On the hunt for a drool-worthy veggie burger that WON’T have you asking, ‘Where’s the beef?’ Say goodbye to bland veggie patties and welcome into your kitchen this Black Bean Burger Recipe, full of bold tastes and feel-good fuel.
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Do you find yourself avoiding veggie burgers for fear you’ll miss the meat? Well, let me introduce you to our Black Bean Burger recipe that will provide you with so much plant-based love, you may never go back to meat burgers again.
Think of it as the All-American burger’s cool, plant-powered cousin. The black beans are the real MVP here, supplying you with the protein, fiber, and flavor you crave. Meanwhile, the rest of the team provides the smokiness and spice. And don’t think that, because it is bean-based, there won’t be any juices a-flowin’! This burger checks off all the same boxes as its meat-based relative.
Why You Will Love This Recipe
- You will love this recipe because your KIDS will love this recipe. They’ll gobble up these burgers without even noticing they are eating something healthy.
- We’re talkin’ black beans, spices, and those soft buns joining forces for a super tasty, protein-packed meal.
- You can totally make them your own with whatever toppings your heart (and tummy) desires, and serve up some healthy vibes while you’re at it.
Are Black Bean Veggie Burgers Healthy?
- Black beans — the main ingredient in these burgers — are fiber powerhouses. They aid with digestion and keeping blood sugar in check.
- They’ve got plant-based protein to help your little ones grow strong
- They have considerably less saturated fat than traditional meat burgers. So, you can feel good about whippin’ these up for the family!
INGREDIENTS
Not included here are the toppings because everyone likes to dress their burger differently. (I mean, I can’t do EVERYTHING for you, right?)
- 1 cup black beans, cooked, drained, and rinsed
- 1 egg
- ½ yellow onion, grated
- 1 garlic clove, minced
- ¼ cup panko breadcrumbs
- ½ tsp cumin powder
- ½ tbsp chipotle sauce
- 1 tsp soy sauce
- extra virgin olive oil
- pinch of salt and black pepper
- hamburger buns
INSTRUCTIONS
Combine
In a large bowl combine the black beans, grated onions, minced garlic, chipotle sauce, soy sauce, and cumin. Season with salt and pepper.
Mash
Use a fork or a potato masher to mash the mixture until it holds together. Add the egg and fold in the panko breadcrumbs.
Form
Form the mixture with your hands into 2 patties and chill them in the fridge for at least 10 minutes.
Cook
Heat the olive oil in a skillet on MEDIUM. Cook the black-bean patties for 5 minutes on both sides until charred and cooked.
Serve
Once the patties are cooked, lay them between 2 hamburger buns and top them with the veggies of your choice.
DEVOUR!
Variations
- If spice is your thing, toss in some chopped chipotle peppers or a bit of cayenne. Not enough for you? Serve these beauties with some zesty mayo.
- Feeling adventurous? Send these black bean burgers on an Asian flavor vacation by adding some chopped cilantro or minced ginger.
- As for toppings, where to start! Stay classic with lettuce, tomato, onion, pickles, and cheese (even vegan cheese!), or go fancy with avocado, caramelized onions, sautéed mushrooms, salsa, or guac. Just remember, whatever condiments you choose, they’ll be the shining stars of your black bean burgers!
Serving Suggestions
Crispy Baked Sweet Potato Fries In the Oven: Because nothing goes as well with burgers as fries. And by using sweet potatoes and doing them in the oven, you maintain that health kick.
Air-Fried Onion Rings: Another classic burger side dish are onion rings. I figure, if you’re on a recipe for veggie burgers, you’re probably health conscious, so here’s a recipe that features an air fryer to keep the fats down.
Broccoli Apple Salad with Greek Yogurt: This salad is so tasty, you may skip the usual assortment of toppings and put this atop your burger.
FAQs
Sure, you can, but you must be gentle. Black-bean patties (and veggie burgers in general, to be fair) tend to break easily. Chill them in the fridge for 30 minutes before putting them on the grill. Four minutes a side should be sufficient. And be gentle with that spatula flip!
Of course! Black-bean patties are a neutral canvas on which to paint any flavor you like. Chili powder, smoked paprika, corn, cheese – the world’s your oyster when it comes to customization.
As I mention above, these burgers are natural (and naturally fragile). Handle with care, taking the time to flip them gently. You may also find chilling the mix for a while in the fridge can help them keep it together.
No probs! Rinse them thoroughly and get rid of that extra liquid and sodium.
To make these burgers vegan, swap out the egg for a flax egg (just mix one tablespoon of ground flaxseed with three tablespoons of water and let it sit for 5-10 minutes).
If your burger mix is too wet or dry, adjust it with more panko breadcrumbs or a touch of water (or another binder like extra flax egg).
How to Store Black Bean Burgers
Uncooked patties can be stored in the fridge. Be sure to place them between parchment, then stack them up in an airtight container. They’ll stay fresh for up to three days.
You can also freeze the uncooked patties. Line a baking sheet with parchment and arrange the patties in a single layer. Pop the sheet in the freezer for a few hours so the patties freeze individually. Then transfer your icy patties to a freezer-safe container or a resealable plastic bag, using parchment sheets to keep them separate. They should last for three months.
Ingredients
- 1 cup black beans cooked, drained, and rinsed
- 1 egg
- ½ yellow onion grated
- 1 clove garlic minced
- ¼ cup panko breadcrumbs
- ½ tsp cumin powder
- ½ tbsp chipotle sauce
- 1 tsp soy sauce
- extra virgin olive oil
- pinch of salt and black pepper
Instructions
- In a large bowl combine the black beans, grated onions, minced garlic, chipotle sauce, soy sauce, and cumin. Season with salt and pepper. Use a fork or a potato masher to mash the mixture until it holds together.
- Add the egg and fold in the panko breadcrumbs.
- Form the mixture with your hands into 2 patties and chill them in the fridge for at least 10 minutes.
- Heat the olive oil in a skillet on MEDIUM. Cook the black-bean patties for 5 minutes on both sides until charred and cooked.
- Once the patties are cooked, lay them between 2 hamburger buns and top them with the veggies of your choice.
Tips & Notes:
- If spice is your thing, toss in some chopped chipotle peppers or a bit of cayenne. Not enough for you? Serve these beauties with some zesty mayo.
- To make these burgers vegan, swap out the egg for a flax egg (just mix one tablespoon of ground flaxseed with three tablespoons of water and let it sit for 5-10 minutes).
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Very nice recipe chef 👍👌👏. I had it for lunch, yammy 😋. Thank you for your effort 🌞😎.
You are welcome Jasson