The Green Goddess Black Bean Burger is a fresh and flavorful twist on a classic veggie burger. It features hearty black beans blended with green herbs and seasonings that give it a bright, zesty taste. The texture is nicely packed but still soft enough to enjoy every bite without falling apart. It’s a perfect plant-based meal that feels satisfying and full of personality.
I love making these burgers when I want something healthy but still really tasty. The mix of herbs like parsley and chives with garlic and lemon juice always makes the flavor pop in a way that feels light and fun, not heavy. I usually add a little oat or breadcrumb to help hold everything together, and it’s become one of my go-to recipes for a quick weeknight dinner that everyone enjoys.
My favorite way to serve the Green Goddess Black Bean Burger is on a soft bun with creamy avocado and crisp lettuce, plus a smear of mayo or a little tangy sauce. It’s great for a casual lunch or dinner, especially when paired with sweet potato fries or a fresh salad. These burgers always feel like a little celebration of healthy ingredients that taste great, and I find myself making them more often than not because they’re just that good!
Key Ingredients & Substitutions
Black Beans: These are the base of the patties, giving them a creamy texture and protein. If you want a different taste, try pinto or kidney beans. Just mash them the same way.
Breadcrumbs: They help bind the patties so they hold together. Gluten-free breadcrumbs work well if you avoid gluten. If you don’t have breadcrumbs, crushed oats are a good substitute.
Green Herbs (Parsley, Chives, Tarragon): They create the fresh flavor in the Green Goddess sauce. If you can’t find tarragon, basil is a nice alternative and easy to find.
Avocado & Greek Yogurt: These make the sauce creamy and rich. For a dairy-free version, swap Greek yogurt for a plant-based yogurt or extra avocado.
How Do I Make Burgers That Hold Together Without Falling Apart?
Getting the black bean patties to stick is often tricky. Here’s how to make sturdy patties that crisp well on the outside while staying tender inside:
- Mash the beans mostly smooth, but leave some small bits for texture.
- Add breadcrumbs gradually—start with half a cup, then add more if needed. Too much makes patties dry; too little, they’ll fall apart.
- Mix well but don’t overwork the batter, or they can get mushy.
- Form patties firmly but don’t squeeze them too hard.
- Cook on medium heat to get a golden crust without burning; 4-5 minutes per side usually works well.
Equipment You’ll Need
- Large mixing bowl – perfect for mashing beans and mixing all the patty ingredients together.
- Potato masher or fork – helps you mash the beans to the right texture easily.
- Non-stick skillet or frying pan – cooks the patties evenly with less sticking and uses less oil.
- Blender or food processor – makes the Green Goddess sauce smooth and creamy in seconds.
- Spatula – great for flipping the patties gently without breaking them.
Flavor Variations & Add-Ins
- Swap black beans for chickpeas for a nuttier flavor and extra protein.
- Add finely chopped bell peppers or carrots to the patty mix for extra crunch and sweetness.
- Mix in shredded cheddar or pepper jack cheese for a melty, cheesy burger.
- Try swapping tarragon in the sauce for cilantro or mint to change up the fresh herb taste.
Green Goddess Black Bean Burger
Ingredients You’ll Need:
For the Black Bean Burger Patty:
- 2 cans (15 oz each) black beans, drained and rinsed
- 1/2 cup breadcrumbs (use gluten-free if preferred)
- 1/4 cup finely diced onion
- 2 cloves garlic, minced
- 1/4 cup corn kernels (fresh or frozen)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1 tbsp soy sauce or tamari
- 1 tbsp olive oil (for cooking)
- Salt and black pepper to taste
For the Green Goddess Sauce:
- 1 ripe avocado
- 1/2 cup fresh parsley leaves
- 1/4 cup fresh chives
- 1/4 cup fresh tarragon leaves (or substitute with basil)
- 1 small clove garlic
- 1 tbsp lemon juice
- 1/4 cup plain Greek yogurt (or dairy-free alternative)
- Salt and pepper to taste
For Assembly and Garnishes:
- 4 whole grain burger buns
- 1 tomato, sliced
- 1/2 cucumber, thinly sliced
- 1/4 red onion, thinly sliced
- Mixed greens or microgreens
- Lettuce leaves
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the patties and sauce, plus 10 minutes cooking time for the patties. Overall, plan on about 25-30 minutes from start to finish, perfect for a quick and tasty meal.
Step-by-Step Instructions:
1. Prepare the Burger Patties:
In a large bowl, mash the black beans with a fork or potato masher until mostly smooth, leaving some texture. Add the breadcrumbs, diced onion, minced garlic, corn kernels, cumin, smoked paprika, chili powder, soy sauce, salt, and pepper. Mix well until combined and the mixture holds together when formed into a patty. Add more breadcrumbs a little at a time if the mixture feels too wet. Shape into 4 even patties.
2. Cook the Patties:
Heat olive oil in a skillet over medium heat. Cook the patties for about 4-5 minutes on each side until they’re browned, crispy on the outside, and heated through. Remove from heat and set aside.
3. Make the Green Goddess Sauce:
Place avocado, parsley, chives, tarragon, garlic, lemon juice, and Greek yogurt in a blender or food processor. Blend until smooth. Season with salt and pepper to taste. If the sauce is too thick, add a little water or more lemon juice to loosen it up.
4. Assemble the Burgers:
Lightly toast the whole grain buns. Spread a generous amount of Green Goddess sauce on the bottom half of each bun. Place a lettuce leaf on the sauce, followed by a slice of tomato. Add the cooked black bean patty on top, then layer with cucumber slices, red onion, and a handful of mixed greens or microgreens. Spread a little more sauce on the top bun and place it on the burger.
5. Serve:
Enjoy the burgers immediately while the patties are warm. For a complete meal, serve with sweet potato fries or a fresh salad on the side.
Can I Use Frozen Corn for the Patties?
Yes! Just thaw the frozen corn before adding it to the mixture. You can quickly thaw it by running under warm water or microwaving for a minute, then drain well to avoid extra moisture.
Can I Make the Patties Ahead of Time?
Absolutely! You can form the patties and refrigerate them for up to 24 hours before cooking. For longer storage, freeze the uncooked patties in a single layer on a baking sheet, then transfer to a bag for up to 3 months.
How Should I Store Leftover Burgers and Sauce?
Store cooked patties and Green Goddess sauce separately in airtight containers in the fridge for up to 3 days. Reheat patties gently in a skillet or oven. Give the sauce a good stir before using as it might thicken in the fridge.
Can I Substitute the Greek Yogurt in the Sauce?
Yes, you can swap Greek yogurt for a dairy-free yogurt or sour cream to keep it creamy and allergen-friendly. Just choose a plain variety to avoid changing the flavor too much.