This spicy, homemade Black Bean Burger recipe is my favorite veggie burger! Filled with black beans, corn, nuts, spices, jalapeños, and lots of other tasty ingredients, these burger patties are as delicious as they are healthy. Make the best black bean burgers with your favorite toppings, and be sure to try the creamy chipotle mayo too!
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Why We Love This Black Bean Burger Recipe
Some nights, we’re just not feeling beef burgers. Cue this veggie-packed alternative, which has the ‘bite’ of a traditional burger but is lighter and healthier, too! It’s the perfect recipe for Meatless Mondays or for vegetarians on burger night.
- Hearty. Black beans, corn, and egg create a toothsome faux burger that’ll keep you full and energized.
- Nutty. You can use either pecans or walnuts to ‘beef’ up the burger patties.
- Spicy. Chipotle peppers in adobo sauce, jalapeño peppers, chili powder, and chipotle mayonnaise give these burgers a kick!
Variations on Black Bean Burgers
I love these Tex-Mex-inspired burgers! You can make them spicier by swapping out the jalapeños for habaneros, or make them less spicy by using Anaheims. For even less spice, swap out the chipotle chilis in adobo sauce for plain mayonnaise.
You can also top the burgers with plain mayonnaise, garlic aioli, burger sauce, or BBQ sauce instead of chipotle mayo.
How to Store and Reheat
Store leftover black bean burger patties in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave in 30-second increments until warmed through.
How to Freeze
Freeze veggie burger patties stacked with parchment paper between them in an airtight container or Ziplock bag for up to 3 months. Let thaw in the refrigerator before reheating.
Serving Suggestions
Serve these tasty burgers with classic sides, like french fries, baked sweet potato fries, shoestring fries, parmesan potato wedges, or even zucchini fries.
Or make some Southwestern sides, like Mexican corn on the cob, esquites, cheesy refried bean dip, cowboy caviar, avocado corn salsa, or Mexican potato skins.
These vegetarian burger patties are made from a mixture of black beans, nuts, corn, chile peppers, onion, garlic, breadcrumbs, egg, and spices.
Nope! They’re not supposed to taste like meat. They’re really just a fun and flavorful alternative for vegetarians.
Yes, these burgers are packed with protein, fiber, potassium, vitamin A, vitamin C, calcium, and iron. However, they are also high in calories and fat, so enjoy them in moderation as part of a balanced diet.
These burgers are held together by a combination of the mushy black beans, panko breadcrumbs, and egg.
Although beans are high in carbohydrates, they are low in sugar so they are less likely to cause blood sugar levels to spike. I am not a doctor, so please consult yours if you’re unsure!
If you overmix the black bean patty mixture, the beans will lose all of their texture, leading to mushy burgers. You want the mixture to just be combined and still see chunks of beans.
You sure can! Place the patties on a lined baking sheet and place in a 375°F oven for about 20 minutes, flipping halfway through.
More Burger Recipes To Try
Black Bean Burger Recipe
Ingredients
- 1 cup pecans or walnuts
- 3½ tablespoons olive oil divided
- ½ onion chopped
- 2 jalapeño peppers chopped
- ¾ cup corn kernels (drained and rinsed if canned)
- 2 cloves garlic minced
- 2 teaspoons chili powder
- ½ teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon kosher salt
- 15.5 ounces black beans drained (1 can)
- 2 chipotle peppers in adobo sauce chopped (from 1 can)
- 1 tablespoon Worcestershire sauce (see note)
- 1 cup Panko breadcrumbs
- 1 large egg
For the Chipotle Mayonnaise
- ½ cup mayonnaise
- ½ clove garlic minced
- 1 tablespoon adobo sauce (from the can of chipotle peppers)
For Assembly
- 4 hamburger buns
- 4 slices pepper jack cheese
- 8 slices tomato
- 8 slices red onion
- 4 leaves lettuce
Instructions
- Pulse the pecans in the food process until their texture mimics coarse crumbs.1 cup pecans
- Heat ½ tablespoon olive oil in a skillet set over medium heat.3½ tablespoons olive oil
- Once heated, add in the onion and jalapeños and sauté for a few minutes until softened.½ onion, 2 jalapeño peppers
- Add in the corn, garlic, chili powder, smoked paprika, cumin, and salt, and cook for another minute.¾ cup corn kernels, 2 cloves garlic, 2 teaspoons chili powder, ½ teaspoon smoked paprika, 1 teaspoon ground cumin, ½ teaspoon kosher salt
- Add the black beans to a large bowl. Use a fork or potato masher to mash the beans.15.5 ounces black beans
- Stir in the pecans, chipotle peppers, Worcestershire sauce, and onion/pepper mixture.2 chipotle peppers in adobo sauce, 1 tablespoon Worcestershire sauce
- Add in the panko breadcrumbs and egg and stir to incorporate.1 cup Panko breadcrumbs, 1 large egg
- Form the mixture into 4 patties.
- Heat 2 tablespoons olive oil in a large pan set over medium heat.
- Once heated, place the burgers in the pan, cooking on each side for 3-4 minutes until the outside of the burgers are browned and toasty.
- To make the chipotle mayo, combine the mayonnaise, garlic, and adobo sauce in a small bowl.½ cup mayonnaise, ½ clove garlic, 1 tablespoon adobo sauce
- Place the burgers in hamburger buns, and top with a slice of pepper jack cheese, chipotle mayo, tomato slices, red onion, and lettuce.4 hamburger buns, 4 slices pepper jack cheese, 8 slices tomato, 8 slices red onion, 4 leaves lettuce
Becky’s Tips
- Note: For vegetarians, swap out the Worcestershire sauce for low-sodium soy sauce, tamari, or coconut aminos.
- For gluten-free burgers, use gluten-free breadcrumbs and buns.
- Take care not to over-mash the beans. You still want to see chunks of bean!
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Black Bean Burgers Step by Step
Crush the Nuts: Pulse 1 cup of pecans in the food process until their texture mimics coarse crumbs.
Add the Veggies: Heat ½ tablespoon olive oil in a skillet set over medium heat. Once heated, add in ½ of a chopped onion and 2 chopped jalapeño peppers and sauté for a few minutes until softened. Add in ¾ cup of corn kernels, 2 minced cloves of garlic, 2 teaspoons of chili powder, ½ teaspoon of smoked paprika, 1 teaspoon of ground cumin, and ½ teaspoon of kosher salt, and cook for another minute.
Mash the Beans: Add 15.5 ounces (1 can) of black beans to a large bowl. Use a fork or potato masher to mash the beans. Stir in the pecans, 2 chipotle peppers in adobo sauce, 1 tablespoon of Worcestershire sauce, and the onion/pepper mixture.
Add the Binders: Add in 1 cup of Panko breadcrumbs and 1 large egg and stir to incorporate.
Form and Cook: Form the mixture into 4 patties.Heat 2 tablespoons olive oil in a large pan set over medium heat. Once heated, place the burgers in the pan, cooking on each side for 3-4 minutes until the outside of the burgers are browned and toasty.
Make the Mayo and Assemble the Burgers: To make the chipotle mayo, combine ½ cup of mayonnaise, ½ clove of minced garlic, and 1 tablespoon of adobo sauce in a small bowl. Place the burgers in hamburger buns, and top with a slice of pepper jack cheese, chipotle mayo, 2 tomato slices, 2 red onion slices, and 1 leaf of lettuce each.
