Daily Dishy

Vegetarian

Black Bean Burgers

Smoky, satisfying black bean burgers with a crisp crust and a tender center. They hold together on the grill pan, freeze beautifully and take about 30 minutes.

By amine Published
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A black bean burger in a sesame bun with cucumber and red onion on a blue plate
Photo: [Veggie burger on plate (Unsplash)](https://commons.wikimedia.org/wiki/File:Veggie_burger_on_plate_(Unsplash).jpg) by Markus Spiske, CC0, via Wikimedia Commons

The biggest complaint about homemade veggie burgers is that they fall apart or turn mushy. The fix is simple: dry the beans in the oven for a few minutes before mashing them. With less moisture, the patties hold their shape and develop a crisp, browned crust in the pan. Sautéed onion, peppers, garlic and smoky spices give them plenty of flavor.

Why this recipe works

  • Drying the beans. Baking the rinsed beans for 15 minutes removes excess moisture, which is the main reason bean burgers turn mushy.
  • Partly mashed. Mashing most of the beans but leaving some pieces whole gives a meaty texture.
  • Breadcrumbs and egg. These bind the mixture so the burgers hold together when flipped.
  • Chilling. Ten minutes in the fridge firms the patties before cooking.

Toppings

Treat them like any burger: cheese, lettuce, tomato, red onion, pickles or cucumber, avocado and your favorite sauce. A chipotle mayonnaise or the crema from our shrimp tacos is especially good.

FAQ

Can I grill them?

Use a grill pan or a well-oiled grill basket. These burgers are tender and can slip through outdoor grill grates.

Can I make them vegan?

Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water and left for 5 minutes) and use vegan Worcestershire sauce.

Black Bean Burgers

Print recipe

Prep time
Cook time
Total time
Servings
6
Yield
6 burgers
Difficulty
Easy
Course
Dinner
Cuisine
American

Ingredients

Conversions are rounded for convenience. For baking, use the original measurements where possible.

Instructions

  1. Heat the oven to 325°F (165°C, or 145°C (295°F) fan, gas mark 3). Pat the beans dry, spread them on a lined sheet pan and bake for 15 minutes, until they look dry and a few have split.

  2. Meanwhile, heat 1 tablespoon of oil in a skillet over medium heat. Cook the onion and bell pepper for 5 to 6 minutes, until soft. Add the garlic and cook for 1 minute. Let cool slightly.

  3. In a large bowl, mash the beans with a potato masher or fork, leaving about a quarter of them in pieces.

  4. Add the cooked vegetables, egg, breadcrumbs, cheese, cumin, paprika, chili powder, Worcestershire sauce, salt and pepper and mix well.

  5. Divide into 6 portions and shape into patties about ¾ inch (2 cm) thick. Chill for 10 minutes.

  6. Heat 2 tablespoons of oil in a large skillet over medium heat. Cook the patties for 4 to 5 minutes per side, until crisp and heated through. Avoid pressing on them.

  7. Serve in toasted buns with your favorite toppings.

Notes

  • If the mixture feels too wet to shape, add more breadcrumbs, 1 tablespoon at a time.
  • To bake instead, cook on an oiled sheet pan at 375°F (190°C) for 10 minutes per side.

Tips

  • Use a thin, wide spatula to flip the burgers cleanly.

Substitutions

  • Gluten-free: use gluten-free breadcrumbs or ½ cup (45 g) quick oats.
  • Beans: pinto or kidney beans work too.

Storage and reheating

  • Refrigerate cooked burgers for up to 4 days.
  • Freeze uncooked patties between sheets of parchment for up to 3 months. Cook from frozen over medium-low heat, 6 to 7 minutes per side.
Vegetarian #freezer friendly #high fiber #meatless monday #veggie burger

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