Black Bean Burger

5 from 65 reviews

This Black Bean Burger recipe is made with salsa and pantry staples in one bowl - a hearty, protein-packed dinner with Southwestern flare

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Prep Time 10 minutes
Servings 6 servings
Comments
23

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Large black bean burger on a bun with mashed avocado
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The Ultimate Veggie Burger!

I can’t tell you how many times I’ve eaten a black bean burger that tasted plain or mushy, or fell apart inside the bun. I really enjoy them, but they were tricky to make at home until I learned a tried-and-true tricks that keeps them sturdy with all the flavor!

I learned from Serious Eats that bean burgers can often be mushy because they’re mostly made of up already cooked things (except for the eggs). To solve that problem, bake the beans for a few minutes to dry them out and it will make them so sturdy! Just mash the baked beans with everything together in a bowl (yes, there’s no need for a food processor!) and then you can pan-fry them, grill them or even bake them in the oven!

Happy Cooking!
– Yumna

Black Bean Burger Ingredients

Ingredients to make the recipe: black beans, salsa, beaten eggs, breadcrumbs, red onions, cumin and mustard
  • Black beans: Use cans of drained black beans or three cups of cooked-from-scratch black beans.
  • Salsa: Use my homemade salsa or any other you like–refrigerated or jarred.
  • Breadcrumbs: Along with the egg, it helps bind the black bean burger ingredients. Use store-bought or make your own breadcrumbs. You can also use oat flour or almond flour to make it gluten-free
  • Eggs: For a plant-based patty, substitute the eggs with either mashed sweet potatoes or flax eggs.
  • Red onion: You can also use yellow, white, or sweet onion, but make sure to mince it finely.
  • Mustard and seasoning: I use mustard to add a little tang and I mix cumin, garlic powder, salt and pepper.
  • Olive oil: To coat the pan, grill pan or grill grates.

How to Make Black Bean Burger

Black beans on a sheet pan.
Step 1: Spread the black beans on a parchment-lined baking sheet.
After baking and drying out.
Step 2: Bake the beans until they’re partially dried out.
Beans in a bowl after mashing with remaining ingredients added before mixing.
Step 3: Transfer the beans to a large bowl, and partially mash them, leaving some whole beans. Add the rest of the burger ingredients.
Mixture after combining.
Step 4: Use a fork or masher to mix and mash the ingredients together. Refrigerate.
Hand forming some black bean mixture into a patty.
Step 5: Using your hands, form the mixture into patty shapes.
Bean patties on a plate after forming.
Step 6: Place the patties onto a plate and prepare to cook them using your chosen method (stovetop, grill, or oven)
Vegetarian burger patties on a grill pan before cooking.
Step 7: Cook the patties a few at a time, in a single layer on your grill pan, on the grill, or in your skillet.
Vegetarian burger patties on a grill pan.
Step 8: When the patties have browned on one side, flip and cook the other side. To bake in the oven, place the black bean burgers on a baking sheet and bake, flipping halfway through. 
Black bean burger.

Black Bean Burgers

Author: Yumna Jawad
5 from 65 reviews
Try this Black Bean Burger recipe with a fail-proof method of preparing the black beans so that the patty is sturdy and not mushy! It's an easy vegetarian recipe that's packed with protein!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings6 servings

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Ingredients
  

  • 2 (15 ounce) can black beans rinsed/dried
  • ½ cup prepared salsa
  • ½ cup breadcrumbs
  • ¼ cup red onions minced
  • 2 eggs 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 ⅓ 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

*The nutrition label is for one black bean burger patty only and does not include the bun or additional toppings.
Storage: Store any leftovers in an airtight container. They will last about 5 days in the fridge.
Freezing instructions: Freeze patties before or after cooking for up to 3 months. Stack patties between wax paper or parchment paper sheets in a freezer-safe container and transfer to the freezer. You can also freeze them on a baking sheet, then once they are frozen, transfer them to a freezer bag and place them back in the freezer. This makes it easy to grab one or two at a time.
To re-heat cooked frozen patties, warm thoroughly on the stovetop or in the microwave.
To thaw and cook uncooked frozen patties, transfer them to the refrigerator to thaw overnight (or for about 8 hours). Once thawed, proceed with your desired cooking method.

Nutrition

Serving: 1patty, Calories: 241kcal, Carbohydrates: 33g, Protein: 12g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.01g, Cholesterol: 55mg, Sodium: 1023mg, Potassium: 559mg, Fiber: 11g, Sugar: 2g, Vitamin A: 198IU, Vitamin C: 5mg, Calcium: 89mg, Iron: 4mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Did You Make This Recipe?

If you try this Black Bean Burger recipe or any other recipe on Feel Good Foodie, please rate the recipe and leave a comment below! It helps others who are thinking of making the recipe.

Recipe Tips

  1. Dry out the beans first by baking them in the oven. This helps to transform the texture from a mushy one to a hearty one that doesn’t crumble after the first bite. You don’t want to dry them completely though, only partially to evaporate some of the moisture from the canned beans.
  2. Drain the salsa before adding to the black bean burger mixture. The best way to do this is by placing the salsa in a mesh sieve and swooshing it around with a spoon until a lot of the liquid has drained and it looks more compact.
  3. For the best texture, go light on the mashing. Mash just some of the beans while leaving others whole, for a black bean burger that has a great chunky, hearty texture.
  4. Refrigerate the patty mixture. After mashing the ingredients together, transfer the patty mixture to the refrigerator for just a few minutes. This step allows the ingredients to really set and bind together.
  5. Use medium heat for cooking. Unlike a beef burger, where you want the pan to be hot and sizzling, this black bean burger recipe calls for lower and slower. Cook the patties on medium heat so that the outside gets nicely browned while the ingredients inside are fully cooked.
Final recipe showing the salsa black bean burger in a bun with condiments next to potato chips

Serving Ideas

FAQs

How do I store and reheat black bean burgers?

Store leftover patties in an airtight container in the fridge up to 5 days.
Reheat on the stovetop or in the microwave.

Can I freeze black bean burger patties?

Freeze patties before or after cooking for up to 3 months. Stack patties between wax paper or parchment paper sheets in a freezer-safe container and transfer to the freezer. You can also freeze them on a baking sheet, then once they are frozen, transfer them to a freezer bag and place them back in the freezer. This makes it easy to grab one or two at a time.
To re-heat cooked frozen patties, warm thoroughly on the stovetop or in the microwave.
To thaw and cook uncooked frozen patties, transfer them to the refrigerator to thaw overnight (or for about 8 hours). Once thawed, proceed with the cooking instructions in the recipe.

Can you make black bean burgers ahead of time?

Yes! Store formed, uncooked patties in an airtight container in the refrigerator for up to three days. Pull the patties out of the refrigerator about 30 minutes before cooking to allow them to come to room temperature. This will help make sure the veggie burgers cook all of the way through. Patties can also be frozen for easy homemade black bean burgers whenever you crave them.

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Comments

  1. Rob K says:

    This recipe was super delicious and healthy as is… topped with lettuce, tomatoes, and onions.

    I also served it topped with grilled onions and mushrooms and melted cheese and liked it equally.

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