I first saved this recipe from my friend Terri at A Girl in the South several months ago and finally made it — well worth the wait. These vegetarian black bean burgers are packed with flavor: earthy cumin pairs beautifully with fresh cilantro and green onion, and the panko coating adds a satisfying crunch.
The patties are delicate but hold together nicely when formed and cooked. I fried mine in an oval skillet, which made flipping a little trickier, but they turned out well. You may need an extra splash of oil for the pan or a little more panko for coating, especially after forming the first couple of burgers. We topped ours with mayo, baby spinach, tomato, and red onion, and avocado would also be a delicious addition alongside the cumin and cilantro.
These burgers are easy to make and versatile. Serve them on buns with your favorite toppings, over a salad, or alongside a grain and roasted vegetables for a hearty meal. If you prefer to keep the recipe vegan, a vegan egg substitute works well in place of the egg without compromising texture.
📖 Recipe
Terri’s Favorite Vegetarian Black Bean Burger
Ingredients
- 1 (15-ounce) can black beans, drained and rinsed
- 2 tablespoons + 1 teaspoon vegetable oil, divided
- 1 large egg (or vegan egg substitute)
- 3/4 cup panko breadcrumbs, divided
- 1/3 cup finely chopped green onions
- 3 tablespoons chopped cilantro
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground cayenne pepper (adjust to taste)
Instructions
- In a food processor, combine the drained black beans, 1 tablespoon of the vegetable oil, and the egg (or egg substitute). Pulse 15–20 times until the mixture forms a thick paste with some small bean pieces remaining for texture.
- Transfer the bean mixture to a medium bowl. Add 5 tablespoons of the panko, the chopped green onions, cilantro, minced garlic, ground cumin, kosher salt, and cayenne pepper. Mix well until the ingredients are evenly distributed.
- Divide the mixture into four equal portions. Shape each portion into a patty about 3/4 inch thick. Press each side of the patties into the remaining panko so they are lightly coated.
- Heat a nonstick skillet over medium-high heat and add the remaining 4 teaspoons of vegetable oil. When the oil is hot, carefully add the patties and cook for about 3 minutes per side, or until golden and heated through. Adjust cooking time slightly if needed to ensure they are warmed and crisped on the outside.
- Serve immediately with your favorite toppings — suggestions include mayo or a vegan spread, baby spinach or lettuce, sliced tomato, red onion, and sliced avocado. These burgers also work well on their own over a salad or with grains and roasted vegetables.
Notes
To make this recipe vegan, replace the egg with a commercial vegan egg replacer or a flaxseed or chia egg (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water, let sit a few minutes). If the mixture seems too wet, add a little more panko; if too dry, add a splash of water or another teaspoon of oil. For extra crunch, add more panko to the coating. Adjust cayenne to control the heat level.
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