Black Bean Burgers

Black Bean Burgers

DANIKA1066 1

"This is a great recipe, even for meat eaters!"

Ingredients 1 h 25 m {{adjustedServings}} servings 404 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 404 kcal
  • 20%
  • Fat:
  • 21.1 g
  • 32%
  • Carbs:
  • 36.5g
  • 12%
  • Protein:
  • 18.3 g
  • 37%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 933 mg
  • 37%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Blend black beans and jalapeno pepper in a food processor until the beans are completely pureed; transfer to a large mixing bowl.
  2. Mix breadcrumbs, red bell pepper, onion, eggs, cumin, chili powder, garlic, liquid smoke flavoring, and ranch dressing mix into the black bean mixture until evenly combined.
  3. Chill mixture in freezer until firm enough to shape into patties, about 1 hour.
  4. Divide mixture into 8 portions; shape into patties.
  5. Heat olive oil in a skillet over medium-high heat; cook burgers in hot oil until cooked through, about 5 minutes per side.
  6. Top burgers with smoked Gouda cheese to serve.
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Reviews 15

  1. 18 Ratings


Really good. I am trying to incorporate more bean dishes into my families diet and this was a hit for me. First time I've tried homemade bean burgers and I was pleasantly surprised. I omitted the liquid smoke because I didn't have any, cut down the cumin and chili power to 2 teaspoons each and omitted the ranch dressing mix altogether because I'm not a fan of prepackaged junk and they were still delicious and flavorful.


Stumbled onto this recipe while looking for a black bean burger with a little more flavor. Although I did make a few changes (everyone does!), this is a wonderful recipe! First, I smashed my beans rather than using a processor. I prefer the texture this way. I omitted the liquid smoke as I'm not a fan. Instead, I reserved some of the juice from the beans. I added about 1/8 cup to the mixture for consistency. I also substituted panko for bread crumbs, and cut that back to a cup. Lastly, I cooked and added a 1/4 c. quinoa. My jalapeƱo and onion were cooked with the quinoa, then cooled for a bit before adding to mixture. I had no trouble at all forming these into patties- great consistency. I chilled the mixture in the fridge for about ten minutes while I put my daughter to bed- but it was not necessary to chill.


WOW! Delicious. Didn't mince the jalapeno, just de-stemmed one and threw it into the food processor whole with the beans. Took substantially longer to cook until no longer a mushy mess, but that's not a big deal. Used yellow pepper because that's what I had on hand. Will most definitely make again.