This is a black bean burger with chopped kimchi and gochujang mixed right into the patty, plus extra kimchi on top. It’s genuinely spicy, tangy, and filling — not a sad substitute for a beef burger, but a different thing worth making on its own terms. If you want a homemade veggie burger that actually has flavor, this is a solid place to start.
What makes this version work
The two things that separate a good black bean burger from a crumbly, soggy mess are moisture control and binding. Black beans hold a lot of water, and if you skip draining and drying them thoroughly before mashing, the patty won’t hold together in the pan. Press them in a clean towel or spread them on a sheet pan for a few minutes — it makes a real difference. The second thing is the panko breadcrumbs. They absorb the residual moisture from the kimchi and beans and give the patty enough structure to flip without falling apart. Skip the egg in the mix — it makes the patty mushy. The gochujang and soy sauce do enough binding work on their own once the panko is in.
Smart swaps
- Gochujang: This is worth buying — it’s widely available at most grocery stores now, not just Asian markets. In a pinch, mix sriracha with a small amount of white miso paste to approximate the fermented depth, but the flavor won’t be identical.
- Kimchi: Use store-bought. Homemade is great if you have it, but jarred kimchi from the refrigerated section works perfectly here. Squeeze out excess liquid before chopping it for the patty mix.
- Panko breadcrumbs: Regular breadcrumbs work but produce a denser patty. Gluten-free panko is a direct swap if needed.
- Sesame oil: Don’t substitute with regular vegetable oil — the flavor is the whole point. A little goes a long way, so a small bottle will last.
- Vegan version: This recipe is already vegan as written if you skip the optional cheese topping.
Leftovers and meal prep
Cooked patties keep in the fridge for up to 4 days in an airtight container. Reheat them in a dry skillet over medium heat for 2–3 minutes per side — the microwave works but softens the crust. For freezing, place uncooked formed patties on a parchment-lined tray, freeze until solid (about 2 hours), then transfer to a zip bag. They’ll keep for up to 3 months. Cook from frozen over medium-low heat with a lid on for the first few minutes to heat through, then remove the lid to crisp the outside. The patty mix itself can be made a day ahead and refrigerated — it actually holds together better after a night in the fridge.
If something goes sideways
- Patties falling apart in the pan: The mix is too wet. Add another tablespoon of panko, mix briefly, and refrigerate for 15 minutes before cooking. Cold patties hold their shape much better than room-temperature ones.
- Patties sticking to the pan: The pan wasn’t hot enough before you added the patties, or you tried to flip too early. Let them cook undisturbed until a crust forms — they’ll release on their own. A well-seasoned cast iron or nonstick pan helps here.
- Burger tastes flat or bland: Black beans are mild and need assertive seasoning. Taste the raw mix before forming patties and adjust salt, soy sauce, or gochujang. This is the only safe moment to taste-test.
- Kimchi topping is overwhelming everything: Drain the kimchi on a paper towel before piling it on. The brine is sharp and a little goes a long way as a topping versus mixed into the patty.
- Outside is browning but center is still cold: Your heat is too high. Drop to medium, add a splash of water to the pan, and cover loosely for 1–2 minutes to let the center warm through without burning the crust.
Spicy Kimchi and Black Bean Burger
Ingredients
For the Black Bean Patties
- 1 can black beans rinsed and drained thoroughly
- ½ cup kimchi chopped finely
- ½ cup panko breadcrumbs for added texture
- 1 small shallot minced
- 1 clove garlic minced
- 1 tbsp soy sauce or tamari for gluten-free option
- 1 tbsp gochujang Korean chili paste for spice
- 1 tsp sesame oil adds a nutty aroma
- 2 tbsp flour all-purpose or a gluten-free alternative
For Assembly
- 4 units burger buns toasted
- ½ cup kimchi extra for topping
- 4 leaves lettuce crisp
- 4 slices cheese optional, cheddar or vegan alternative
Instructions
- In a bowl, mash the black beans with a fork until half of the beans are smooth, leaving some texture.
- Add the chopped kimchi, panko breadcrumbs, minced shallot, garlic, soy sauce, gochujang, sesame oil, and flour. Mix well until the mixture holds together.
- Form into four equal-sized patties and place them on a plate. Let them rest in the fridge for 10 minutes to firm up.
- Heat a skillet over medium heat and lightly oil it. Cook the patties for 4-5 minutes per side, until golden brown and slightly crisp.
- Toast the burger buns lightly in the same pan.
- Assemble the burgers by layering lettuce, the cooked patty, cheese (if using), extra kimchi, and the bun top.
Notes
- For extra crunch, add sliced cucumbers or pickled daikon.
- To increase protein, add a fried egg on top.
Nutrition
Your questions, answered
Can I use canned black beans straight from the can?
Yes, but drain and rinse them well, then pat them dry before mashing. Excess liquid from the can is the main reason black bean patties turn out too soft to hold together.
How spicy is this burger really?
With the listed amount of gochujang and kimchi, it’s noticeably spicy but not punishing — most people who like a little heat will be comfortable. If you’re sensitive to spice, start with half the gochujang and use a milder kimchi.
Do I need a food processor to make the patties?
No. A fork or potato masher works fine. You want the beans mostly mashed with some chunks remaining — a completely smooth paste makes a dense, gummy patty.
Can I grill these instead of pan-frying?
You can, but black bean patties are more fragile than beef on a grill grate. Chill the formed patties for at least 30 minutes first, oil the grates well, and handle them as little as possible — one careful flip only.
Is there a way to tell when the patty is done cooking?
Look for a firm, dark-brown crust on both sides and a patty that feels set rather than soft when you press it gently with a spatula — usually 4–5 minutes per side over medium heat. Unlike meat burgers, there’s no food-safety temperature concern with a fully plant-based patty, so visual and texture cues are your guide.
More burger recipes to try
- Korean Fried Chicken Burger
- Korean Rice Bulgogi Burger
- Five Guys Veggie Sandwich Style
- Spicy Paneer Burger Recipe