Easy Black Bean Burgers
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
8 - 10 servings
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Calories
116 kcal
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Cuisine
American
Easy Black Bean Burgers
Description
The Easy Black Bean Burgers recipe starts with processing onion, bell pepper, and garlic until finely minced, then blending with black beans, eggs, breadcrumbs, olive oil, spices, soy sauce, and pepper. Part of the beans is mashed completely while some remain whole to create a varied texture in the patties. The mixture is formed into patties and baked at 350°F until set.
The resulting burgers have a tender interior with some bean pieces providing slight bite. The spices lend a smoky, mildly spicy flavor profile, complemented by the umami-rich soy sauce. Olive oil adds moisture and richness. The patties can be crisped in a skillet after baking for a firmer crust.
These burgers serve well on buns or as toppings for salads and tacos. They accommodate ingredient substitutions such as gluten-free breadcrumbs or vegan egg alternatives, allowing adaptation for dietary preferences. Leftovers can be refrigerated or frozen and reheated by searing to retain texture.
Seasonings are flexible, encouraging experimentation with pantry spices to tailor the flavor. Prepping with fresh finely chopped ingredients is recommended if a food processor is unavailable.
Ingredients
- 1 yellow onion peeled and quartered (or ½ large, small
- 1 bell pepper any color, seeds and ribs removed
- 2 cloves garlic
- 2 oz. cans black beans drained and rinsed (or about 3 cups cooked black beans)
- 2 egg see notes for vegan option
- 1 cup breadcrumbs panko or regular are fine, plus more if needed
- 2 tablespoons extra-virgin olive oil plus more for optional searing
- 1 teaspoon cumin ground
- 1 teaspoon chili powder
- ¼ teaspoon smoked paprika
- 2 tablespoons soy sauce
- ½ teaspoon black pepper
- hot sauce optional, depending on spice level preference, a few dashes
Instructions
- Preheat oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
- Add the onion, bell pepper, and garlic to the food processor. Process for a few seconds until everything is very finely minced (no need to pre-chop any of these ingredients).
- Add half of the drained and rinsed black beans (shake off as much water as you can from them!), the eggs (2), breadcrumbs (1 cup), olive oil (2 tablespoons), ground cumin (1 teaspoon), chili powder (1 teaspoon), smoked paprika (¼ teaspoon), soy sauce (2 tablespoons), black pepper (½ teaspoon), and hot sauce, if using. Pulse until everything is well combined (but not completely pulverized).
- Add the remaining half of the drained and rinsed black beans to the food processor and pulse only a few times, until some of those beans are mashed but some remain whole.
- Form patties out of the mixture and place on the parchment- lined baking sheet. (The mixture will be quite wet, but you should still be able to gently form patties with your hand. If it's too wet to do this, you can refrigerate it for a while - as it cools and the breadcrumbs absorb the moisture, it will firm up. In addition, you can add more breadcrumbs if needed.) I used a ½ cup measure to measure equal portions of the mixture (8-10 patties). You can do ⅓ for more patties if you like. Because the mixture is fairly wet, once you place the patties on the baking sheet, they are there for good - it would be very difficult to move them and have them keep their shape - so make sure you plan ahead with spacing or use two baking sheets!
- Bake at 350 degrees F for 25-30 minutes. I recommend flipping once halfway through cooking, but that's not 100% necessary.
- At this point, you can store the patties in your refrigerator or freezer for later (see notes on freezer directions) after they've cooled a bit. You can eat them as is. Or, you can move on to the next step.
- Optional, but highly recommended: heat two tablespoons olive oil in a heavy skillet. Sear the patties on each side until browned and crispy. After you flip them, you can add a slice of cheese to melt on top if you like. See notes for directions on searing depending on starting temperature.
- Serve the burgers however you like. I like spreading mayo and hot sauce on a bun, adding arugula, sliced red onion, and tomato to the black bean burger patty. See notes for other ideas.
Notes
- Chop onion, pepper, and garlic very finely if no food processor is available; mash black beans to maintain some texture.
- Adjust spices based on preference or pantry availability for varied flavors.
- Store cooked patties in an airtight container in the fridge for 3-4 days.
- Freeze patties by flash freezing on a baking sheet before bagging for longer storage.
- Sear patties in a skillet after baking to warm and crisp them: 2 minutes per side if warm, 3-4 minutes if refrigerated, longer at low heat if frozen.
- Serve on buns with desired toppings or incorporate into salads or tacos for versatile meals.
- Make gluten-free by substituting soy sauce and breadcrumbs with gluten-free versions; vegan options include flax or chia eggs or mashed sweet potatoes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8- 10 servings
Amount Per Serving
Calories 116 kcal
% Daily Value*
| Serving | 1burger patty | |
| Calories | 116kcal | 6% |
| Carbohydrates | 13g | 4% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 41mg | 14% |
| Sodium | 372mg | 16% |
| Potassium | 119mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 634IU | 13% |
| Vitamin C | 20mg | 22% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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