This hearty and flavorful black bean burger will please the vegetarian, vegan, and even the meat lover in your life. Now that’s a LOT to ask from a burger, but you’ll be surprised by how delicious it is.
Black beans are the star ingredient in most veggie burgers, and when done right, they can imitate the texture and density of a “real” burger. Eliminate the soggy and mushy texture of regular veggie burgers by drying out the beans first. This can be done by placing the beans on a baking sheet with paper towels to dry or if you really want to dry them out, pop them in a warm oven (200°F) for about 15 minutes until the beans have a slight crunchy texture.
We’ve included 3 different ways to cook the black bean burgers, however, if you are new to vegetarian burgers, keep in mind that these patties will not spread or shrink like regular burgers do. They are also more fragile then real meat, therefore, avoid excessive flipping. Simply put the burgers on the desired heat source, cook on one side, then flip and repeat.
When your veggie patties are ready, top them with fresh buns and some red onion, lettuce, guacamole, tomatoes, spinach, or alioli sauce.
TIP: To make this recipe vegan, simply replace the egg using an egg replacer. Mix 2-3 tbsp. of water with 1 Tbsp. of flaxseed meal and let the mix sit for a bit. Stir with the other ingredients as if it were an egg.Print
- 1 (16 oz) can SEASONED Black Beans, drained and placed on paper towels to dry
- 1/2 Cup FINELY diced Onion
- 1/3 Cup FINELY diced Bell Pepper (red, yellow or green)
- 1 Tablespoon FINELY diced Jalapeno Pepper
- 1 teaspoon Garlic
- 1/4 Cup Carrot, chopped
- 1 Large Egg
- 2 Tablespoons Parsley
- 1 Tablespoon Chili Sauce
- 1 teaspoon Worcestershire Sauce
- 1 teaspoon Chili Powder
- 1 teaspoon Cumin
- 1/2 Cup Panko Bread Crumbs
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- Drain the beans in a colander in the sink. Line a baking sheet with paper towels and lay the beans on it. Blot dry. Set aside.
- Meanwhile heat a Tablespoon of oil in a small skillet. Add the onions and peppers and sauté until softened, 5-7 minutes. Season with a little salt and pepper. Add the garlic, cook one minute more. Remove from the heat and set aside.
- In a food processor add the carrot, egg, parsley, chili sauce, Worcestershire sauce, chili powder, cumin, breadcrumbs, salt and pepper. Whirl to combine. Add the onions and lastly the beans and quickly use the PULSE button until desired texture. These burgers hold up best when the beans are NOT pulverized.
- Form into 2 EXTRA LARGE or 3 regular sized patties and place the burgers in the freezer for a min of 1 hour to firm up.
HOW TO COOK:
- Oven: Preheat oven to 350°F. Line a baking sheet with parchment paper. Bake for 12–15 minutes, flipping once.
- Stovetop: Heat 1 tablespoon oil over medium-low heat, add the patties and cook 3-4 minutes, or until lightly browned. Carefully flip patties and cook another 3-4 minutes.
- Grill: Preheat grill to medium-high heat, on GREASED grill, place patties and cook 4-5 minutes, carefully flip and cook another 4-5 minutes, or until lightly browned and/or charred. NOTE: Burgers must be frozen in order not to fall apart on the grill.
- TOPPING IDEAS: Guacamole, Red Onion, Lettuce, Spinach, Avocado, Tomatoes, Aioli sauce