Table of Contents
Black Bean Burgers with Pimento Cheese and Cheddar – The Ultimate Southern-Style Vegetarian Burger
When I moved from my mother’s kitchen in Morocco to the bustling streets of New York City, I never imagined I’d be craving a Southern-style vegetarian burger. But that’s the magic of cooking—it’s a constant conversation between your roots and the flavors you discover along the way. These black bean burgers with pimento cheese and cheddar are my love letter to that conversation. The smoky cumin and paprika in the patty whisper of North African spices, while the creamy, tangy pimento cheese shouts pure Southern comfort. This is one of my favorite black bean burger recipes because it’s hearty, flavorful, and completely satisfying—even for the most devoted carnivores.
Every bite of this homemade black bean burger delivers a perfect contrast: the crisp, golden exterior gives way to a tender, slightly chunky interior. The sharp cheddar melds into the pimento cheese, creating a velvety layer that oozes with every bite. Smoked paprika and cumin add a warm, earthy aroma that fills your kitchen as the patties sizzle. I love serving these on soft brioche buns with a handful of arugula and juicy tomato slices. It’s the kind of burger that makes you close your eyes and sigh—the way I do when I bite into a perfect tagine or a classic Parisian sandwich.
As a trained chef who grew up helping my mother grind spices by hand in Fez, I’ve learned that the secret to vegetarian burgers is balance and technique. Most recipes fall apart because they lack enough binder or they’re too wet. I spent months perfecting the ratio of black beans to breadcrumbs and egg, and I bake or pan-fry them to get that crunchy crust. This pimento cheese burger version also uses a homemade pimento cheese that you can whip up in minutes—it’s a game-changer. Avoid the common mistake of over-mashing the beans; you want some texture. I’ll share all my pro tips so you can nail this cheddar black bean burger on your first try.
Why This Black Bean Burger Recipes Is the Best
The Flavor Secret: The combination of cumin and smoked paprika is straight from my mother’s spice cabinet, but the pimento cheese is pure Southern charm. The two worlds collide beautifully: the creamy, slightly tangy cheese cuts through the earthy beans, and the cayenne in the pimento cheese adds a gentle heat. It’s a flavor profile you won’t find in any store-bought veggie patty.
Perfected Texture: I learned in Paris that texture is everything. These patties are pan-fried until deeply golden, giving you that satisfying crunch. Inside, they remain tender but firm—never mushy. The key is to partially mash the beans, leaving some whole for bite, and to use a pan-fry method that builds a crust without drying the inside.
Foolproof & Fast: Even if you’ve never made a vegetarian burger, this recipe is forgiving. The ingredients are pantry-friendly, and the steps are straightforward. The pimento cheese can be made ahead, and the patties come together in minutes. In just 35 minutes, you’ll have dinner that looks and tastes like it came from a trendy NYC gastropub.
Black Bean Burger Recipes Ingredients
I pick up my black beans from the bulk bin at the Union Square Greenmarket—they’re always the freshest. For the cheese, I look for an extra-sharp cheddar from an upstate dairy. The pimentos I find canned in the international aisle; they’re a Southern staple that I now keep on hand always. This shopping list reminds me of my early days in New York, learning to navigate the city’s markets while holding onto the flavors that shaped me.
Ingredients List
- For the Black Bean Patties:
- 2 cans (15 oz each) black beans, drained and rinsed
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped onion
- 1 clove garlic, minced
- 1 large egg, lightly beaten
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- For the Pimento Cheese:
- 1 cup shredded sharp cheddar cheese
- 1/4 cup cream cheese, softened
- 2 tablespoons diced pimentos, drained
- 2 tablespoons mayonnaise
- 1/4 teaspoon cayenne pepper (optional)
- For Assembly:
- 4 hamburger buns
- 4 slices cheddar cheese
- Lettuce, tomato, and pickles (optional)
Ingredient Spotlight
Black beans: The base of the patty. Use canned for convenience, but look for low-sodium if possible. Rinse them well to remove excess starch, which helps the patties hold together. Avoid mashing them into a paste—you want some texture. Substitution: You can use cooked dried black beans (about 1 1/2 cups) for a deeper flavor.
Breadcrumbs: They absorb moisture and act as a binder. I use plain panko for extra crispiness. For a gluten-free version, swap with gluten-free breadcrumbs or crushed oat cereal. Do not skip them—otherwise your patties will be too wet.
Pimento Cheess: This is the star of this pimento cheese burger. Pimentos are sweet red peppers that add a mild, fruity note. The cream cheese and mayo make it luxuriously creamy. Sharp cheddar gives it punch. If you can’t find pimentos, roast and chop a red bell pepper; it’s an excellent substitute.
Smoked paprika: This is my secret weapon from Paris. It lends a smoky depth that mimics the char of a grilled meat burger. Regular paprika won’t give the same effect.
| Original Ingredient | Best Substitution | Flavor / Texture Impact |
|---|---|---|
| Black beans (canned) | Cooked dried black beans (1 1/2 cups) | Deeper flavor, firmer texture |
| Breadcrumbs (regular) | Gluten-free breadcrumbs or crushed corn flakes | Slightly different texture; still holds well |
| Egg | Flax egg (1 tbsp flax meal + 3 tbsp water) | Slightly less binding; patties more fragile |
| Sharp cheddar (for pimento cheese) | Colby jack or smoked gouda | Milkier or smokier flavor; still creamy |
| Smoked paprika | Chipotle powder (use less) + regular paprika | More heat; less sweet-smoky |
How to Make Black Bean Burgers with Pimento Cheese and Cheddar — Step-by-Step
I promise, this is one of the easiest vegetarian burger ideas you’ll ever make. Follow these steps and you’ll get perfect patties every time.
Step 1: Mash the Beans
Drain and rinse the black beans thoroughly. In a large bowl, mash them with a fork or potato masher until mostly smooth but with some chunky bits. The chunks are important for texture.
💡 mia’s Pro Tip: If your beans are very wet, pat them dry with a paper towel before mashing. Excess moisture makes patties fall apart.
Step 2: Add the Binders
Add the breadcrumbs, onion, garlic, beaten egg, cumin, smoked paprika, salt, and pepper. Mix until everything is well combined. The mixture should hold together when pressed. If it feels too loose, add another tablespoon of breadcrumbs.
⚠️ Common Mistake to Avoid: Over-mixing can turn the beans into paste and make patties dense. Fold gently until just combined.
Step 3: Shape the Patties
Divide the mixture into 4 equal portions. Shape each into a patty about 1/2-inch thick. Use slightly wet hands to prevent sticking. Place them on a plate and refrigerate for 10 minutes—this helps them firm up.
💡 mia’s Pro Tip: For uniform patties, use a burger press or shape them inside a round cookie cutter. Chilling is key for pan-frying.
Step 4: Cook the Patties
Heat olive oil in a large skillet over medium heat. When the oil shimmers, carefully place the patties in the pan. Cook for 4-5 minutes per side, until golden brown and heated through. Avoid crowding the pan—cook in batches if needed.
⚠️ Common Mistake to Avoid: Flipping too early. Wait until the bottom is deeply golden; otherwise the patty will stick and break.
Step 5: Make the Pimento Cheese
While the patties cook, combine shredded cheddar, softened cream cheese, drained pimentos, mayonnaise, and cayenne (if using) in a small bowl. Stir until smooth and well blended. Taste and adjust salt.
💡 mia’s Pro Tip: Use room-temperature cream cheese for a smooth, lump-free spread. This pimento cheese is also great on crackers!
Step 6: Assemble the Burgers
Toast the buns lightly if desired. Place a hot patty on the bottom half of each bun. Top with a slice of cheddar cheese so it gets slightly melty from the residual heat. Add a generous dollop of pimento cheese (about 2 tablespoons per burger). Add lettuce, tomato, and pickles if you like. Cover with the top bun and serve immediately.
⚠️ Common Mistake to Avoid: Assembling too far ahead. The pimento cheese can make the bun soggy. Assemble just before eating.
| Step | Action | Duration | Key Visual Cue |
|---|---|---|---|
| 1 | Mash beans with fork | 2 mins | Mostly smooth with some chunks |
| 2 | Mix in binders and spices | 2 mins | Mixture holds when pressed |
| 3 | Shape and chill patties | 10 mins chilling | Patties hold shape firmly |
| 4 | Pan-fry patties | 8–10 mins total | Golden brown crust, sizzling |
| 5 | Make pimento cheese | 5 mins | Smooth, creamy, orange-speckled |
| 6 | Assemble burgers | 3 mins | Cheese slightly melted, patty stacked |
Serving & Presentation
In my NYC kitchen, I love to plate these burgers on a wooden board with a pile of crispy sweet potato wedges and a small bowl of chipotle mayo for dipping. The contrast of colors—black beans, orange cheese, red tomatoes, green lettuce—makes the plate pop. Sometimes I drizzle a little extra pimento cheese over the top, just for drama.
Growing up in Morocco, we always served dishes with fresh herbs and a squeeze of lemon. For these burgers, a handful of arugula adds a peppery kick that cuts through the richness. A side of tangy pickles rounds out the experience. If you’re hosting, set up a “burger bar” with toppings like sautéed mushrooms, avocado slices, and pickled jalapeños.
| Pairing Type | Suggestions | Why It Works |
|---|---|---|
| Side Dish | Sweet potato wedges, coleslaw, corn on the cob | Sweet and crunchy counterparts to savory patty |
| Sauce / Dip | Chipotle mayo, ranch dressing, hot honey | Adds heat, creaminess, or sweetness |
| Beverage | Lemonade, iced tea, a crisp lager | Refreshing and cuts richness |
| Garnish | Arugula, pickled red onions, fresh jalapeño slices | Adds freshness, acidity, or heat |
Make-Ahead, Storage & Reheating
Living in New York means my time is precious. I often make a double batch of patties on Sunday, then cook a few fresh during the week. The pimento cheese keeps beautifully, and the patties freeze wonderfully. Here’s my system:
| Method | Container | Duration | Reheating Tip |
|---|---|---|---|
| Refrigerator | Airtight container | Up to 4 days | Reheat in a skillet with a splash of water and cover for 2 mins per side |
| Freezer | Parchment layers in a freezer bag | Up to 3 months | Thaw overnight, then pan-fry or bake at 375°F for 10-12 mins |
| Make-Ahead | Uncooked patties on parchment, wrapped | Up to 2 days in fridge | Cook directly from fridge, add 1 min per side |
The pimento cheese can be made up to 3 days ahead and stored in the fridge. Let it sit at room temperature for 10 minutes before spreading so it softens. I never recommend reheating the assembled burger—the bun gets soggy. Instead, keep components separate and assemble fresh.
If you’re reheating a frozen patty, my preferred method is to pan-fry it from frozen in a little oil over medium-low heat, covered for the first few minutes to ensure it heats through without burning. The crust will still be crisp.
Variations & Easy Swaps
| Variation | Key Change | Best For | Difficulty Impact |
|---|---|---|---|
| Moroccan Spice Version | Add 1/2 tsp harissa paste or ras el hanout | Extra warm, complex spice | Easy |
| Gluten-Free / Egg-Free | Use GF breadcrumbs + flax egg | Allergies or special diets | Easy (handle gently) |
| Smoky Chipotle Pimento | Replace cayenne with 1 tsp adobo sauce | Smoky heat lovers | Easy |
Moroccan Spice Version
This one takes me right back to my mother’s kitchen in Fez. Add 1/2 teaspoon of ras el hanout (a fragrant Moroccan spice blend) to the black bean mixture. If you don’t have it, a pinch of cinnamon, ginger, and turmeric works. The patties become aromatic and slightly sweet, and they pair beautifully with a dollop of harissa yogurt instead of pimento cheese.
Gluten-Free / Egg-Free Version
To make these homemade black bean burgers friendly for gluten-free or vegan diets, swap the breadcrumbs with gluten-free breadcrumbs or crushed rice cereal. Replace the egg with a flax egg (1 tablespoon flax meal stirred into 3 tablespoons water, left to thicken for 5 minutes). The patties will be slightly more fragile, so handle them gently and chill them a full 30 minutes before cooking. They still crisp up beautifully.
Smoky Chipotle Pimento Version
For a smoky, spicy kick, replace the cayenne in the pimento cheese with 1 teaspoon of adobo sauce from a can of chipotle peppers in adobo. This turns the pimento cheese into a smoky, slightly sweet spread that takes this cheddar black bean burger to a whole new level. I discovered this variation one night when I grabbed the wrong jar from my fridge—it’s now my go-to for game-day burgers.
Can I make black bean burgers without breadcrumbs or eggs?
Yes, you can still make delicious vegetarian burger ideas without breadcrumbs or eggs. For a binder, try using 1/2 cup of quick-cooking oats (or gluten-free oats) or crushed almonds as a replacement for breadcrumbs. Instead of an egg, use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes) or a mashed banana (1/4 cup). Note that the texture will be softer and the patties may be more delicate, so handle them gently and chill them well before cooking. Pan-frying in a nonstick skillet with a little extra oil helps them hold together.
What is the best way to keep black bean burgers from falling apart?
To keep homemade black bean burgers from falling apart, start by draining and rinsing the beans very well. Excess moisture is a common culprit. Mash the beans only partially—leave some chunks for structure. Add enough binder: breadcrumbs (or oats) and an egg are essential. Mix until just combined, as over-mixing can break down the fibers. Chill the formed patties for at least 10-15 minutes before cooking to allow the binder to set. When cooking, use medium heat and don’t flip too early; wait until the underside is deeply golden. A nonstick skillet or well-seasoned cast iron pan also helps.
Can I use a different cheese instead of pimento cheese for these burgers?
Absolutely! While the pimento cheese is the star of this pimento cheese burger, you can swap it for other creamy cheeses. Try a smoked gouda spread (mix shredded smoked gouda with cream cheese and mayo), a tangy goat cheese spread (add herbs like chives and thyme), or a simple chipotle cheddar sauce. If you want a classic cheeseburger feel, just add a slice of pepper jack or provolone. For a vegan option, use a vegan cream cheese and a shredded vegan cheddar. The key is to keep it creamy and spreadable to replace the pimento cheese texture.
How do you cook black bean burgers so they are crispy on the outside?
For a crispy exterior on black bean burger recipes, use a skillet over medium-high heat with a generous amount of oil—about 2 tablespoons. Pat the patties dry on the surface to remove surface moisture. Don’t move them while they cook; let the first side develop a deep golden crust for 4-5 minutes. Flip carefully. You can also add a tablespoon of breadcrumbs on the outside before cooking for extra crunch. If you prefer baking, brush the patties with oil and bake at 400°F for 15-18 minutes, flipping halfway. For grill lovers, oil the grates well and grill over medium heat for 5-6 minutes per side.
Can I freeze black bean burger patties?
Yes, freezing is an excellent way to meal prep homemade black bean burgers. Shape the patties, place them on a parchment-lined baking sheet, and freeze until solid (about 1-2 hours). Transfer to a freezer-safe bag or container separated by parchment layers. They keep for up to 3 months. To cook from frozen, pan-fry them from frozen in a little oil over medium-low heat, covered for the first 3 minutes to thaw the interior, then uncovered to crisp the crust. Alternatively, thaw overnight in the fridge and cook as usual. The texture remains excellent.
Are black bean burgers healthy?
These cheddar black bean burgers are a healthy vegetarian option. Black beans are packed with fiber, protein, and folate. The pimento cheese adds calcium and a small amount of saturated fat, but you can lighten it by using reduced-fat cream cheese and less cheese. Each burger (with bun and pimento cheese) comes to about 520 calories, 24g protein, and 45g carbs. To make them even healthier, serve the patty without the bun in a lettuce wrap or over a bed of greens. The whole recipe is naturally high in iron and B vitamins from the beans.
What can I serve with black bean burgers?
These vegetarian burger ideas pair perfectly with classic cookout sides. My favorites are sweet potato fries, a creamy coleslaw, grilled corn on the cob, or a crunchy kale salad with lemon-tahini dressing. For a lighter option, try a simple cucumber and tomato salad. Since the burgers are rich and cheesy, a fresh side with acidity (like pickles or a vinegar-based slaw) balances the meal. Drinks like iced tea, lemonade, or a crisp lager complement the smoky, spicy flavors beautifully.
How long do black bean burgers last in the fridge?
Cooked black bean burger recipes will stay fresh in the fridge for up to 4 days when stored in an airtight container. To avoid soggy patties, store them without the buns or toppings. The pimento cheese can also be refrigerated separately for up to 3 days. When reheating, use a skillet for the crispiest result—just add a splash of water and cover to steam-heat the interior, then remove the lid to recrisp the outside. The patties also work well in a toaster oven at 350°F for about 8 minutes.
Can I make these burgers with other beans?
Yes, you can substitute black beans with other beans in this pimento cheese burger recipe. Kidney beans, pinto beans, or chickpeas work well, though the flavor and texture will change. Chickpeas give a lighter, nuttier taste; you might want to add a little extra cumin. Pinto beans are creamier and may require an extra tablespoon of breadcrumbs. If using chickpeas, a quick blitz in the food processor (rather than mashing) creates a nice texture. Note that the color won’t be as dark, but the pimento cheese topping will still make the burger look stunning.
Do I need to brown the patties or can I bake them?
Both methods work beautifully for these homemade black bean burgers. Pan-frying gives a crisper, golden-brown crust with a tender interior. I prefer it for the texture. To bake, preheat your oven to 375°F and place the patties on a parchment-lined baking sheet brushed with oil. Bake for 15-18 minutes, flipping halfway through. They will be less crusty but still delicious. You can also finish baked patties under the broiler for 1-2 minutes for extra color. Either way, the pimento cheese will still make them shine.
Share Your Version!
I absolutely love seeing how you make these black bean burgers your own. Did you add extra spice? Swap the cheese? Try them on the grill? Drop a comment below and let me know how they turned out—and if you’re feeling extra proud, tag me in your photo on Instagram or Pinterest! I read every single comment, and your ideas often inspire my next recipe. What’s your favorite unexpected burger topping? I’d love to hear.
From my NYC kitchen to yours — I hope this recipe brings as much warmth to your table as it does to mine. — mia 🧡
Love This Recipe? Save It to Pinterest!
If you enjoyed this Black Bean Burgers with Pimento Cheese and Cheddar recipe, don’t let it get lost in your browser tabs! 😄 Pin it now so you can find it again anytime — and explore hundreds more tried-and-tested recipes waiting for you on my Pinterest boards.
👉 Follow mia on Pinterest @exorecipe
📌 Pin this recipe · 🔁 Re-pin your favorites · 💬 Tag me when you make it — I love seeing your creations!
Did you make this recipe? I’d love to see your version!
📸 Tag @exorecipes on Instagram or leave a rating below — your feedback helps me create more recipes you’ll love.
Black Bean Burgers with Pimento Cheese and Cheddar
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 1x
- Method: Main Course
- Cuisine: American
Description
These black bean burgers are topped with creamy pimento cheese and sharp cheddar, then baked or grilled to perfection. A hearty and flavorful vegetarian option.
Ingredients
- For the Black Bean Patties:
- 2 cans (15 oz each) black beans, drained and rinsed
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped onion
- 1 clove garlic, minced
- 1 large egg, lightly beaten
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- For the Pimento Cheese:
- 1 cup shredded sharp cheddar cheese
- 1/4 cup cream cheese, softened
- 2 tablespoons diced pimentos, drained
- 2 tablespoons mayonnaise
- 1/4 teaspoon cayenne pepper (optional)
- For Assembly:
- 4 hamburger buns
- 4 slices cheddar cheese
- Lettuce, tomato, and pickles (optional)
Instructions
- Make the black bean patties: In a large bowl, mash the black beans with a fork or potato masher until mostly smooth but with some chunks remaining.
- Add breadcrumbs, onion, garlic, egg, cumin, smoked paprika, salt, and pepper. Mix well to combine.
- Form the mixture into 4 patties, about 1/2-inch thick.
- Heat olive oil in a large skillet over medium heat. Cook the patties for 4-5 minutes per side, until golden brown and heated through.
- Make the pimento cheese: In a small bowl, combine shredded cheddar, cream cheese, diced pimentos, mayonnaise, and cayenne pepper. Stir until smooth and well blended.
- Assemble the burgers: Place a cooked black bean patty on the bottom half of each bun. Top with a slice of cheddar cheese and a generous dollop of pimento cheese.
- Add lettuce, tomato, and pickles if desired. Cover with the top bun and serve immediately.
Notes
For a gluten-free version, use gluten-free breadcrumbs. The pimento cheese can be made ahead and refrigerated for up to 3 days. Burgers can also be baked at 375°F for 15-20 minutes instead of pan-frying.
Nutrition
- Calories: 520
- Sugar: 5g
- Fat: 28g
- Carbohydrates: 45g
- Protein: 24g
Tried This Recipe? Leave a Comment!
Did you make this recipe? I’d love to hear how it turned out! Please leave a comment and a rating below. Your feedback helps other home cooks and supports cheerychop.com!
For more delicious inspiration, follow me on Pinterest!
