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A vegetarian black bean burger sliced in half to reveal the texture of the black bean and corn patty, with layers of lettuce, tomato, and mayonnaise inside a bun.
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Vegetarian Black Bean Burgers

A delicious plant-based burger made with black beans, salsa, and smoky spices—simple to prep and full of flavor!
Course Main Dishes
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 285kcal
Author Michelle Ordever

Equipment

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
US Customary - Metric

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.
    Black beans partially mashed in a stainless steel mixing bowl
  • Add the scallions, corn, salsa, BBQ sauce, smoked paprika, garlic powder, and cilantro. Mix until well combined. Season with salt and pepper to taste.
    Corn, scallions, BBQ sauce, salsa, cilantro, and seasonings added to the bowl with beans
  • Stir in 7 tablespoons of breadcrumbs and mix well. Add 1–2 additional tablespoons if needed, until the mixture holds together.
    Breadcrumbs added to the black bean and vegetable mixture in a bowl
  • With lightly damp hands, shape the mixture into 4 burger patties.
    Four uncooked veggie burger patties shaped and placed on a parchment-lined baking tray
  • 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.
    One black bean burger cooking in a non-stick skillet with oil
  • Serve the black bean patties on buns with your favorite toppings. Enjoy!
    A white plate topped with a black bean burger and a tomato in a bun

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.
 
Always consult the Food Standards Agency in your country for the most up-to-date advice on storing and freezing foods: Food Safety (USA) | Food Standards Agency (UK)

Nutrition

Calories: 285kcal | Carbohydrates: 49g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 554mg | Potassium: 443mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1149IU | Vitamin C: 8mg | Calcium: 133mg | Iron: 3mg