The BEST Healthy Black Bean Burgers ever! Hearty black beans mixed with sautéed veggies, garlic, and warm spices. Cooked until crispy on the outside and tender and delicious on the inside. Perfect for meal prep or meatless meals any day of the week.
Who doesn’t love a good hearty burger now and then? I know I do! Meatless options are everywhere but there is nothing like making your own. These are the BEST Healthy Black Bean Burgers I have ever had and they were so simple and easy to make! My husband even ate them all, yes all 4 of them in one day, haha! Luckily he runs so much that he likely burned it off pretty quickly.
My other favorite homemade veggie burgers are these Chickpea Cauliflower Burgers.
These burgers were created out of my need to have a veggie burger that only required a few ingredients and a few steps to make. I did not want to bake the beans, puree, form, refrigerate, pan fry, and bake. Way, way too many steps for this mama.
What you can expect from these Healthy Black Bean Burgers
- Only a few simple ingredients that you probably have right now!
- Easy to make!
- Totally freezable!
- Super sturdy, don’t fall apart and are perfect for meal prep.
- Hearty and packed with flavor from the sautéed veggies, black beans, and spices.
- Kid and husband approved!
How to make healthy homemade black bean burgers
Sauté the veggies – Onions, peppers, and mushrooms. This brings out all of the fantastic flavors in the vegetables.
Make the burger mixture – Combine the veggies, with partially mashed black beans (I like to leave some whole for texture), an egg, garlic powder chili powder, onion powder, oregano, breadcrumbs, Olive oil, salt,
Form the burgers – Using wet hands, form the mixture into 4 good size burgers. I find that a 1/3 cup portion for each works well. Then place them onto a parchment paper-lined baking sheet or plate and place them in the freezer for 15-20 minutes to firm up.
Cook the burgers – Heat a nonstick skillet with some oil and cook the burgers for about 5-6 minutes per side at medium heat. The edges will get nice and crispy, while the inside will be perfectly tender and packed full of flavor.
Serve them up – I used whole grain buns topped with a yummy sauce made of mayo and hot sauce mixed together (so good), some spicy arugula, sliced tomatoes, and crisp red onion.
Simply amazing and the kids loved them too!
Tips for making homemade black bean burgers
- Use good quality, low-sodium black beans – I find that organic is best! Since black beans are the main ingredient, you want to make sure you buy a good quality brand. They are super inexpensive too!
- Thoroughly drain and rinse the black beans before using – This step is so important and will help bring out all of the incredible black bean flavor.
- Chop the veggies into smaller pieces – this is a good rule of thumb when making any type of veggies burger so you don’t have big pieces of veggies sticking out of the burger mixture when you are trying to form it.
- Let the burgers chill before cooking – Once the burgers are formed, it is important to let them sit in the freezer for at least 15 minutes before you cook them. This will really help them firm up and stay together when cooked.
- You can freeze these burgers easily – When you place the burgers in the freezer before cooking, simply leave them in there for about 60 minutes on the sheet pan. Remove, wrap each burger in plastic wrap, place in an airtight container, and freeze for up to a month. When ready to cook, simply let them defrost on the counter for 15 minutes, then follow the recipe cooking instructions.
I hope you try this recipe! If you do, then please leave a comment and rating below. I would love to hear from you!
- 1 (15 oz can) black beans - drained and rinsed
- 1 tablespoon olive oil
- 2 cloves of garlic, minced
- 1/4 cup red onion - diced
- 4 oz baby Bella mushrooms, wiped clean and chopped
- 1/2 red bell pepper - diced
- 1/2 green bell pepper - diced
- 1 large egg lightly whisked
- 2/3 cup breadcrumbs
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- Avocado oil or grape-seed oil for cooking
- Cook the veggies: Heat up a skillet with 1 tablespoon olive oil. Once hot, add the onions, peppers, and mushrooms and cook for 3-4 minutes until the veggies are starting to brown. Sprinkle with salt and pepper. Add in the garlic and cook for 2 more minutes. Set aside to cool.
- Prep the black beans: While the veggies are cooling, mash up the black beans using the back of a fork, leaving some whole for added texture.
- Make the burger mixture: Add the mashed black beans, cooked veggies, breadcrumbs, egg, spices, salt and pepper to a medium size mixing bowl and stir to combine. Using your hands form 4 even size burgers. I have found that a 1/3 cup measuring cup made 4 perfect size burgers. Place the burgers onto a parchment lined baking sheet and place the burgers into the freezer for 15-20 minutes to allow them to firm up.
- Cook the burgers: Heat up a skillet to medium heat with 1 tablespoon avocado or grape-seed oil. Once the oil is hot, add the burgers and cook for 5-6 minutes per side.
- Serve: Add the burgers to whole grain buns topped with spicy mayo, arugula, tomatoes, and sliced red onion.
You can freeze these burgers easily – When you place the burgers in the freezer before cooking, simply leave them in there for about 60 minutes on the sheet pan. Remove, wrap each burger in plastic wrap, place in an airtight container, and freeze for up to a month. When ready to cook, simply let them defrost on the counter for 15 minutes, then follow the recipe cooking instructions.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 282 Total Fat: 13g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 47mg Sodium: 922mg Carbohydrates: 36g Net Carbohydrates: 0g Fiber: 6g Sugar: 11g Sugar Alcohols: 0g Protein: 9g