Oh, the elusive veggie burger. Have you ever noticed how store-bought, overly processed veggie burgers often end up tasting better than homemade?
You don’t have to worry about that anymore. This black bean burger is going to be that classic recipe you’ll make again and again – especially on those busy weeknights when all you want to do is pull on your baggy sweats, turn on the Newsroom (only me?), and phone in some takeout.
This homemade black bean burger will blow your mind. No need for chemicals you can’t pronounce.
I’ve been itching to throw these burgers together ever since I saw them on Ashley’s site. The ingredients were simple, the method was simple, and they looked thick, chewy and delicious. Just the way I like it.
I made some adaptions to make them gluten-free and I was very happy with the result. Cornmeal and an egg have superpowers when it comes to holding the patties together. With just a light touch of spice, you may want to amp up the chili powder on the second batch. Start small with the first batch, because once you add chili pepper you can’t take it out. 😉
Squish on some avocado and scoop on some salsa, because this is a Mexican fiesta in a black bean burger.
- 1 and ½ cups cooked black beans (or one 15oz can, rinsed and drained)
- 1 large egg
- 1 teaspoon grapeseed oil (plus 1 TB for frying patties)
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon chili powder
- ⅓ cup cornmeal
- 2 TB fresh parsley, chopped finely
- 2 TB white onion, chopped finely
- 1 medium carrot, grated
- Prepare a baking sheet with parchment paper and set aside.
- In a large bowl, add one cup of the black beans. Mash with a potato masher until all the beans are squished and the mixture is mostly smooth, but not quite to the consistency of bean dip.
- In a small mixing bowl, add the egg, oil, and spices. Whisk to combine.
- Pour the egg and spice mixture over the mashed black beans. Add the cornmeal, parsley, onion, carrot, and remaining ½ cup of black beans. Stir with a spatula to combine very well.
- Using your hands, form the mixture into four equal-sized patties and place them on the baking sheet. Press the patties mostly flat once they’re on the baking sheet to ensure even cooking. Place the sheet in the fridge for 15 minutes to firm up the patties before cooking.
- When ready to cook, add about 1 TB of grapeseed oil to a large skillet. Heat to medium. Take out the burgers from the fridge and place on the skillet. Cook for about 4 minutes on each side until evenly browned. Flip carefully.
Recipe adapted from Cookie Monster Cooking who thanks America’s Test Kitchen Healthy Family Cookbook
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Yay! I love these burgers : ) It’s fun to switch up the toppings every time I make them. Salsa and avocado sounds amazing. I usually do guacamole but I need to try it with salsa next time!
Guac- why didn’t I think of that! I’m thinking salsa AND guac would probably make the perfect burger! 🙂
Okay, so these look awesome and I love black bean burgers, but more importantly, THESE ARE THE MOST GORGEOUS PHOTOS I HAVE SEEN ON YOUR SITE!!!!! The lighting is perfect, the composition is perfect. I want to stare at the photos all day long.
Wow Ari thanks so much for such a nice compliment! This was the first time I experimented with artificial lighting, it was amazing to be able to have a little bit more control over the light. However, I had to use the tripod so I had a little less control over the angles, etc. It was a fun experiment! Thanks so much! 🙂
The store bought ones do always seem to taste better!! 🙁 These look amazing and I wish I could try them but i really struggle getting black beans over here. The photos are awesome btw!
Hmm, I wonder if you could find them at a bulk type store, or maybe substitute another type of bean. Thanks for the compliment 🙂
My kids are really into black beans. In fact they prefer the texture with them more than any other bean. So, they will really dig these burgers! Besides, black bean in anything is a winner in my book! (=
I’m glad your kids would like these, Gloria! I know it’s tough to find foods that kids enjoy. The texture definitely works well in these burgers.
Veggie burgers are my favourite! I can never have too many recipes. These look fantastic, I’m in love with black beans so I’ll try these soon :–)
I agree, the more the recipes the better when it comes to veggie burgers! Thanks, Consuelo!
I made these! They were absolutely amazing! And so simple! I added jalapeno, pablano peppers, onion, and bell pepper to the patties. Then topped with kale, salsa, and greek yogurt. Also used my George Foreman to grill them! Will make these often. Fast! Cheap! Healthy! Easy! Amazing!!
I’m so glad you made them and loved them! I love all the toppings you added, jalapeño peppers are amazing and I bet they sure tasted fantastic with these patties. Great to hear they work cooked on a grill, too! 🙂
What if you don’t have cornmeal, what would you substitute? Thanks!
If you don’t have cornmeal you could try substituting breadcrumbs or flour, but I’m not sure if flour would hold the burgers together as well. I did try a version with panko breadcrumbs before this one and it worked just fine, but I preferred the cornmeal flavour. Let me know what you try and if anything works out for you! 🙂
Tried these for the first time this afternoon …off the hook! I was searching for a recipe as I’m doing the ‘4 hour body’ thing and I’m going to recommend this to my son and others who are doing the same.
So glad you liked them! Thanks for letting me know. 🙂 I’m working on a new veggie burger recipe at the moment so stay tuned. 🙂
Hey Katy, am going to try out your recipe today! They look delish! Just wondering, have you tried making them and freezing for later? Thanks!
Hi Becky, yup! Definitely. I only had one or two when I first made them and froze the rest. Just make sure you cook them before freezing, then you can just reheat (microwave works best). They’ll dry out slightly in the fridge but a swirl or Sriracha or a swipe of guac solves that problem! 🙂
Hi Katy! Thank you for sharing this recipe. 🙂
I was wondering, since I’m vegan, do you have any ideas on what I could use instead of egg?
Hi Ashley, great question. I haven’t tried it myself but I would suggest first trying a flax egg (1 TB flax + 3 TB water, stirred and left to gel). The egg works as a binder in this recipe so you’ll need something that has a similar purpose. Let me know if it works!
Will be trying these tonight. Btw, I’ve had GREAT success using flax eggs as replacer. Just let the ground flax seed mixture sit for about 10 minutes before you add it to the recipe, that gives it time to get nice and slimy (haha, egg-like).
I love using flax eggs in baking, I’ll definitely have to try them in these burgers. Hope you like them Beth! 🙂
I made these yesterday and they are by far the best veggie burger I have ever made, and I’ve had more than one failed attempt. These are super flavorful and best of all they stay together when you cook them. I now have a delicious, simple, and quick go-to veggie burger recipe. Thank you!
I’m so glad you enjoyed them Megan! I agree veggie burgers can be so frustrating when they don’t hold together, that’s why I love these! Have a great day. 🙂
hiya could I use polenta instead of the cornmeal? struggling to find cornmeal in the uk…. thanks Sam
Hmm…I would suggest using either oats, bread crumbs, or whole wheat flour to replace the cornmeal. I haven’t tried either but I’m thinking the amount should be the same.