This black bean burger recipe is hearty and filling! Stack them with toppings for a meal everyone will love.
Everyone has their favourite Black bean burger recipe…and finally, here is ours! Here’s the thing about bean burgers: you either love them or you hate them. But a good one can be fantastic. This one is hearty and flavorful, flavored with cumin, garlic and smoked paprika. The nuts give it texture, so it’s not just mush on a bun. Top it off with cheese, guacamole, and all those burgers, and it’s pretty damn satisfying. We always dispose of them quickly: And leftovers keep in the fridge for days!
What’s in this black bean burger recipe?
There are many variations of a black bean burger recipe. This consists primarily of beans, nuts and spices held together with breadcrumbs and eggs. It doesn’t have the texture of a real burger so don’t expect that! But it’s hearty and filling when served in a bun with toppings. Here are the main ingredients you will need:
- Black beans
- onion and garlic
- olive oil
- Spices: cumin, garlic powder and smoked paprika
- soy pasture
- Ketchup
- Panko
- chopped walnuts
- egg
Methods for cooking a black bean burger
There are several methods to prepare a black bean burger: bake, broil, and broil. In our experience, pan frying a black bean burger can end up soggy and undercooked. So our favorite method is baking! But you can also grill it. Here’s what you need to know:
- Cooked: Fry the burgers at 400 degrees Fahrenheit for 15 minutes on each side. It cooks them perfectly. They’re even better after letting them sit for about 10 minutes to firm up.
- Goal: Pre-bake them at 400 degrees Fahrenheit for 10 minutes on each side. Then you can go straight to the grill and grill 5 minutes on each side over medium-high heat, or refrigerate until done. The smoked char from the grill gives the burger an unreal nuance!
Sauces and topping ideas
Once you’ve made this black bean burger recipe, the fun part is the topping! The best value for money? A great recipe for burger sauce. Often we just go ahead and just spread guacamole on the bread (as you see above), but there are plenty of other great sauce ideas. Be sure to accompany this burger with a sauce or spread or it will be way too dry. Here are some options:
leftovers and instructions in advance
This black bean burger recipe keeps very well and is great for making ahead! The texture of the burgers will firm up as they sit, so they’re great once chilled. They even work well frozen! This recipe makes 8 burgers, so you can have leftovers for days. Here are some storage tips:
- The burgers keep well in the fridge for up to 5 days. Eat cold at room temperature or reheat (in a pan, oven, grill, or on the grill) before eating.
- Or freeze burgers you don’t want to eat right away for up to 3 months. Stack them with parchment paper in between and freeze in an airtight container.
More veggie burger recipes
There are many ways to make a burger without black beans! Here are some other options you might like:
This black bean burger recipe is…
Vegetarian and dairy free (no cheese).
The description
This black bean burger recipe is hearty and filling! Stack them with toppings for a meal everyone will love.
- 2 Canned black beans, drained, rinsed and patted dry
- 2 Garlic cloves (1 tbsp chopped)
- 1 cup finely diced yellow onion (1/2 Onion)
- 1 tbsp olive oil
- 2 teaspoons cumin
- ½ tbsp garlic powder
- ½ tbsp smoked paprika
- 1 tbsp soy sauce or tamari
- 2 tablespoons Ketchup
- 1 cup Panko
- ¾ cup finely chopped walnuts
- 1 teaspoon kosher salt
- 1 egg
- Cheese slices for serving (optional)
- To serve: bun, guacamole, burger sauce or chipotle sauce, pickles, red onion, tomato, ketchup
- Preheat the oven to 400F.
- Mince the garlic and finely chop the onion, making sure the pieces are small (avoid randomly large pieces that can damage the texture). In a large pan, heat the olive oil. Add the onion and sauté 3 minutes, then add the garlic and sauté another 2 minutes until golden and translucent. Remove from fire.
- In a large bowl, mash the black beans with a fork, leaving some whole – the texture should be mostly mashed with chunks and any remaining whole beans. Add the fried onion and garlic, cumin, garlic powder, smoked paprika powder, soy sauce, ketchup, panko, chopped walnuts, kosher salt and egg. Stir to combine until a paste forms.
- Use a ½-cup measuring cup to divide batter into patties: 7 burgers with a full ½ cup, or 8 burgers with only ½ cup. Shake the patty out of the measuring cup, then place on a parchment-lined baking sheet and gently press down until 3/4 inch thick. If the dough starts to stick to the cup, wash out the measuring cup.
- Place the burgers in the oven. Fry on one side for 15 minutes, then flip and broil on the other side for 15 minutes. If using, add cheese slices and cook another 3 minutes until cheese is melted. Serve immediately or wait about 10-15 minutes for the burgers to set. Place on a guacamole-covered bun and garnish with pickles, ketchup, red onions, and tomatoes. Leftover burgers will keep in the fridge for up to 5 days. Or freeze leftovers for up to 3 months, stacked with parchment paper in between, in a sealed container. Reheat or grill (see below) before serving.
- Alternative cooking instructions: If you choose to grill the burgers, first grill the burgers for 20 minutes: 10 minutes on each side. Then grill the burgers over medium heat for about 5 minutes on each side.
- Category: main course
- Method: Cooked
- Kitchen: American
- Diet: vegetarian
Keywords: Black bean burger recipe, Black bean burger
