Best Black Bean Burger
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
12 mins
-
Servings
6
-
Course
Main Course
-
Cuisine
American
Best Black Bean Burger
Description
This recipe starts by combining cooked black beans with grated yellow onion, minced garlic, chipotle peppers, adobo sauce, tamari, balsamic vinegar, cumin, salt, and pepper. The mixture is mashed to maintain some chunks for texture and then bound with a beaten egg and panko breadcrumbs. Shaping into patties may require chilling if too wet, ensuring they hold firm during cooking.
Cooking in a cast-iron skillet with olive oil imparts a charred crust on both sides, with an alternative option to grill for a smoky flavor. The result is a burger that balances smoky heat from chipotles with tangy and savory elements. Texture is moist but firm enough to handle toppings and buns without falling apart.
The burgers make a flavorful vegetarian main course, suitable for serving on buns with toppings as preferred.
Grating the onion releases moisture which helps bind the patties but excess liquid should be left behind to prevent sogginess. Vegan variations can be made by substituting the egg with a flax egg, though the texture will be a bit softer and cooking time longer. Gluten-free options would require a substitute for the panko breadcrumbs.
Ingredients
- 3 cups black beans drained and rinsed, cooked
- ⅓ cup yellow onion about ½ medium, grated
- 2 garlic minced, cloves
- 2 chipotle peppers diced, from a can of chipotles in adobo
- 2 tablespoons adobo sauce
- 1 tablespoon tamari
- 1 tablespoon balsamic vinegar
- 1 teaspoon cumin ground
- ½ teaspoon salt sea salt
- ½ teaspoon black pepper freshly ground
- 1 egg large
- 1 cup panko bread crumbs
- extra-virgin olive oil for brushing
- cooking spray if grilling
- Hamburger Bun for serving
- Desired fixings for serving
Instructions
- In a large bowl, combine the beans, onion, garlic, chipotles, adobo sauce, tamari, balsamic, cumin, salt, and pepper. Use a potato masher to mash until the mixture holds together but still has some visible chunks of black beans. Add the egg and use a spatula to fold until combined. Then, fold in the panko.
- Use your hands to form the mixture into 6 patties. The mixture should be cohesive and a little wet. If it’s too wet to handle, chill in the fridge for 20 minutes to firm up or mash your beans a little bit more.
- Heat a cast-iron skillet over medium heat. Brush with a little oil and cook the burgers for about 5 minutes per side, until charred on both sides, turning the heat down as necessary. The exact timing will depend on the heat of your stove and cookware.
- Alternatively, preheat an outdoor grill to 400°F. Lightly brush the patties with olive oil, spray the grill grates, and grill for 8 minutes on the first side and 4 minutes on the second side.
- Serve with hamburger buns and desired fixings.
Notes
- Grate the onion on large holes of a box grater to release moisture, but leave excess liquid behind to avoid soggy burgers.
- For a vegan version, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons warm water, set for 5 minutes), noting the texture will be less firm.
- If the mixture is too wet to form patties, chill in the fridge for 20 minutes or mash the beans further to firm up.
- Adjust grilling times slightly longer for vegan patties to help them hold together better.
User Reviews
Overall Rating
5
You'll Also Love
