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The Best Homemade Black Bean Burger Recipe

Cross-section view showing the firm, textured interior of a cooked Black Bean Burger patty.
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Follow this recipe to make flavorful, firm black bean burgers that hold together well when cooked, perfect for grilling or pan-frying.

Ingredients

Scale
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1/2 cup breadcrumbs (panko or regular)
  • 1/4 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1 large egg, lightly beaten (or flax egg for vegan)
  • 1 tablespoon olive oil, plus more for cooking
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 4 hamburger buns
  • Your favorite toppings

Instructions

  1. Pat the rinsed black beans very dry using paper towels. Place the beans in a large bowl.
  2. Mash the beans with a fork or potato masher until mostly broken down but still retaining some texture. Do not over-mash into a paste.
  3. In a small skillet, heat 1 tablespoon of olive oil over medium heat. Sauté the onion until soft, about 5 minutes. Add the minced garlic and cook for 1 minute more. Remove from heat.
  4. Add the sautéed onion and garlic mixture to the mashed beans.
  5. Stir in the breadcrumbs, beaten egg, cumin, chili powder, smoked paprika, salt, and pepper. Mix until just combined. If the mixture seems too wet, add 1 more tablespoon of breadcrumbs.
  6. Divide the mixture into four equal portions and form into patties about 3/4 inch thick. Chill the patties in the refrigerator for at least 30 minutes; this helps them firm up.
  7. Heat a large skillet over medium heat and add enough olive oil to lightly coat the bottom, or preheat your grill to medium.
  8. Cook the patties for 4 to 6 minutes per side until heated through and browned. If grilling, be careful when flipping to prevent breakage.
  9. Serve immediately on hamburger buns with your preferred toppings.

Notes

  • For a gluten-free option, use gluten-free breadcrumbs or oat flour as a binder.
  • To make a flax egg for a vegan burger, mix 1 tablespoon ground flaxseed with 3 tablespoons water and let it sit for 5 minutes until gelled.
  • These patties freeze well. Place cooked or uncooked patties on parchment paper, freeze until solid, then transfer to a freezer bag for up to 3 months.

Nutrition

Find it online: https://savorsensations.com/black-bean-burger-best-firm-recipe/