Skip the chopping! These simple, flavor-packed black bean burgers get a quick mash with a fork (or your hands), and get this–they actually stick together. Made in a skillet, these are an absolute weekday go-to for quick lunches or fuss-free dinners. Each patty packs 16g protein and yes, they’re vegetarian! Burger bliss, I tell you.
I love a veggie burg as much as the next hippie but I’m not trying to spend 45 minutes prepping them, no matter how divine they taste. Just like my beloved super firm vegan black bean burgers, you don’t have to lug out the food processor nor a cutting board. What is this madness?!
These babies are supremely simple. Using bold spices and flavor boosters like melty cheese and smoky BBQ sauce make these next level delish.
Believe me when I say the addition of eggs and breadcrumbs is a strategic one: it means they won’t fall apart (cuz I want no part in a crumbly veg burger ya dig)?
The low down on ingredients
- Canned black beans: Obviously.
- Panko breadcrumbs: These serve a dual purpose, helping to bind our patties while adding hearty texture. Sneaky!
- Cheese: I think cheese adds so much goodness and mouthfeel to this recipe so they aren’t dry and overly “beany,” if you will. When I tested these without cheese, they just weren’t as special. There’s something heavenly about tangy cheese inside a burger.
- Spices: Seven of the ingredients below are a slew of spices that add mega flavor and make it so we don’t have to dirty a cutting board with fresh garlic and onion.
- Eggs: Key for helping the burgers stay together nicely.
- BBQ sauce: Flavor vibes and a smidge of moisture! You could also use ketchup. If you’re a spice fiend, try sriracha.
Pssst: if you’re looking for more veggies in your burgs, feast your peepers on these sweet potato, oat, and black bean patties.
Let’s make ’em!
Mash the beans like you mean it. Hands welcome!
Add remaining ingredients.
How to store
Store any cooked burgers in the fridge for up to 5 days. Uncooked burgers can be stored for 24 hours but I recommend cooking them after that.
These freeze super well, too! Place cooled burgers on a parchment lined baking sheet and put in the freezer. Once frozen, transfer them to a freezer baggie and freeze for up to 3 months.
Please let me know how these burgs turns out for you by leaving a star rating and/or comment! I hope you love them as much as I do.
Black bean burgers from scratch…ready, set, GO!
Legit the Easiest Black Bean Burgers
-
Prep Time:
10 minutes -
Cook Time:
20 minutes -
Total Time:
30 minutes -
Yield:
6 burgers 1x -
Category:
Main Meals -
Method:
Stovetop -
Cuisine:
American -
Diet:
Vegetarian
Description
Skip the chopping! These simple, flavor-packed black bean burgers get a quick mash with a fork (or your hands), and get this–they actually stick together. Made in a skillet, these are an absolute weekday go-to for quick lunches or fuss-free dinners. Each patty packs 16g protein and yes, they’re vegetarian! Burger bliss, I tell you.
Ingredients
Units
Scale
Instructions
- Place beans in a large mixing bowl. Mash with a potato masher or fork (I actually prefer my hands here) until most beans are broken up , leaving some whole beans in tact for texture. We don’t want mushy burgers!
- Add remaining ingredients: breadcrumbs, onion powder, garlic powder, cumin, chili powder, smoked paprika, salt, pepper, cheese, eggs, and BBQ sauce. Stir until well combined (again, permission to use your hands but don’t over-squash!).
- Form into 6 tightly packed patties. You can refrigerate them until you are ready to cook or cook them right away.
- Warm a skillet over medium heat with a good drizzle of olive oil. The oil is ready when a drop of water sizzles. Cook burgers for about 6 minutes per side, or until golden brown. Serve on a bun with ketchup, mustard, pickles, and whatever toppings you fancy!
Notes
Gluten free: use gluten free panko breadcrumbs.
