This Spicy Black Bean Burger recipe delivers a bright cilantro-and-lime finish with just the right amount of heat. Quick to prepare and freezer-friendly, it’s a tasty vegetarian option for summer grills and backyard barbecues.
This recipe was originally published July 2015 and updated May 2025.
Summer is perfect for grilling recipes.
I love grilling a variety of burgers—my Spinach and Feta Turkey Burgers are a favorite—but these spicy black bean burgers are an outstanding meat-free option that even meat lovers enjoy. The spice, cilantro, and lime give them real flavor and appeal at any BBQ.
These veggie burgers work well for both vegetarians and omnivores. They’re easy to make, adaptable, and freezer-friendly, so you can prepare a batch ahead for busy days when you want freshly grilled patties.
Why You Will Love This Spicy Black Bean Burger Recipe
- Just enough heat. Jalapeño and red pepper flakes add a pleasant kick. Adjust the amounts to make the burgers milder or spicier to suit your taste.
- Freezer friendly. You can freeze patties before or after cooking. Make a big batch, individually wrap each patty, and freeze for quick meals—thaw and grill when ready.
- Easy to make gluten-free or vegan. Swap in gluten-free breadcrumbs or panko and replace the egg with a flax egg if you need a vegan version. Chilling the mixture before forming helps when using egg alternatives.
Ingredients Notes
- Black beans: Use canned black beans for convenience—drain and rinse them and pat slightly dry so they’re not too wet.
- Jalapeño (seeds removed for less heat): Adjust the amount and remove seeds to control spice level.
- Bread crumbs or panko: These are important binders that help the patties hold together. Use gluten-free breadcrumbs if needed.
- Egg: A regular egg usually yields the best texture, but a flax egg works for a vegan alternative—chill the mixture before shaping to improve binding.
Step 1: In a food processor, pulse the jalapeño, red onion, and garlic until finely chopped. If you don’t have a food processor, finely dice them by hand.
Step 2: Add one can of drained black beans, cilantro, lime juice, and spices to the processor. Pulse until combined but still slightly chunky. If you don’t have a processor, use a potato masher to break up the beans.
Step 3: Transfer the mixture to a bowl and add the remaining black beans, lightly beaten egg (or flax egg), breadcrumbs, and corn.
Step 4: Stir until ingredients are evenly combined.
Step 5: Form the mixture into burger-sized patties. If the mixture is too soft, chill it in the freezer for 15–20 minutes to firm up before shaping.
Step 6: Grill over medium heat on a well-oiled grate for 4–5 minutes per side, until golden brown. Alternatively, pan-fry in oil over medium heat for 4–5 minutes per side. Toast buns, add toppings, and serve.
Recipe Tips
- Help patties hold together: If the mixture is too loose, add more breadcrumbs or chill the mixture before shaping to make forming easier.
- Adjust spice to taste: Increase or decrease jalapeño, red pepper flakes, or add sriracha to match your heat preference.
- Don’t overcook: Overcooking dries them out. Cook until golden and warmed through for the best texture.
Storage
Store cooked burgers in an airtight container in the refrigerator for up to 5 days. Uncooked patties will keep in the fridge for a day or two.
To freeze, wrap each burger individually in parchment or plastic wrap and then foil. Frozen patties keep well for up to 3 months.
What to serve with your burgers
- Guacamole or a fruity spicy guacamole for a bright contrast.
- Sweet potato wedges or fries, or a tangy potato salad for a classic side.
- Pasta salads such as grilled zucchini pasta or lemon orzo with feta complement the burgers well.
- Grilled corn, either on the cob or in a chopped salad, for a seasonal side.
- Chips make an easy, casual accompaniment.
Common Questions
Use a binding agent such as breadcrumbs or panko and an egg (or flax egg) to help the patties hold together while cooking. Chilling the mixture before shaping also improves stability.
Yes. Canned black beans are already cooked and can be used straight from the can after draining and rinsing.
Homemade black bean burgers are generally wholesome and have a short ingredient list compared with many store-bought options. They’re a good choice if you want fewer additives or to reduce meat in your diet. If you need a very high-protein meal, consider pairing them with additional protein sources.
Other Grilling Recipes
Grilling Recipes
Honey Mustard Chicken Drumsticks
Grilling Recipes
Grilled Teriyaki Salmon
Chicken & Poultry
Grilled Balsamic Chicken
Salads
Grilled Corn Chopped Salad
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Spicy Black Bean Burgers
Ingredients
- 1 jalapeño, seeds removed for less spice
- ¼ red onion
- 2 garlic cloves
- 2 cans black beans (about 15 oz.), drained and rinsed
- Juice of ½ lime (about 1 Tbsp)
- ⅓ cup cilantro
- 2 tsp cumin
- 1 tsp chili powder
- ¼–½ tsp red pepper flakes
- ½ tsp cracked pepper
- ½ tsp sea salt
- ⅔ cup breadcrumbs (more if mixture is too thin), gluten-free or panko will work
- 1 large egg, lightly beaten (or flax egg for vegan)
- ½ cup corn
- 1 tsp sriracha or hot sauce (optional)
Instructions
- Process jalapeño, onion, and garlic in a food processor until finely chopped, or finely dice by hand.
- Add one can of black beans, cilantro, lime juice, and spices. Pulse until combined but still slightly chunky. Use a potato masher if needed.
- Transfer to a medium bowl.
- Add remaining black beans, beaten egg (or flax egg), breadcrumbs, sriracha (if using), and corn. Stir until combined.
- Form into burger-sized patties. Chill for 15–20 minutes if mixture is too soft.
- To grill: Cook on a well-oiled grill over medium heat for 4–5 minutes per side until golden brown. Add cheese in the last minute if desired. A cast iron skillet on the grill can prevent patties from falling through.
- Stovetop: Pan-fry in oil over medium heat for 4–5 minutes per side until browned.
Notes
Storage: Cooked burgers keep in an airtight container in the fridge for up to 5 days. Uncooked patties last 1–2 days refrigerated. Wrap individually and freeze for up to 3 months.
Binding tip: If the mixture is too thin, add more breadcrumbs or chill it before forming patties. This helps them hold together.
Spice: Adjust jalapeño, red pepper flakes, or sriracha to reach your desired heat level.
Yield: Depending on patty size, the recipe makes about 6–8 burgers.
Nutrition
Nutrition information is an approximation.
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