Mexican Black Bean Burgers

Mexican Black Bean Burgers

Homemade vegetarian burgers made with black beans and a Mexican flair! Hot sauce and fresh cilantro in these black bean burgers will have you coming back for seconds!


8 burgers (about 4 inches in diameter)


3 1/2 cups cooked black beans (or 2 cans, rinsed and drained)
1/4 teaspoon granulated onion or onion powder
1/4 teaspoon granulated garlic or garlic powder
1 1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large eggs
1-2 tablespoons hot sauce (We like Tapatio!)
1/2 cup (loosely measured) chopped fresh cilantro
1 to 1 1/2 cups bread crumbs
Oil, for cooking

For serving (pick and choose!):

Lettuce leaves, washed
Fresh tomato slices
Fresh cilantro
Sour cream
Chopped jalapenos
Sliced avocado
Fresh tomato salsa
Hamburger buns


1. In a food processor bowl, combine the black beans, granulated onion and garlic, salt, pepper, eggs, hot sauce, and cilantro. Pulse until mixture is creamy (some small pieces of beans is okay!)

If your food processor is small, you can do this in two batches, but be sure to put one of the eggs in each batch, as the egg helps it be thin enough to blend.

If you don't have a food processor, you could try doing this in the blender, but you will have to stir it down a bit to make sure everything gets blended. Or, put everything in a bowl and blend with clean hands. Freshly-cooked and still-warm (but not hot!) beans will make this process easier.

2. Transfer creamed bean mixture to a mixing bowl, and then stir in enough of the bread crumbs to make a sticky dough, similar to cookie dough. Cover and let rest for about 10 minutes, to thicken. (You can prepare your toppings during this time!)

3. Preheat a skillet (I use cast iron) or griddle or indoor grill over medium heat. With slightly wet hands, form burger dough into 8 patties, about 1/2-inch thick.

4. Add some oil (about 2 tablespoons) to the skillet or griddle (or lightly spray an indoor grill with oil) and when oil is hot (hold hand over it to feel heat rising), fry burgers for about 3-4 minutes on each side, until browned on the outside and hot in the middle (middle will be moist). You can adjust the heat if the burgers seem to be cooking too slowly or browning too quickly.

Serve hot with toppings and enjoy!

Mexican Black Bean Burgers

To make freezer bean burgers: Prepare patties as directed above (steps 1-3), but don't heat a skillet. Place shaped patties on layers of waxed paper (two layers of paper between each burger) and seal in a Ziplock freezer bag. Label and freeze.

To prepare frozen patties*: Preheat skillet as directed (step 3 above), continue with step 4 and place still-frozen patties in the oil to cook. When using frozen patties, they will take 6-8 minutes on each side instead of 3-4 minutes.

The uncooked black bean burgers
Before cooking; the burgers look very similar to beef or turkey burgers!

Mexican Black Bean Burgers

Additional Notes: 

*You can thaw the burgers before cooking (use the shorted coooking time then) but I've tried both thawed and still-frozen and both were good, so I feel the thawing step is unnecessary! :)

This recipe was inspired by Katie Kimball's Mexican Black Bean Burgers recipe, featured in The Everything Beans Book. :)

Mexican Black Bean Burgers

Preparation Time: 

20 minutes (if starting with cooked/canned beans)

Cooking Time: 

6-8 minutes

Tammy's Review: 

Making these black bean burgers was really fun! I love, love, LOVE the flavors. These burgers are hard to stop eating!! :)

They look similar to a beef burger, and the crisp fried outside is reminiscent of a grilled beef burger, but the inside is tender and flavorful and not dry.

Can you taste the beans in these burgers? Yes, but not over-powerfully so. These are called "Mexican Black Bean Burgers" for a reason! The black beans and seasonings combine for a fantastic taste experience!

An added plus is that these burgers are easy to make (once your beans are already cooked!) and freeze GREAT. Cooking from frozen makes for a super convenient meal in just minutes!

I served these to a friend for lunch and she was surprised at how GREAT (not just good!) these burgers are, and asked for the recipe. ;)

This is definitely a must-make if you're a fan of beans, Mexican food, want to stock your freezer with easy-to-make meals, or just want a good non-meat burger every now and then! :)

Mexican Black Bean Burgers
Mexican Black Bean Burgers, served on Homemade Buttermilk Wheat Buns


I made these tonight and they were amazing! I had to stop myself from eating more or I would have indigestion later (pregnancy). Even the kids loved them, and my non meat eater ate up this "meaty looking" patty.


Tammy! My son voluntarily ate beans thanks to this recipe! My family and I really liked this, including my sweet niece, vegetarian sister-in-law and my carnivorous husband.
I'm going to try adding a little rice or barley next time so it's a complete protein and to beef up the texture slightly, but this is definitely going on our menu this spring and summer!
My first attempt, a couple of years ago, at making veggie burgers was a messy flop so I can't thank you enough for posting this. Did I mention my son loved it!?! Yippee!


These were very good and super easy. I tried some of the options for the toppings and also used a little of Tammy's creamy guacamole recipe. Yum!

Just wondering-what type of bread crumbs did you use? I used what I had on hand and it seemed to work fine, but I just wondered what you used.

Note from Tammy: I've used both homemade bread crumbs and Panko bread crumbs (which I had on hand and needed to use up!). :)


I have a question about those buns you put the bean burgers on. How did you get them to look like that? They look amazing! I have been trying to make homemade buns for a long time, and just cannot get them right. Please give me your secret! :-)

From Tammy: More info coming soon -- and will be linked in this recipe, as well! :)


Oh! I can't wait to try these. They look delicious.


I'm still making these, as I type, but wanted to let you know that my 3year old son is gobbling them up!
(for the record...he has cerebral palsy, and getting him to eat anything beyond yogurt and applesauce is a challenge!) Matthew is always prayed for, in regards to food--these are literally an answer!!!
the burgers, while they aren't MY favourite, are the perfect, and I mean *PERFECT* consistency for my son! Thank you for a wonderful recipe--that's SO healthy too!
(question...I find them quite bland..but admittedly left out the hot sauce and cilantro...what exactly does the cilantro add??)


Obviously you'd want a dark-coloured bean for these, to replicate the colour of meat, do you think pinto would work? I have some already cooked & frozen, to use up, so that would be great if you think it won't make a difference!


I ate my first black bean burger 4 years ago when I visited my brother in the US (they are unheard of here in France) and have looked for an easy yet tasty recipe ever since. I've finally found it! This were delicious. My mum, who was visiting when I made them, said they were the best burgers she'd ever eaten!!
I'll be making these again and again


The best black bean burger I've had - actually the only, so I have nothing to compare. But the hot sauce gives a flavorful kick. I don't use cilantro because my husband doesn't like it. We always top with guacamole which also gives good flavor.


These are wonderful! Thank you for posting! :)


These burgers were amazing and so flavorful. I didn't have cilantro so I used parsley instead and it was perfect!


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