There’s something so satisfying about biting into a juicy burger, isn’t there? But what if you could get that same satisfaction with a wholesome, plant-based twist? That’s exactly what this High-Protein Black Bean Burger delivers — hearty, flavorful, and loaded with protein. Whether you’re vegetarian, vegan, or just trying to cut back on meat, this recipe is about to become your new go-to burger night favorite.
Why I Love This Recipe
When I first tried making black bean burgers at home, I’ll be honest — the first few were… mushy disasters. But after a few rounds of experimenting (and a few failed dinner nights), I found the right combo of ingredients that gives you a burger that’s firm on the outside, tender inside, and full of smoky, savory flavor.
These Black Bean Burgers aren’t just tasty — they’re nutrient-packed too. Each patty is rich in protein, fiber, and minerals, thanks to black beans, quinoa, and a few clever flavor builders. And best of all? You can make them ahead, freeze them, and enjoy them anytime the craving hits.
Ingredients You’ll Need
Here’s everything you’ll need for this black bean burger recipe:
- 2 cups cooked black beans (or 1 can, drained and rinsed)
- ½ cup cooked quinoa (or brown rice)
- ½ cup breadcrumbs (use gluten-free if needed)
- ¼ cup finely chopped red onion
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- Salt and pepper, to taste
- 1 tablespoon ground flaxseed + 2½ tablespoons water (for flax egg)
- Optional: a pinch of chili flakes for a little heat
For serving:
- Burger buns (whole-grain or brioche)
- Sliced avocado or vegan cheese
- Lettuce, tomato, onion rings, and your favorite sauce
Step-by-Step Instructions
1. Make the Flax Egg
In a small bowl, combine flaxseed and water. Stir and set aside for about 5 minutes until it thickens. This acts as your binder — just like an egg would.
2. Mash the Beans
In a large bowl, mash the black beans using a fork or potato masher. You want a mix of textures — mostly mashed but with a few beans left whole for bite.
3. Add the Good Stuff
Stir in quinoa, breadcrumbs, onion, garlic, olive oil, soy sauce, paprika, cumin, salt, pepper, and your flax egg. Mix until everything’s well combined. The mixture should hold together easily when pressed.
If it feels too soft, add a bit more breadcrumbs. Too dry? Drizzle in a splash of olive oil.
4. Shape the Patties
Divide the mixture into 4–6 equal portions and shape them into patties. Press them firmly so they don’t fall apart while cooking.
5. Cook the Burgers
You’ve got two great options here:
- Pan Method: Heat a little olive oil in a skillet over medium heat. Cook each patty for about 4–5 minutes per side until crisp and golden.
- Oven Method: Bake at 375°F (190°C) for about 25 minutes, flipping halfway through.
Both ways give you a crisp exterior and tender, flavorful center.
6. Assemble and Serve
Toast your buns, layer up your toppings, and get creative! I love mine with avocado slices, a dollop of vegan mayo, and fresh arugula.
Why You’ll Love These Black Bean Burgers
- Packed with protein: Between black beans and quinoa, these patties have serious staying power.
- Totally plant-based: A vegan burger recipe that even meat-lovers enjoy.
- Meal prep friendly: Freeze uncooked patties for up to a month — just thaw and cook whenever you’re hungry.
- Versatile: Swap quinoa for rice, add lentils, or toss in grated carrots or corn for extra flavor.
Tasty Variations to Try
- Spicy Chipotle Burger: Add 1 tablespoon of adobo sauce and a chopped chipotle pepper for smoky heat.
- Mediterranean Twist: Mix in chopped spinach, olives, and feta (or vegan feta).
- BBQ Style: Brush the patties with BBQ sauce while cooking for a sticky-sweet glaze.
- Lentil Burger Version: Replace half the beans with cooked lentils for an earthy, hearty flavor.
Helpful Tips
- Dry out your beans: If using canned beans, spread them on a paper towel and pat dry before mashing. Extra moisture is the enemy of firm patties.
- Don’t overmix: A few chunks keep the texture meaty instead of mushy.
- Test one patty first: Cook one to check the texture before committing to the whole batch.
- Storage: Keep cooked patties in the fridge for 3–4 days or freeze for up to 1 month.
Nutrition Per Serving (approx.)
- Calories: 250
- Protein: 15g
- Fat: 7g
- Carbs: 32g
- Fiber: 10g
A seriously satisfying vegetarian burger that fuels you through the day.
Serving Suggestions
These black bean patties pair beautifully with roasted sweet potato fries, a crisp green salad, or even a dollop of homemade guacamole. For a fun twist, crumble one over a salad or wrap it in a tortilla with veggies and tahini sauce for an easy lunch idea.
Why Homemade Bean Burgers Beat Store-Bought
You know exactly what’s going into them — no weird preservatives or fillers, just real ingredients you recognize. Plus, making them yourself lets you customize the flavors, textures, and spice level to your liking.
And honestly, there’s something rewarding about stacking a homemade bean burger that you made from scratch, taking that first bite, and realizing it’s better than any frozen patty could ever dream to be.
High-Protein Black Bean Burger
Ingredients
Method
- Mix flaxseed and water in a small bowl. Let it sit for 5 minutes until it thickens.
- In a large bowl, mash the black beans using a fork or masher. Leave a few beans whole for texture.
- Add cooked quinoa, breadcrumbs, onion, garlic, olive oil, soy sauce, spices, and the flax egg. Stir everything until the mixture holds together.
- Divide the mixture into 4–6 even portions. Shape each into a firm patty.
- Pan Method: Heat olive oil in a skillet over medium heat. Cook patties 4–5 minutes per side until golden and crisp.
- Oven Method: Bake at 375°F (190°C) for 25 minutes, flipping halfway through.
- Toast buns lightly. Layer lettuce, tomato, burger patty, avocado or cheese, and sauce. Serve hot.
Notes
- You can use canned black beans — just rinse and dry them well before mashing.
- If the mix feels too wet, add a tablespoon of breadcrumbs. If too dry, a splash of olive oil helps.
- These patties freeze well! Store in a freezer-safe bag for up to 1 month.
- Try brushing them with BBQ sauce before cooking for extra flavor.
FAQs About Black Bean Burgers
1. Can I use canned black beans?
Absolutely! Just rinse and drain them well, then pat dry before mashing.
2. How do I keep my black bean burgers from falling apart?
Make sure your mixture isn’t too wet. Dry beans, the flax egg, and firm pressing when shaping make all the difference.
3. Can I grill them?
Yes — just refrigerate the patties for 30 minutes beforehand so they firm up. Then grill on medium heat for about 4 minutes per side.
4. Are black bean burgers vegan?
This recipe is completely vegan-friendly! The flax egg binds everything together without using any animal products.
5. Can I add other beans or grains?
Of course. Chickpeas, lentils, or brown rice all make great add-ins or substitutes.
6. How long can I store cooked patties?
Store in an airtight container for up to 4 days in the fridge or freeze for up to 1 month.
Final Thoughts
If you’ve been searching for a bean burger recipe easy enough for weeknights but satisfying enough to serve to friends, this High-Protein Black Bean Burger checks every box. It’s hearty, flavorful, and just plain fun to make.
Grab those black beans, fire up the skillet, and let’s make burger night deliciously plant-powered!
