These homemade black bean burgers are a game-changing addition to your recipe collection, offering the perfect blend of taste and nutrition. Packed with 12g of protein and ready in just 25 minutes, they’re ideal for busy weeknight dinners or weekend cookouts.
The satisfying combination of fiber-rich black beans and carefully selected seasonings creates a mouthwatering patty that even meat lovers will appreciate. Whether you’re following a plant-based diet or simply exploring delicious alternatives, these hearty burgers deliver restaurant-quality results right from your kitchen.
Essential Ingredients
- Black Beans: 15 oz can, drained and rinsed thoroughly
- Fresh Vegetables: 1/2 green bell pepper, 1/2 small onion, 2 cloves garlic
- Binding Elements: 1 beaten egg, 2/3 cup whole wheat breadcrumbs
- Seasonings: 1 Tbsp chili powder, 1 tsp cumin, salt and pepper to taste
- Burger Essentials: 4 hamburger buns plus desired toppings
For Chipotle Mayo
- Base: 1 cup mayonnaise
- Flavor Boosters: 2 chipotle peppers, 1 Tbsp adobo sauce
- Fresh Finish: 2 tsp lime juice, salt and pepper to taste
Step-by-Step Instructions
- Bean Preparation: Drain, rinse, and mash black beans in a large bowl until well combined
- Veggie Prep: Process bell pepper, onion, and garlic; strain excess moisture thoroughly
- Mix and Season: Combine vegetables with beans, add seasonings, egg, and breadcrumbs
- Shape: Form mixture into 4 equal-sized patties
- Cooking Options: Choose your preferred method:
– Grill: Medium heat, 4-5 minutes per side
– Stovetop: Greased pan, 4-5 minutes per side
– Oven: 375°F, 8-10 minutes per side - Sauce Creation: Blend mayo, chipotle peppers, adobo sauce, and lime juice until smooth
- Assembly: Stack your burger with chipotle mayo and favorite toppings
Cooking Techniques
These black bean burgers are super flexible – you can make them three different ways! The stovetop method gives you the best crispy outside and takes just 4-5 minutes per side. I love the grill for that amazing smoky flavor, just remember to oil the grates well.
The oven is perfect when you’re making several patties at once. The secret to success? Make sure to press out the extra moisture from your veggies and beans – this helps your burgers stay together beautifully!
Mix and Match Options
Want to switch things up? Try red bell pepper instead of green for a sweeter taste. No whole wheat breadcrumbs? Regular breadcrumbs work great too! For a gluten-free version, use crushed gluten-free crackers or certified gluten-free breadcrumbs.
You can also spice things up by adding some diced jalapeños or switching the regular chili powder for chipotle chili powder. Your burger, your rules!
Storage Tips
Made too many? Lucky you! These burgers keep really well in the fridge for 3-4 days. Just place them between pieces of wax paper in an airtight container.
You can also freeze them for up to 3 months – just wrap each patty in plastic wrap and pop them in a freezer bag. When you’re ready to eat, thaw them overnight in the fridge and reheat in a skillet for the best texture.
Serving Ideas
The chipotle mayo sauce takes these burgers to a whole new level! Try loading them up with fresh avocado slices, crispy lettuce, juicy tomatoes, or melted pepper jack cheese.
Skip the bun and wrap it in lettuce for a lighter meal, or serve it on a toasted brioche bun for something special. These go perfectly with sweet potato fries, a fresh green salad, or some crunchy coleslaw on the side!
The BEST Black Bean Burgers
Equipment
- food processor
- Fine mesh strainer
- Large Bowl
- Grill pan or skillet
Ingredients
Black Bean Burger
- 15 ounce black beans drained and rinsed
- 1/2 green bell pepper
- 1/2 small onion
- 2 cloves garlic peeled
- 1 large egg beaten
- 2/3 cup whole wheat breadcrumbs
- 1 Tablespoon chili powder
- 1 teaspoon ground cumin
Chipotle Mayo Sauce
- 1 cup mayonnaise
- 2 chipotle peppers in adobo sauce
- 1 Tablespoon adobo sauce from can of chipotle peppers
- 2 teaspoons lime juice
Instructions
- Place rinsed and drained black beans in a bowl. If needed, blot them with a paper towel to remove extra moisture. Place in a large bowl and mash well with a fork.
- Use a food processor to mine the bell pepper, onion and garlic. Transfer veggies to a fine mesh strainer and use the back of a spoon to press out excess moisture.
- Add the strained vegetable mixture to the bowl with the black beans. Add the chili powder, cumin and salt and pepper and stir to combine. Add beaten egg and mix. Stir in bread crumbs.
- Scoop mixture into 4 even sized patties, forming them and pressing flat with your hands.
- For grilling: Cook on well oiled grill over medium heat, for 4-5 minutes on each side.
- For stovetop: Cook over medium heat in a greased grill pan or skillet for 4-5 minutes on each side.
- For oven: Bake at 375 degrees F on a lightly oiled baking sheet, for 8-10 minutes on each side.
- For chipotle mayo sauce: Add all the ingredients to a food processor or blender and puree until smooth. Season with salt and pepper to taste.
