These Easy Black Bean Burgers have just the right amount of spice and a nice hint of lime. Switch up the menu for the BBQ and enjoy this simple delicious vegetarian burger recipe.
Summer time was made for grilling!
It has definitely felt like summertime for quite a bit now around here so it’s kind of crazy to think that the official start to the season is still a few days away. I find it hard to believe since we have been sweating our tails off for well over a month now, but it’s true.
Swimming pools, ice cold lemonade, ice cream cones, screaming children and more will fill the next several months. But the best part of all? The BBQs of course! Well, and the ice cream cones if you ask me!
My hubby, Anthony has never been a cook in any way, shape, or form. I always joke that he couldn’t cook a peanut butter and jelly sandwich if he tried. But when it comes to grilling, he is positive he is the master. And I won’t complain one bit about that!
We probably grill out at least 3 or 4 nights a week at our house. While Anthony is happy with a big piece of meat each and every night, that gets old to me sometimes.
I am not a vegetarian but I don’t always want a steak or chicken and that can be an issue when it comes to the grill. We pack on the veggies grilling everything from asparagus to zucchini but I also want something else.
I found a recipe for a black bean burger a while back and was instantly hooked. I started making a batch at a time and freezing each individually. That way I could pull one out on nights that I wanted something besides a piece of salmon or whatever else was on the menu.
While I liked the recipe I was using, I wanted to add a bit more flavor and fun to a black bean burger. I threw this one together and now this Cilantro Lime Black Bean Burger is my new obsession.
They really are so very easy to make and are also fairly versatile. I have cut one up and tossed it in a salad, eaten it as a traditional burger, crumbled it up and used it as “taco meat” and also just eaten it plain as the patty itself.
If you have certain dietary needs, this burger can be made gluten free, dairy free and egg free. If you prefer a bit more kick to your burger, swap the chile out for a jalepeño instead.
So fire up the grill and get these burgers ready because summer is here!
Pro-Tips for making these Easy Black Bean Burgers:
- The biggest issue with any veggie burger is getting them to really hold together. I have found that sometimes the mixture seems a touch too thin so adding more bread crumbs is a great solve. But my FAVORITE thing to do is to pop the mixture in the freezer for 20 minutes or so and then form them into burgers. This has made a huge difference!
- Spice level–take it where you like it! I play around with the amount of heat in these based on who is joining us for dinner. I have added a bit of siracha or hot sauce, opted for a jalapeño, or even just upped the red pepper flakes. Choose your own adventure!
- Don’t overcook these Cilantro Lime Black Bean Burgers–please! If you over cook them, then they will be dry. And no one wants a dry burger.
What to serve with your Cilantro Lime Black Bean Burgers:
- Guac, guac and more guac–because always be extra! This Spicy Mango Guacamole is perrrrfect with it!
- Sweet potato wedges or fries, my personal favorite!
- Pasta salad like this Simple Pasta Salad with Grilled Lemon Garlic Zucchini.
- This Roasted Sweet Potato Mexican Quinoa would be great, but skip the black beans or you may regret it later on.
- Grilled Corn of any kind!
- Chips–no shame in a good side of chips with your burger!
DID YOU MAKE ONE OF MY RECIPES? LEAVE A COMMENT AND LET ME KNOW! I ALSO LOVE TO SEE YOUR LEMONS + ZEST RECIPES ON SOCIAL MEDIA–TAG ME @LEMONSANDZEST ON INSTAGRAM OR FACEBOOK!
Easy Cilantro Lime Black Bean Burgers
Ingredients
- 2 cans black beans
- 1 green Chile pepper (or jalapeño for kick!) seeds removed
- 1/4 of small red onion
- 1/2 cup corn kernels
- 2 garlic cloves
- 1/3 cup cilantro
- 1 – 2 tsp cumin
- 1 tsp chili powder
- 1/2 tsp red pepper flakes
- Juice of 1/2 lime
- 2/3 cup bread crumbs (more if mixture is too thin) whole wheat or gluten free, panko crumbs will work as well
- 1 egg or flax egg
- Sea salt and ground pepper to taste
Instructions
- In a food processor, process the chile pepper, onion, and garlic until finely ground. (You can finely dice them instead if desired!)
- Add in one can or two cups of black beans, cilantro, lime juice and spices. Pulse until combined (there should still be chunks of black beans.)
- Transfer the mixture to a medium sized mixing bowl.
- Add in the rest of the black beans, egg or flax egg, bread crumbs, and corn and stir until combined.
- Form into burger sized patties. (Sometimes I freeze this for about 15 minutes or so to help them form better into burgers.)
- Grill over medium low heat for about 4 minutes on each side.
- You can also cook these in a frying pan over medium heat until browned on each side.
Notes
Depending on the size of the patties, this will make about 6-8 burgers.
Feel free to freeze these as well.
Nutrition
Just made these tonight, great and easy recipe – thanks!
So glad you liked them, Caroline! I have a couple in the freezer I plan on using this week since the weather is so warm in December. Thanks again!
These were absolutely delicious! I used a whole jalapeño with seeds for a kick. I definitely will be making these again! Thanks for the recipe!
So glad you liked them, Karissa! Thanks for sharing! These are certainly my go-to during grilling season, and I do like a little bit of extra heat as well.
Do you freeze these before cooking or after?
Hi Jeanie! I freeze them before I cook them so I can just thaw and toss on the grill or in the skillet.
Do you drain the black beans first? Also, where do you find flax egg?
Hi Jodi! Yes I strain the black beans and rinse. Also flax eggs can be easily made at home. Whisk together 1 T flaxmeal with 3 T water. Allow to set in the fridge for about 15 minutes and that’s it!
Thank you for this wonderful recipe. Today is my meal & healthy snack prep day. I was actually able to get 8 burgers out of this based on the sizes I made, but followed your exact instructions. I cooked my black beans fresh from bagged beans this morning vs using canned. Simple and easy for when I’m ready to have a nutritious burger even if I go bun-less, but wrap with lettuce instead.
Ivy, so glad this recipe worked out for you! I just got everything to make these for the week as grilling season is upon us! Happy meal prepping!
Awesome recipe!! Even the non vegetarians in the family enjoyed. Thanks for sharing!
So glad everyone liked them Nancy! I just made a batch last week! Yum.
Do you need to drain and rinse the black beans?
Great question! Yes, I drained and rinsed!
Can I use coconut flour in place of the breadcrumbs?
I imagine you could. I wouldn’t put quite a 1/2 cup as it may dry the burgers out a bit. Maybe try 1/3 c. Oats or quick oats are another option.
My boyfriend and I made these tonight and it is by far the best home made black bean burgers we’ve made in awhile! The recipe was so easy. We cooked ours on a pan over the oven. Will definitely be making these again! Thank you!
So glad you loved them, Nicole! These are my favorite. I have some in the freezer now!
What sauce & stuff do you put in ? 🙂
Hi Jessica! It really depends on my mood as to what I put on as a sauce. I have spread avocado or guacamole probably most of the time as you just can’t beat that in my opinion!
Mine crumbled on the frying pan….what can I do to get them to bind together better?
Hey Shannon! Did you use a flax egg or a real egg? That will help with next steps if I know that!
This happened to me, too. I used a real egg. They’re still delicious, just can’t eat on a bun.
Hmmm. I will play around a bit more with the recipe and see what may help. I’ve never had this issue. Thanks for sharing!
They’re still delicious! I’ve been crumbling the leftovers over avocado toast! ?
Well that’s at least really good to hear! Thanks!
I love the idea of freezing these and having them on hand when we want for the summertime! In the recipe it says “2 cans” I assume it means 2 cans of black beans? I would love to add some sweet potato to this recipe, do you think that would work? Thanks!!
Thanks for catching that error!! Yes, 2 cans of black beans. Just updated the recipe.
This winter I discovered black bean burgers from Costco and they have become a mainstay of my lunch routine. Your recipe looks very doable and I’m excited to try your homemade version of this new favorite; thanks so much for sharing!
Black beans and Costco, the very best right?!!!
Such amazing Burger options which are so healthy are the best with kids. Dinner gets special and perfect happiness too.
If the kids love them then that is a big big win!!!
These burgers look fantastic! Upon first glance, I didn’t even realize they were meatless! I would love one of these right now. Yum!
Well then I will take that as a big compliment!!!
I love black beans…black beans on a salad, black bean brownies, black bean everything. And this black bean burger sounds so good for Meatless Monday!
Can’t go wrong with these for meatless Monday for sure! Or Tuesday. Or Wednesday. Or… ?
I am totally with you on wanting to mix it up when I’m grilling. The fella is perfectly happy with a big piece of meat every night, and though I am far from vegetarian, I personally think it’s nice to swap the meat our for a veggie alternative sometimes. These black bean burgers look delicious – packed to the hilt with flavor!
Yep. I totally get that one. My hubby isn’t gonna eat these but that’s ok. More for me!!!
I’m all about black bean burgers and am a HUGE fan of cilantro and limes. This flavor profile sounds incredible and definitely something I need to try!
Hope you love it–one of my favorite combos as well!
This is a great burger recipe for meatless Mondays. I can’t wait to dig into one of these soon!
Yay for recipes in your back pocket for a meatless Monday!
I’m always looking for new ways to make vegetarian burgers and this recipe is a huge winner! I love the black bean idea especially with the lime and cilantro! Can’t wait to try it out 😛
Hope you love them so much aleta! Thanks!
I can’t believe that they are made from black beans, they look amazing.
Thanks! You will be amazed—promise!
Freezing veggie burgers to get them to hold their shape better is such a great tip! I’ve never thought about this before.
It changed my life ??
Homemade black bean burgers are sneak good! These ones are no exception. The corn is my favorite part – a little crunchy to go with the savory, satisfying black bean burger.
Oh my gosh thanks for sharing. So glad you love them!!
This is on my meal plan for the week. I think my husband will love them! Black bean burgers have such a great texture that I could eat them all the time!
Hope you love them Sara!!!
I made these today and they are divine !. I just wish I had some plain yoghurt in the fridge to make a dipping sauce. Going to shop for more ingredients so that I can make them again and freeze them, they will make a lovely brunch item. Calling my step daughter to tell her even she can make these they are so easy. I had taken 2 cans of beans out the cupboard and didn’t realize until I opened the first one that I had one black bean and one kidney bean. Still worked out great.
Oh my goodness–so great to hear!!!! Thanks so much for sharing and so glad you enjoyed them!
Don’t have any fresh herbs in the house.?..any thoughts on what could be substituted for the cilantro?
Hmmm good question. You could skip it all together and add some oregano or possibly even some smoked paprika or something fun like that??
So I cooked these in a skillet. I made them much thinner than your picture but the insides were very mushy. Like refried beans. Are they supposed to feel firm? I nearly burned the outsides just trying to get them to firm up but nothing helped.
Hi! There is some level of mushiness for a lack of a better word, ha but there should still be a level of structure. Maybe the ingredients were processed slightly too much? I’m going back through posts and adding step by step guides so I will work on this one next to see other things that could be adjusted. As long as they aren’t soggy, you should be ok.