These homemade black bean burgers can be made from tinned beans or from scratch using dried beans. They're easy to make and if you love those deliciously crispy edges then you won't be disappointed!
These black bean burgers are packed with healthy beans and vegetables and because I fried them they get lovely crispy bits on the outside. I only used a little oil too! And who doesn't love crispy bits? My husband, who generally prefers meat in a burger, was actually disappointed I hadn't made him an extra one!
When I first made these black bean burgers I used dried beans but I've remade them lots of times using tinned beans too. So, if you are like me and tend to find half used bags of dried beans in the cupboard then these bean burgers are great choice. But, if you haven't planned in advance and just want to grab a tin of black beans instead then go ahead.
Ingredient notes for black bean burgers
To make these black bean burgers you'll need:
- Black beans - I have made these with tinned beans and with dried black beans. Of course, if you use dried beans you will need to start soaking them the evening before you plan to make the burgers.
- Vegetables - I use a mixture of grated courgette (zucchini), carrot and onion. I'm sure you could replace these with other vegetables or add additional vegetables.
- Egg - The egg helps to bind everything together and helps the burger to keep their shape when you are frying them. They can still crumble a little. I
- Herbs, spices and seasonings - I use dried basil and thyme, garlic powder, salt and pepper. You can use mixed herbs instead of the basil and thyme and also add extra spices if you want.
How to prepare dried beans to make into veggie burgers
As I said, I made these black bean burgers with dried beans. Dried beans are easy to use but you do have to be prepared so they are great if you are into meal planning and know in advance that you are going to use them. These are the steps you need to prepare the dried black beans:
- Put the beans in a large saucepan and cover with water. They need to soak for at least 4-6 hours so I usually do this the night before.
- In the morning rinse the beans and leave to stand until you need them. This step is not necessary but I like to do it.
- Put the beans in some fresh water and boil for 10 minutes.
- Lower the heat and simmer for 45 minutes.
- Test the beans by squashing one between your fingers. It should squash easily and then they are ready. If not, continue to simmer.
How do you make these black bean burgers?
These black bean burgers are really easy to make. I usually use a food processor to grate the vegetables. Transfer them into another bowl and then swap the attachment and blitz the black beans. You can either use black beans from a tin or the black beans you have prepared from scratch as explained above.
Then just mix everything together including all the seasonings and the egg. Form the mixture into burgers, put them on a plate or baking tray until you are ready to cook them and put them in the fridge.
When you are ready to cook them, heat a little oil in a frying pan and fry them for about 4 minutes on each side.
Can you air fry them?
Yes! If you want to air fry them, spray them with oil and place in the air fryer on a piece of baking paper. Cook them for about 4 minutes at 180°c then turn them over careful and and continue to cook for another 4 minutes.
Can you prepare them in advance?
Yes, you can! I have made them in advance and then cooked them later. Youc an store them uncooked for up to three days in the fridge. Just make sure they are in a covered container.
You can also cook them in advance, store the cooked bean burgers in the fridge and then reheat them. You can reheat them in the oven. They will take about 6 minutes to reheat at 180°c. Or reheat them in the air fryer. If you don't mind about them not being at all crispy you can even microwave them.
How else could you adapt these black bean burgers?
You could easily change these burgers a little by using a different kind of bean. Kidney beans would also work well. You could also use just carrot or just courgette if you don't have both at home.
If you want to change the flavours a little then why not add some paprika or cayenne pepper to add a little spice?
What to serve with these homemade black bean burgers?
I love to serve the burgers in homemade breadrolls with homemade air fryer fries and a little salad too.
The inspiration for these black bean burgers
When I first made these black bean burgers it was as part of recipe challenge for the Secret Recipe Club which no longer exists. My recipe is inspired by and adapted from a recipe on It Bakes Me Happy.
Black Bean Burgers
- 200 g dried black beans or a 400g tin of black beans
- 1 courgette (zucchini) grated
- 1 carrot grated
- ½ onion finely sliced
- 1 egg lightly beaten
- ½ teaspoon basil
- ½ teaspoon thyme
- ¼ teaspoon garlic powder
- pinch black pepper
- pinch salt
- Method if using dried beans
- The night before, cover the beans in plenty of water and leave to soak. Drain and cover in clean water in the morning until you're ready to start cooking the beans.
- Put the beans in a saucepan and cover with clean water again. Bring to the boil and boil for 10 minutes and then lower the heat a little and continue to cook for another hour. The beans should be a little soft and squash between your fingers when you test them. If they are too hard, cook them for a bit longer.
Start here if using tinned beans
- Grate the carrot, courgette and onion finely. Put in a large bowl and add the seasonings plus the egg. You can use a food processor to grate the vegetables if you want.
- Mash the beans with a fork or blend them in a food processor. Add them to the grated vegetables.
- Mix all the ingredients with your hands and form them into burgers. Put them on a plate and put it in the fridge to rest before cooking them.
- Heat a little oil in a pan and fry the burgers on each side for about 4 minutes until they crisp up.
More Recipes you might like
If you like these black bean burgers then why not try my kidney bean burgers or even these spicy chickpea patties?
Keep in touch
Do let me know if you make these black bean burgers. I love to get feedback from readers.
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I've been looking for a good black bean burger recipe. This sounds so good!
I'll have to remake these soon! You've reminded me of them and they are so good.
Megan - The Emotional Baker
I love black bean burgers! Can't wait to try this version 🙂
I hope you like them. I'm going to be experimenting with more different flavours of bean burgers now.
Your burger looks so yummy, and you made breadrolls as well! Was planning to make vegetarian burgers for BBQ today and now I will for sure! 🙂
I hope your veggie burgers go well too. Have a lovely BBQ.
This burger sounds great. I love black beans! I see that you are using an egg in this recipe, which I can't have due to my intolerence, but I am sure I can up with an alternative 🙂 Thank you for sharing!
The original recipe didn't actually have an egg in. I just added one as I found the mixture wouldn't mind together very well so I'm sure you could easily miss it out.
These burgers look great, presented in the homemade rolls with the chunky wedges and I also love the crispy bits 🙂
I'm glad you like the presentation.
Chantelle Hazelden (@MamaMummyMum)
Oooo I love a good burger, thanks for sharing #tastytuesdays
They can be so varied can't they. I think almost every time I make a burger it's a little bit different. I'm glad you like these.
These look lovely. I will have to keep my eyes open for some black beans
I love a good black bean burger!! These look delicious.
Thank you. I'm a convert to black bean burgers now.
I tried making black bean burgers once, too, but they were too dry and crumbly. Yours look perfect and flavorful and delicious - makes me want to try again! Great choice.
I did find the mixture quite dry and crumbly, which was why I added the egg to try and help bind it together. I wasn't sure if it was because I started off with dry beans rather than tinned.
Oh wow, these look delicious and my husband particularly (pescatarian) would love these, thanks for linking up to #tastytuesdays
I'm glad you like them. And I hope your husband does too if you try them.
I am always looking for good meatless dishes - this sounds delish!
It is! I also need to remember to make more meatless meals.
Love black bean burgers. These look great!
Thank you. I haven't cooked much with black beans but I am planning to use them more after having made these.
I love these veggie patties Corina! They are healthier than the meat ones and so packed with flavors!
They are definitely a very healthy burger!
That looks delicious! I have never made bean burgers. Will definitely give this recipe a try. Thanks for sharing with the SRC.
I hope you like them.
I've always been afraid to make something like this, but your pictures are so gorgeous, I'm going to give it a try. Thank you.
They really aren't difficult to make but are more delicate than meat burgers so you just need to be a bit careful when turning them over. The seasonings really make them taste lovely too.
colleen @ Secrets from the Cookie Princess
Great idea for a meatless burger
Definitely. Thank you for visiting.
Looks delicious and a great recipe for Meatless Monday!
Indeed. I should try having a Meatless Monday more often!
Sid's cooking again...
Sorry I hit the enter button when I tried to comment on these burgers, but they do look so good. I'm definitely going to try them. I am trying to eat more 'mindfully' and not consume as much meat, and this recipe is going in my files. Great choice for the SRC reveal.
They are a great choice if you're trying to cut down on meat as you still get all the protein but in a much healthier way. I do hope you enjoy them if you can try them. Let me know.
Sid's cooking again...
I have several friends who eat meat free, mostly, and I've been trying to do so as well from time to time.
Yummy looking burger! And your bread rolls look awesome.
Thank you. I love homemade breadrolls - they make a real difference.
Emily @ It Bakes Me Happy
I'm glad you liked them! I think using canned beans was the difference for me, I can't seem to get dried beans to work for me however hard I try. Happy SRC day, great thinking using the egg 🙂
I think I needed the egg because the beans weren't canned and so weren't quite as soft as canned beans can be. Alternatively I could have cooked them for longer but by then it was too late!
Sorry - do I drain them before mixing them into the recipe?
Yes, drain and rinse the beans first if you are using tinned beans. Otherwise there'll be far too much liquid.
What is the equivalent in tinned black beans for this recipe? They are in abundant supply here. thanks.
I would have used a 400g tin if I'd been able to get one.