This post best vegan mozzarella contain affiliate links. Between homemade, restaurant, and store-bought, these are the best black bean burgers I’ve ever tried.

With great reviews from taste testers around the world, I’m confident you’ll be satisfied with this bean burger recipe. They’re big, thick, hearty, and flavorful. The trick is to partially dry out the black beans so the burgers do not taste mushy. Grill or bake the black bean burgers and enjoy on a bun, plain, or on a salad.

A few weeks ago I made a batch of what I believe to be the best black bean burgers ever. Or at least the best black bean burgers I’ve ever had. These were a massive hit with the family. We couldn’t believe the hearty texture, incredible flavor, and overall ease of preparation. I was expecting good, but not this good. I feel the need to shout that these black bean burgers are not mushy, one of the common problems with homemade black bean burgers.

A black bean burger would simply be a patty made from beans if we didn’t add some pizazz. And not the kind you bring to school. How do the black bean burgers hold their shape? I used gluten free bread crumbs to keep the burgers GF, but any bread crumbs are great.

You can use crushed crackers, almond flour, or even oat flour instead. I love ketchup so the more the merrier, but you only need 2 Tablespoons. Some sort of condiment like this is needed so the burgers hold their shape. Instead of ketchup, try mayo or BBQ sauce. I used a tangy BBQ sauce in the 2nd batch and the burgers were incredible. All of this stuff, plus the baked black beans, goes into 1 big bowl. Lightly mash it all with a fork to combine.