Black Bean Burgers
This recipe guides you through making flavorful black bean burgers. It combines pulsed and whole black beans with onion, garlic, herbs, egg, and breadcrumbs to form patties. The burgers are then grilled or pan-fried until heated through and served on toasted buns with classic toppings like lettuce, tomato, and ketchup, offering a delicious vegetarian alternative.
Equipment
- 1 Grill or Grill Pan For cooking patties
- 1 Food Processor For pulsing onion, garlic, and part of the beans
- 1 Large Mixing Bowl For combining all ingredients
- 1 Spatula For handling patties on the grill
Ingredients
Main
- 1/2 medium yellow onion roughly chopped
- 1 tablespoon chopped garlic
- 2 15-ounce cans black beans, rinsed and drained, divided
- 2 tablespoons freshly chopped cilantro leaves
- 2 teaspoons freshly chopped parsley leaves
- 1 egg
- 1/2 teaspoon red pepper flakes
- 1/2 cup bread crumbs
- Salt and fresh ground black pepper
- 4 hamburger rolls
- 1 tomato sliced
- 4 small Romaine lettuce leaves or any other type you have on hand
- 1/4 cup ketchup
Instructions
- Heat a grill or grill pan over medium-low heat.
- In a food processor, pulse onion and garlic until finely chopped. Add 1 can black beans, cilantro, parsley, egg, and red pepper flakes and pulse to combine.
- Transfer mixture to a large mixing bowl, add the remaining can of black beans and the bread crumbs. Season with salt and pepper, to taste, and mix until well combined.
- Divide 2/3 mixture into 4 portions and form into patties. Save the remaining mixture for another use, like Black Bean Enchiladas. Place on hot oiled grill over medium-low heat and cook about 6 minutes a side or until heated through. Toast hamburger buns on a grill. Place a burger on the bottom of each bun. Top with lettuce, tomato and ketchup. Cover the burgers with the top of the bun and serve.
Notes
Ensure the mixture is firm enough to form patties without falling apart. If it feels too wet, add a tablespoon or two more breadcrumbs. When pulsing the first can of beans in the food processor, aim for a coarse, chunky consistency rather than a smooth paste; the whole beans added later provide crucial texture. Cook the burgers on medium-low heat with a well-oiled surface to prevent sticking and allow them to cook through evenly without burning the exterior. Feel free to customize toppings beyond the basic lettuce, tomato, and ketchup with additions like avocado, cheese (if not strictly vegan/vegetarian), or a different sauce.