Black Bean Burgers
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
6 servings
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Calories
241 kcal
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Course
Main Course
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Cuisine
American
Black Bean Burgers
Description
The recipe starts by drying canned black beans in the oven to reduce moisture, then mashing them partially to retain texture. Salsa is drained to prevent excess liquid, then mixed into the beans alongside breadcrumbs, minced red onion, eggs, mustard, cumin, garlic powder, salt, and pepper. Chilling the mixture sets it for easier forming into 6 to 8 patties.
Cooking methods include pan-frying in olive oil until browned or grilling over medium-high heat. Baking is an option though less detailed in the instructions. The cumin and spices deliver a rich, earthy flavor typical of black bean dishes, and the mustard contributes a subtle tang.
The burgers can be served with various toppings and buns or as a protein addition to salads and bowls. They store well in the refrigerator and freeze nicely, with guidance on freezing and reheating to maintain quality.
Substitutions are detailed such as using sweet potato or flax eggs to make the recipe vegan, oat flour for gluten-free versions, and alternative salsa or breadcrumbs for ingredient variety.
Ingredients
- 2 (15 ounce) black beans rinsed/dried, canned
- ½ cup salsa prepared
- ½ cup breadcrumbs
- ¼ cup red onions minced
- 2 egg beaten
- 2 tablespoon mustard
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil divided
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper. Spread beans evenly on the baking sheet and bake for 12-15 minutes until slightly dried out, mixing halfway through. Transfer beans to a large bowl and mash partially with a potato masher, leaving some whole beans.
- Place salsa in a fine-mesh sieve and stir a few times to drain excess liquid. Transfer the salsa to the bowl with the black beans. Add the breadcrumbs, onions, eggs, mustard, cumin, salt, and pepper. Place in fridge for 10 minutes to set.
- Form the mixture into patties with about 1/3 cup mixture in each. This should make about 6-8 patties.
- Cook on Stovetop: Heat half the oil in a large nonstick grill pan or skillet over medium heat. Add 4 patties and cook for 4-5 minutes per side until browned. Repeat with the remaining oil and patties.
- Cook on Grill: Brush the grill surface with a little oil. Cook patties over medium-high heat for 4-5 minutes per side until browned.
- Bake in Oven: Place patties on a lined baking sheet and bake at 375°F for 20 minutes, flipping halfway through.
- Serve the burgers on buns with your favorite toppings.
Notes
- Store leftovers in an airtight container for up to 5 days refrigerated.
- Freeze uncooked or cooked patties for up to 3 months; separate layers with parchment for easy use.
- Reheat frozen cooked patties thoroughly on stovetop or microwave before eating.
- To cook frozen uncooked patties, thaw overnight in fridge before cooking.
- For vegan versions, substitute eggs with mashed sweet potato or flax eggs made by soaking ground flaxseeds in water.
- Use oat flour or almond flour instead of breadcrumbs for gluten-free patties.
- Alternative salsa options include a blend of tomatoes, onions, peppers, cilantro, and spices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Serving | 1patty | |
| Calories | 241kcal | 12% |
| Carbohydrates | 33g | 11% |
| Protein | 12g | 24% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 55mg | 18% |
| Sodium | 1023mg | 43% |
| Potassium | 559mg | 12% |
| Fiber | 11g | 44% |
| Sugar | 2g | 4% |
| Vitamin A | 198IU | 4% |
| Vitamin C | 5mg | 6% |
| Calcium | 89mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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