These veggie black bean burgers get a kick of spicy mayonnaise! They keep well when cooked in a pan and make a hearty, meatless meal any night of the week. Also great as a make-ahead dish!
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Once upon a time I ran a vegetarian restaurant in a college town, and one of its signature dishes was the Big Veg. The Big Veg was a homemade soy and veggie burger.
Make the best black bean burger
I’m sick of beef burgers and sometimes I want to incorporate more plant-based meals into my diet. For these reasons, I love the idea of a veggie alternative to summer’s standard beef burgers.
I chose black beans as the base. I was tempted to lean toward Southwest/Mexican spices since they pair so well with black beans, but ultimately decided against that obvious flavor profile so the spices could shine.
No, this isn’t a beef burger, but yes, this is a winner in the veggie category: It’s packed with veggie flavor, it’s filling, and it’s not a hassle and time-consuming to make.
Your food processor is your secret weapon
Compared to hamburgers that you can buy already shaped into patties, these veggie burgers take a little longer to cook. But when you pull all the ingredients together, you’re looking at only about 15 minutes of total prep with the help of a food processor.
First, pulse the veggies to break them down a bit, then add them to a pan to cook. While cooking, make soft breadcrumbs (no need to worry about cleaning the processor).
Finally, chop the beans in the food processor and mix them together with the vegetables and breadcrumbs with a beaten egg. Cover the mixture and refrigerate for at least an hour, then form into meatballs and cook!
For the best texture and flavor, cook the vegetables
Do you have five minutes more? They’re well spent if you cook the veggies and dry the beans with a paper towel. This step ensures the burgers don’t get soggy as some of the water is released from the veggies, and the flavors of the veggies will soften with the cooking.
Poblano peppers add an earthy flavor to these burgers and soften up nicely when first cooked. They’re generally mild, but every now and then a hot pepper pops in. So be sure to taste the pepper before adding it, and cut back if it’s too hot for your liking. If you can’t find them, substitute Anaheim peppers or just old green peppers.
Onions and garlic lose their raw and sometimes unpleasant flavor and are sweetened by cooking. Additionally, zucchini adds a creamy texture but can make your burgers soggy if not cooked before adding to the burger mix.
Make-ahead tips for veggie burgers if you want them
This recipe makes four large, filling burgers that are fit for hungry folks. One of these with all the additives and a bun makes a hearty meal all by itself. If you want smaller burgers, e.g. B. for lunch, you get four to six burgers depending on the size you want.
Once formed, the patties will keep in the fridge for a day or two — stack them between sheets of parchment and wrap in plastic.
You could also freeze them: Spread on a parchment-lined baking sheet and freeze, then stack with parchment squares in between and seal in a plastic freezer bag. Let them sit at room temperature to partially (25 to 30 minutes) thaw before cooking.
Finally, the cooked patties are great for reheating — brown them in a pan, chill them, and later reheat them in the oven with the cheese on top. It’s a handy way to advance them when you have friends over.
Low and slow cooking
I prefer making these in a skillet, but they could be grilled if handled carefully – they’re more fragile than a meat burger. I would recommend chilling the burgers in the fridge for about an hour before grilling.
Either way, you’ll need plenty of oil (in the pan or on the cooking grates) and medium heat. The burgers will take time to heat through completely and if the heat is too hot they will brown on the outside but stay cool in the middle.
Want to make homemade black beans? Cook them from scratch on the stovetop or in a pressure cooker.
Top with spicy mayo!
The tangy mayonnaise I created for these burgers is slightly spicy with a tangy kick of lime. If you like more spice, add more chili powder or substitute finely chopped chipotle chiles in adobo to taste.
With flavorful bean burgers and onion, tomato, and avocado as toppings, you already have a feast—but the flavorful mayonnaise makes them sing.
More Meatless Summer Dishes to Try!
- Green Goddess Veggie Burger
- Vegetarian tacos
- Portobello Mushroom Burger
- Grilled eggplant sandwich
- Angel Hair Pasta with quick cherry tomato sauce
Black bean burgers with spicy mayonnaise
ingredients
- For the spicy mayonnaise:
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1/2 cup mayonnaise
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3/4 teaspoon ancho chili powder
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2 teaspoons lime juice
- For the burgers:
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1 garlic clove, thinly sliced
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1 poblano pepper, seeded and cut into 1-inch pieces
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1/2 medium onion, cut into 1 inch pieces
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1 medium zucchini (about 9 ounces), cut into 1-inch pieces
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4 tablespoons olive oil, divided
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1 slice of whole wheat bread or 1/2 burger bun, torn into pieces
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2 (15-ounce) cans black beans, rinsed, drained and patted dry with paper towels
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1 large egg, beaten well
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1/2 teaspoon salt
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1/8 teaspoon black pepper
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4 to 6 ounces shredded Monterey Jack or Pepper Jack cheese
- To serve:
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4 to 6 hamburger buns
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1 large red onion, sliced
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1 large tomato, sliced
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1 medium-ripe avocado, sliced
special equipment
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food processor
method
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Make the Spicy Mayonnaise:
In a bowl, stir together the mayonnaise, ancho chilli powder, and lime juice. Set aside or store in the refrigerator for up to a week.
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Cut the vegetables:
Finely chop the garlic in a food processor. Add the peppers and onion and pulse until finely chopped. Add the zucchini and pulse again to cut into small pieces.
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Cook Vegetables:
In a large non-stick pan, heat 2 tablespoons oil over medium-high heat. Add the chopped garlic, bell pepper, onion and zucchini. Cook, stirring frequently, for 5 minutes or until most of the liquid has evaporated. Pour into a large bowl. Wipe out the pan.
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Prepare breadcrumbs:
Without cleaning the food processor, add the torn pieces of bread and pulse until they form soft breadcrumbs. Put in the vegetable bowl.
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chop beans:
Pulse the beans in the food processor (again, don’t bother washing them) until they’re in small pieces but not pasty. Pour into the bowl with the vegetables and breadcrumbs.
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Mix and chill the burger mix:
Place the egg, salt and pepper in the bowl. Stir with a spatula until well combined. Chill for an hour.
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Shape meatballs:
From the cooled mixture, form 4 to 6 patties about 3 cm wide. At this point the patties can be cooked immediately or stacked between parchment and refrigerated for up to 2 days.
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Prepare burgers:
In a large non-stick skillet over medium-high heat, heat the remaining 2 tablespoons oil. Add the patties and cook on one side for 5 minutes or until browned and quite hot. Sprinkle with the shredded cheese, cover the pan and cook 2 to 3 minutes, or until the cheese melts.
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Assemble Burger:
Spread the flavorful mayonnaise on the bottoms and tops of the buns. Add the burgers and top with sliced tomatoes, onions, avocados and lettuce. Serve additional mayonnaise on the side.
