Name: Black Bean Burger
Yield: 9

This Black Bean Burger Recipe is flavorful and straightforward to make. Serve these satisfying patties on your preferred burger buns with veggie toppings and a great sauce!

Plate with a satisfying black bean burger, topped with a colorful array of fresh vegetables and flavorful sauce dripping down.

author’s note

The Veggie Burger That Steals The Show At Every BBQ!

I host the 4th of July every year, and besides Halloween, it’s a reliable holiday. Firing up the grill and making the best burgers is a must.

With a few vegetarians in the family, I set out to create the reliable veggie burger. After plenty of testing (and a few flops—it’s tricky to get the right mix for a sturdy burger), I finally nailed it.

Let’s just say next year, I’ll be making twice as many because they were almost as popular as the regular burgers!

Ingredients

Ingredient	Notes
Cashews or Walnuts	Look for plain, dry-roasted nuts.
Onion, Red Pepper & Mushrooms	Grate the onion so it blends in better. Chop finely or pulse other veggies in a food processor for even texture.
Black Beans	Drain and rinse before using. Or use 1-1/2 cups of my from-scratch black beans.
Ketchup & Worcestershire Sauce	Use a good-quality ketchup for the best flavor.
Egg	Helps bring everything together.
Panko	If the mixture is too soft, add more Panko.
Shredded Cheese	Monterey Jack, Pepper Jack, or Cheddar work best.
Cooked Rice	Leftover rice works great; microwave for 1 minute to soften.

Adding ketchup, egg, Worcestershire sauce, Panko breadcrumbs, and cheese to the food processor.

How To Make This Black Bean Burger Recipe

Chop Ingredients: Pulse cashews until roughly chopped. Scrape the sides.
Add Wet Ingredients: Stir between pulses to blend everything well.
Dry Ingredients: Don’t over-mix—some texture helps the burgers stay firm.
Shape Patties: Make them a little wider than the buns since they shrink when cooked.
Chill Patties: Freeze until firm. This keeps them from falling apart while cooking.
Cook Burgers: Leave space in the pan so they crisp up.
Assemble & Serve: Warm buns help everything stay together.

Adding brown rice to the mixture and shaping the patties by hand.

Serve This Black Bean Burger Recipe With:

Buns: Use brioche, lettuce wraps, or low-carb tortillas.
Toppings: Add pickles, lettuce, tomato, and red onion. Try avocado or bacon for extra flavor.
Cheese: Pepper Jack works well, but any cheese is fine.
Sauce: The burger sauce is a mix of mayo, ketchup, pickle, onion, and paprika. Other options: BBQ sauce, mustard, or seasoned butter.
Sides: Serve with Coleslaw, Potato Wedges, Corn Salad, Potato Salad, Baked Beans, or Pasta Salad.

Flipping and cooking the finished black bean burgers on a grill until the edges turn golden brown and fully cooked, with a crispy exterior.

Storage

Freeze: Place cooked/cooled or uncooked patties with parchment paper between them in a freezer-safe container. Freeze for up to 3 months.
Thaw uncooked patties: Thaw this black bean burger recipe in the fridge overnight and cook as per recipe, or cook directly from frozen, adding 2-3 mins extra per side.