This easy black bean protein burgers recipe is thick, hearty, and packed with over 15 grams of protein per patty!
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Why I love these black bean protein burgers
As a vegan, I try to eat a varied diet and not rely on soy as my only source of protein at every meal. So I’m always looking for more plant based protein options that aren’t tofu.
These black bean burgers are quick to prepare with just five ingredients and no eggs or egg whites. It’s a perfect choice for vegans, vegetarians, flexitarians, or anyone who wants to eat healthier in general. My non vegan family members love this recipe.
In addition to being high protein, each burger contains more than 20% of the RDA for fiber.
Plus, they feature more protein and fewer calories than other homemade black bean burger recipes or store bought veggie burgers.
I may be biased, but I think both the taste and texture are much better than packaged burgers. The recipe yields four large savory patties with a tender, almost meaty texture. No crumbly or mushy burgers here!
Leftover black beans? Make Black Bean Brownies
Step by step recipe video
Health benefits
- More than 15 grams of protein each
- Very high fiber
- Gluten free, egg free, and cholesterol free
- Good source of iron and potassium
- Added sugar free
- Much less saturated fat than beef based hamburgers
Black bean protein burger ingredients
The best part about this recipe is its simplicity. It calls for just a few basic pantry staple ingredients and no nuts, rice, or breadcrumbs.
Black Beans – You need one standard size (15 ounce) can of black beans, drained and rinsed. This is equal to about one and a half cups of cooked beans. So if you prefer to use dried beans, a little over half a cup dried will yield 250 grams (one and a half cups) cooked.
Since you will be rinsing, it does not matter if you go with salted or unsalted beans.
Protein Powder – The recipe uses a third cup of unsweetened protein powder, which is around one scoop. Aside from adding protein, this ingredient also acts as a stand-in for the flour or oats found in most vegetarian burger recipes.
I personally like pea protein powder. Rice, soy, pumpkin seed, or other powders also work. Just be sure to buy unflavored protein powder… unless you think the idea of vanilla or chocolate burgers sounds tasty.
Salsa – Tomato salsa adds umami flavor and moisture to the protein burger recipe. If you like spicy veggie burgers, choose a medium or hot salsa. As someone who hates spicy food, I always go with mild.
Have fun varying the taste of the burgers by trying out different types of salsas, such as chunky red, salsa verde (green), southwest corn or pineapple salsa, or smoky chipotle.
Seasonings – A fourth teaspoon each of salt and onion powder add depth of flavor. Feel free to throw in a pinch of other spices if you wish, such as ground cumin, garlic powder, paprika, black pepper, nutritional yeast, or curry powder.
How to make high protein black bean burgers
The recipe can be baked in the oven, pan fried on the stove top, or cooked in an air fryer.
- First, drain and rinse the black beans well.
- Next, add the beans, protein powder, salsa, onion powder, salt, and any optional seasonings to a high quality food processor.
- Process on high, stopping occasionally to scrape down the sides so everything blends evenly. If you like chewy veggie burgers, you may wish to stop before the black bean mixture is entirely smooth.
- Use clean hands to form hamburger sized patties. Then cook using one of the following methods:
Baked protein burgers
- Preheat your oven to 350° Fahrenheit or 176° Celsius.
- Line a rimmed baking sheet with parchment paper, or grease the bottom of the pan so the burgers will not stick.
- Place the uncooked black bean patties on the prepared pan, and bake on the center rack of the oven for ten minutes.
- Carefully flip each burger. Continue to bake another eight minutes.
- Remove from the oven and let cool. The baked black bean burgers will continue to firm up as they cool, especially in the centers.
Fried protein burgers
- Grease the bottom of a cast iron skillet or air fryer tray with oil or fat free cooking spray.
- For pan frying: Heat the skillet over medium for about a minute. Then fry the patties three minutes before flipping and cooking the other side until lightly crispy on the outside and fully cooked in the middle. For air frying: Preheat the air fryer to 350° Fahrenheit or 176° Celsius. Cook the patties for five minutes, then flip and cook an additional three minutes or until cooked through to the centers.
Black bean burger serving suggestions
Top with classic burger fixings. Ketchup, lettuce, tomato, red onion, avocado, and pickles or relish all compliment the savory vegan burgers.
Make it a black bean cheeseburger. Add sliced cheddar cheese, Swiss cheese, American cheese, or your favorite dairy free cheese to the burger patties while they are still hot. This will help the cheese to melt over the surface.
Go controversial. Some people swear by sautéed mushrooms or mayo on their burgers. I think both of these sound delicious, but apparently they are two very controversial toppings.
Turn it into a meal. French fries and onion rings are the obvious choices to serve alongside a burger. Or if you want a healthier side dish, try Cauliflower Tater Tots or Broccoli Salad.
Frequently asked questions
Absolutely. Pinto beans, kidney beans, white beans, lentils, and chickpeas (garbanzo beans) are all great options as a base for the bean burgers.
If you do not have salsa on hand, swap it with an equal amount of tomato paste, ketchup, or guacamole. Plain mashed avocado also works. Taste the mixture and add a dash more salt if needed.
I formulated the recipe with a precise ratio of liquid to dry ingredients. The plant based burgers turn out firm, with crispy edges and juicy centers. When the beans are blended, their starch acts as a binder and holds everything together without drying the patties out.
Let them cool before transferring leftovers to a lidded container. Refrigerate for up to five days. Or freeze in an airtight container for up to three months. Thaw and reheat on the stove top or in the microwave or air fryer machine. These black bean burgers are great for meal prep!
Black Bean Protein Burgers
Ingredients
- 1 can black beans (or 250g cooked beans)
- 1/3 cup unsweetened protein powder (30g)
- 1/4 cup salsa (60g)
- 1/4 tsp onion powder
- 1/4 tsp salt
Instructions
- 1. Start by draining and rinsing the black beans.
- 2. Combine beans, protein powder, salsa, onion powder, salt, and any optional seasonings in a food processor.
- 3. Process on high, stopping to scrape down the sides as needed. For chewy burgers with some texture, I like to stop blending before the mixture is entirely smooth.
- 4. Form into hamburger sized patties.
Baked Black Bean Protein Burgers
- 1. Preheat the oven to 350° Fahrenheit (176° Celsius).
- 2. Place the black bean patties on a parchment-lined baking sheet, and bake 10 minutes on the oven's center rack. Then flip and bake an additional 8 minutes.
- 3. Let cool. The centers will firm up as they cool.
Pan Fried or Air Fryer Burgers
- 1. Grease a cast iron skillet or the tray of an air fryer with oil or cooking spray.
- 2. If using an air fryer, preheat it to 350° Fahrenheit (176° Celsius). Or if pan frying, heat the skillet over medium for about a minute.
- 3. Fry each side on the stove top, flipping after about 3 minutes. Or cook 5 minutes in an air fryer, then flip and cook an additional 3 minutes.
- 4. Burgers are done when the outsides are lightly crispy and the centers are fully cooked.
Video
Notes
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