The Best Black Bean Burger

This black bean burger recipe is the best - I think you'll love it! It's full of good stuff - black beans, feta cheese, bell pepper, onion, garlic, and panko breadcrumbs. The initial roasting of the black beans make these burgers hold together better - so you can either make them in a pan on the stove or on the grill. 

The Best Black Bean Burger | This Healthy Table

There's obviously loads of topping options for these - you could throw on a bunch of avocados or get crazy and add sweet Thai chili sauce. I went the OG route and did tomato, pickle, red onion, and lettuce - and then topped it with a chipotle mayo. It's delicious whichever toppings you go for. 

I've been testing this recipe for awhile. I wanted to share a veggie burger that could be ready in under 30 minutes. Sadly, I just don't think the quicker recipes taste as good or hold together as well as this 45-minute recipe. Much of this is hands-off time though! 

The Best Black Bean Burger | This Healthy Table
The Best Black Bean Burger | This Healthy Table

I found this recipe pretty easy to make - it may seem like a bunch of steps below, but give it a go - I think you'll find it's worth it. I hope you enjoy this delicious black bean burger as much as I do!

Yield: 6 burger patties

The Best Black Bean Burger

This easy black bean burger is a vegetarian recipe you'll love!

prep time: 25 minscook time: 20 minstotal time: 45 mins


  • 2 (15 ounces) cans black beans, rinsed and drained

  • 4 tablespoons olive oil, divided

  • 1 medium red onion

  • 1 medium red bell pepper, finely diced

  • 3 garlic cloves, minced

  • 1/2 cup crumbly feta cheese

  • 2 tablespoons mayonnaise

  • 1 whole egg

  • 3/4 cup panko bread crumbs

  • 1 teaspoon salt

  • 1 teaspoon freshly ground pepper

  • 6 to 8 hamburger buns

  • optional toppings: chipotle mayonnaise, ketchup, mustard, lettuce, tomatoes, onions, pickles, avocado


  1. Preheat oven to 350 degrees F.
  2. Spread black beans in a single layer over a baking sheet. Bake in oven for 20 minutes, or until skins are mostly split open.
  3. Remove beans from oven and allow to cool.
  4. While beans are in the oven, heat the oil in a large skillet over medium high heat.
  5. Add the onion and bell pepper and cook for 5 minutes, or until softened, stirring often. Then add the garlic and cook for another 2 minutes.
  6. Transfer the onion mixture to a large bowl.
  7. Blitz the black beans and the feta in a food processor for about 15 to 20 pulses, or until most of the black beans have broken down and the largest pieces are 1/2 the size of a full bean.
  8. Add the beans, egg, panko, salt and pepper to the bowl with the onions. Mix together, gently, with your hands.
  9. Heat 1 tablespoon of oil in a large skillet over medium high heat.
  10. Create burger patties with your hands - recipe will make 6 to 8. Make them as wide as your bun.
  11. Cook 3 to 4 patties at a time in the skillet. Let them cook for 5 minutes, or until browned and crisp. Then flip them over and allow to cook for another 5 minutes.
  12. Repeat with the remaining oil and patties.
  13. Patties can be frozen at this point, saved in the refrigerator for up to 3 days, or eaten on a bun with optional toppings.



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This recipe is adapted from this Serious Eats black bean burger recipe

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