Hearty and healthy these black bean burgers combine the best of both worlds – offering you a wholesome yet satisfying burger with just 9 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
- your favorite burger bun
- your favorite burger sauce
- red onion
- my easy oven baked fries
- 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!
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