Black Bean Burgers

5 stars
(3 ratings)
Black Bean Burgers

Happy New Year! I hope your first week of 2024 has been filled with health and happiness! And if eating together as a family is top of your resolution list, you’ve come to the right place. Mealtime is the foundation for physical and emotional wellness, and Raddish Supper Club inspires families in the kitchen and at the table by sharing illustrated, easy-to-follow recipes designed to give you a weekly win. You can browse our collection of family-friendly dinner recipes here

Without question, Black Bean Burgers is the Raddish recipe I make the most. Going back in my weekly meal planner, it shows up a record 70 times over the past few years. It’s beloved by every member of my family (3 carnivores and a vegetarian), and I’m met with resounding enthusiasm each time it’s the answer to “what’s for dinner?” If you’re surprised a bean burger would be the winningest recipe in my household, trust me, you’re not alone! But when we were testing this recipe years ago, I quickly went from Black Bean Burger skeptic to Black Bean Burger proselytizer. And it’s easy to see why: this recipe is fast, hearty, healthy, but most of all, delicious! Serve with air-fryer sweet potato fries and I promise you won’t miss the meat! 

Mash black beans to make plant-based burgers where you won't miss the meat and will love the flavor!

  • Active Kitchen Time: 25-35 minutes
  • Yield: 4 burgers


  • small bunch cilantro
  • 4 slices tomato
  • 4 leaves lettuce
  • 1 (15 oz) can black beans
  • ½ tsp ground cumin
  • ½ tsp chili powder
  • ¼ tsp garlic powder
  • ¼ tsp kosher salt
  • 1 Tbsp flour
  • 2 tsp Worcestershire sauce
  • ¼ cup panko bread crumbs
  • ¼ cup vegetable oil
  • 4 burger buns
  • 4 slices cheddar cheese
  • 1 egg

Supper Smarts:

  • Serving Suggestions: For hungry families, double this recipe and make 6 larger patties.

  • Flavor Town: Top with your favorite burger toppings! Avocado, pickles, BBQ sauce, mayo, and more all make great additions to these burgers.

  • Make Ahead: Prepare burgers until Step 7, then refrigerate the mixture until ready to use.


Drain and rinse 1 (15 oz) can black beans in colander.
Line a baking sheet with 2 layers of paper towels. Add beans in a single layer. Dry for 10 minutes.
Meanwhile, remove stems from 1 small bunch cilantro. Finely mince and measure 2 Tbsp. Add to medium bowl.
Add ½ tsp ground cumin, ½ tsp chili powder, ¼ tsp garlic powder, ¼ tsp kosher salt, 1 Tbsp flour, and 2 tsp Worcestershire to cilantro.
Add beans to spice mixture. Mash just until beans are broken into small pieces. Mixture should be chunky, not smooth.
Crack 1 egg in small bowl. Throw away shells and wash your hands. Whisk until smooth.
Add ¼ cup panko bread crumbs and egg to bean mixture. Stir until combined.
Divide mixture into four equal balls. Gently flatten into patties the size of your burger buns, about 3-4 inches.
Preheat ¼ cup vegetable oil in skillet over medium heat for 1 min. Carefully add patties. Cook 5 minutes, until browned.
Use turner spatula to flip patties. Be careful of hot oil that could splatter.
Top burgers with 4 slices cheddar cheese. Cook 4 minutes, until browned on bottom.
Assemble burgers! Set patties on buns. Top with lettuce and tomato. TASTE & SHARE!

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Carlee January 16, 2024 @ 07:59 AM
Delicious! Everyone enjoyed this and felt satisfied after. I became allergic to beef about a year ago now and I haven’t found anything that tastes or hits the spot quite the same as a regular old burger. But this recipe is definitely going on a weekly round! Love this!
ema January 10, 2024 @ 08:14 AM
Delicious! Made 1 batch as a test run and two of us ate it all (made 2 big burgers).
Holly January 9, 2024 @ 11:06 AM
Yum yum yum!