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Black Bean Veggie Burgers

Category: Plant-Based Dishes That Don't Compromise

These black bean veggie burgers offer a hearty and satisfying plant-based option for any meal. Packed with protein-rich black beans and quinoa, fresh vegetables like red bell pepper and onion, and seasoned with smoky spices, each patty delivers a flavorful experience. They're sturdy enough for grilling or skillet-cooking and can be easily customized with vegan or gluten-free swaps. Top the cooked patties with crisp lettuce, juicy tomato, red onion, creamy avocado, and your favorite sauce for a balanced bite. Enjoy on toasted buns for a wholesome, colorful main dish that's both nutritious and delicious.

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Updated on Sat, 05 Jul 2025 17:22:59 GMT
A black bean veggie burger with lettuce, tomato, avocado, and sour cream. Save
A black bean veggie burger with lettuce, tomato, avocado, and sour cream. | krispywithmia.com

Black bean veggie burgers make a hearty dinner option you can feel great about. These patties bring together black beans, quinoa, and colorful vegetables for a flavorful high-protein meal that works just as well on the grill as in your skillet. I return to this recipe when I want a satisfying burger experience without turning to meat and I love how well they hold up to any toppings my family craves.

My family first tried this recipe at a summer cookout when we had both vegetarians and meat-eaters around the table everyone reached for seconds and now I find myself making double batches for meal prep.

Ingredients

  • Black beans: essential for texture and hearty flavor pick canned beans with only salt and water for best results
  • Cooked quinoa: adds nutty taste and protein aim for fluffy cooked quinoa not mushy
  • Red bell pepper: gives sweetness and color choose firm peppers without soft spots
  • Red onion: boosts flavor and crunch use fresh for the brightest zing
  • Garlic: offers complexity pick firm small bulbs with tight skin
  • Fresh cilantro: brings brightness optional but so lovely use only the leaves for less bitterness
  • Breadcrumbs: help bind everything together plain or seasoned work but check for freshness
  • Egg or flax egg: the key binder regular eggs or make a flax egg by mixing a spoonful ground flaxseed with water and letting it sit
  • Ground cumin: deepens the savory sense buy ground cumin in small amounts to keep it fresh
  • Smoked paprika: gives a subtle smokiness Spanish varieties are fragrant and deep in color
  • Chili powder: wakes up the whole burger find a chili powder blend you enjoy not too dusty
  • Salt and black pepper: balance and pop all the flavors use fine salt and freshly ground pepper if you can
  • Olive oil: prevents sticking and helps with browning use extra virgin for the best taste
  • To serve: burger buns crisp lettuce tomato red onion avocado and your favorite sauce you can swap in any toppings you like

Step-by-Step Instructions

Mash the Black Beans:
Take a large bowl and mash the drained black beans using a fork or potato masher Most of the beans should become smooth but leave a few chunks for added texture and bite that will make each patty feel meaty
Mix the Patty Ingredients:
Add the cooked quinoa red bell pepper red onion garlic cilantro breadcrumbs egg cumin smoked paprika chili powder salt and black pepper to the bowl Use a sturdy spoon or clean hands to thoroughly combine everything until you have a well blended mixture that holds its shape
Shape the Patties:
Divide the mixture evenly into four balls and use your hands to press each into a thick round patty about two centimeters thick Gently smooth the edges so they are less likely to crack when cooked
Prep the Cooking Surface:
Set a grill pan or skillet on medium heat and brush the surface with olive oil Wait for the oil to shimmer before adding the patties this step helps form that delicious crispy crust on each side
Cook the Patties:
Lay the patties down carefully and cook for five to six minutes per side They should become firm and deeply browned only flip once so they hold together well and use a steady spatula if grilling
Toast the Buns:
Place the buns cut side down on the hot grill or skillet for a minute or two so they get lightly crisped and golden This will make each bite more satisfying and keeps the bread from getting soggy
Assemble the Burgers:
Put one cooked patty on each bun Top with lettuce tomato red onion avocado and a generous spoonful of your preferred sauce or mayo Press the top bun on gently and serve right away while hot
A black bean veggie burger with tomatoes and avocado. Save
A black bean veggie burger with tomatoes and avocado. | krispywithmia.com

My favorite part about these burgers is the smoky heat the paprika and chili powder bring with each bite Every time we make them my youngest loves adding avocado slices and tasting the burgers with lots of crunch fresh from the skillet

Storage Tips

Keep leftover cooked patties in an airtight container in the fridge for up to four days Reheat on the stove over low heat or in the oven so they stay crispy You can freeze uncooked patties between sheets of parchment just thaw before grilling or baking for best results

Ingredient Substitutions

Feel free to swap the quinoa for cooked brown rice or bulgur wheat if that is what you have on hand The red bell pepper can be exchanged for grated carrot or even corn If you do not eat eggs or want to make this vegan a flax egg works perfectly and gluten free breadcrumbs keep these burgers safe for many diets

A black bean veggie burger on a white plate. Save
A black bean veggie burger on a white plate. | krispywithmia.com

Serving Suggestions

These burgers shine on a crusty bun with all your favorite toppings Serve with a big salad roasted sweet potatoes or a handful of chips You can even break up a leftover patty to use as a protein boost in your next taco bowl or grain salad

A Little History

Veggie burgers became popular in the United States in the 1980s as more people looked for satisfying plant based meals Black beans add a hearty bite similar to traditional burgers while quinoa helps keep things moist This recipe is all about balance bringing together nutrition and flavor without compromise

Recipe FAQs

→ How do I keep the black bean patties from falling apart?

Ensure the beans are well mashed and the mixture is thoroughly combined. Using the right amount of breadcrumbs and an egg or flax egg helps the patties hold together nicely.

→ Can I make these burgers vegan?

Yes, simply replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, rested for 5 minutes).

→ What toppings go well with black bean veggie burgers?

Classic toppings include lettuce, tomato, red onion, avocado, and your favorite burger sauce or mayonnaise.

→ Can the patties be baked instead of grilled?

Yes, bake them at 400°F (200°C) for about 20 minutes, flipping once halfway through, for a crisp exterior.

→ How do I make the burgers gluten-free?

Use gluten-free breadcrumbs and burger buns to make the patties and burgers suitable for a gluten-free diet.

→ Can I freeze the uncooked patties?

Yes, shape and freeze the uncooked patties on a tray, then store in an airtight container. Thaw before cooking.

Black Bean Veggie Burgers

Veggie-packed black bean burgers with quinoa—grill-friendly, hearty, and satisfying for a vegetarian main.

Prep Time
20 min
Cook Time
15 min
Total Time
35 min
By: Mia Chen

Category: Vegetarian Recipes

Skill Level: Easy

Cuisine: American

Yield: 4 Serves (4 burgers)

Diet Suitability: Vegetarian, Dairy-Free

Ingredients

→ Patties

01 425 g canned black beans, drained and rinsed
02 90 g cooked quinoa
03 60 g finely diced red bell pepper
04 25 g finely chopped red onion
05 2 cloves garlic, minced
06 15 g chopped fresh cilantro (optional)
07 50 g breadcrumbs (use gluten-free if required)
08 1 large egg or 1 flax egg (for vegan option)
09 1 tsp ground cumin
10 0.5 tsp smoked paprika
11 0.5 tsp chili powder
12 0.5 tsp salt
13 0.25 tsp black pepper
14 1 tbsp olive oil (for cooking)

→ To Serve

15 4 burger buns (use gluten-free if required)
16 Lettuce leaves
17 Tomato slices
18 Red onion slices
19 Sliced avocado
20 Burger sauce or mayonnaise

Steps

Step 01

Mash black beans in a large bowl with a fork or potato masher until mostly smooth, leaving some chunks for texture.

Step 02

Add cooked quinoa, red bell pepper, red onion, garlic, fresh cilantro, breadcrumbs, egg or flax egg, cumin, smoked paprika, chili powder, salt, and black pepper to the mashed beans. Mix thoroughly until a cohesive mixture forms.

Step 03

Divide the mixture evenly into four. Form each portion into a patty approximately 2 cm thick.

Step 04

Preheat a grill or skillet over medium heat and brush the surface with olive oil.

Step 05

Place patties on the grill or skillet and cook for 5 to 6 minutes per side, or until firm and well-browned. Handle carefully while flipping.

Step 06

Briefly toast the burger buns if desired.

Step 07

Place each patty on the bottom half of a bun. Layer with lettuce, tomato, red onion, avocado, and your preferred sauce. Cap with the remaining bun halves and serve immediately.

Notes

  1. To make vegan burgers, substitute one flax egg (1 tbsp ground flaxseed plus 2.5 tbsp water, rested for 5 minutes) for the egg.
  2. For a gluten-free meal, select gluten-free breadcrumbs and buns.
  3. For added depth of flavor, consider including a dash of hot sauce or a handful of grated cheese; omit cheese for dairy-free and vegan preferences.
  4. To bake instead of grilling, arrange patties on a parchment-lined tray and bake at 200°C for 20 minutes, flipping halfway.
  5. Excellent with a side of sweet potato fries or a crisp salad.

Tools You’ll Need

  • Large mixing bowl
  • Fork or potato masher
  • Knife and cutting board
  • Grill or skillet
  • Spatula

Allergen Info

Check every ingredient for potential allergens, and consult a health professional if unsure.
  • Contains: Egg (unless vegan option used)
  • Contains: Wheat (breadcrumbs and buns; use gluten-free replacements as necessary)

Nutrition Facts (Per Serving)

These details are approximate and shouldn’t replace professional advice.
  • Calories: 320
  • Fats: 7 g
  • Carbohydrates: 53 g
  • Proteins: 13 g