Black Bean Burger
intro
Juicy, crisp-crusted spiced black bean burgers packed with smoky Tex-Mex flavor, ideal for summer cookouts and loading up with your favorite fresh toppings.
Ingredients
Steps
Dry roast black beans
Preheat your oven to 200°C (400°F). Spread the thoroughly patted-dry 450g rinsed black beans in a single, even layer on a parchment-lined baking sheet. Roast for 15 minutes until the beans are slightly cracked and matte with no visible surface moisture, then set aside to cool for 5 minutes.
Sauté aromatic base
Heat 2 tablespoons (30ml) of olive oil in a medium cast-iron skillet over medium heat (160°C/320°F pan surface). Add the 100g diced yellow onion and 80g diced red bell pepper, cooking for 4 minutes until vegetables are soft and translucent. Stir in the 10g minced garlic, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp chili powder, and 1 tbsp tomato paste, cooking for 1 additional minute until the mixture is fragrant and the tomato paste darkens slightly, then remove from heat to cool.
Mash bean mixture
Transfer the cooled roasted black beans to a large glass mixing bowl. Use a potato masher to mash roughly 3/4 of the beans into a thick, coarse paste, leaving 1/4 of the beans partially intact to add hearty texture. Fold in the cooled sautéed vegetable mixture, 1 beaten large egg, 80g panko breadcrumbs, 1/2 tsp salt, and 1/4 tsp black pepper, stirring until all ingredients are evenly distributed and the mixture holds together when squeezed gently.
Form burger patties
Divide the bean mixture evenly into 4 portions, roughly 150g each. Roll each portion into a tight ball, then press firmly into a flat patty measuring 10cm (4 inches) wide and 1.5cm (1/2 inch) thick. Arrange patties on a plate, cover with plastic wrap, and chill in the refrigerator for 20 minutes to firm up the binder and prevent patties from breaking during cooking.
Cook patties until crisp
Heat the remaining 1 tablespoon (15ml) of olive oil in a large skillet over medium heat, or preheat an outdoor gas grill to medium heat (180°C/350°F). Cook the chilled patties for 4 minutes per side, until a dark golden, crisp crust forms on the exterior and the patty reaches an internal temperature of 75°C (165°F). Avoid pressing down on patties with a spatula while cooking, as this squeezes out moisture and causes crumbling.
Assemble and serve
Toast the 4 whole-grain burger buns cut-side down on the grill or skillet for 1 minute until lightly golden. Place one cooked patty on each bottom bun, then add desired toppings such as crisp lettuce, sliced tomato, avocado, red onion, dill pickles, and chipotle mayo. Top with the remaining bun half and serve immediately while patties are hot and crisp.
Tips
2.Do not skip the 20-minute chill time for formed patties; this resting period lets the panko absorb moisture and the egg set, creating a firm patty that won’t fall apart on the grill or stovetop.
3.For a vegan variation, replace the egg with 3 tablespoons (45ml) of aquafaba (strained canned chickpea liquid) to bind the mixture, and use vegan buns and plant-based mayo for serving.
OMG these black bean burgers are a total game changer for our weekly cookouts! I’ve tried so many frozen veggie burger brands that turn mushy, but these hold up perfectly on the grill, even when I load 'em up with pickles, onion, and a slice of pepper jack. My picky teen who swears he “hates bean food” ate two in one sitting. 10/10 will be making these all summer!
SO good! I made a batch on Sunday for meal prep and they held up all week in the fridge, no sogginess at all. Quick question though — has anyone tried freezing these after cooking? Wanna make a double batch next time to stock the freezer for busy weeknights.
Tried these last night for our family dinner and the flavor was amazing, but my patties kept falling apart when I tried to flip them 😅 Did I do something wrong? I followed the recipe exactly as written, I think? I used canned black beans like it said, maybe I didn’t drain them well enough?
Brought these to my office potluck last week and even the hardcore carnivores were asking for the recipe! I topped mine with a little chipotle mayo and avocado, and people were going back for seconds before the burgers even had time to cool. Will absolutely be making these for every gathering from now on.
Obsessed! I swapped the regular breadcrumbs for gluten free panko to fit my dietary needs and these still turned out perfect — chewy, hearty, not at all the sad mushy GF veggie burger I’m used to getting at restaurants. The spice blend is chef’s kiss, no extra seasoning needed at all.
Made these with my 10 year old for our weekly “kids pick dinner” night and it was such an easy recipe to follow! The steps were super straightforward, no fancy equipment needed, just a bowl and a skillet. We added a little extra cumin because we love smoky flavor, and it was chef’s kiss.
Really solid recipe! The only thing I’d change is I cooked mine for a little less time than the recipe said because my stove runs hot, and the first patty got a little too crispy on the edges. Flavor was still amazing though, even with the extra crunch. Definitely a repeat make for us.
Game changer for my vegan tailgate spread! I made sliders out of these patties with mini pretzel buns, vegan cheese, and a little beer mustard, and they were gone within 10 minutes of setting them out. Nobody believed they were homemade, let alone bean-based. SO good.
Wait, can I cook these on an outdoor griddle instead of a skillet or grill? My apartment complex has a community griddle by the pool and I wanna make these for our neighbor hang this weekend, but I don’t have access to a full kitchen setup outside of that.
Wow, this is such a cheap, filling meal! I already had all the ingredients in my pantry and fridge except a can of black beans, so the whole batch cost me like $3 to make, way cheaper than buying takeout burgers or even frozen patties. Tastes way better too.
Wait, am I the only one who added a little too much cayenne and made these mouth-numbingly spicy? 😂 My roommate and I were chugging milk between bites, but honestly? Even with the extra heat, they were so good we still ate all of them. Next time I’ll measure the cayenne instead of eyeballing it, oops.
These are my new go-to post-workout meal! So much protein, super filling, and they don’t leave me feeling sluggish like a regular beef burger does after a long gym session. I top mine with a fried egg and some salsa for an extra boost, it’s chef’s kiss.
I’ve tried probably a dozen homemade black bean burger recipes over the years and this one is hands down the best. The texture is perfect — not mushy, not too dry, it actually has a bite to it like a real burger. No more sad, mushy bean patties for me!
Made these for my sister who’s vegetarian when she came to visit last weekend, and even my meat-and-potatoes husband asked if we could add them to our regular dinner rotation! I served them with sweet potato fries on the side and it was the perfect easy weekend meal.
Tossed these in the air fryer at 375 for 10 minutes per side and they turned out incredible! No extra oil needed, got super crispy on the outside, tender on the inside. Way less mess than cooking them on the stovetop, 10/10 cooking method if you have an air fryer.