Black Bean Burgers with Spicy Mayonnaise

These black bean veggie burgers get a kick from spicy mayo! They hold up well when cooked in a skillet and make a hearty, meat-free meal any night of the week. Great as a make-ahead dish, too!

  • Prep time: 20 minutes
  • Cook time: 10 minutes
  • Chill time: 1 hour
  • Yield: 4 to 6 burgers


For the spicy mayonnaise:

  • 1/2 cup mayonnaise
  • 3/4 teaspoon ancho chile powder
  • 2 teaspoons lime juice

For the burgers:

  • 1 clove garlic, thinly sliced
  • 1 poblano pepper, seeded and cut into 1-inch chunks
  • 1/2 medium onion, cut into 1-inch chunks
  • 1 medium zucchini (about 9 ounces), cut into 1-inch chunks
  • 4 tablespoons olive oil, divided
  • 1 slice whole wheat bread, or 1/2 burger roll, torn into pieces
  • 2 (15-ounce) cans black beans, rinsed, drained and patted dry with paper towels
  • 1 large egg, well beaten
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 4 to 6 ounces shredded Monterey jack or pepper jack cheese

For serving:

  • 4 to 6 hamburger rolls
  • 1 large red onion, sliced
  • 1 large tomato, sliced
  • 1 medium ripe avocado, sliced


1 Make the spicy mayonnaise: In a bowl, stir together the mayonnaise, ancho chili powder and lime juice. Set aside, or refrigerate for up to a week.

2 Chop the vegetables: In a food processor, finely chop the garlic. Add the pepper and onion and pulse until finely chopped. Add the zucchini and pulse again to chop it into small pieces.

Easy Black Bean Burgers Recipe process the garlic and vegetables

3 Cook the vegetables: In a large nonstick skillet over medium heat, heat 2 tablespoons of the oil. Add the chopped garlic, pepper, onion, and zucchini. Cook, stirring often, for 5 minutes, or until most of the liquid has evaporated. Transfer to a large bowl. Wipe out the skillet.

Black Bean Burgers Recipe cook the vegetables

4 Make the breadcrumbs: Without cleaning the food processor, add the torn bread pieces and pulse until they form soft breadcrumbs. Add to the bowl of vegetables.

Black Bean Burgers Recipe make the breadcrumbs

5 Chop the beans: In the food processor (again, don’t bother to wash it), pulse the beans until they are in small pieces, but not pasty. Transfer to the bowl with the vegetables and breadcrumbs.

Easy Black Bean Burgers Recipe process the black beans

6 Mix and refrigerate the burger mix: Add the egg, salt, and pepper to the bowl. With a spatula, stir until well mixed. Refrigerate for an hour.

Spicy Black Bean Burgers Recipe mix the beans and veggies

7 Shape the patties: Shape the chilled mixture into 4 to 6 patties about 3 inches wide. At this point, the patties can be cooked immediately, or stacked between parchment and refrigerated for up to 2 days.

7 Cook the burgers: In a large non-stick skillet over medium heat, heat the remaining 2 tablespoons of oil. Add the patties and cook for 5 minutes on a side, or until browned and hot all the way through. Top with the grated cheese, cover the pan, and cook for 2 to 3 minutes, or until the cheese melts.

Easy Black Bean Burgers Recipe cook the burgers

8 Assemble the burgers: Spread the spicy mayonnaise on the bottoms and tops of the buns. Add the burgers and top with sliced tomatoes, onions, avocados and lettuce. Serve extra mayonnaise on the side.

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  • Natasha

    It was delicious, easy to make and my husband loved it too!


  • Angela Hill

    I plan to grill the black bean burgers at a later date and wanted to know if I can make them ahead, form the patties, freeze the patties and grill later. How long can the uncooked bean burger be frozen? Thank you! Angela

  • Erin

    These were we’re very easy to make and tasted good. However, even though I followed the recipe to a “t”, they were so wet. I ended up putting the patties in the freezer for about 45 min, but were still falling apart getting them into the pan. I handled them very gently and cooked with a lid on to help them set up. The result was good and they stayed together on the bun. Yay!

    I would probably double the egg and/or the bread next time around.


  • Kathy

    Thank you Emma and Elise: I am happy you didn’t use the traditional spices in this, because I can’t have them. I am also allergic to squash, melons, and cucumbers, so mushrooms, bell peppers, and corn would work a lot better for me. Thanks! I’m looking forward to trying it.

  • Lisa

    These look great! Do you think i could sub corn for the zucchini? Or another veg? Thanks.

    • Emma Christensen

      Hi, Lisa! Sure, I think another veg would be great! My first instinct is yellow squash, which will behave exactly the same as zucchini. You might also try bell peppers or mushrooms. And yes, corn would be really tasty!

  • Selina

    These look amazing! I’m always looking for tasty meatless meals. Can’t wait to try them. If I leave the spicy mayo off the burger are they still spicy? Trying to make sure I can please my family members that can’t take the heat.

    • Emma Christensen

      Hi, Selina! I’d recommend leaving out the poblano pepper. These peppers generally aren’t very spicy, but every so often you can get a zinger! Other than that, I think you’ll be good. Let us know how you and your family likes them!