Ultimate Black Bean Burger
This best black bean burger recipe is the veggie burger that even meat-eaters will love,
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