Juicy Vegetarian Black Bean Burgers Even Meat Lovers Will Love
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These Vegetarian Black Bean Burgers are easy, hearty, and full of flavor—perfect for meatless meals!
Looking for a satisfying meatless option that doesn’t skimp on taste? These Vegetarian Black Bean Burgers are just the ticket. Packed with bold flavors from salsa and BBQ sauce, they’re ideal for quick weeknight dinners, summer cookouts, or Meatless Mondays. Plant-based eaters and carnivores alike love them!
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Why You’ll Love Our Vegetarian Black Bean Burgers Recipe
- Packed with fiber and protein for a filling meatless meal
- Uses simple pantry ingredients like canned beans and breadcrumbs
- Lightly pan-fried for a golden, crispy exterior
- Customize with your favorite burger toppings
- Great for summer BBQs or casual weeknight dinners
Craving more plant-based ideas? Explore our full collection of Vegetarian Recipes!
Ingredients for Vegetarian Black Bean Burgers
The ingredients and tools for this recipe are conveniently linked to online retailers, including Amazon, Amazon Fresh, Instacart, and Walmart. The quantities are in the recipe card.
- Fresh Produce: Scallions (Spring/Green Onions), [Frozen, Thawed] Corn, Cilantro (Fresh Coriander)
- Pantry: Olive Oil—for frying the black bean patties
- Canned Black Beans
- Chunky Salsa—prepared or homemade
- BBQ Sauce—use your favorite brand
- Smoked Paprika
- Garlic Powder
- Plain Breadcrumbs
- Hamburger Buns
- Burger Toppings of Choice: Lettuce, Tomatoes, Pickles, Cheese, Mayonnaise, Sour Cream
The complete ingredient list, along with their measurements, is provided on the recipe card. The Purple Pumpkin Blog uses both cups and weighted measurements in its recipes, making American cups and kitchen food scales valuable tools for trying all the recipes. We provide measurements in US customary, imperial, and metric units. Still, it’s essential to note that while you can combine cup measurements with weighted measures, never mix US customary/imperial units (pounds, ounces, pints, etc.) with metric units (kilograms, grams, liters, etc.).
How Do I Make Vegetarian Black Bean Burgers?
These homemade bean burgers come together in minutes with pantry staples and bold flavors!
Check out the recipe card below—you can print or save it for later—and don’t forget to leave a star rating!
Then, continue scrolling for more food pairings and more info about this recipe.
Vegetarian Black Bean Burgers
Ingredients
- 1 tablespoon olive oil
- 1 (15-oz) can black beans rinsed and drained
- 2 scallions (spring/green onions) finely sliced
- ½ cup frozen corn defrosted
- ¼ cup chunky salsa prepared or homemade, slightly drained
- 2 tablespoons BBQ sauce
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ¼ cup fresh cilantro (fresh coriander) roughly chopped
- 7-9 tablespoons plain breadcrumbs
- 4 hamburger buns
Burger toppings of choice:
- Lettuce
- Tomatoes
- Pickles
- Sour Cream
- Mayo
- Cheese
SUGGESTED PRODUCTS
Instructions
- Add half of the black beans to a large bowl and lightly mash with a potato masher—leave the mixture slightly chunky. Stir in the remaining whole beans.
- Add the scallions, corn, salsa, BBQ sauce, smoked paprika, garlic powder, and cilantro. Mix until well combined. Season with salt and pepper to taste.
- Stir in 7 tablespoons of breadcrumbs and mix well. Add 1–2 additional tablespoons if needed, until the mixture holds together.
- With lightly damp hands, shape the mixture into 4 burger patties.
- Heat the olive oil in a large skillet over medium heat until hot, but not smoking.
- Add the patties to the skillet and cook until both sides are golden brown and slightly crispy, about 4–5 minutes per side.
- Serve the black bean patties on buns with your favorite toppings. Enjoy!
Notes
Tips
- Lightly draining the salsa helps prevent soggy burgers.
- Wet your hands slightly to shape the patties more easily.
Substitutions
- You can also use kidney beans, pinto beans, or cannellini beans in place of black beans—just be sure they’re drained well and mashed to the same texture.
- Swap out cilantro for parsley if preferred.
- Use gluten-free breadcrumbs and buns for a gluten-free version.
Leftovers
- Store cooked patties in an airtight container in the fridge for up to 3 days.
Freezing
- Freeze raw or cooked patties between layers of parchment paper.
- Store in a freezer-safe container or bag for up to 2 months.
- Frozen patties can be cooked straight from the freezer—just pan-fry over medium-low heat for a few extra minutes per side, or bake at 375°F (190°C) for 20–25 minutes.
Nutrition
Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
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Good Alternatives to Black Beans in Veggie Burgers
Don’t have black beans on hand? No problem! These tasty swaps work just as well in veggie burger recipes—each offering its own unique flavor and texture:
- Kidney Beans—Hearty and slightly sweet with a firm bite.
- Cannellini Beans—Creamy and mild, ideal for softer patties.
- Chickpeas (Garbanzo Beans)—Nutty and dense—great for falafel-style burgers.
- Pinto Beans—Earthy and smooth, perfect with smoky or spicy seasonings.
- Navy Beans—Soft and neutral-flavored, but may need extra breadcrumbs for binding.
- Lentils (Green or Brown)—Not technically beans, but an excellent stand-in with a pleasant, grainy texture.
Pair Black Bean Burgers With…
Looking to round out your veggie burger night? These delicious sides and drinks are perfect pairings!
Hearty and Seriously Delicious!
Whether you’re cutting back on meat or simply craving something flavorful and filling, these Vegetarian Black Bean Burgers deliver every time. They’re quick to make and totally satisfying—just add your favorite toppings and sides!
And for more meat-free burger options, try BBQ Portobello Mushroom Burgers, Sweet Potato & Halloumi Burgers, or Chickpea and Cannellini Bean Burgers.
Don’t forget to ♥ save this recipe and share it with fellow foodies! And if you give it a try, we’d love to hear how it went—leave a comment or tag us in your creations.
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