Craving a satisfying, meatless meal? These homemade black bean burgers are incredibly flavorful, easy to make, and perfect for a weeknight dinner or a casual backyard BBQ. You’ll be amazed at how delicious and hearty a veggie burger can be!
Key Ingredients & Substitutions:
- Canned Black Beans: Essential! Make sure to rinse and drain them well.
- Breadcrumbs: Panko or regular breadcrumbs work. For gluten-free, use gluten-free breadcrumbs or oat flour.
- Onion & Garlic: Adds a crucial flavor base. Use onion powder and garlic powder if fresh isn’t available, but fresh is best.
- Bell Pepper: Any color works – red, yellow, or green.
- Spices: Cumin, chili powder, and smoked paprika give these black bean burgers their signature taste. Adjust to your preference!
Ingredients:
Main:
* 1 (15-ounce) can black beans, rinsed and drained
* 1/2 cup breadcrumbs
* 1/4 cup finely diced onion
* 1/4 cup finely diced bell pepper (any color)
* 2 cloves garlic, minced
* 1 tablespoon olive oil
* 1 large egg, lightly beaten (or 1 flax egg for vegan: 1 tbsp ground flaxseed mixed with 3 tbsp water, let sit 5 mins)
Spices:
* 1 teaspoon ground cumin
* 1/2 teaspoon chili powder
* 1/2 teaspoon smoked paprika
* 1/4 teaspoon salt (or to taste)
* Pinch of black pepper
Optional (for serving):
* Burger buns
* Lettuce, tomato, onion slices
* Avocado slices
* Your favorite condiments (ketchup, mustard, vegan mayo)
How Much Time Will You Need?
- Total Time: 35 minutes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Servings: 4 black bean burgers
- Calories per serving: Approximately 250 calories (without bun or toppings)
- Tools Needed: Large mixing bowl, skillet, potato masher or fork.
Step-by-Step Instructions:
1. Sauté the Veggies:
Heat olive oil in a skillet over medium heat. Add the diced onion, bell pepper, and minced garlic. Cook for 5-7 minutes until the vegetables are softened and fragrant. Remove from heat and let cool slightly.
2. Mash the Beans:
In a large mixing bowl, add the rinsed and drained black beans. Use a potato masher or a fork to mash about two-thirds of the beans, leaving some whole for texture. Don’t over-mash; you want some whole beans remaining.
3. Combine All Ingredients:
Add the sautéed vegetables to the mashed black beans. Stir in the breadcrumbs, beaten egg (or flax egg), ground cumin, chili powder, smoked paprika, salt, and black pepper. Mix everything well until just combined.
4. Form the Patties:
Divide the mixture into four equal portions. Shape each portion into a patty, about 3/4 inch thick. Make sure they are firm and hold together. You can lightly wet your hands if the mixture is sticky.
5. Cook the Black Bean Burgers:
Heat a little more olive oil in the skillet over medium heat. Carefully place the black bean patties in the hot skillet. Cook for 5-7 minutes per side, until golden brown and heated through. Alternatively, you can bake them at 375°F (190°C) for 20-25 minutes, flipping halfway.
6. Serve and Enjoy:
Serve your delicious black bean burgers hot on buns with your favorite toppings. These are also great on a salad if you prefer a bun-less option!
Storage Instructions:
Leftover black bean burgers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet, microwave, or oven until warmed through. They can also be frozen for up to 2-3 months; thaw before reheating.
Frequently Asked Questions (FAQ):
Q: Why are my black bean burgers falling apart?
A: This usually means the mixture is too wet or doesn’t have enough binder. Make sure your beans are well-drained and try adding a bit more breadcrumbs if needed.
Q: Can I make these ahead of time?
A: Yes! You can prepare the patties and store them uncooked in the refrigerator for up to 24 hours, separated by parchment paper. Cook just before serving.
Q: Are these black bean burgers vegan?
A: The recipe includes an option for a flax egg, making them completely vegan if you choose that option.
Q: What’s the best way to cook them?
A: Pan-frying gives them a nice crispy exterior. Baking is also a great option if you’re making a larger batch or want to use less oil.
Q: Can I add other vegetables to the mix?
A: Absolutely! Finely chopped mushrooms, carrots, or spinach can be added to the sautéed vegetables for extra flavor and nutrients.
Q: What if I don’t have a potato masher?
A: A sturdy fork works just as well for mashing the black beans!