Made using just a handful of fresh ingredients and bolstered by pantry staples, this black bean veggie burger is definitely worth writing home about. As if the short list of ingredients weren’t enough to love, they’re also super speedy to prep, thanks to the trusty food processor. So, whether you’re planning a big end-of-summer BBQ-style bash or simply looking for a new Meatless Monday meal, I’m confident you’ll love what I consider the best black bean burger recipe. Serve these meatless burgers on homemade brioche buns piled high with all your favorite toppings and a tasty side of homemade sweet potato fries!
What You Need To Make This Recipe
Bell pepper — feel free to use red, orange, or yellow bell pepper here. You could also use green peppers if you prefer, but they are less sweet and more earthy than the more colorful varieties. Onion — again, feel free to use whichever color (red, yellow, or white) that you happen to have on hand. Shallots will also work!Garlic — fresh is best, but you’re welcome to use jarred minced garlic to cut back on food prep. Canned black beans — I opted to use canned beans for convenience, but you’re welcome to swap in some of my homemade Instant Pot black beans if you prefer. Just remember to drain them of their juices and give them a quick rinse before you start. Breadcrumbs — for binding the patties together. While I typically prefer Japanese panko bread crumbs for adding texture, regular, fine-ground bread crumbs work equally well in this application. If you’re gluten-free, simply swap in the gluten-free breadcrumbs of your choice. Chipotle chiles in adobo sauce — I always keep a can of chipotle pepper in adobo on hand for adding bold, smoky-spicy flavor to everything from soups and stews to these homemade black bean burgers. Since we’re not using the whole can, I suggest chopping and freezing the rest into an ice cube tray for perfectly portioned flavor boosters. Egg — when combined with the breadcrumbs, egg is an excellent binder to hold all of the veggies together. If you’re looking to make these black bean burgers vegan, swap in ¼ cup of your favorite liquid egg replacer like flax egg. Chili powder & ground cumin — these spice cabinet staples help to solidify the Tex-Mex vibe we’re after. Hamburger buns & toppings of choice — for serving. Feel free to go nuts! I tend to like lettuce, red onion, tomato, cheese (sharp cheddar or fiery pepper jack for me!), ketchup or BBQ sauce, mustard, and mayonnaise.
How To Make Black Bean Burgers
- In a food processor, pulse the bell pepper, onion, and garlic until finely chopped, 8 to 10 times. Pour the chopped vegetables out on a paper towel-lined baking sheet. Blot with paper towels to remove excess moisture.
- Blot the black beans separately on paper towels and place them in a large bowl. Mash the black beans with a fork or potato masher until they are mostly broken up with a few whole beans remaining.
- Add the chopped vegetables, breadcrumbs, chipotle chiles, adobo sauce, egg, chili powder, cumin, salt, and black pepper to the bowl with the mashed beans.
- Stir until well combined.
- Shape the black bean mixture into 4 even patties.
- Preheat a grill or large skillet over medium-high. Oil the grill grates or add olive oil to the skillet and tilt the skillet to evenly coat the bottom. Cook bean patties, in batches if needed, until browned and heated through, 3 to 4 minutes on each side. If topping burgers with cheese, place 1 slice of cheese on each patty during the last minute of cooking. Serve patties on hamburger buns with desired toppings.
Pro Tips For Making This Recipe
Meal prep made easy! These vegetarian black bean burger patties can be shaped up to 1 day in advance and stored in the refrigerator in a parchment paper-lined airtight container or covered with plastic wrap. They can also be frozen for up to a month. I love freezing them, so all I have to do is pop them out about an hour before I plan to cook dinner. Beat your egg before adding it to the bean mixture. It’ll mix in much more evenly that way! Be gentle. While I’ve added binders like egg and breadcrumbs to the mix, a black bean patty will never quite hold together like a burger patty made from ground meat. Use medium heat or medium-high heat to cook them, and don’t press them down on the pan or grill.
If you’ve tried this Black Bean Burgers recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
