A from-scratch, grill-friendly black bean burger with a crisp seared crust, a tender center, and bold, balanced flavor. The key is drying the beans and cooking off moisture from the vegetables ‘Veggie Burgers‘ so the patties hold together beautifully—no mushy middles.
Veggie Burgers Prep: 20 minutes
Veggie Burgers Cook: 12–16 minutes
Total: ~35 minutes (includes a short rest)
Yield: 4 burgers
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Ingredients For Veggie Burgers
Burger mix
- 1 (15–16 oz / 425–450 g) can black beans, drained and rinsed
- ½ green bell pepper, finely minced (about ½ cup / ~75 g)
- ½ yellow onion, finely minced (about ½ cup / ~75 g)
- 2–3 cloves garlic, minced
- 1 large egg
- 1 Tbsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika (optional, but highly recommended)
- 1–2 tsp Thai chili sauce (or your favorite hot sauce), to taste
- 1 tsp soy sauce (or tamari) for savory depth (optional)
- ½ tsp kosher salt, plus more to taste
- ¼ tsp black pepper
- ½ cup breadcrumbs or panko
- If your mix feels wet, you may need an extra 2–3 Tbsp
For cooking Veggie Burgers
- Cooking spray or 1–2 Tbsp neutral oil
Optional “chef-y” add-ins (choose 1–2)
- 1 Tbsp lime juice or ½ tsp lime zest
- 2 Tbsp chopped cilantro
- 2 Tbsp corn kernels (adds sweetness and texture)
- 1 Tbsp tomato paste (boosts umami + helps bind)
Veggie Burgers Method
1) Dry the beans (this improves texture)
- Drain and rinse the beans, then pat them very dry with a clean towel or paper towels.
- Tip onto a plate or sheet pan and let them air-dry while you prep the vegetables (5 minutes is enough to help).
2) Cook off vegetable moisture (prevents soggy patties)
- Heat a skillet over medium heat and lightly coat with oil or cooking spray.
- Add the minced onion and bell pepper. Cook 3–5 minutes, stirring, until softened and noticeably drier.
- Add garlic and cook 30 seconds more.
- Transfer to a bowl/plate to cool for a minute.
3) Build the burger base
- In a mixing bowl, roughly mash the black beans with a fork or potato masher—aim for a mix of mashed beans and some whole beans for texture.
- In a small bowl, whisk together the egg, chili powder, cumin, smoked paprika (if using), Thai chili sauce, soy sauce (if using), salt, and pepper.
- Add cooled vegetables and the seasoned egg mixture to the beans. Mix until evenly combined.
4) Add the binder and rest
- Stir in the breadcrumbs until the mixture holds together when pressed.
- Let the mixture rest 5 minutes so the crumbs hydrate and firm up the mix.
5) Form patties
Divide into 4 equal portions and shape into patties about ¾-inch thick.
Tip: Press the edges together firmly—this reduces cracking during cooking.
6) Cook (choose your method)
Grill (best for smoky char):
- Heat grill to medium-high. Oil a sheet of foil or a grill-safe mat.
- Grill patties 4–6 minutes per side, until browned and set.
Skillet (best crust):
- Heat 1 Tbsp oil in a nonstick or cast-iron skillet over medium-high.
- Cook 4–5 minutes per side until deeply browned and heated through.
Oven (hands-off):
- Bake at 400°F / 205°C on a greased, parchment-lined sheet pan.
- Bake 10 minutes, flip, then 8–10 minutes more.
- For extra browning, broil 1–2 minutes at the end (watch closely).
Serving ideas (professional, restaurant-style)
- Classic: toasted bun + lettuce/arugula + tomato + pickles + mustard
- Southwest: pepper jack + avocado + salsa + shredded lettuce
- Bright & fresh: arugula + quick-pickled red onions + lime crema
- Heat lovers: extra Thai chili sauce mixed into mayo for a quick spicy spread
Chef’s notes for consistent results
- If the mix feels too wet, add 1–2 Tbsp extra breadcrumbs and rest 3 minutes.
- If it feels too dry/crumbly, add 1 Tbsp water, salsa, or a little more chili sauce.
- Don’t over-mash—leaving some whole beans gives a sturdier bite.
Make-ahead, storage, freezing For Veggie Burgers
- Refrigerate (cooked): airtight container, up to 4 days.
- Freeze: form patties, freeze on a tray until solid, then bag and freeze up to 2 months.
- Reheat: skillet over medium heat with a touch of oil, 3–4 minutes per side (or bake at 375°F / 190°C until hot).