Name: Easiest‑Ever Black Bean Burgers
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 2 (15 oz) cans black beans, drained and rinsed; 1/2 cup panko breadcrumbs; 2 large eggs; 1/2 small red onion, finely chopped; 2 garlic cloves, minced; 1 tsp smoked paprika; 1/2 tsp ground cumin; 1/2 tsp chili powder; 1/2 tsp kosher salt; 2 tbsp olive oil, for cooking; Burger buns and desired toppings (lettuce, tomato, avocado, etc.)

Why You’ll Love Easiest‑Ever Black Bean Burgers Recipe

This recipe is ideal for busy weeknights because it uses canned black beans and common spices so you can make it anytime without special prep. You’ll love how the burgers crisp up on the outside while remaining soft and tender inside, and how easy they are to customize with your favorite sauces and toppings. Plus, the binder combo of egg, panko, and a touch of mayo helps keep the burgers from falling apart — a common challenge with bean patties.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 15.5‑ounce can black beans, drained and patted very dry
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon chili powder
1/2 teaspoon smoked paprika
Kosher salt and black pepper
1/2 cup panko bread crumbs
1 large egg
1 tablespoon mayo
Extra virgin olive oil
4 slices cheese (optional)
Burger buns and toppings for serving

Directions

In a large bowl, mash the drained black beans with a fork until mostly broken down but still a bit textured.
Stir in onion powder, garlic powder, chili powder, smoked paprika, salt, and pepper. Add panko, egg, and mayo, and stir gently until just combined.
Using a ⅓‑cup measure, scoop the mixture into 4 mounds on a plate or cutting board; don’t form into patties yet. Freeze for at least 10 minutes (up to 2 hours) to help them hold their shape.
Heat a skillet over medium and add 1 tablespoon olive oil. Grease a spatula and press two of the mounds into 3/4‑inch thick patties in the pan.
Cook for 3–4 minutes on the first side, then flip carefully. If using cheese, place a slice on each patty after flipping. Cook another 3–4 minutes until golden and cooked through.
Repeat with the remaining patties, adding more oil if needed. Serve on buns with your favorite toppings.

Servings and timing

Serves: 2
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Vegan: Replace egg with a flax egg and use vegan mayo; substitute breadcrumbs with gluten‑free crumbs or oats if needed.
Spicy: Add a pinch of cayenne pepper or a few dashes of hot sauce to the bean mixture.
Southwest Style: Mix in some corn, chopped cilantro, and a squeeze of lime juice.
Cheesy: Fold shredded cheddar or pepper jack right into the mixture before chilling.
Mini Sliders: Form smaller patties and serve on slider buns for party appetizers.

Storage/Reheating

Storage: Refrigerate leftovers in an airtight container for up to 5 days.
Reheating: Warm in a skillet over medium heat for 3–4 minutes per side, or microwave in 30‑second bursts until heated through. You can also reheat in a toaster oven or regular oven at 350°F (175°C) for about 10 minutes. For longer storage, freeze cooked patties separated by parchment paper in a freezer bag for up to 2 months; thaw before reheating.

FAQs

What makes these burgers hold together?

The combination of panko breadcrumbs, egg, and a little mayo helps bind the black beans and spices so the patties don’t fall apart during cooking. Freezing the scooped mixture briefly before shaping also helps them stay intact.

Can I make these burgers gluten‑free?

Yes — simply swap the panko for gluten‑free breadcrumbs or pulse gluten‑free oats in a food processor to create a binder.

Can I make these vegan?

Absolutely. Use a flax egg and vegan mayo in place of the egg and regular mayo, and ensure your buns are vegan too.

Do I have to chill the patties before cooking?

Chilling isn’t required but highly recommended. It firms up the mixture, making shaping and flipping easier so the burgers hold their shape better.

Can I grill these instead of cooking them in a skillet?

Yes — once shaped, grill the patties over medium heat for about 4–5 minutes per side, brushing with a bit of oil to prevent sticking.

What toppings go well with black bean burgers?

Classic toppings include lettuce, tomato, pickles, red onion, avocado, and your favorite sauces like chipotle mayo, barbecue sauce, or aioli.

Can I add extra vegetables to the mix?

Yes. Finely diced bell peppers, corn, or grated carrots can add texture and flavor — just be sure to adjust the binder (breadcrumbs or oats) so the mixture isn’t too wet.

Are these burgers healthy?

Black bean burgers are a high‑fiber, plant‑based protein option that can be part of a balanced diet, especially when served with whole‑grain buns and lots of veggies.

Can I prepare the mixture ahead of time?

You can mix and shape the patties and keep them chilled for a few hours before cooking, or freeze them for longer storage.

How do I prevent the burgers from being mushy?

Pat beans very dry before mashing, don’t overwork the mixture, and make sure to chill before cooking so they firm up and crisp nicely in the pan.

Conclusion

These easiest‑ever black bean burgers are a fantastic go‑to for quick, satisfying, plant‑based meals. With simple ingredients and straightforward steps, they’re perfect for cooks of all levels. Whether you top them with classic burger fixings or add your own creative twists, they’re sure to become a household favorite you can enjoy any night of the week.