Black Bean Burgers

5 from 65 votes

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

Course Entree

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 241kcal

Author Yumna Jawad

Equipment

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 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.

Video

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.

Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.

To make it vegan, substitute the 2 eggs for 1/3-1/2 cup mashed sweet potatoes or flax eggs. To make flax eggs, soak two tablespoons ground flaxseeds in five tablespoons of water in a small bowl. Allow the mix to soak for about five minutes, until the consistency of a thin gel, before adding to your patty mixture.
To make it gluten-free, use oats or almond flour
Instead of prepared salsa, you can use a 1/2 cup mix of tomatoes, onions, peppers, cilantro and spices.
Instead of breadcrumbs, you can use all-purpose flour, crushed tortilla chips, or panko breadcrumbs.

Nutrition