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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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two homemade black bean burgers with vegetables piled on top on a cutting board

Homemade Black Bean Burgers

Posted by: Ari Laing

Veggie burgers are on the rise in popularity and it's no wonder! Made with cashews, black beans, and feta, these black bean burgers can satisfy all your cravings. Meat lovers and vegetarians can agree that this is the best black bean burger recipe you can make in your own kitchen -- or on the grill!

recipe +-

Posted by: Ari Laing
two homemade black bean burgers with vegetables piled on top on a cutting board
Print Recipe
5 from 4 votes

Ultimate Black Bean Burgers

Homemade black bean burgers are the ultimate vegetarian cookout staple! Loaded with cashews, feta cheese, and chipotle peppers, these are full of flavor, hearty, and don't fall apart! WIN!
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Dinner
Cuisine: American
Keyword: black bean burgers, healthy vegetarian burgers, homemade black bean burgers, how to make veggie burgers, ingredients in black bean burgers, vegetarian cookout
Servings: 8 patties
Calories: 599kcal
Author: Kenji Lopez


For the patties:

  • 2 (15 oz) cans black beans rinsed and drained
  • 4 Tbsp vegetable oil divided
  • 1 medium sweet onion (about 1 cup) finely chopped
  • 1 poblano pepper (about 1 cup) finely chopped
  • 3 cloves garlic minced
  • 1 chipotle chili in adobo sauce finely chopped, plus 1 tsp sauce
  • ¾ cup roasted cashews
  • ½ cup finely crumbled feta or cotija cheese
  • 2 Tbsp mayonnaise
  • 1 whole egg
  • ¾ cup panko bread crumbs
  • Kosher salt
  • Freshly ground black pepper

For serving

  • Cheese such as pepper jack, cheddar, muenster, or Swiss
  • 6-8 whole wheat hamburger buns toasted
  • Tzatziki
  • Caramelized onions
  • Avocado
  • Micro greens
  • Condiments such as chipotle mayonnaise, ketchup, mustard, or mayonnaise


  • Adjust oven rack to center position and preheat oven to 350°F. Spread black beans in a single layer on a foil-lined rimmed baking sheet. Place in oven and roast until beans are mostly split open and outer skins are beginning to get crunchy, about 20 minutes. Remove from oven and allow to cool slightly.
  • While beans roast, heat 2 tablespoons oil in a medium skillet over medium-high heat until shimmering. Add onion and poblano and cook, stirring frequently, until softened, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 2 minutes. Add chipotle chili and sauce and cook, stirring, until fragrant, about 30 seconds. Transfer mixture to a large bowl.
  • Place cashews in the bowl of a food processor and pulse until chopped into pieces no larger than 1/3-inch, about 12 short pulses. Add to bowl with onions and peppers.
  • When beans are slightly cooled, transfer to food processor. Add cheese. Pulse until beans are roughly chopped (the largest pieces should be about 1/3 of a full bean in size). Transfer to bowl with onion/pepper mixture. Add mayonnaise, egg, and bread crumbs and season with salt and pepper. Fold together gently but thoroughly with hands. Patty mixture can be stored in an airtight container in the refrigerator for up to three days at this stage.
  • To cook on the grill: Light 2/3 chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the medium-high setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate. Form bean mixture into 6 to 8 patties as wide as your burger buns and brush top sides with oil. Place on hot side of grill oiled-side down and cook without moving until first side is well browned, 3 to 5 minutes. Brush tops of burgers with oil. Carefully flip and continue cooking until second side is browned, 3 to 5 minutes longer, topping with cheese if desired.
  • To cook indoors: Form bean mixture into 6 to 8 patties as wide as your burger buns. Heat 1 tablespoon oil in a large non-stick or cast iron skillet over medium heat until shimmering. Add 4 patties and cook, swirling pan occasionally, until well browned and crisp on first side, about 5 minutes. Carefully flip and cook until second side is browned, about 5 minutes longer, adding cheese if desired. If cooking more than 4 burgers, cook in batches, keeping cooked burgers on a rack set in a rimmed baking sheet in a 200°F oven while second batch cooks.
  • Spread top and bottom buns with chipotle mayonnaise or other condiments as desired. Add toppings to top or bottom bun as desired. Place patties on bottom buns, close burgers, and serve immediately.


  • Nutrition facts calculated for black bean patties only.
  • Patty mixture can be made up to 3 days ahead. Form black bean burgers before cooking.
  • To freeze, place burgers on a rimmed baking sheet and freeze until solid, about 2-3 hours. Transfer frozen patties to a freezer-safe container. Will last up to 3 months. Thaw for 1 hour at room temperature before cooking.


Serving: 1burger | Sodium: 271mg | Sugar: 5.3g | Fiber: 17.7g | Cholesterol: 30mg | Calories: 599kcal | Saturated Fat: 4.8g | Fat: 18.7g | Protein: 28.8g | Carbohydrates: 82.4g
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