If you’re looking for a delicious and hearty option for lunch or dinner, try making The Best Black Bean Burgers I’ve Ever Had. These burgers are not only flavorful but also packed with nutrients, making them a great choice whether for a meatless meal or just a tasty change of pace!
Why Make This Recipe
Making black bean burgers at home is a fantastic way to enjoy a healthy meal that doesn’t compromise on taste. They are budget-friendly, easy to prepare, and you can customize them with your favorite toppings. Plus, these burgers are perfect for grilling or baking, making them versatile for any occasion!
How to Make The Best Black Bean Burgers I’ve Ever Had
Ingredients
- 2 (14-ounce) cans black beans, drained, rinsed, and patted dry
- 1 tablespoon extra virgin olive oil
- 3/4 cup (100g) finely chopped bell pepper (1/2 of a pepper)
- 1 cup (130g) finely chopped yellow onion (1/2 of a large onion)
- 3 garlic cloves, minced (about 1 tablespoon)
- 1 1/2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/2 cup (60g) bread crumbs or oat flour
- 1/2 cup (70g) feta cheese (skip if vegan)
- 2 large eggs (see note for vegan substitution)
- 1 tablespoon Worcestershire sauce (see note for vegan & vegetarian version)
- 2 tablespoons ketchup, mayo, or BBQ sauce
- Pinch salt + pepper
Directions
- Preheat the oven to 325°F (163°C). Spread the black beans evenly on a lined baking sheet and bake for 15 minutes until slightly dried out.
- Meanwhile, in a pan, sauté olive oil, chopped bell pepper, onion, and garlic over medium heat until the peppers and onions become soft, about 5-6 minutes. Gently blot some of the moisture out.
- In a large bowl or food processor, combine the cooked vegetables with the remaining ingredients: cumin, chili powder, garlic powder, smoked paprika, bread crumbs, cheese, eggs, Worcestershire sauce, ketchup, salt, and pepper. Stir or pulse everything together, then add the black beans. Mash with a fork or pulse, leaving some larger chunks.
- Form the mixture into patties, about 1/2 cup (130g) each, and about 3/4-inch thick.
- To bake: Place the patties on a parchment paper-lined baking sheet and bake at 375°F (191°C) for 10 minutes on each side, for a total of 20 minutes.
- To grill: Place patties on greased aluminum foil and grill for 8 minutes on each side over medium-high heat (about 350°F to 400°F).
- Serve with your favorite toppings! Leftovers can be stored in the refrigerator for up to 5 days.
How to Serve The Best Black Bean Burgers
Serve these black bean burgers warm on a bun with your choice of toppings like lettuce, tomato, avocado, or your preferred sauce. They pair wonderfully with a side of sweet potato fries or a fresh salad!
How to Store The Best Black Bean Burgers
Store any leftovers in an airtight container in the refrigerator. They will stay fresh for up to 5 days. You can also freeze uncooked patties by wrapping them tightly in plastic wrap before placing them in a freezer-safe bag.
Tips to Make The Best Black Bean Burgers
- Make sure to dry the black beans well to avoid sogginess.
- Adjust the seasoning to your taste—add more spices if you prefer a spicier burger.
- For a vegan option, substitute eggs with flaxseed meal or applesauce, and use vegan cheese and Worcestershire sauce.
Variation
You can try adding other ingredients like corn, diced jalapeños, or different types of cheese, depending on your preference!
FAQs
Q: Can I make these burgers ahead of time?
A: Yes! You can prepare the mixture and form patties a day in advance. Just store them in the refrigerator until you’re ready to cook.
Q: How can I make these burgers gluten-free?
A: Simply substitute the bread crumbs with gluten-free bread crumbs or oat flour.
Q: What can I use instead of eggs?
A: You can replace eggs with flaxseed meal mixed with water or unsweetened applesauce for a vegan version.
Enjoy making and sharing these delicious black bean burgers!
Black Bean Burgers
Ingredients
For the Black Bean Mixture
- 2 cans 14-ounce black beans, drained, rinsed, and patted dry Make sure to dry the black beans well to avoid sogginess.
- 1 tablespoon extra virgin olive oil
- 3/4 cup finely chopped bell pepper (1/2 of a pepper)
- 1 cup finely chopped yellow onion (1/2 of a large onion)
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 1/2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/2 cup bread crumbs or oat flour For a gluten-free option, substitute with gluten-free bread crumbs or oat flour.
- 1/2 cup feta cheese (skip if vegan)
- 2 large eggs (see note for vegan substitution) For vegan option, substitute with flaxseed meal mixed with water or unsweetened applesauce.
- 1 tablespoon Worcestershire sauce (see note for vegan & vegetarian version)
- 2 tablespoons ketchup, mayo, or BBQ sauce
- pinch salt + pepper Adjust seasoning to taste.
Instructions
Preparation
- Preheat the oven to 325°F (163°C). Spread the black beans evenly on a lined baking sheet and bake for 15 minutes until slightly dried out.
- Meanwhile, in a pan, sauté olive oil, chopped bell pepper, onion, and garlic over medium heat until the peppers and onions become soft, about 5-6 minutes. Gently blot some of the moisture out.
- In a large bowl or food processor, combine the cooked vegetables with the remaining ingredients: cumin, chili powder, garlic powder, smoked paprika, bread crumbs, cheese, eggs, Worcestershire sauce, ketchup, salt, and pepper.
- Stir or pulse everything together, then add the black beans. Mash with a fork or pulse, leaving some larger chunks.
- Form the mixture into patties, about 1/2 cup (130g) each, and about 3/4-inch thick.
Cooking
- To bake: Place the patties on a parchment paper-lined baking sheet and bake at 375°F (191°C) for 10 minutes on each side, for a total of 20 minutes.
- To grill: Place patties on greased aluminum foil and grill for 8 minutes on each side over medium-high heat (about 350°F to 400°F).
Serving
- Serve these black bean burgers warm on a bun with your choice of toppings like lettuce, tomato, avocado, or your preferred sauce.
