Homemade Black Bean Burgers

This black bean burger is packed with flavor and a super satisfying summer sandwich. I’ve always enjoyed a juicy beef burger stacked high with a slice of tomato and red onion with mayonnaise on the bun. No one’s going to mistake this black bean burger for a beef burger- I will leave that to the food scientists. But I have to say; since I started making these, I have not craved a regular meat burger.

This burger takes a few more steps than forming ground beef into a patty. But the delicious result is definitely worth it!

This recipe makes six good-sized burgers but don’t be afraid to double the recipe because they are wonderful as leftovers. Reheated with a fried egg over it mmmm- so good- My mouth just started watering.

Instructions

Start by grading half an onion on a box grater and placing it in a mesh sieve. Sprinkle the grated onion with half a teaspoon of salt and set aside. The salt will help draw out some of the liquid, so adding the onion into the recipe does not make it overly soggy.

Pull out your food processor and blitz the walnuts. You want a crumbly texture- not walnut butter. It should take 30 seconds to one minute.

Add the chipotle, chilies, black beans, garlic, and spice mixture to the food processor and pulse until the mixture is sticky with some whole beans remaining. 

Next, transfer the mixture from the food processor into a large bowl. Add the soaked and grated onion, panko bread crumbs, and eggs and mix together with a spatula until thoroughly combined.

Divide the black bean burger mixture into six equal portions to ensure consistent-sized patties. This will help them cook evenly.

Form Patties

Now it's time to shape the patties. You can do this by hand, but I have to say it is so much easier with this new burger mold I got from Amazon. 

With the Burger Mold: 

Lightly brush the inside of the burger mold with extra virgin olive oil to prevent sticking. Press a portion of the black bean mixture firmly into the mold, forming a patty shape. Repeat this process with the remaining mixture until all the patties are formed. The mold came with perfectly round pieces of parchment paper, making it easy to handle the patties. 

Tips for forming by hand: 

Use slightly wet hands: Before you begin shaping the patties, dampen your hands with warm water. This will prevent the mixture from sticking excessively to your hands and make forming neat and uniform patties easier.

Press firmly and compactly: When shaping each patty, firmly press the mixture together to ensure it holds its shape. Compact the mix tightly to prevent the patties from falling apart during cooking.

Flatten and smooth the edges: Once you've formed a ball with the mixture, gently flatten it into a patty shape using your palms. Smooth out the edges and any cracks or imperfections, ensuring a uniform thickness throughout.

Cook Patties: 

Once all the patties are shaped, preheat the large skillet over medium-high heat. Brush the patties with a little extra virgin olive oil on both sides to prevent sticking.

Place the patties on the grill or skillet and cook for about 4-5 minutes on each side until they are nicely browned and heated through. Cooking times may vary, so keep an eye on them to prevent burning.

Once the black bean burgers are cooked to your liking, remove them from the grill or skillet and let them rest for a few minutes before serving. This rest allows patties to firm up slightly.

Serve the black bean burgers on your favorite bun or bread, topped with your preferred condiments and garnishes. They pair well with traditional burger toppings like lettuce, tomato, red onion, and pickles, or you can get creative with your own combinations. We have done it with chipotle mayo, pickled fresno chilies, tzatziki, herb tahini, and guacamole. Try adding bbq sauce, sauteed vegetables, roasted red bell peppers, or poblano peppers.

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What to Serve with Black Bean Burgers: 

When it comes to serving black bean burgers, you've got some seriously tasty side dish options to amp up the meal. Picture this: roasted sweet potato fries, all creamy and caramelized, alongside those hearty bean patties. It's like a match made in foodie heaven! But wait, there's more. How about some baked Za'atar fries? These babies bring Middle Eastern flavors with their herb and spice blend.

And roasted cauliflower with herbed tahini sauce - tender yet crispy, it adds that extra oomph to your plate. Now, pickled veggies like onions and carrots are the way to go if you're into tangy and crunchy goodness. They give your burger experience a zesty kick. And finally, there's nothing like a classic coleslaw to round things off. Creamy, crunchy, and refreshing, it's the perfect sidekick to your black bean burger.

How to store black bean burgers?

To store cooked burger patties, wrap them individually in plastic wrap to keep them protected and prevent them from drying out. Alternatively, you can place the patties in an airtight container, layering them with parchment paper to prevent sticking. Store them in the refrigerator, where they will stay fresh for up to 3-4 days. If you have leftover cooked black bean burgers, let them cool completely before storing them. Wrap each burger individually in plastic wrap or place them in separate airtight containers to maintain their freshness. Refrigerate these leftovers for up to 3 days.

If you want to extend their shelf life further, consider freezing the black bean burger patties or leftover burgers for long-term storage. Wrap each patty tightly in plastic wrap and place them in a freezer bag, removing any excess air before sealing. For leftover cooked patties, wrap them individually and put them in freezer bags as well. Properly stored in the freezer, black bean burger patties can last for up to 3 months, while leftover burgers can be stored for 1-2 months.

Remember to label the storage containers or bags with the date to keep track of their freshness. When ready to enjoy, thaw frozen patties or burgers in the refrigerator overnight before reheating or cooking them.

Learn more about the amazingness of beans and lentils: Black Beans vs. Pinto Beans, Navy Beans vs. Great Northern Beans, What to do with leftover lentils (15+ ideas), What do Lentils Taste Like? and more Canned Black Bean Recipes.

If you’ve tried this Black Bean Burgers recipe or any other recipe on BalancingBowls, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, and Pinterest to see more tasty meals and anything else I’m up to.

Recipe

Black Bean Burgers

This black bean burger is packed with flavor and a super satisfying summer sandwich. I’ve always enjoyed a juicy beef burger stacked high with a slice of tomato and red onion with mayonnaise on the bun. No one’s going to mistake this black bean burger for a beef burger- I will leave that to the food scientists. But I have to say; since I started making these, I have not craved a regular meat burger.

Print Recipe Pin Recipe

Cook Time 10 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine American

Ingredients

  

• 2 cans cooked black beans drained and rinsed
• ⅓ cup grated yellow onion* (about ½ medium)
• 2 garlic cloves minced
• 2 chipotle chiles from a can of chipotles in adobo diced, plus 2 tablespoons adobo sauce
• 1 teaspoon cumin
• ½ teaspoons chili powder
• ¼ teaspoons smoked paprika
• ½ teaspoons sea salt
• ½ teaspoons black pepper
• 2 egg
• 1 cup panko bread crumbs
• ½ cup walnuts
• Extra virgin olive oil for brushing

Instructions

 

• Start by grading half an onion on a box grater and placing it in a mesh sieve. Sprinkle the grated onion with half a teaspoon of salt and set aside. The salt will help draw out some of the liquid.
• Pull out your food processor and blitz the walnuts. You want a crumbly texture- not walnut butter. It should take 30 seconds to one minute.
• Add the chipotle, chilies, black beans, garlic, and spice mixture to the food processor and pulse until the mixture is sticky with some whole beans remaining.
• Next, transfer the mixture from the food processor into a large bowl. Add the soaked and grated onion, panko bread crumbs, and eggs and mix together with a spatula until thoroughly combined.
• Divide the black bean burger mixture into six equal portions to ensure consistent-sized patties. This will help them cook evenly.

With the Burger Mold:

• Lightly brush the inside of the burger mold with extra virgin olive oil to prevent sticking. Press a portion of the black bean mixture firmly into the mold, forming a patty shape. Repeat this process with the remaining mixture until all the patties are formed. The mold came with perfectly round pieces of parchment paper, making it easy to handle the patties.

Forming by hand:

• Use slightly wet hands: Before you begin shaping the patties, dampen your hands with warm water.
• Press firmly and compactly: When shaping each patty, firmly press the mixture together to ensure it holds its shape. Compact the mix tightly to prevent the patties from falling apart during cooking.
• Flatten and smooth the edges: Once you've formed a ball with the mixture, gently flatten it into a patty shape using your palms. Smooth out the edges and any cracks or imperfections, ensuring a uniform thickness throughout.

Cook Patties:

• Once all the patties are shaped, preheat the large skillet over medium-high heat. Brush the patties with a little extra virgin olive oil on both sides to prevent sticking.
• Place the patties on the grill or skillet and cook for about 4-5 minutes on each side until they are nicely browned and heated through.