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Black Bean Burgers Recipe

Black Bean Burgers Recipe


Preheat the oven to 350 degrees.

Grease a cookie sheet with cooking spray or line with parchment paper and set aside. Pulse the beans in food processor until mashed well, or mash manually using a potato masher or fork. Transfer to a mixing bowl and stir in the cilantro, cumin, and oregano. Season with salt, pepper, and cayenne, to taste.

Add breadcrumbs as necessary until the mixture can be handled and isn’t terribly sticky, about ¼ cup. If after ¼ cup it’s still too sticky and difficult to work with, place in the refrigerator for 5-10 minutes.

Shape the mixture into 3 patties. Lightly spray each patty with cooking spray and transfer to the cookie sheet. Place in the oven and bake for 7 minutes. Flip, re-spray, and bake for 7-10 more minutes until crisp on the outside and thoroughly warm. Remove from the oven.

Serve immediately on buns. (Because there is no oil, these patties dry out as they sit so eat them right away.)


Best-Ever Black Bean Burgers

Finding alternatives to meat can be hard, but we think these burgers really nail it. The secret? Stop trying to make them taste like beef, and focus on the flavor! Below, we break down why these burgers are so good.

It may seem like an annoying extra step, but roasting the beans does so much for the texture of these burgers. Allowing some of the moisture to escape means a more tender, less mushy texture. No one wants a mushy burger.

The Veggies

Mushrooms are one of the best things to happen to vegetarian cooking. They've got that earthy taste that does very well as a flavor stand-in for meat. Roasting them before cooking just brings out that extra-deep umami flavor. The onions? They just bring more flavor and texture to your patty.

The Avocado

We love avocado for two reasons: First, it adds a healthy dose of fat that is otherwise absent in black bean burgers. Secondly, it's the only binder we need, meaning no eggs. Shoutout to all my vegans, I'm lookin' out for ya! 😏(If you're not vegan, and without avocado, an egg will work in its place!)

The Herbs & Spices

Listen, no one has ever bitten into a bean burger and said "Wait, is this meat?" Black bean burgers are never going to taste exactly like a hamburger, so why not get a little creative with the seasonings? We chose to lean in to the black bean vibe and add some cilantro, cumin, chili powder, and paprika for smokiness. That doesn't mean you can't switch it up&mdashany chopped herbs or spices would be delicious here, so try out your favorites!

A note on shaping the burgers: unlike meat, these burgers will not shrink&mdashso make them roughly the same size as your burger bun. This recipe makes 4 sizable burgers, but if you're more of a thin patty type of person, you can always divide the mixture into 8 patties instead and make a double decker!

Made this? Let us know how it went in the comment section below!

Editor's note: This intro was updated to add more information about the dish on April 30, 2021.


Ingredients

  • 2 (15-ounce) cans black beans, rinsed and drained
  • 4 tablespoons vegetable oil, divided
  • 1 medium onion, finely chopped (about 1 cup)
  • 1 large poblano pepper, finely chopped (about 1 cup)
  • 3 medium cloves garlic, minced
  • 1 chipotle chile in adobo sauce, finely chopped, plus 1 teaspoon sauce
  • 3/4 cup roasted cashews
  • 1/2 cup finely crumbled feta or cotija cheese
  • 2 tablespoons mayonnaise
  • 1 whole egg
  • 3/4 cup panko bread crumbs
  • Kosher salt and freshly ground black pepper
  • Cheese as desired, such as pepper jack, cheddar, muenster, or Swiss (optional)
  • 6 to 8 hearty hamburger buns, toasted
  • Condiments as desired, such as Chipotle Mayonnaise, ketchup, mustard, or mayonnaise (optional)
  • Toppings as desired, such as shredded lettuce, sliced onions, and pickles (optional)

Ingredients

  • 2 (15 ½-oz.) cans black beans, drained and rinsed
  • ¼ cup olive oil, divided
  • ⅔ cup finely chopped yellow onion (from 1 medium onion)
  • ⅔ cup finely chopped orange bell pepper (from 1 large bell pepper)
  • 1 tablespoon finely chopped garlic (from 2 garlic cloves)
  • 1 tablespoon chili powder
  • 2 large egg yolks
  • ¼ cup panko breadcrumbs
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 cup packed shredded coleslaw mix
  • 3 tablespoons bottled cilantro-avocado yogurt dressing (such as Bolthouse Farms)
  • 2 tablespoons chopped fresh cilantro
  • 4 hamburger buns, toasted
  • 1 medium avocado, sliced

Preheat oven to 350°F. Spread beans in an even layer on a baking sheet lined with aluminum foil. Bake until beans are dry and cracked, about 15 minutes. Remove from oven, and cool about 10 minutes.

Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium. Add onion, bell pepper, garlic, and chili powder. Cook, stirring occasionally, until tender and fragrant, about 5 minutes. Transfer mixture to a medium bowl, and set aside. Wipe skillet clean.

Place egg yolks, panko, salt, pepper, 2 cups of the beans, and 2 tablespoons of the onion mixture in a food processor. Process until mostly smooth, about 15 seconds. Transfer pureed mixture to bowl with remaining onion mixture. Add remaining 1 cup beans stir until well combined. Divide evenly into 4 (about 6-ounce) balls shape each ball into a 4-inch-wide, ¾-inch-thick patty. Arrange patties on a baking sheet lined with parchment paper, and cover with plastic wrap chill 30 minutes.

Meanwhile, toss together coleslaw mix, dressing, and cilantro in a large bowl, and cover with plastic wrap. Chill until ready to use or up to 1 hour.

Add remaining 2 tablespoons oil to cleaned skillet heat over medium. Add patties cook until crisp, about 5 minutes per side. Serve patties on toasted buns with avocado slices and slaw.


Use Up Kitchen Scraps, Save Money

The show’s concept is simple: To create great meals out of food waste and kitchen scraps. Items many of us would throw out – but items that can be combined and repurposed to make great tasting dishes.

The show has inspired me to quit throwing away so much food.

It’s a fun challenge, too. Whenever I do it, I feel like I’m on a cooking show!

Give these black bean burgers a try – they were really delicious! And don’t forget to do your own experimenting in the kitchen. I’d love to hear how you repurpose leftovers.


Storing Tips

STORE in the fridge for 2-3 days in an airtight plastic bag.

REHEAT in the microwave, or if you want a bit of a crispier texture you can even reheat in the oven.

To FREEZE the black bean burgers you can cook them all the way and let them cool completely. Then place them on a tray and freeze until solid, about 3-4 hours then place them in a freezer safe bag. Keep for about 6 months in the freezer, then reheat in the oven until warmed through.

How long do they last? They will last for about a week in the fridge and about 6 months in the freezer.


Ingredients

  • 1 (1-oz.) slice whole-grain bread, toasted and torn into pieces
  • 1/4 cup grated onion
  • 1 tablespoon chopped garlic
  • 1 1/2 teaspoons fresh lime juice
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon grated lime rind
  • 1 (15-oz.) can unsalted black beans, rinsed and drained
  • 1/3 cup coarsely chopped walnuts
  • 1/2 teaspoon hot sauce
  • 1 large egg, lightly beaten
  • 4 teaspoons olive oil

Nutritional Information

  • Calories 230
  • Fat 12.4g
  • Satfat 1.7g
  • Monofat 4.7g
  • Polyfat 5.4g
  • Protein 10g
  • Carbohydrate 21g
  • Fiber 6g
  • Cholesterol 47mg
  • Iron 2mg
  • Sodium 428mg
  • Calcium 86mg
  • Sugars 1g
  • Est. added sugars 0g

How To Make Black Bean Burgers

Making these black bean burgers is so easy, and the result is a drool-worthy meal that you will want over and over again. To start, you&rsquoll need to saute the onions and peppers in a skillet until they are tender. Then add in the garlic and heat for a couple of more minutes.

Next, drain and rinse your cans of black beans. Make sure to remove excess water by patting them dry with a paper towel. Next, place the beans in a mixing bowl and begin mashing them with a for. You want them to be a little bit chunky. Then mix in the onion mixture, eggs, cheese, oats (or breadcrumbs/flour), sriracha, spices, and cilantro and combine.

Place the black bean burger mixture in the fridge for 20-30 minutes. This allows the oats or breadcrumbs to absorb any extra moisture and will help keep the burgers together. If you are in a hurry, you can skip this step.

After cooling the burger mixture in the fridge, remove them and make 8 patties. Then cook by baking, on the stovetop, in the air fryer or on the grill.


  • 1 can 15.5 ounce low-sodium black beans (drained and rinsed with cold water)
  • 1 large egg
  • 1/2 cup cooked brown rice
  • 2 scallions (green and white minced about 1/4 cup)
  • 2 tablespoons Chopped fresh cilantro (or basil leaves or a combination)
  • 1 clove garlic (peeled and minced)
  • 1/4 teaspoon dried oregano or basil
  • 1 teaspoon vegetable oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 whole-wheat buns
  1. Add beans to a bowl and mash with a fork until chunky. Add the egg and mix well.
  2. Add precooked rice, scallions, garlic and oregano, salt and pepper and mix until well combined.
  3. Divide the mixture into 4 portions and form each portion into a patty about ¾ to 1 inch thick.
  4. Place a large skillet on the stove on high heat. When the skillet is hot, add oil. Add burgers and cook 4 to 5 minutes per side until browned on both sides and heated throughout. Place on a whole wheat bun.

Preparation

Heat 1 Tbs. of the oil in a 10-inch skillet over medium heat. Add the scallions, poblano, and garlic and cook until beginning to soften, 1 to 2 minutes. Transfer to a food processor. Add the beans and pulse 2 or 3 times to roughly chop. Be careful not to overprocess.

Transfer the mixture to a large bowl and gently mix in the cilantro, breadcrumbs, egg, chile powder, cumin, and 3/4 tsp. salt. Shape the mixture into 4 equal 3/4-inch-thick patties. Refrigerate, covered, for at least 30 minutes and up to 4 hours.

Heat the remaining 2 Tbs. oil in a large skillet over medium heat. Cook the burgers until nicely browned on both sides, flipping carefully, about 5 minutes total.