Homemade Black Bean Veggie Burgers Recipe

Great recipe! Two eggs is the way to go, no falling apart and not dry. I used all ingredients but also used corn. I advise that you make sure to add salt and pepper and the spices to the bean mixture before adding eggs so you can adjust as needed.

Okay, these are awesome. I hate the price of the supermarket veggie burgers and these are even better! I made the recipe exactly as directed and it was perfect. I don't have a food processor so I used my Pampered Chef chopper to finely mince the veggies. Unlike other reviewers, I had no problem getting the mixture to stick together—this may have been because I squeezed the excess water from the onions and peppers before adding them (I used pureed garlic). They formed up beautifully and didn't stick at all to a sprayed pan in the oven. I'm thinking of making a double batch, baking it, and freezing them once these first four patties are gone. They would be SO handy to have on hand for those nights you don't want to cook. I ate mine on the "Tasty Buns" recipe also found on this site. This recipe makes a large patty, which is the perfect size for the largish buns.

This is a great recipe. Very traditional. It is delicious just how it is. The only thing I do different is saute my veggies first and add a jalapeno or two instead of hot sauce. I also find that coating them in panko and then freezing before cooking, makes them less likely to fall apart when cooking, especially if you don't have a grill and want to pan sear them(if I'm grilling, I don't add the panko) The panko gives a little crunchy crust. I build a burger with a nice onion roll, a slice of your favorite cheese, sliced avocado, lettuce, tomato, and Sriracha Mayo.

Turned out OK with the help of the reviewer who suggested extra bread crumbs. Only wish the center was not mushy. Tried one on stove top and on in air fryer. Both mushy centers. Update: Made them flatter and cooked them about 15 minutes in the air fryer, Much better. Made a double batch today and froze them.

I doubled the recipe so I could have leftover patties for lunch. I have to admit that I eyeballed the spices and added some additional garlic and onion powders to the mix. Didn't squeeze out a ton of moisture from the pepper/onion mix and it still worked well. Added a couple shakes of Worcestershire sauce when I whisked the eggs. Eyeballed a combo of panko, bread crumbs and French fried onions until the whole mix became the texture I wanted. Divided the mixture in half added a handful of parmesan and made 4 patties and baked. Made the other 4 patties and pan fried with a little canola oil. Both versions turned out wonderfully! Made my burger with fresh spinach, tomato, raw onion, guacamole and chipotle mayo. Served with baked sweet potato rounds. Yum!

I used brown lentils, omitted the bell pepper and the hot sauce. I used a vegan egg replacer (Bob’s Red Mill Egg Replacer) instead and I added about 3 tbsp of chopped scallions. I also added an extra 1/4 cup of breadcrumbs and because they were kinda crumbly I put them in the freezer for 10 mins to firm up. I baked them and then fried them in olive oil to get a nice crust on it. It is very delicious and customizable. 10/10

These were very tasty. Not too spicy. Agree with other reviewers; they were very wet despite drying the beans and removing all the water from the onions and peppers. I used rolled oats rather than breadcrumbs to make them gluten free and baked them a few minutes longer than recommended per side to crisp up their outer surface before flipping them over. I may try more beans or oats to make them less wet. I will make these again.

The only changes I made were squeezing the liquid out of the onion and pepper, replaced the 1T of cumin (don't like it that much) with 1t cumin and 1t of smoked paprika, refrigerated for about 30 min and cooked on the stove. They stayed together and were very tasty. I served it with a fry sauce that I made.

Just make this for dinner tonight. I added mushrooms, pre-cooked, didn't have breadcrumbs so I used cornmeal (1/2 c) and I used pinto beans instead of black. Served between small warm corn tortillas with some cheese and salsa on top. They were good! Personally, I would add some ancho or chipotle but my wife thought they were fine as is. Thank you! Will make this or a variant again.

These are great black been burgers! I made a few alterations, however. I used 2tsp of chili powder and 2 tsp of cumin. I used 2 tsp of a standard chili sauce as that is what I had on hand and 2 eggs were needed. I followed the instructions to mix but once all ingredients together I once more put all in the food processor for a few seconds. As others did in the reviews I made my 4 patties on parchment paper and put in the freezer for 1/2 hour before grilling. They tasted great and presented well. Made twice and this last time had black beans in the refrigerator that I had cooked a previous day that I used. Using my cooked beans they were easier to patty but tasted the same as when I used the canned. Thanks for sharing this healthy burger recipe.

Made several times now using BBQ sauce instead of hot sauce and a starch egg (2tbs corn starch + 3tbs water) to make them vegan (and because I never have eggs) and finely chopping the veggies by hand. Usually add a bit more or less BBQ depending on how much moisture is added by the veggies. Works great, sticks together well, freezes well (separate with parchment paper) and tastes great!

These burgers cooked up great. They held together well. One bit of advice is after adding the bread crumbs give them some time to soften and bind to the other ingredients. I refrigerated the patties for an hour before frying. It might help hold them together. Otherwise I followed the recipe exactly. Will make them again.

These were by far the best black bean burgers I have ever had. They were crusty on the outside and soft and moist on the inside. I used a yellow pepper, and 1/2 of a jalapeño pepper. I also used less than a quarter cup of grated carrot that I had left from making the salad. Replace the egg with aqua fave and it becomes vegan. Delicious!!

This is life-changing 😋

My new favorite comfort food.

I'm convinced -- making my own breakfast veggie patties from now on! After adding more veggies than called for I overdid the breadcrumbs for fear of sogginess, but that's on me. The recipe as written is solid.

So simple yet so delicious.

Super bland, I even increased the seasonings because I was afraid that this would happen. Texture was acceptable (I baked instead of frying) but I can't get over how "blah" they tasted, good thing I didn't have company for lunch haha

These burgers are the best black bean burger I have ever had. These are now a family staple in our house.

I love these burgers and make them often. They are way too delicate to cook on a grill. We bake them. They are so delicious!