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These Easy Spicy Black Bean Burgers have just the right amount of spice and a nice hint of lime. Simple prep and freezer friendly! Switch up the menu for the BBQ and enjoy this simple delicious vegetarian burger recipe.
This recipe was originally published July 2015 and updated June 2021.
Summer time was made for grilling!
I am all about grilling up some burgers--Spinach and Feta Turkey Burgers are my FAVE. But, I appreciate and love a good black bean burger. These spicy black bean burgers are always a great meat free option for a BBQ!
Why this Spicy Black Bean Burger Recipe is the BEST:
- A nice spicy kick. A jalapeño and some crushed red pepper up the spice level in these veggie burgers. You can easily adjust the heat to make it hotter or not so hot.
- They are freezer friendly. You can actually freeze these before or after cooking. I make a big batch and then freeze them individually before cooking a lot. Then I thaw them before tossing on the grill when I am craving a freshly grilled burger. The best!
- Easily made gluten free or vegan. Accommodate dietary needs easily with these spicy bean burgers. Use gluten free breadcrumbs or panko for gluten free variation. Make a flax egg instead of a regular egg for vegan!
Ingredients:
- black beans
- jalapeño (seeds removed for less spice)
- red onion
- corn kernels
- garlic cloves
- cilantro
- cumin
- chili powder
- red pepper flakes
- lime juice
- bread crumbs or panko
- egg or flax egg
- salt and pepper
Pro-Tips for making recipe:
- 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 spicy bean burgers based on who is joining us for dinner. I have added a bit of siracha or hot sauce, or upped the red pepper for more spice.
- Don't overcook these spicy 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 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! Or pop your corn in the air fryer!
- Chips--no shame in a good side of chips with your burger!
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Easy Cilantro Lime Black Bean Burgers
These Easy Spicy 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.
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Servings: 6
Calories: 227kcal
Ingredients
- 2 cans black beans
- 1 jalapeño seeds removed for less spice
- ¼ of small red onion
- ½ cup corn kernels
- 2 garlic cloves
- ⅓ cup cilantro
- 1 - 2 teaspoon cumin
- 1 teaspoon chili powder
- ¼ -½ teaspoon red pepper flakes
- Juice of ½ lime
- ⅔ 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
- ½ teaspoon cracked pepper
- ½ teaspoon sea salt
Instructions
- In a food processor, process the jalapeño, 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 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. Refrigerate leftovers for 5 days or freeze for about 2 months.
Notes
- 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 spicy bean burgers based on who is joining us for dinner. I have added a bit of siracha or hot sauce, or upped the red pepper for more spice.
- Don't overcook these spicy black bean burgers--please! If you over cook them, then they will be dry. And no one wants a dry burger.
- Depending on the size of the patties, this will make about 6-8 burgers.
Nutrition
Calories: 227kcal | Carbohydrates: 39g | Protein: 13g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 135mg | Potassium: 484mg | Fiber: 11g | Sugar: 1g | Vitamin A: 261IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 4mg
Did you try this recipe? I would love to see it! Mention @LemonsAndZest or tag #LemonsAndZest!
Lisa says
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.
Lorie says
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.
Mercedes says
Don’t have any fresh herbs in the house.?..any thoughts on what could be substituted for the cilantro?
Lorie says
Hmmm good question. You could skip it all together and add some oregano or possibly even some smoked paprika or something fun like that??
Judy Dunnett says
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.
Lorie says
Oh my goodness--so great to hear!!!! Thanks so much for sharing and so glad you enjoyed them!
Sara says
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!
Lorie says
Hope you love them Sara!!!
lauren says
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.
Lorie says
Oh my gosh thanks for sharing. So glad you love them!!
Julie says
Freezing veggie burgers to get them to hold their shape better is such a great tip! I've never thought about this before.
Lorie says
It changed my life ??
kallee says
I can't believe that they are made from black beans, they look amazing.
Lorie says
Thanks! You will be amazed—promise!