Black Bean Burger

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Hearty AND healthy these black bean burgers combine the best of both worlds – offering you a wholesome yet satisfying burger with just 9 ingredients!

How to make a black bean burger:

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!

Why you’re going to love these burgers:

• 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 and healthy black beans. 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.

What to serve with black bean burgers:

• Easy Baked Fries
• Chipotle Lime Cream Sauce
• Cilantro Avocado Sauce
• Vegan Corn Chowder
• Simple Southwest Salad
• Sheet Pan Quesadillas

Tips for making the best black bean burgers:

• 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.

Other vegetarian favorites your family will love:

• Vegan Curry Ramen Noodles
• Creamy Vegan Tomato Soup
• Easy Chickpea Gyros
• The Best Vegetarian Lasagna
• Easy Veggie Enchiladas

Black Bean Burger

★★★★★ 5 from 2 reviews

• Author: Kylie Lato
• 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

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Description

Hearty and healthy these black bean burgers combine the best of both worlds – offering you a wholesome yet satisfying burger with just 9 ingredients!

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Scale 1x2x3x

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

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Instructions

1. Heat 1 tablespoon olive oil in a large saute pan over medium heat. Add beans along with a moderate pinch of salt and pepper. 
2. Cook, stirring frequently for 5-6 minutes. 
3. Transfer half the beans to a large bowl and set aside.
4. 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. 
5. Pulse until well minced and thoroughly combined. 
6. Add bean mixture to the whole beans in the large bowl and stir to combine. 
7. Refrigerate burger mixture for 30 minutes (or up to a week in the fridge). 
8. Heat remaining tablespoon olive oil in a large saute pan over medium heat. 
9. Form the black bean mixture into 6 equal size burger patties. 
10. 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. 
11. Serve with your favorite burger condiments and enjoy!

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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.

Keywords: black beans, olive oil, red onion, garlic, breadcrumbs, egg, cumin, chiles in adobo, garlic powder, pretzel bun, fries