This Easy Black Bean Burger is not your typical bland, dry veggie burger! Made with a surprisingly short list of ingredients and packed full of flavour and nutrition, this juicy burger will delight even the most staunch carnivores.
Prep Time25 minutesmins
Cook Time15 minutesmins
Total Time40 minutesmins
Servings: 6patties
Ingredients
214-ounce cans black beans
1Tablespoonextra virgin olive oil
1/2green pepper finely chopped(about 3/4 cup)
1cupfinely chopped yellow or red onion(about 1/2 of a large onion)
3garlic cloves,minced
1heaping teaspoon ground cumin
1teaspoonground coriander(optional)
1teaspoonchili powder(ancho or chipotle powder also work)
1teaspoonsmoked paprika
1/2cupbread crumbs - fresh or panko(can use quick cooking oats)
2Tablespoons ketchup, mayo, or Bbq sauce
1Tablespoonsoy sauce or Worcestershire sauce
1/2teaspoonkosher salt
1large egg*, beaten
Optional for serving
6hamburger buns
sliced cheese
tomatoes, red onion, pickles, lettuce
Instructions
Drain and rinse the beans in a colander. Place them in a paper towel, or tea towel-lined large bowl. Shake the bowl around to dry the beans as much as possible. Remove the paper towel and scoop out 1/2 cup of the beans, set aside.
Heat the olive in a medium-large skillet over medium-high heat. Sauté the onion and green pepper until they seem pretty dry and have starting to slightly brown, about 4-5 minutes. Add the garlic, cumin, coriander (if using),chili powder and smoked paprika and cook until fragrant, about 30 seconds. Remove from heat and set aside to cool slightly while you mash the beans.
Add the bread crumbs, ketchup, soy sauce and salt to the beans. Using a potato masher, or fork, lightly mash the beans until you have a mixture that holds together, but remains with visible chunks of beans. Add the onion mixture, beaten egg and remaining 1/2 cup black beans. Stir with a spatula until fully incorporated. Alternatively, you can mash the bean mixture in the bowl of a food processor. Just make sure to pulse only a few times so you don't overly mash the beans.
Take about a 1/2 cup of mixture at a time and shape into 6 equal portions. They should be about 3-inches in diameter. If you have the time, cover the patties and chill for an hour. They will firm up and hold together better when cooked.
Cook in Oven, Grill, or Stovetop
To cook in oven: Preheat oven to 375ºF. Place patties on a parchment lined baking sheet and bake for 8-10 minutes on each side. If you wish, at this point you can spray the patties with a little cooking oil on both sides and broil for 1 minute a side.
To cook on the stovetop: Heat a cast-iron skillet over medium heat. Add 1 tablespoon oil to the hot pan and cook the burgers for about 5 minutes per side, flipping a few more times until golden brown on both sides. Lower the heat as you cook them, if necessary. You may need to cook the patties in batches.
To grill: Preheat a clean grill to medium high (about 400ºF). Brush the patties with a bit of olive oil and very generously oil the grates. Cook the patties about 5-6 minutes a side, lowering the heat if necessary. Once the patties are slightly charred on both sides, I like to turn off all burners except one and let the patties cook another few minutes over indirect heat. Alternatively, preheat a griddle pan or cast iron skillet inside the grill and cook the patties on the pan.
Serve with buns and all your favorite toppings.
Notes
*Egg - You can substitute the egg 1 Tablespoon flax meal mixed with 3 Tablespoons hot water.To store: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.