make these black bean burgers egg-free by making a simple flax-egg!

Add 1 Tbsp ground flaxseed and 3 Tbsp hot water to a bowl and stir to combine. Give it a stir every few minutes until the consistency reaches the gel-like thickness shown here (about 5-10 minutes).

Once thickened, it’s ready to use as your vegan egg replacer. Add the binders: Transfer the bean mixture to a large bowl.

Add 1 large egg (or 1 prepared flax egg) and 1 cup plain breadcrumbs. Stir until everything is evenly combined, with no streaks of egg or dry breadcrumbs. Let the mixture rest for 5 minutes so the breadcrumbs can absorb moisture.

It should thicken and hold together when pressed. Shape the patties: Divide the mixture into six equal portions.

I find that each patty comes out to exactly ½ cup, so I use a measuring cup to portion the mixture before shaping. Firmly form each portion into a patty about 3½ inches wide and ½ inch thick, smoothing over any deep cracks around the edges.

Skillet Directions

To cook these burgers in a skillet, heat 1 Tbsp cooking oil in a large skillet over medium heat.

Once the oil is shimmering but not smoking, add as many patties as will comfortably fit without crowding the skillet. They should make a gentle, steady sizzle.

Cook undisturbed for 4-5 minutes, or until the underside is well browned and releases easily from the skillet. Carefully flip with a wide spatula and cook for another 4-5 minutes, or until the second side is browned and the center reaches at least 160°F. Don’t press down on the patties as they cook.

Repeat with the remaining 1 Tbsp oil and patties. Reduce the heat if they start browning too quickly.

Grill Directions

Alternatively, you can cook these burgers on a grill!

Follow steps 1-5 above to mix, rest, portion, and shape the six black bean burger patties. Then use these grilling directions in place of the skillet instructions in step 6.

Clean the grill grates, then use enough of the 2 Tbsp cooking oil to coat them lightly. Preheat the grill to 325°F.

Well-oiled grates help the tender patties release cleanly once a crust forms. Place the patties on the preheated grill, leaving a little space between each one. Grill them undisturbed for 5 minutes.

The underside should look browned and firm, with visible grill marks. If a patty sticks when you try to lift it, let it cook a little longer before flipping.

Carefully turn each burger with a wide spatula, then grill for another 5 minutes. Don’t press down on the patties as they cook, as this may cause them to split. They’re ready when both sides are browned, the patties feel firm enough to lift cleanly, and the centers reach at least 160°F.

Assemble the burgers: Place each cooked patty in a hamburger bun, add your favorite sauce and toppings (all optional!), and serve.

Topping IDEAS

I went with traditional mustard, tomato, lettuce, cheese, pickles, and red onion, but these black bean burgers are easy to dress up with whatever you already have. You don’t need every topping listed.

Choose a sauce, add something fresh or crunchy, and finish with cheese if you have it!

• Extra Spicy: Sriracha mayo, pepper jack cheese, jalapeños, and shredded lettuce.
• Classic: Mustard or ketchup, lettuce, tomato, red onion, pickles, and cheddar cheese.
• Southwest: Chipotle mayo, cheddar cheese, sliced jalapeños, and avocado.
• BBQ: BBQ sauce, pepper jack cheese, red onion, and pickles.
• Spicy Comeback: Comeback sauce, shredded lettuce, tomato, and pickles.
• Mushroom and Onion: Sautéed mushrooms, caramelized onions, Swiss or cheddar cheese, and mayonnaise.

Serving Suggestions

My favorite way to serve these black bean burgers is, of course, tucked into a burger bun (I love brioche!) with any combination of toppings from the list above. Once I add cheese, sauce, and some salad vegetables, I don’t always need a large side.

A scoop of creamy coleslaw is often plenty enough for me for a light lunch. You can also chop a cooked patty and add it to a wrap, bowl meal, or salad, or serve it in lettuce leaves for a protein-style burger. These burgers are also a great choice for weeknight dinners, Meat-Free Mondays, cookouts, or parties.

I’ll pair them with air fryer French fries on a busy weeknight with the family or spicy sweet potato fries for something different. I also love this cold, creamy broccoli salad at a cookout. For parties, I think it would be fun to set out the patties, buns, and toppings so everyone can build their own plate!

Storage & Reheating

Let cooked patties cool, then refrigerate them in an airtight container for 3-4 days.

I separate them with parchment paper and store the buns and toppings separately to prevent sogginess.

Reheating

I’ll reheat the cooked patties in a lightly oiled skillet over medium-low heat until the outsides crisp up again and the centers reach 165°F.

You can also reheat them in the microwave in 30-second intervals until heated through.

Freezing

Wrap the uncooked patties individually or separate them with parchment paper, then place them in a freezer-safe bag for up to 3 months.

Thaw overnight in the refrigerator before cooking. For a faster option, unwrap a frozen patty and microwave it on the defrost setting for about 30 seconds, then immediately cook as directed in the recipe above!