Homemade Black Bean Burgers
🫘🍔 Black Bean Burgers - This will be your new FAVORITE black bean burger recipe! EASY, full of great texture, flavor, and tastes just like a great burger - minus the meat! Can be GRILLED or BAKED!
Servings: 6 servings
Calories: 797cal
Equipment
- 1 Grill
Ingredients
Burgers
- two 15-ounce cans of black beans drained and rinsed (I used no-salt added)
- 1 to 2 tablespoons olive oil
- 1 cup small-diced red onion
- 1 cup small-diced red bell pepper
- 2 cloves garlic finely minced
- 1 large egg lightly beaten
- ½ cup plain breadcrumbs
- 1 tablespoon Worcestershire sauce or soy sauce to keep vegetarian
- 1 tablespoon ketchup
- 1 tablespoon light brown sugar packed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon kosher salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
- 6 slices white cheddar or cheddar cheese optional
To serve (all optional and as desired)
- 6 Brioche Buns or your favorite burger buns
- Lettuce
- Tomato Slices
- Mashed Avocado
- Red onion slices
Instructions
- Burgers - Drain and rinse the black beans well in a colander over the sink.
- Place paper towels on a baking sheet, transfer the beans to the towel-lined baking sheet, and blot dry with additional paper towels. Aim to get the beans as dry as possible which later prevents soggy and mushy burgers; set aside.
- To a large skillet, add the olive oil, red onion, bell pepper, and sauté over medium-high heat for about 7 minutes, or until softened; stir intermittently.
- Add the garlic and cook for 1 minute, or until fragrant; stir nearly constantly.
- Transfer the onion mixture and the towel-dried beans to the canister of a 12 to 14-cup food processor.
- Add the onion mixture to it, as well as the egg, breadcrumbs, Worcestershire, ketchup, brown sugar, garlic and onion powders, salt, pepper, and pulse for about 20 to 30 times. Do not over-process!*
- Form 6 equally sized patties, about 1/2-cup each of the mixture.
- To Grill - Preheat the grill to medium-high heat. Place the burgers on a lightly greased piece of tin foil that has been placed directly onto the grates of the grill that are also lightly greased. I recommend nonstick heavy duty foil.
- Grill for 15 minutes, flipping halfway through. The outside will be nice and charred.
- If making cheeseburgers, add the cheese 5 minutes before the cook time is over so it has time to melt. Keep grill cover closed when melting the cheese.
- To Bake - Preheat the oven to 375°F. Spray a baking sheet with nonstick foil or use a Silpat, and place the patties directly on the baking sheet.
- Bake for 20 minutes, flipping halfway through.
- If making cheeseburgers, place cheese on top 5 minutes before the cook time is over so it has time to melt.
- To Serve - Serve on brioche buns with your favorite burger toppings, such as green leaf lettuce, tomato slices, red onion, and mashed avocado.
Notes
*I really like not pulsing the mixture too much in the food processor that way you get little chunks of beans, red onion, or bell pepper throughout the patty. You can also hand-mash with a fork.
**Note that the stats take into account cheese, large brioche buns, and avocado, all of which are inflating the calorie and fat stats for the recipe. Nutritional stats are provided as a courtesy only and will of course vary with the exact type of buns (or none) used as well as the other optional ingredients such as cheese, avocado, etc.
Nutrition
Serving: 1serving | Calories: 797cal | Carbohydrates: 89g | Protein: 31g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 172mg | Sodium: 776mg | Fiber: 18g | Sugar: 13g
