black bean burger
A hearty and flavorful black bean burger recipe that's perfect for a satisfying vegetarian meal. Easy to prepare and customize with your favorite toppings.
Prep
: 10
Total
: 25 minutes
Ingredients
Burger Patties
- 1 can (15 ounces) black beans rinsed and drained
- 0.5 cup breadcrumbs
- 0.25 cup finely chopped red onion
- 1 large egg
- 1 clove garlic minced
- 1 tablespoon chili powder
- 0.5 teaspoon ground cumin
- 0.25 teaspoon salt or to taste
- 0.125 teaspoon black pepper freshly ground, or to taste
- 2 tablespoons olive oil for cooking
For Serving
- 4 burger buns toasted
- Lettuce leaves
- Tomato slices
- Red onion slices
- Pickles
- Avocado slices optional
- Your favorite condiments ketchup, mustard, vegan mayo, sriracha
Instructions
Preparation Steps
- In a large mixing bowl, gently mash the rinsed and drained black beans with a fork or potato masher. Leave some beans partially whole for texture.
- Add the breadcrumbs, finely chopped red onion, egg, minced garlic, chili powder, ground cumin, salt, and black pepper to the mashed black beans. Mix all ingredients thoroughly until well combined.
- Divide the mixture into 4 equal portions and form them into patties, about 1-inch thick. If the mixture is too sticky, wet your hands slightly.
- Heat olive oil in a large skillet over medium heat. Carefully place the black bean patties into the hot skillet. Cook for 5-7 minutes per side, or until they are golden brown and heated through.
- While the burgers are cooking, toast your burger buns if desired. Assemble the burgers by placing a patty on each bun, then layering with lettuce, tomato, red onion, pickles, avocado (if using), and your choice of condiments. Serve hot.
Notes
For a gluten-free option, use gluten-free breadcrumbs and gluten-free buns. These burgers are also great grilled or baked at 375°F (190°C) for 15-20 minutes, flipping halfway. Leftover patties can be stored in an airtight container in the refrigerator for up to 3 days.