These black bean burgers are something I make when I want a satisfying meal that doesn’t rely on meat but still feels filling and familiar.
I like them because they use pantry staples, come together quickly, and don’t try to imitate anything too closely.
They’re hearty in their own way, with a crisp outside and a soft, textured center that holds up well in a bun.
Behind the Recipe
This recipe came from experimenting with simple ingredients I already had on hand. I didn’t want anything overly processed or complicated. Mashing the beans just enough to keep some texture and adding oats for structure turned out to be the key. After a few rounds of tweaking, this version became my go-to for quick homemade veggie burgers.
Recipe Origin or Trivia
- Black bean burgers became popular as homemade vegetarian alternatives in the late 20th century
- Oats are often used instead of breadcrumbs for binding and texture
- Cumin is commonly used to add warmth and depth to bean-based dishes
Why I Love This Recipe (And You Will Too)
- Made with basic pantry ingredients
- No food processor required
- Crispy outside with a tender center
- Easy to customize with spices or toppings
- Budget-friendly and filling
- Works for lunch or dinner
- Can be made ahead
Chef’s Pro Tips for Perfect Results
- Don’t over-mash the beans or the patties will be dense
- Chill the patties before cooking to help them hold together
- Use medium heat to get a golden crust without burning
- Flip gently to keep the patties intact
Ingredients in This Recipe
- 1 can black beans: The base of the burger, hearty and filling
- 1/2 medium onion: Adds moisture and mild sweetness
- 1 clove garlic: Brings depth and aroma
- 1/2 cup oats: Acts as a binder and adds texture
- 1 large egg: Helps hold the patties together
- 1 teaspoon cumin: Adds warmth and earthy flavor
- 2 tablespoons oil: Used for searing and crisping
Kitchen Tools You’ll Need
- Mixing bowl for combining ingredients
- Skillet or frying pan for cooking
- Spatula for flipping
- Measuring spoons for seasoning
- Knife and chopping board for prep
Instructions for Making This Recipe
- Drain and rinse black beans, then mash roughly in a bowl
- Sauté chopped onion and garlic in oil until soft and fragrant
- Add onion mixture to beans along with egg, oats, and cumin
- Mix until combined and slightly sticky
- Shape mixture into four patties
- Chill patties for 15 minutes
- Heat oil in a skillet and cook patties until golden on both sides
- Rest briefly before serving
Ingredient Substitutions
- Use flax egg instead of egg for a vegan option
- Swap oats with breadcrumbs if preferred
- Add chili powder or paprika instead of cumin
- Use olive oil or avocado oil for cooking
Ingredient Spotlight
- Black beans: Provide protein, fiber, and structure
- Oats: Absorb moisture and keep patties from falling apart
Black Bean Burgers
Black bean burgers are hearty, flavorful patties made from mashed black beans, oats, and aromatic spices, formed into rustic rounds and seared to crispy perfection. Their tender interior with a slightly chewy exterior makes them a satisfying vegetarian main course, ideal for quick dinners or weekend cookouts. The process involves mashing, mixing, shaping, and pan-frying, resulting in a rustic, wholesome burger with a golden crust.
Ingredients
Equipment
Method
- Drain and rinse the black beans, then mash them roughly in a mixing bowl with a fork or potato masher, leaving some chunks for texture.
- Finely chop half an onion and mince a clove of garlic, then sauté them in a bit of oil in a skillet over medium heat until soft, fragrant, and slightly translucent, about 3 minutes.
- Add the sautéed onion and garlic to the mashed beans, then pour in the beaten egg and stir in the oats and cumin until everything is well combined and slightly sticky.
- Divide the mixture into four roughly equal portions and shape each into a patty about 1.5 cm thick. Place the patties on a tray or plate and chill them in the refrigerator for 15 minutes to help them hold together better during cooking.
- Heat a skillet over medium heat and add a tablespoon of oil. Once shimmering, carefully place the patties in the pan, pressing gently to flatten slightly.
- Cook the patties for 4-5 minutes on one side until golden brown and crispy, then flip carefully with a spatula and cook for another 4-5 minutes until the other side is equally golden and the patties are firm.
- Remove the burgers from the pan and let them rest for a minute; they should be crispy on the outside and tender inside.
- Serve the black bean burgers hot with your favorite buns, toppings, and condiments for a satisfying meal.
Texture & Flavor Secrets
- Chunky beans give better bite
- Oats create a firm but tender interior
- Proper browning adds flavor and structure
What to Avoid
- Over-mixing the mixture
- Skipping the chilling step
- Cooking on high heat
- Flipping too early
Nutrition Facts (Approximate, Per Patty)
- Calories: 260
- Protein: 11 g
- Carbohydrates: 30 g
- Fat: 11 g
- Fiber: 8 g
- Sodium: 420 mg
Make-Ahead and Storage Tips
- Store uncooked patties in the fridge for up to 24 hours
- Cooked patties keep well for 3 days refrigerated
- Reheat in a skillet for best texture
How to Serve This Dish
- On toasted burger buns with toppings
- Wrapped in lettuce for a lighter option
- Alongside fries or a simple salad
Creative Leftover Transformations
- Crumble into tacos or wraps
- Serve over grain bowls
- Chop and add to salads
Variations to Try
- Spicy black bean burgers with chili flakes
- Cheesy version with grated cheese mixed in
- Southwest-style with corn and paprika
- Vegan version with flax egg
- Mini sliders for parties
FAQ’s
- Can I bake these instead of frying?: Yes, bake at 200°C until firm and golden
- Do they freeze well?: Yes, freeze uncooked patties
- Can I make them vegan?: Yes, replace egg with flax egg
- Why are my patties falling apart?: Mixture is too wet or not chilled
- Can I use quick oats?: Yes, they work well
- Should I rinse canned beans?: Always, to reduce salt
- Can I add vegetables?: Yes, finely chopped ones work best
- How thick should patties be?: About 1.5 cm
- Can I air fry them?: Yes, lightly oil and air fry until crisp
- Are these kid-friendly?: Yes, mild and customizable
Hi, I’m Anjali Arora, the quietly curious mind behind Landscape Insight. I’ve always been most comfortable in my own space. I’m not great at small talk (it still makes me a little uneasy), and I’ve never been the loudest person in the room. What I have always carried with me, though, are two steady loves that shape how I move through the world: animals and food.
