Mexican Style Black Bean Burger Recipe

This post may contain affiliate links, including those from Your price won't change but it supports our family business here and keeps free content flowing. Thanks!

Mexican Black Bean Burger Recipe - a meatless burger recipe with lots of Mexican spices. Black beans, lentils, jalapenos - your tongue will be in Heaven!

Photos courtesy of Aimee Wimbush-Bourque from Simple Bites.

Tis the season to be grilling!

I’m faking you out. These “burgers” aren’t grilled at all. In fact, they’re a meatless meal (but do they *almost* look like real, grilled burgers?). I’ve tried a handful of meatless veggie burger recipes over the years, and most of them end up being rejected or at least smushed into a tortilla and deemed “tasty, but not a burger,” like this favorite chickpea wrap.

A bit of Mexican flare and lots of bread crumbs resurrected these bean burgers from the certain demise of just being “refried beans”. (How to make frugal homemade breadcrumbs.) They were too spicy for my kids, but that’s easily remedied. We adults loved them, and this recipe is a definite “do over.” (That is, we’d eat them again, no problem.)

Find this recipe, updated and with even more frugal tips and transformation options, along with 29 other bean recipes and a ton of information on cooking dry beans, the health benefits of beans, and ideas for bean haters in The Everything Beans Book, available now at Kitchen Stewardship!

Mexican Black Bean Burger Recipe - a meatless burger recipe with lots of Mexican spices. Black beans, lentils, jalapenos - your tongue will be in Heaven!


5.0 from 1 reviews
Mexican Style Black Bean Burgers
Recipe type: Meatless Entrees
  • 2 c. cooked black beans
  • 1½ c. cooked lentils
  • ½ small onion
  • ½ red pepper
  • 3 garlic cloves
  • 2 jalapenos or 2-3 tsp. cayenne (to taste!)
  • ¼ c. cilantro (or 2 tsp. dry)
  • 1½ tsp. salt
  • ½ tsp. pepper
  • 2 beaten eggs
  • 1+ c. bread crumbs
  1. Allow legumes to cool if you just cooked them.
  2. Whiz them in a food processor along with vegetables and cilantro.
  3. When mostly smooth, add salt and pepper, eggs and a cup of bread crumbs, then more bread crumbs bit by bit until a firm consistency is reached.
  4. Roll into balls slightly larger than a golf ball, then flatten with the heel of your hand into patties.
  5. Cook in a greased skillet (preferably cast iron) about 5-8 minutes, turning at least once to keep even doneness.
This is too spicy for kids.
Adapted from True Adventures in Money Hacking

Mexican Black Bean Burger Recipe - a meatless burger recipe with lots of Mexican spices. Black beans, lentils, jalapenos - your tongue will be in Heaven!

Powered by
Click here for my disclaimer and advertising disclosure - affiliate links in this post will earn commission based on sales, but it doesn't change your price.

18 Bites of Conversation So Far

  1. says

    I am going to have to try these!
    I made some black bean “burgers” a few weeks ago and they had bread crumbs AND flour in them and they were very bland and dry and just tasted like we were eating bread “burgers” on a bun. Blech!

    Hubs was not a fan at all and he probably wouldn’t be super excited about me trying again, but I think it would be such a great meal for our Meatless Mondays, if we could find a black bean burger that we actually liked.

    Everything I’ve tried from KS has been good, so I’m sure these will be better than my last attempt! Thanks for the recipe!

    [Reply to this comment]

  2. Christina says

    Do you think these would freeze well? I recently went gluten free and am currently sugar and fruit free while I try to kick a Candida infection and I could really use some snacks/lunches to have on hand when I run out of fresh options…

    [Reply to this comment]

    Katie Reply:

    Yes, they definitely freeze acceptably. Separate them with waxed paper. Reheats in toaster oven or a skillet. :) Katie

    [Reply to this comment]

    Farhaana Reply:

    We love these! When I make these, we fold them in a whole wheat pita with lettuce and KS ranch.
    I usually make a double batch and freeze half of them. I don’t usually cook them first. I form them into patties, then stick them on a cookie sheet to freeze. I then put them in a freezer bag (I know, plastic:( but it it gets a lot of air out). When ready to cook, I thaw them(not always completely) and pan fry them in coconut oil.
    When freezing them, should I cook them first, or is it okay to freeze them raw?

    [Reply to this comment]

    Katie Kimball @ Kitchen Stewardship Reply:

    Should be fine either way! Sounds like you have a good system already. :) Katie

    [Reply to this comment]

  3. Jamie says

    You say these aren’t grilled, but could they be? Have you tried it yourself?

    [Reply to this comment]

    Katie Kimball @ Kitchen Stewardship Reply:

    Hmmmmm….it’s been a while since I made them, but I’m thinking they wouldn’t be solid enough to not fall through the cracks…
    :) Katie

    [Reply to this comment]

Did you know I answer all questions, even on old posts? The KS community loves comments, so share your thoughts, questions, and related stories from your house – just remember to be respectful as if you were looking me in the eye sitting at my kitchen table.

If you have something to share with another commenter or can answer their question, just click [reply to comment] and they'll actually get an email with your response so you can have a genuine conversation. Thanks for making the site an even better resource!

Take a Bite (of conversation)

Your email address will not be published. Required fields are marked *

Rate this recipe: