Description
These black bean burgers are the best I’ve ever had, featuring a flavorful blend of black beans, bell pepper, onion, and spices. They are easy to prepare and can be baked or grilled to perfection, offering a delicious vegetarian option that’s hearty and satisfying. The recipe includes tips for vegan substitutions and customizable toppings.
Ingredients
Scale
Main Ingredients
- 2 (14-ounce) cans black beans, drained, rinsed, and patted dry
- 1 Tablespoon extra virgin olive oil
- 3/4 cup (100g) finely chopped bell pepper (1/2 of a pepper)
- 1 cup (130g) finely chopped yellow onion (1/2 of a large onion)
- 3 garlic cloves, minced (about 1 Tablespoon)
- 1 and 1/2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/2 cup (60g) bread crumbs or oat flour
- 1/2 cup (70g) feta cheese (skip if vegan)
- 2 large eggs (see note for vegan substitution)
- 1 Tablespoon Worcestershire sauce (see note for vegan & vegetarian version)
- 2 Tablespoons ketchup, mayo, or BBQ sauce
- Pinch salt + pepper
Instructions
- Preheat and dry beans: Preheat the oven to 325°F (163°C). Spread the drained and rinsed black beans evenly on a lined baking sheet. Bake them for 15 minutes to slightly dry them out, which helps achieve the perfect burger texture.
- Sauté vegetables: While the beans bake, heat the olive oil in a skillet over medium heat. Add the finely chopped bell pepper, yellow onion, and minced garlic. Sauté for 5-6 minutes until the vegetables are soft. Blot some moisture out gently, then transfer the vegetables to a large bowl or food processor.
- Combine ingredients: Add ground cumin, chili powder, garlic powder, smoked paprika, bread crumbs or oat flour, feta cheese (if using), eggs, Worcestershire sauce, ketchup (or mayo/BBQ sauce), salt, and pepper to the sautéed vegetables. Stir or pulse to combine well.
- Add and mash beans: Add the baked black beans to the mixture. Mash the beans with a fork or pulse briefly in the food processor, leaving some chunks for texture.
- Form patties: Shape the mixture into 6-7 patties, each about 1/2 cup (130g) and 3/4-inch thick.
- Cook patties (baking option): Place the patties on a parchment paper-lined baking sheet. Bake in the oven at 375°F (191°C) for 10 minutes on each side, totaling 20 minutes, until firm and lightly browned.
- Cook patties (grilling option): Alternatively, place patties on greased aluminum foil and grill over medium-high heat (350°F – 400°F / 177°C – 204°C) for about 8 minutes on each side.
- Serve: Serve the black bean burgers with your favorite toppings such as lettuce, tomato, pickles, or sauces. Store leftovers in the refrigerator for up to 5 days.
Notes
- These black bean burgers are the best I’ve ever tried, favored across homemade, restaurant, and store-bought versions.
- The recipe is not vegan or vegetarian due to eggs, feta cheese, and Worcestershire sauce. For vegan substitution, replace eggs with flax eggs or a commercial egg replacer, omit feta cheese, and use vegan Worcestershire sauce.
- You can customize sauces (ketchup, mayo, or BBQ) depending on your taste preference.
- Leftovers keep well refrigerated up to 5 days.
Nutrition
- Serving Size: 1 burger (approx. 130g)
- Calories: 220
- Sugar: 3g
- Sodium: 380mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 45mg
