Black Bean Burgers

Total Time:
27 min
15 min
12 min

4 burgers

  • 1/2 medium yellow onion, roughly chopped
  • 1 tablespoon chopped garlic
  • 2 (15-ounce) cans black beans, rinsed and drained, divided
  • 2 tablespoons freshly chopped cilantro leaves
  • 2 teaspoons freshly chopped parsley leaves
  • 1 egg
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup bread crumbs
  • Salt and fresh ground black pepper
  • 4 hamburger rolls
  • Optional Toppings:
  • 1 tomato, sliced
  • 4 small Romaine lettuce leaves, or any other type you have on hand
  • 1/4 cup ketchup

Heat a grill or grill pan over medium-low heat.

In a food processor, pulse onion and garlic until finely chopped. Add 1 can black beans, cilantro, parsley, egg, and red pepper flakes and pulse to combine.

Transfer mixture to a large mixing bowl, add the remaining can of black beans and the bread crumbs. Season with salt and pepper, to taste, and mix until well combined.

Reserve 1/3 of the black bean mixture for Round 2 Recipe. Divide remaining mixture into 4 portions and form into patties. Place on hot oiled grill over medium-low heat and cook about 6 minutes a side or until heated through. Toast hamburger buns on a grill. Place a burger on the bottom of each bun. Top with lettuce, tomato and ketchup. Cover the burgers with the top of the bun and serve.

Use the leftovers from this recipe in Black Bean Enchiladas.

View All

Pairs Well With
Sauvignon Blanc

Acidic, refreshing white wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
Cooking Tips
Loading review filters...

    85 Reviews
    0/1000 characters
    Your Rating:
    Sort by: 
    Thanks Sandra. I am going to try making these tonight. Hopefully this will make cutting back on red meat a little easier.
    I am not a vegetarian, but maybe I should reconsider! I made these because we're having vegan guests and my whole family loved them. So much healthier than red meat, and even more economical. I altered mine and deleted cilantro (I am not a fan) and added cumin which gives it a meaty flavor. My family wants me to cook it again soon.
    Cut red meat out months ago, but lately have been thinking of a nice juicy bison burger. Not really one to give in, but an associate mentioned a mushroom swiss black bean burger @ Max & Erma's ...who would have thought. In my usual frame of mind, if a restaurant chain can do it, so can I. Hopped on Google, led me here, purchased an Oster blender/food processor combo, hit the grocery store and got to work. First time working with bread crumbs, I just double toasted 2 multigrain slices, let them cool and dry, grated them and ended up with 1.5 cups...a bit more than called for. Subbed the egg for 1/3 cup of Egg Beaters Original, added 1tbsp of curry powder, 1 tsp of paprika, good to go. Followed the cooking directions and I am cured, no more bison crave lol 
    Prepped them on multigrain sandwich thins, used horseradish sauce instead of mayonnaise, used coconut oil to pan fry.
    I enjoyed this recipe very much. It is such a wonderful meal that can be modified to your personal tastes very easily or be enjoyed just the way it is.
    Very tasty.. Made some homemade guacamole and added to burger.. Delicious!
    This is a solid base recipe, with many good elements. i changed a few things, most notably i added 2 Tablespoons of cumin to it, hand mashed the beans to add more texture, used kidney beans instead of black beans, and substituted corn starch for the egg. That substitution made the burgers more solid, but left something to be desired in taste, so with the 2 tablespoons of cornstarch i added 1/4 of a cup of milk. this made some awesome burgers that held together well. i served on an english muffin with mayo and hot sauce, with a little lettuce. all in all this is a solid recipe, but i feel like it is more of a base than a finished product; thats what makes it so great. for anyone who wants a healthy and cheap meal this is the way to go, and for people who want to get a bit creative and discover something great this is a perfect start point. 
    Thanks for the recipe Sandra Lee, i wish you all the best -Jonah
    Yum! I used a mix of black beans and adzuki beans. Great recipe!!
    Love this!! I have made it several times and on occassion it falls apart, but I don't think the recipe is flawed. Sometimes the beans are wetter, bread crumbs are dryer etc, but the occassional crack doesn't prevent me from completely enjoying this burger! Thanks for the great recipe Sandra Lee!
    Very good, I choose to sub organic crushed tortilla chips in place of the bread crumbs. I added melted mozzarella cheese and served open face on GF toasted bread topped with guacamole, yummy
    This recipe is brilliant! I made slight modifications and added: 
    4 minced sweet baby peppers 
    4-5 minced sun-dried tomatoes 
    With just a slightly bit more bread crumbs (between 1/2-1/3 cup 
    **Makes more like 6 patties** 
    I used this recipe for my splurge day and added fresh cut fries to the mix. DE-LISH!!!
    Love these ;0 Served them on a onion roll with jalapeno ranch dressing and caramelized onions and added diced jalapenos to the patty... yummy ;0 My husband loves them and now we eat them once a week. My ten year old was eating one and halfway through she asked where are the black beans? She thought it was a turkey burger lol
    This was super yummy! I needed a recipe to deflower my food processor with and I think we were both satisfied after! I omitted the red pepper flakes because my husband and our kids do not like spicy things. I also had to add a little more bread crumbs so they weren't too soft. I baked them in the oven on 400*F for ten minutes on each side. Yum!
    This was really tasty and really easy! I would definitely recommend it! I wrote all about it on my blog - step by step. Kiss My Smash.
    These are great! My husband made these for dinner tonight and I was really impressed! He did not use the egg, parsley and the chilli flakes neither the full amount of bread crumbs. He put celery and 2 pimentos instead. I think the texture was firm enough and stayed together perfectly. The egg may make it mushy and more wet. The pimentos made the flavor pop and as I said it was impressive. He made a garlic sauce with some pimento in it and this made the burger even more yummy. We used corn on the cob in a garlic butter sauce as our side dish. I think this will be a regular at our home.
    These burgers were quite good. I didn't change the recipe much, except to add a little chili powder and cumin for more flavor. My husband even liked them, which was surprising since he's not a veggie burger kind of guy. Refrigerating them for 20 min. or so does help them stay together, but they are on the fragile side, so you need to be careful with them.
    This is the first of Sandra's recipes that I have made and it is a winner in my book. I am fairly new to cooking and on a budget and this was tasty, easy and cheap. I made the sweet potato fries too and was able to clean up the entire kitchen while both of these things cooked. I love that! My boys gobbled these burgers up. I am going to use the leftover bean mixture to make the enchiladas tomorrow.
    Love this burger. It is so easy! I have made it 3 times now. For the toppings, we melt a small amount of mexican cheese blend on top, put some guacamole, and believe it or not, a little bit of mayo. Everyone in the family agreed that those toppings (which we didn't do the first time made it a tasty burger!
    These were easy, inexpensive, and delicious! Even my "meat and potatoes" boyfriend thought they were delicious! I used dried cilantro and panko bread crumbs because I had them on hand, and my burgers turned out wonderfully! I also added a little cumin, a slice of colby-jack cheese to the bun, and pan cooked the burgers. The consistency was a little difficult to work with (they didn't want to stick together at first, but I will try refrigerating before making patties next time as someone suggested. Definitely a "keeper" recipe!
    This recipe's easiness/cheapness is fantastic. The burgers tasted delicious as well. I will definitely make this again, and I am excited to do the enchiladas this afternoon....Im sure those will be yummy as well! The consistency of the burgers was a tad annoying, they tend to want to crumble and break. But other than that they are quick, easy, and delicious!
    I cut this recipe in half. Totally forgot to set some whole beans aside and pureed it all. I didn't have any cilantro or fresh parsley. I used dried parsley, cayenne,cumin and coriander along with salt and pepper. No eggs on hand, used some ground flax as a binder. After adding the bread crumbs, I tasted the mix and it just fell flat. Not enough flavor. So I added around two tbl of organic ketchup and frozen roasted corn. Much better! I sauteed it in olive oil on the stove top, and served it on a whole wheat bun. It was pretty good, but a little mushy, which is probably my fault for blending all the beans and not reserving any. However, I really think some nice chunks of chewy mushrooms and maybe even a little shredded carrot would elevate the dish, but all in all I like this recipe as a base and will make future variations. Oh yeah, used tzatziki and mixed greens and ketchup on the bun. One last thing, chill the mixture before making patties.
    Cheap and healthy? I'm there. I love this recipe. I have tried other black bean recipes and this is by far the easiest. I would cut back a bit on the red pepper next time b/c it was a bit too hot for my taste however, black beans would be bland without spice so experiment with what you like. I also love this show -- the recipes are economical and they are so so so easy to pull together -- just what every busy Mom needs! I know that a lot of people knock Sandra Lee but I think she's great! Thank you Sandra!
    Success! My first attempt at homemade vegetarian for one of our kids - we ALL loved them, even a huge thumbs up from the vegetarian. We grilled ours, never had any probs with falling apart and I added a can of summer sweet corn. I used dried cilantro and did everything else by the book - no problems, no overpowering anything.
    oh my gosh so good!!!! I halfed the recipe but still used a whole egg so i had to add more breadcrumbs. I didn't have cilantro or red pepper flakes so i added a bit more parsley and the secret ingredients roasted corn and franks hot sauce. mmmmmm. I also used spinach instead of romaine. i didn't have time to wait an hour for the fridge to set the patties so I threw them in the freezer for like ten minutes. not enough time so my only problem was that it was a messy lunch. I will without a doubt make these again, super easy. oh sidenote, if you don't like black beans, don't make these.
    These are good with a few modifications to the recipe and cooking method (which I combined from previous reviewers): 
    Roasted corn kernels  
    1/4 teaspoon of cumin 
    Slightly more than 1/2 of Italian-style breadcrumbs 
    Cilantro (I'm not a fan, but I'm sure it would be good if you like it) 
    Cooking Method: 
    Don't cook right after assembling because they're a little too mushy and need to firm up in the fridge (1-2 hours) 
    Heat a pan over medium high heat with olive oil and pan fry, adjust temp as necessary. Gives the burgers a nice crust and holds them together. 
    Serve with: 
    Ranch Dressing 
    Buon apetito!
    This recipe is FANTASTIC and plan on making it often. I basically halved the recipe except for the egg. Cilantro was key! I cooked 2 large patties on the stove top with some oil and the outside had a nice crust. I'd suggest to eat with some chipotle mayo!
    These are very tasty and a great meat alternative for the grill!! I substituted flax "gel" for the egg and made them for a picnic my husband and I hosted (one of our nephews is vegan so we wanted to be sure to offer a main dish he could eat along with the usual picnic choices of burgers and hot dogs), and they were gobbled up (vegan and non-vegan alike!), even with meat choices!! I make these quite often and vary the beans and seasonings to change up the flavor profile!! Thanks Sandra!
    I added an extra egg, didn't use cilantro but grilling seasoning, and oats instead of breadcrumbd. It was a great recipe and easy to add in new ingrediants. First time I made this, it tasted too much like bread crumbs, and the cilantro was too much. After alterations, definitley a great recipe, and I used the left over burgers for the enchilida recipe. :)
     Thanks Sandra
    This isn't Sandra's fault but I wouldn't ever make these again. I really don't think any black bean burger recipe would be good. My family didn't like it....lack of flavor and it fell apart. The worst of it was that the beans in the burgers really bothered our stomachs.
    The basics are there but there is too much cilantro and another egg would help it stay together better. Also you can substitutes oats for the bread crumbs.
    :( I SO wanted to love this recipe. It sounded perfect. 
    Sadly, the burgers were totally bland!! I topped with cheese and salsa and they were still definitely lacking flavor. 
    Also, they wouldn't stay together and totally fell apart during cooking. I didn't feel like more bread crumbs would've helped, either, because the burgers tasted too much like breadcrumbs already. Disappointing.
    Flag as inappropriate

    Thank you! your flag was submitted.

    This recipe is featured in:

    4th of July