The Ultimate Black Bean Burger Recipe
Are you searching for a truly satisfying veggie burger? Look no further! This isn’t just any black bean burger; this is the best black bean burger recipe you’ll ever try. It’s packed with flavor, has a great texture that doesn’t fall apart, and is surprisingly easy to make. The best black bean burger recipe offers a healthy and delicious alternative to traditional beef burgers.
What makes this the best black bean burger recipe? It’s all in the details: the perfect blend of spices, the right amount of moisture, and a little secret ingredient to bind it all together. If you’re looking for the best black bean burger recipe, this article will provide all the information you need. We’ll provide the key ingredients for the best black bean burger recipe.
This best black bean burger recipe is the veggie burger that even meat-eaters will love, and may just be the best black bean burger recipe you will ever find. We aim to show you the ultimate best black bean burger recipe.
Ultimate Black Bean Burger
Equipment
- Large Mixing Bowl
- Skillet
- Measuring cups & spoons
- Fork for mashing beans
- Parchment paper
- Baking sheet (if baking)
- Food processor (optional, for finer texture)
Ingredients
Core Ingredients
- 1 15-ounce can black beans, rinsed, drained, and patted dry
- 1/2 cup cooked brown rice or quinoa
- 1/2 cup yellow onion finely diced
- 1/2 cup bell pepper finely diced
- 2 cloves garlic minced
- 1/4 cup rolled oats
- 1 tablespoon olive oil plus more for cooking
- 1 tablespoon soy sauce or tamari
- 1 tablespoon fresh lime juice
Seasonings
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Optional Add-ins
- 1/4 teaspoon cayenne pepper for heat
- 1/4 cup fresh cilantro chopped
- 1 beaten egg helps binding if not vegan
- 2 tablespoons nutritional yeast for umami flavor
- 1/4 cup corn kernels
- 1/4 cup finely chopped mushrooms
For Serving
- 4 burger buns toasted
- Lettuce leaves
- Sliced tomato
- Sliced red onion
- Sliced avocado
- Chipotle mayo or preferred sauce
- Pickled jalapeños
Instructions
Preparation
- Preheat oven to 375°F (190°C) if baking, or prepare skillet for stovetop cooking.
- Spread rinsed and drained beans on a paper towel-lined plate; pat thoroughly dry.
- Mash half the beans in a large bowl, leaving the other half whole for texture.
Making the Mixture
- Heat 1 tablespoon olive oil in a skillet over medium heat.
- Sauté onion and bell pepper until softened, 5-7 minutes.
- Add garlic, cook until fragrant, about 1 minute.
- Combine sautéed vegetables with mashed and whole beans.
- Add rice/quinoa, oats, soy sauce, lime juice, and all seasonings.
- Mix gently until well combined, avoiding overmixing.
Forming and Cooking
- Divide mixture into 4 equal portions (about 1/2 cup each).
- Form into patties approximately 3/4 inch thick.
Choose your cooking method:
- Stovetop: Cook in oiled skillet over medium heat, 5-7 minutes per side
- Oven: Bake on parchment-lined sheet at 375°F for 15-20 minutes, flipping halfway
- Grill: Cook on oiled grill grates over medium heat, 5-7 minutes per side
Pro Tips
- Pat beans very dry to prevent mushy burgers
- Chill formed patties for 30 minutes before cooking for better binding
- Don't skip sautéing the vegetables - it removes excess moisture
- Keep patties around 3/4 inch thick for optimal cooking
- Press a small thumb indent in center of patties to prevent doming
- Let cooked patties rest 5 minutes before serving
Troubleshooting
- Too wet: Add more oats, 1 tablespoon at a time
- Too dry: Add 1-2 tablespoons vegetable broth
- Falling apart: Ensure beans are well-mashed and mixture is properly chilled
- Not browning: Ensure pan/grill is properly preheated
- Sticking: Use more oil or ensure cooking surface is well-greased
Storage and Make-Ahead
- Uncooked patties: Store between parchment paper layers in airtight container up to 24 hours
- Cooked patties: Refrigerate up to 5 days
- Freeze uncooked patties: Wrap individually, freeze up to 3 months
- Freeze cooked patties: Cool completely, wrap individually, freeze up to 2 months
- Reheat: Thaw overnight, warm in 350°F oven for 10-15 minutes or in skillet until heated through
Serving Suggestions
- Classic: On toasted bun with lettuce, tomato, and chipotle mayo
- Southwestern: Top with pepper jack, guacamole, and pickled jalapeños
- Protein Bowl: Serve over mixed greens with roasted vegetables
- Slider Style: Make smaller patties for appetizer portions
- Lettuce Wrap: Use large lettuce leaves instead of buns for low-carb option
- Yields: 4 regular-sized patties or 8 slider-sized patties Serving Size: 1 patty
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