Black Bean Burger
This Black Bean Burger recipe is equally delicious for vegetarians and non-vegetarians alike! It’s hearty and simple to prepare, with bold flavor and a great texture.
Even though a black bean burger is typically thought of as a vegetarian substitute for beef, I find them to be gloriously delicious in their own right, and I say this as someone who eats meat.
Homemade burgers are a staple in my kitchen, but these black bean burgers are just as much too.
I get cravings for each, and I think the key is to not think of it as a substitute to beef (unless you’re explicitly avoiding meat).
Rather, think of it as another delicious way to enjoy black beans.
I spice the beans with ingredients like garlic powder, onion powder, cumin, and paprika to keep it relatively simple, but feel free to play with it and add other spices.
You can make it spicy by adding cayenne or chipotle, or you can make it smoky by swapping in some smoked paprika. The options are endless!
The nice bonus about these bean burgers is that they hold up really nicely. There’s just enough bread crumb and egg to hold it all together, so they’re easy to flip on the griddle, but the black bean flavor is still the star.
How to Make a Black Bean Burger:
To get started, rinse two cans of black beans, then mash them up well with a fork:
Add bread crumbs, paprika, cumin, garlic powder, onion powder, and an egg:
Mix and form into four patties. Griddle them for 5 minutes on each side:
You can cook them in a skillet on the stove if you don’t have a griddle (this is the one I use), but I love that it’s a big flat surface that I can toast the buns on too!
You want the burgers to be golden on both sides:
Add a slice of monterey jack cheese and layer it on a potato bun with all the fixings! For me it’s mayonnaise, lettuce, and tomato.
If you have 10 minutes to spare, I recommend using homemade mayonnaise for the best flavor.
Add some homemade Steak Fries on the side, and you’ve got a great meal!
Below is the recipe, and there’s also a full video if you want to see how the burgers are made. Enjoy!
Black Bean Burgers
Ingredients
- 30 ounces canned black beans* (2 15-ounce cans)
- 1/2 cup dry breadcrumbs
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp ground cumin
- 1 egg
- 4 slices Monterey Jack cheese
- butter or oil for grilling
- 4 hamburger buns toasted
- mayonnaise
- tomato slices
- lettuce
Instructions
- Place the black beans on a flat surface and mash them well with a fork.
- Place in a bowl and add the breadcrumbs, paprika, garlic powder, onion powder, cumin, and egg. Mix well.
- Form the black bean mixture into four patties, then grill them on a buttered or oiled griddle (or in a skillet) over medium high heat for 4-5 minutes on each side, until golden brown.
- Prepare the burgers as desired, with mayonnaise spread on the buns, and with lettuce, tomato, and melted cheese. Enjoy!
Notes
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
Post updated with photos, writing, and more tips in August 2018. Originally published August 2015.
20 Comments on “Black Bean Burger”
These look amazing! Can’t wait to try this. Was floored by the calories, but realized you added the bun, cheese and condiments. I use a toasted English muffin and white American cheese to cut back a bit. Your burger is really only 267 calories, and the portion is generous! Yummy!
Good use of spices, many recipes use too much cumin. I made it much more savory by sautéing onion, pepper and baby Bella mushrooms. Sautéing eliminates moisture and concentrates flavor. At the end, add a few dashes of soy sauce, wosteschire sauce, and table spoon of tomato paste. They all add savory flavor. Blend the saute in a food processor then mix with the black beans.
Can I freeze this mixture in advance of making more Patty’s
Can these be frozen?
These were really good and not at all dried out. I chose the oven method and baked at 375 for 20 minutes flipping halfway through. I refrigerated the mixture for about two hours before forming patties and I think that helped keep them together. Definitely a keeper!