Black Bean Burger
Updated May 30, 2025
This Black Bean Burger recipe is made with salsa and pantry staples in one bowl - a hearty, protein-packed dinner with Southwestern flare
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The Ultimate Veggie Burger!
I can’t tell you how many times I’ve eaten a black bean burger that tasted plain or mushy, or fell apart inside the bun. I really enjoy them, but they were tricky to make at home until I learned a tried-and-true tricks that keeps them sturdy with all the flavor!
I learned from Serious Eats that bean burgers can often be mushy because they’re mostly made of up already cooked things (except for the eggs). To solve that problem, bake the beans for a few minutes to dry them out and it will make them so sturdy! Just mash the baked beans with everything together in a bowl (yes, there’s no need for a food processor!) and then you can pan-fry them, grill them or even bake them in the oven!
Happy Cooking!
– Yumna
Black Bean Burger Ingredients
- Black beans: Use cans of drained black beans or three cups of cooked-from-scratch black beans.
- Salsa: Use my homemade salsa or any other you like–refrigerated or jarred.
- Breadcrumbs: Along with the egg, it helps bind the black bean burger ingredients. Use store-bought or make your own breadcrumbs. You can also use oat flour or almond flour to make it gluten-free
- Eggs: For a plant-based patty, substitute the eggs with either mashed sweet potatoes or flax eggs.
- Red onion: You can also use yellow, white, or sweet onion, but make sure to mince it finely.
- Mustard and seasoning: I use mustard to add a little tang and I mix cumin, garlic powder, salt and pepper.
- Olive oil: To coat the pan, grill pan or grill grates.
How to Make Black Bean Burger
Black Bean Burgers
Video
Ingredients
- 2 (15 ounce) can black beans rinsed/dried
- ½ cup prepared salsa
- ½ cup breadcrumbs
- ¼ cup red onions minced
- 2 eggs beaten
- 2 tablespoon mustard
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil divided
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper. Spread beans evenly on the baking sheet and bake for 12-15 minutes until slightly dried out, mixing halfway through. Transfer beans to a large bowl and mash partially with a potato masher, leaving some whole beans.
- Place salsa in a fine-mesh sieve and stir a few times to drain excess liquid. Transfer the salsa to the bowl with the black beans. Add the breadcrumbs, onions, eggs, mustard, cumin, salt, and pepper. Place in fridge for 10 minutes to set.
- Form the mixture into patties with about ⅓ cup mixture in each. This should make about 6-8 patties.
- Cook on Stovetop: Heat half the oil in a large nonstick grill pan or skillet over medium heat. Add 4 patties and cook for 4-5 minutes per side until browned. Repeat with the remaining oil and patties.
- Cook on Grill: Brush the grill surface with a little oil. Cook patties over medium-high heat for 4-5 minutes per side until browned.
- Bake in Oven: Place patties on a lined baking sheet and bake at 375°F for 20 minutes, flipping halfway through.
- Serve the burgers on buns with your favorite toppings.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
If you try this Black Bean Burger recipe or any other recipe on Feel Good Foodie, please rate the recipe and leave a comment below! It helps others who are thinking of making the recipe.
Recipe Tips
- Dry out the beans first by baking them in the oven. This helps to transform the texture from a mushy one to a hearty one that doesn’t crumble after the first bite. You don’t want to dry them completely though, only partially to evaporate some of the moisture from the canned beans.
- Drain the salsa before adding to the black bean burger mixture. The best way to do this is by placing the salsa in a mesh sieve and swooshing it around with a spoon until a lot of the liquid has drained and it looks more compact.
- For the best texture, go light on the mashing. Mash just some of the beans while leaving others whole, for a black bean burger that has a great chunky, hearty texture.
- Refrigerate the patty mixture. After mashing the ingredients together, transfer the patty mixture to the refrigerator for just a few minutes. This step allows the ingredients to really set and bind together.
- Use medium heat for cooking. Unlike a beef burger, where you want the pan to be hot and sizzling, this black bean burger recipe calls for lower and slower. Cook the patties on medium heat so that the outside gets nicely browned while the ingredients inside are fully cooked.
Serving Ideas
FAQs
Store leftover patties in an airtight container in the fridge up to 5 days.
Reheat on the stovetop or in the microwave.
Freeze patties before or after cooking for up to 3 months. Stack patties between wax paper or parchment paper sheets in a freezer-safe container and transfer to the freezer. You can also freeze them on a baking sheet, then once they are frozen, transfer them to a freezer bag and place them back in the freezer. This makes it easy to grab one or two at a time.
To re-heat cooked frozen patties, warm thoroughly on the stovetop or in the microwave.
To thaw and cook uncooked frozen patties, transfer them to the refrigerator to thaw overnight (or for about 8 hours). Once thawed, proceed with the cooking instructions in the recipe.
Yes! Store formed, uncooked patties in an airtight container in the refrigerator for up to three days. Pull the patties out of the refrigerator about 30 minutes before cooking to allow them to come to room temperature. This will help make sure the veggie burgers cook all of the way through. Patties can also be frozen for easy homemade black bean burgers whenever you crave them.
Comments
This recipe was super delicious and healthy as is… topped with lettuce, tomatoes, and onions.
I also served it topped with grilled onions and mushrooms and melted cheese and liked it equally.
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