Black Bean Burger
These hearty Black Bean Burgers combine the best of both worlds – offering you a wholesome yet satisfying burger with just 9 ingredients!
Instructions
Start by heating oil in a large saute pan over medium heat. Cook drained, rinsed and dried beans along with a large pinch of salt and pepper for about 5 minutes, stirring frequently.
Add half the beans to a food processor along with onion, garlic, cumin, chiles in adobo, garlic powder and a moderate pinch of salt and pepper.
Pulse until everything is well minced and combined.
Transfer mixture to a bowl. Stir in remaining whole black beans.
Chill the mixture for at least 30 minutes (or up to a week in the fridge).
Form mixture into 6 equal size patties.
Wipe out the saute pan you previously used. Heat about a tablespoon of oil over medium heat.
Cook burgers in batches of 2-3 depending on the size of your pan. Cooking each side for about 4-5 minutes or until a dark golden crust forms.
Serve with your favorite burger condiments and of course, the all time best-ever burger side – my easy oven baked fries!
You’ll Love These
- They’re simple. A lot of black bean burgers calls for a myriad of ingredients and include cooking dried beans or baking canned beans in the oven. This recipe has simple ingredients, minimal prep time and the beans are cooked for just a few minutes on the stove in the same pan you’ll be sauteing them in!
- They’re quick. The food processor is going to save you a solid 10 minutes of mincing, chopping, dicing and mashing. That means you can have dinner on the table with minimal effort and less than 5 minutes of prep time!
- They’re loaded with real ingredients. There are some great frozen black bean burgers in the freezer section at the grocery store but they are inevitably filled with preservatives and other hard-to-pronounce ingredients to keep them from going bad. These burgers are loaded with real ingredients that you can feel good about feeding your family!
- They’re easy to make ahead of time. I like to prep a batch of these at the beginning of the week and then refrigerate the mixture in an airtight container. Before dinner each night I’ll form a couple patties, saute them in a bit of oil and dinner is done! The black bean mixture will stay good in your fridge for up to a week. And if you want to prep a step further, you can form the patties and then store them in the fridge in an airtight container with a square of parchment paper in between each patty to prevent them from sticking together.
Serve With
- Easy Baked Fries
- Chipotle Lime Cream Sauce
- Cilantro Avocado Sauce
- Vegan Corn Chowder
- Simple Southwest Salad
- Sheet Pan Quesadillas
Tips
- If you don’t have a food processor, don’t worry – you can still enjoy homemade black bean burgers. Just mince the garlic, dice the onion and use a fork to mash the black beans along with the veggies and spices. The food processor will save you time chopping and mashing, but it’s not necessary.
- If you’re in a pinch you can skip the chill time, but your burgers likely won’t hold together quite as well. That extra time in the fridge is going to allow the egg and bread crumbs to do their job binding everything together. You’ll find that the burger sticks to your hands less and holds together better when completely chilled.
- If you’d prefer an egg free or vegan black bean burger, sub the egg for a flax egg = 1 tablespoons ground flax seed meal + 3 tablespoons water. Stir until well combined and let sit for about 10 minutes to set up. Then just use in place of the egg in this recipe!
- If you’re planning to grill these burgers, be sure to clean your grill well and thoroughly oil the grates before grilling. Because this black bean burger doesn’t have the same fat as a traditional burger made with meat, it’s more likely to stick.
- If you’d prefer, you can bake these black bean burgers! If you’ve got a million things going on, maybe a hot pan on the stove is not ONE MORE THING you want to add to your to-do list. Place the black bean burgers on a parchment lined baking sheet and bake at 350 degrees for about 14-18 minutes or until the burgers are crisp on the outside and cooked through on the inside.
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Black Bean Burger
These hearty black bean burgers combine the best of both worlds – offering you a wholesome yet satisfying burger with just 9 ingredients!
- Prep Time: 5 minutes (+30 minutes chill time)
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6 burger patties 1x
- Category: Main Dish
- Method: Stove Top
- Cuisine: American
Ingredients
- 2 tablespoon olive oil, divided + more as needed
- 2 cans black beans, drained, rinsed, dried
- 1/2 small red onion, roughly chopped
- 3 cloves garlic
- 1/2 cup breadcrumbs
- 1 egg
- 1 teaspoon cumin
- 1 teaspoon chiles in adobo
- 1/2 teaspoon garlic powder
- Kosher salt
- fresh cracked pepper
Serve with:
- your favorite burger bun
- your favorite burger sauce
- lettuce
- tomato
- red onion
- my easy oven baked fries
Instructions
- Heat 1 tablespoon olive oil in a large saute pan over medium heat. Add beans along with a moderate pinch of salt and pepper.
- Cook, stirring frequently for 5-6 minutes.
- Transfer half the beans to a large bowl and set aside.
- Transfer the other half of the beans to a food processor along with red onion, garlic, breadcrumbs, egg, cumin, chiles in adobo, garlic powder and a large pinch of salt and pepper.
- Pulse until well minced and thoroughly combined.
- Add bean mixture to the whole beans in the large bowl and stir to combine.
- Refrigerate burger mixture for 30 minutes (or up to a week in the fridge).
- Heat remaining tablespoon olive oil in a large saute pan over medium heat.
- Form the black bean mixture into 6 equal size burger patties.
- Saute patties in batches cooking each side of the burger for 4-5 minutes or until a dark golden brown crust forms. Add more olive oil as needed as you continue to saute the burgers.
- Serve with your favorite burger condiments and enjoy!
Equipment
Buy Now → Notes
If you don’t have a food processor, don’t worry – you can still enjoy homemade black bean burgers. Just mince the garlic, dice the onion and use a fork to mash the black beans along with the veggies and spices. The food processor will save you time chopping and mashing, but it’s not necessary.
If you’re in a pinch you can skip the chill time, but your burgers likely won’t hold together quite as well. That extra time in the fridge is going to allow the egg and bread crumbs to do their job binding everything together. You’ll find that the burger sticks to your hands less and holds together better when completely chilled.
If you’d prefer an egg free or vegan black bean burger, sub the egg for a flax egg = 1 tablespoons ground flax seed meal + 3 tablespoons water. Stir until well combined and let sit for about 10 minutes to set up. Then just use in place of the egg in this recipe!
If you’re planning to grill these burgers, be sure to clean your grill well and thoroughly oil the grates before grilling. Because this black bean burger doesn’t have the same fat as a traditional burger made with meat, it’s more likely to stick.
If you’d prefer, you can bake these black bean burgers! If you’ve got a million things going on, maybe a hot pan on the stove is not ONE MORE THING you want to add to your to-do list. Place the black bean burgers on a parchment lined baking sheet and bake at 350 degrees for about 14-18 minutes or until the burgers are crisp on the outside and cooked through on the inside.
Nutrition
- Serving Size: 1 burger patty
- Calories: 230
- Sugar: 1.5 g
- Sodium: 691 mg
- Fat: 6.5 g
- Carbohydrates: 32.4 g
- Fiber: 10.6 g
- Protein: 11.3 g
- Cholesterol: 31.1 mg
A friend of mine is a vegetarian and I was looking for something to make him for dinner. I tried these and they were amazing. My husband loved them too. I.am going to make another batch to freeze for later. Thank you for the great recipe.
Have made this multiple times and they are delicious!!!
I’m so glad that you enjoyed this black bean burger recipe, Kristin! Thanks for leaving a review – I really appreciate it 🙂
Have you tried freezing these?
I have not, but it definitely would be worth a shot. I actually think freezing might help hold them together better when you do end up cooking them! I’d love to hear how it goes if you end up trying it!
Loved it! Will make again. My choice of condiment was Thai Sweet Chili sauce and wow!!
Oh yeah – Thai sweet chili sauce would be DELISH with this burger. Great choice! So glad you enjoyed this recipe. Thank you so much for leaving a review!!
Delicious and held up better than any other black bean burger I’ve ever made!!
Woohoo!!! I could not agree more about how well this burger holds together! It’s a real winner 🙂 Thanks so much for leaving a review Michelle. I really appreciate it!!!
What did I do wrong??? I baked it and it was so dry and flakey. Also it would not blend in my food processor or blender.
It’s so hard to judge what went wrong without being right next to you in the kitchen… Perhaps you used fresh cooked beans instead of canned beans? Did you include all the ingredients on the list, including the egg? You can see how thick and creamy the bean burgers were in my photos – I’d say I have more commonly had the problem of them being TOO wet as opposed to too dry. I’m not sure how the ingredients wouldn’t blend in your food processor? Did you try mashing them with a fork? Did you add half of the beans (1 can) to the processor? Or did you add both at the same time? Canned beans are super soft and should blend or process very easily (especially with an egg in there too), and even more so when you’re just processing the one can and then folding the other can in. How long did you bake them for? Honestly, I’m not sure what went wrong Tara – but above are my best guesses!! 🙂 Hope that helps!
Hearty AND healthy these black bean burgers combine the best of both worlds – offering you a wholesome yet satisfying burger with just 9 ingredients!