Double Bean Burgers

I love a good veggie burger, especially a hearty bean burger! This double bean burger recipe makes thick, juicy burgers that are surprisingly meatless yet incredibly filling. Each bite is full of flavor and I am sure it'll be your new favorite veggie burger.

Whether you are trying to eat less meat or follow a completely vegetarian diet, these burgers are perfect for you! They will save you a bunch of money compared to the same pre-made versions in the grocery store. Plus, this recipe has a much better taste and texture than the frozen kind you can buy.

Make these bean burgers and serve them to your friends or family members that are on the fence about meatless burgers. They will be surprised at how delicious they are! The burgers make a perfect quick meal and freeze great too.

This recipe is one example of a simple, fiber and protein-packed double bean burger, and there are so many more options. So here’s to making your own veggie burgers! Ready now? Try these Ranch Chickpea Burgers, Jalapeno Cheddar Black Bean Burgers, or White Bean Pizza Burgers.

Ingredients for double bean vegetarian burgers including black beans, white beams, cilantro, onion, garlic, and spices.

Key Ingredients and Easy Swaps

Here is some more information about the ingredients I used to make my double bean burger recipe.

Black Beans: Use one can of black beans, but make sure you drain and rinse them completely. You could swap in pinto beans or kidney beans.
White Beans: I added some white beans to the black bean mixture to give it a taste and texture variety. Feel free to swap in any white beans or chickpeas.
Garlic: Use whole garlic cloves in this recipe. As you saute them, they release more flavor. You could also use minced garlic, garlic powder, or dehydrated garlic.
Cilantro: If you don't like how cilantro tastes, you can leave them out of this recipe or swap in parsley, basil, or oregano.
Onion: Fresh onion will work perfectly in this recipe. You can also replace it with dried onion or onion powder in a pinch. However, the onion adds moisture to the burger patty so fresh is best.
Bread Crumbs: Seasoned breadcrumbs add more taste to the burgers. Any type of breadcrumb will work including Panko or whole wheat options.
Egg: Use both a whole egg and an additional egg white in the burgers.
Worcestershire Sauce: I call this my secret ingredient! It adds a pop of flavor, and I definitely miss it when I leave it out. For vegetarians, make sure to choose one that is fully vegetarian or swap in soy sauce.

Note: For a full list of ingredients and detailed instructions on how to make this bean burger recipe, take a look at the printable recipe card at the bottom of this post!

What To Serve With A Vegetarian Bean Burgers

Serve your favorite burger sides with these bean burgers!

Instead of potato fries, make some healthy carrot fries or butternut squash fries. They are just as tasty but a lot healthier for you. These crispy turnip fries are another veggie alternative that are surprisingly delicious!

Another really popular recipe to serve with these veggie burgers is a tasty salad like this Easy Spring Mix Salad or Arugula Salad. The flavors are popping, and it has a really creamy and satisfying texture.

Recipe Tips And Ideas

Follow these tips to make sure that this bean burger is cooked perfectly every single time!

Chill the burger mixture in the refrigerator for a bit before you form them into patties. This makes them easier to handle and mold.
If your mixture isn't holding together very well, mash them even more.
On the grill, let them cook until you are able to flip them. If they are too flimsy/tender or fall apart when you try to flip them, let them cook longer.
Let them get a nice char on the outside. That gives it a deeper taste and helps the inside cook better.

Bean burgers being cooked in a skillet with olive oil and the uncooked patties on the side.

Frequently Asked Questions

Here are some questions I frequently get asked about by some readers...

How do you freeze bean burgers?

Freeze your bean burgers by cooking them completely and then laying them in a single layer on a baking sheet. Place the baking sheet in the freezer until they freeze completely. After they are completely frozen, wrap them up individually in plastic wrap or aluminum foil and place them in a freezer-safe resealable food storage bag.

They will stay fresh in the freezer for up to 6 months.

Why is my bean burger mushy?

If your burger mixture has too much moisture in it, then it will be mushier in the middle. Drain, rinse and dry the canned beans completely. Use a cheesecloth to remove as much moisture as you can if necessary. If you use frozen diced onion, use a cheesecloth to remove as much water as you can.

Why did my burgers cook unevenly?

If some of your burgers cooked quickly and the others took longer, it might be because of the shape of the burgers. Try to keep them shaped into patties about the same size.

Larger burgers will also cook more unevenly than smaller ones. I like to make my burgers a little bit larger than slider-size.

Are dried or canned beans better for burgers?

Either can work perfectly in this recipe. It's easier and faster to use canned beans, but both options will work as well as the other one. Always make sure you drain, rinse, and dry the beans before you add them to the burger mixture.

Is it better to bake or grill bean burgers?

This is completely up to you! These burgers taste delicious- both baked and grilled. You can even make them with a George Foreman grill or another electric grill.

What are healthy toppings for bean burgers?

If you are trying to eat low-fat, then add some low-fat cheese on top. If you are vegetarian, top the burgers with some avocado, onions, lettuce, and tomatoes. Just go with what you love!

Vegetarian bean burgers with black and white beans served on a whole wheat bun with lettuce, tomatoes, red onion, and pickles.

More Quick and Easy Bean Recipes You’ll Love:

Calories 194, Total Fat 4g, Total Carbohydrate 31g, Protein 12g, Serving Size 1 patty

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