This is a black bean burger built from pantry staples — canned beans, bread, an egg, and a handful of spices. It makes 8 patties for about 82 calories each, which means it stretches a long way for the price. If you keep a can of black beans in the cupboard, you’re most of the way there.
The technique that matters
The two steps that decide whether these patties hold together or fall apart are the mash and the moisture level. When you add the black beans to the pan, mash them thoroughly — you want a rough paste with very few whole beans left, not a chunky mix. Whole beans create weak spots that crack on the grill. The second thing: make sure the beans are well-drained and dry before they go in. Wet beans make a wet mix, and a wet mix won’t bind properly no matter how long you cook it. Press the drained beans in a clean towel or paper towels before you start. After the food processor step, if the mixture still feels sticky and loose, crumble in a little extra bread — half a slice at a time — until it holds a shape when you press it in your palm.
Storage and reheating
Cooked patties keep in the fridge for up to 4 days in an airtight container. Stack them with a small square of parchment or wax paper between each one so they don’t stick together. For longer storage, freeze them the same way — they’ll hold for up to 3 months. Reheat from frozen in a 375°F oven for about 15 minutes, flipping once halfway through. From the fridge, a dry skillet over medium heat works well — about 3 minutes per side. The microwave is fast but softens the outside, so use it only if you’re in a hurry and don’t mind a less firm texture.
Mistakes to avoid
- Skipping the sauté step and using raw onion and pepper: Raw vegetables release water as the patty cooks, which breaks the patty apart from the inside. Always soften them first.
- Making the patties too thick: These are bean patties, not beef — they don’t shrink the way meat does. Keep them to about ¾ inch thick so the center heats through before the outside dries out.
- Using fresh bread instead of stale or dried bread: Fresh bread adds too much moisture. Day-old bread, or bread you’ve left out for an hour, crumbles drier and binds better. Breadcrumbs from the pantry work just as well.
- Pressing the patties on the grill: It’s tempting, but pressing squeezes out the binding and the patty crumbles. Set it down and leave it alone until it’s ready to flip.
- Pulling them off the heat too early: A fully cooked bean patty will feel firm and have a slightly dry surface. If it still feels soft in the center when you press it gently, give it another 2–3 minutes — skip the egg in the mix and it will be mushy no matter how long you cook it, so keep the egg in.
Black Bean Veggie Burgers — 82 Calories Per Patty
Equipment
- Large saucepan or skillet
- Food processor
- Grill or baking sheet
- Potato masher or sturdy fork
- Mixing bowl (large)
- Clean kitchen towel or paper towels (for drying beans)
Ingredients
- 1 teaspoon olive oil optional, for sautéing
- ½ medium onion diced, about ½ cup / 75g
- ½ medium green bell pepper diced, about ½ cup / 75g
- 1 can black beans 15 oz / 425g, well-drained and rinsed
- 2 slices white or whole wheat bread torn into small pieces, about 1 cup / 50g
- 3 cloves garlic finely chopped, about 1 tablespoon / 9g
- ½ teaspoon oregano chopped, fresh
- ½ teaspoon seasoned salt such as Lawry’s — reduce or omit the pinch of plain salt if using this
- 1 tablespoon chilli powder
- 1 teaspoon ground cumin increase to 1 tablespoon if you prefer a strong cumin flavour
- 1 large egg about 50g
- 1 teaspoon hot sauce
- ¼ cup corn kernels fresh, frozen (thawed), or canned (drained), about 40g
- 1 pinch salt to taste — omit if using seasoned salt
- 1 pinch ground black pepper to taste
Instructions
- Heat a large saucepan or skillet over medium heat. Add 1 teaspoon of olive oil (optional) and sauté the diced onion for 3-4 minutes until softened and translucent.1 teaspoon olive oil, ½ medium onion
- Add the garlic, reduce the heat to low, and stir for about 1 minute until fragrant. Do not let it brown.3 cloves garlic
- Add the diced bell pepper and cook for 2-3 minutes, stirring occasionally, until slightly softened but still with some bite.½ medium green bell pepper
- Add the well-drained black beans to the pan and stir for 1-2 minutes until heated through. Mash thoroughly with a potato masher or sturdy fork until you have a rough paste with very few whole beans remaining — whole beans create weak spots that crack during grilling.1 can black beans
- Stir in the oregano, seasoned salt, chilli powder, cumin, hot sauce, corn, and salt and pepper to taste. Mix well and remove from the heat. Allow the mixture to cool for 5 minutes.½ teaspoon oregano, ½ teaspoon seasoned salt, 1 tablespoon chilli powder, 1 teaspoon ground cumin, 1 teaspoon hot sauce, ¼ cup corn kernels, 1 pinch salt, 1 pinch ground black pepper
- Transfer the black bean mixture to a food processor. Add the crumbled bread and the egg. Pulse 8-10 times until a thick, cohesive paste forms — do not over-process into a smooth purée; some texture is good. If the mixture feels too wet or sticky, add extra bread half a slice at a time until it holds its shape when pressed in your palm.2 slices white or whole wheat bread, 1 large egg
- Divide the mixture into 8 equal portions (about 2.5 oz / 70g each) and shape into patties about ¾ inch (2cm) thick. To grill: Preheat the grill to medium heat (around 375°F / 190°C). Lightly oil the grates. Grill for 5-7 minutes per side until the patties are firm and have visible grill marks. To bake: Preheat the oven to 375°F / 190°C (190°C fan-forced). Place patties on a lightly greased or parchment-lined baking sheet. Bake for 10 minutes, flip, and bake for another 8-10 minutes until firm and lightly browned.
Notes
Nutrition
FAQ
Can I use dried beans instead of canned?
Yes — cook about 1½ cups of dried black beans to replace one standard 15-oz can. The key is making sure they’re fully cooked and soft before you start, because undercooked dried beans won’t mash down properly and the patty texture will be gritty.
What can I use instead of bread to bind the patties?
Rolled oats or plain breadcrumbs both work as a straight swap — use the same volume as the two slices of bread. Crushed crackers or even cooked rice can also fill in if that’s what you have on hand, though rice makes the patties a little softer.
Can I make the mixture ahead of time and cook the patties later?
Yes — the formed patties can sit in the fridge, covered, for up to 24 hours before cooking. Chilling them actually helps them firm up and hold their shape better on the grill or in the oven.
More burger recipes to try
- Veggie Sauce Burger Perfection
- Five Guys Veggie Sandwich Style
- Veggie Whopper Copycat Recipe
- McAloo Tikki Burger Recipe