The Best Easy Black Bean Burgers
Say goodbye to mushy veggie burgers! This easy Black Bean Burger recipe creates firm, flavorful patties that won't fall apart. Perfect for a quick and healthy weeknight meal.
Ingredients
1 can (15-ounce) black beans, rinsed and drained very well
1/2 cup plain breadcrumbs (or rolled oats for gluten-free)
1 large egg (or 1 flax egg for a vegan option)
1/4 cup red onion, finely chopped
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1 tablespoon Worcestershire sauce (or soy sauce)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil, for cooking
4 burger buns, plus your favorite toppings (lettuce, tomato, avocado, etc.)
Instructions
Dry the Beans: This is the most important step! Spread the rinsed and drained black beans on a paper towel-lined plate and pat them very dry. Let them air-dry for a few minutes.
Mash the Beans: In a large bowl, mash about three-quarters of the beans with a fork or a potato masher until they are pasty but still have some texture. Add the remaining whole beans.
Combine Everything: To the bowl, add the breadcrumbs, egg, finely chopped onion, cumin, chili powder, garlic powder, Worcestershire sauce, salt, and pepper. Mix everything together until just combined.
Form the Patties: Divide the mixture into four equal portions and form them into patties about 1/2-inch thick. If you have time, let them chill in the fridge for 10-15 minutes to firm up even more.
Cook the Burgers: Heat the olive oil in a large skillet over medium heat. Carefully place the patties in the pan and cook for 4-5 minutes on each side, until they are browned and heated through.
Serve: Serve the burgers on toasted buns with all of your favorite toppings.
Notes
Notes
- The Secret to Firm Burgers: The key is getting your beans as dry as possible before mashing. Don't skip this step!
- Make it Vegan: To make a flax egg, simply whisk together 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for 5 minutes to thicken, then use it in place of the egg.
- Storage: You can store uncooked patties in the fridge for up to 2 days or freeze them for a super-fast future meal.
Kitchen Rescue Tips!
- The Problem: "My burger mixture is too wet and sticky!"
- The Quick Fix: Your beans might have had a little too much moisture. Don't worry! Just add a little more breadcrumbs, one tablespoon at a time, until the mixture is firm enough to form into patties.
- The Problem: "My burger fell apart in the pan!"
- The Rescue: It happens! Scoop the crumbled burger out of the pan and save it. It makes a fantastic, flavorful "taco meat" to serve in a burrito bowl or on nachos. Your meal is saved, just in a different form