This copycat version of Chili's black bean burger recipe is packed with a bold, smoky flavor. It's charred on the outside and is tender, but not mushy, on the inside!
My family and I love having the Impossible Burger from time to time because it has a rich meaty flavor, very similar to a beef burger. But sometimes you just crave something more wholesome and made from fresh ingredients, which is where this recipe steps in.
These homemade black bean burgers pair perfectly with French fries and chipotle mayo, but if you want a lighter meal, you can serve them with a side dish of veggies fajitas or a green salad.
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Ingredients You'll Need
Get all the details on these simple ingredients in the recipe card at the post's bottom.
- Black beans: Use 2 cans of black beans to make this recipe easier and more convenient.
- Onion and garlic: You can use white or red onion or 2-3 shallots.
- Breadcrumbs: If you want to make this recipe gluten-free, use gluten-free breadcrumbs or crackers.
- Worcestershire sauce: If you don't have it on hand, you can use soy sauce instead.
- Egg: It helps to bind the ingredients together, but you can use a flax egg to make this recipe vegan.
- Spices: You'll need cajun seasoning (you can find it in your local grocery store), oregano, thyme, salt, and black pepper. If you want to make the patties spicy, you can add a dash of chili powder or red pepper flakes.
- Parsley: It's best to use fresh parsley for a pop of flavor. You can also use cilantro.
- Olive oil or vegetable oil: For cooking.
How to Make Chili's Black Bean Burger Recipe
- In a large pan, heat some olive oil until hot. Add the onion and cook for 4-5 minutes, until golden. Then, add the minced garlic cloves and cook for 30 seconds or until fragrant. Set aside to cool.
- Add the onion, garlic, beans, and spices into a food processor. Pulse for a few seconds to mix roughly.
3. Add the egg and breadcrumbs, and pulse for a few more seconds until well combined. Do not over-mix!
4. Divide the mixture into three. Using your hands, shape it into 3 big patties, and them to the hot skillet.
5. Fry the black bean patties for 3-4 minutes on each side until golden brown. Serve with burger buns, mayo, lettuce, or anything you want.
Top Tips
- Dry the beans well. The worst part about a vegetarian burger is that the patty can be mushy inside. To prevent that, use a paper towel to soak any excess liquid. Better, yet, if you have the time, bake the beans for 10-15 minutes, until they are dry and cracked (and let them cool completely!). Now that will make for the best vegetarian burgers.
- Let the onion and garlic cool completely. This further prevents adding too much moisture to the burgers. It takes just a few minutes, but small things like that make a difference.
- Don't over-mix! You don't want the mixture to be completely pureed but rather to have texture. Blend just until the ingredients are well combined.
- Use a cast-iron skillet for best results. A cast iron can get pretty hot and retain the temperature for a long time, which gives the food an even and deep browning.
Frequently Asked Questions
Yes! You can freeze the patties either before or after cooking. Let them cool to room temperature, then transfer to a freezer-safe container, layering parchment paper between each patty to prevent them from sticking.
Yes, but expect them to be a bit drier. Preheat the oven to 350ºF (180ºC) and add the patties to a baking sheet. Spray with cooking spray or oil and bake for 20-25 minutes, flipping halfway through, until golden brown and dry to the touch.
You can easily make this recipe vegan by making an egg replacer. Mix 2 tablespoons of flaxseed meal with 4 tablespoons of water and let it sit for 5 minutes to thicken.
Yes! You'll need to add everything into a large bowl and mash it well with a potato masher.
Serving
The best way to enjoy this Chili's black bean burger recipe is to add your favorite toppings like fried pickles, red onion, hot sauce, etc.
As for the spread, try it with vegan mayo, ranch dressing, or garlic pizza sauce. And of course, we can't forget the fries. I suggest serving it with either sweet potato fries, waffle fries, or home fries.
If you're looking for more ways to enjoy it, you can serve it alongside Mexican rice and veggie fajitas, and with a generous drizzle of vegan avocado ranch dressing for good measure.
Storage
Let the black bean burger patties cool to room temperature and transfer them to an airtight container. Refrigerate for up to 1week.
More Vegetarian Burger Recipes
Sweet Potato Black Bean Burgers
Copycat Chili's Black Bean Burger
Ingredients
- 3-4 tablespoon cooking oil, divided
- 1 medium - small yellow onion, finely diced
- 1 can (14 oz) black beans, drained and rinsed
- 2 cloves of garlic, minced
- 1 teaspoon vegan Worcestershire sauce
- 1 teaspoon cajun seasoning
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
- 4 tablespoon regular breadcrumbs
- 3 tablespoon chopped parsley
- ¼ teaspoon salt
- 1 large egg (use a flax egg to make it vegan)
- freshly cracked pepper, to taste
Instructions
- In a large pan, heat 1 tablespoon oil until hot. Add the onion and cook for 4-5 minutes, until golden. Then, add the minced garlic and cook for 30 seconds or until fragrant. Set aside to cool.
- Add the cooked onion and garlic, beans, and spices into a food processor. Pulse for a few seconds to mix roughly. Add the egg and breadcrumbs, and pulse for a few more seconds. Do not over-mix!
- Divide the mixture into three. Using your hands, shape it into 3 big patties. In the same skillet as before, heat 2 tablespoons of oil over medium heat until hot. Add the patties and fry for 3-4 minutes on each side until golden brown.
- Serve with burger buns, mayo, lettuce, or anything you want.
(Please refer to the post above for instructional photographs and other helpful information for this recipe)
Suggested Equipment/Tools
Notes
- Dry the beans well. The worst part about a vegetarian burger is that the patty can be mushy. To prevent that, use a paper towel to soak any liquid that's left. Better, yet, if you have the time, bake the beans for 10-15 minutes, until they are dry and have a crack (and let them cool completely!). Now that will make for the best vegetarian burgers.
- Let the onion and garlic cool completely. This further prevents adding too much moisture to the burgers. It takes just a few minutes, but small things like that make a difference.
- Don't over-mix! You don't want the mixture to be completely pureed but rather have texture. Blend only until the ingredients are well combined.
- Use a cast-iron skillet for best results. A cast iron can get hot and retain that temperature for a long time, which gives the food an even and deep browning.
Nutrition
Post photography by: Petranka Atanasova.
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Sara L.
These were fabulous and I’ve tried a lot of veggie burgers. I use a very easy homemade brioche bun recipe I can link if someone wants it but it kicks them up a lot! Chili’s let me add avocado and blue cheese.
My son who isn’t vegetarian friendly loved these! I added crispy bacon to his. Six stars out of five, many thanks!!!