Description
These hearty Black Bean Burgers are made with canned black beans, sautéed bell peppers and onions, warm spices, and a secret drying technique that keeps them perfectly firm. Customizable, freezer-friendly, and ready in under an hour!
Ingredients
For the Burgers:
- 2 (14-ounce) cans black beans, drained, rinsed, and patted dry
- 1 tablespoon extra virgin olive oil
- ¾ cup finely chopped bell pepper (about ½ pepper – any color works!)
- 1 cup finely chopped yellow onion (about ½ large onion)
- 3 garlic cloves, minced
- 1½ teaspoons ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- ½ cup breadcrumbs or oat flour
- ½ cup feta cheese (optional, but SO good)
- 2 large eggs
- 1 tablespoon Worcestershire-style sauce
- 2 tablespoons ketchup, mayo, or BBQ sauce (your choice!)
- Salt and black pepper, to taste
For Serving:
- Burger buns (regular or gluten-free)
- Lettuce, tomato, avocado, cheese, pickles
- Your favorite burger sauces
Instructions
Preheat your oven to 350°F. Spread the drained and rinsed black beans on a parchment-lined baking sheet in a single layer. Pat them dry with paper towels, then bake for 10 minutes. This step is THE SECRET to burgers that hold together! Removing that excess moisture means your patties won’t be mushy.
While the beans are drying, heat the olive oil in a large skillet over medium heat. Add the chopped bell pepper and onion, and cook for about 5-6 minutes until softened. Add the minced garlic and cook for another minute until fragrant. Remove from heat and let cool slightly. Your kitchen is going to smell AMAZING right now!
In a large bowl (or food processor if you prefer), combine the sautéed vegetables with the cumin, chili powder, garlic powder, smoked paprika, breadcrumbs (or oat flour), feta cheese (if using), eggs, Worcestershire sauce, and your choice of ketchup, mayo, or BBQ sauce. Season generously with salt and pepper – I use about ½ teaspoon of each.
Add the dried black beans to your mixture. Here’s where the magic happens! Using a potato masher or fork, gently mash everything together. You want about half the beans mashed and half left chunky for the best texture. Don’t over-mash or you’ll end up with bean paste (trust me, you don’t want that). The mixture should be thick and hold together when pressed.
Divide the mixture into 6-7 equal portions. With slightly damp hands (this prevents sticking!), shape each portion into a patty about ¾-inch thick. Make them slightly wider than your buns since they won’t shrink much during cooking.
To Bake: Preheat oven to 375°F. Place patties on a parchment-lined baking sheet and bake for 10 minutes, flip carefully, then bake another 10 minutes until firm and lightly crispy on the edges.
To Grill: Preheat grill to medium-high. Brush grates with oil. Grill patties for 5-6 minutes per side until heated through with nice grill marks. Use a wide spatula and be gentle when flipping!
To Pan-Fry: Heat a little oil in a skillet over medium heat. Cook patties 4-5 minutes per side until golden and crispy.
Notes
- Freeze before cooking for even firmer burgers! Shape the patties, place them on a baking sheet, freeze for 30 minutes, then cook. They’ll hold together like a dream.
- Don’t overwork the mixture – you want some texture, not baby food. Mash gently!
- Make them smaller if you’re meal-prepping for salads – mini burger patties are perfect for topping grain bowls.
- Use a burger press if you have one for perfectly uniform patties every time.
- Common mistake: Making the patties too thick. Keep them around ¾-inch for even cooking.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking/Grilling
- Cuisine: American