20-Minute Flavor-Packed Black Bean Burger
These black bean burgers are packed with bold flavors, plant-based protein, and fiber. Crispy on the outside, tender inside, and versatile with your favorite burger toppings, they make a healthy, satisfying meal that’s quick and easy to prepare. Perfect for weeknight dinners or meal prep.
Equipment
- Large mixing bowl (1)
- Potato masher (1)
- Spatula (1)
- Cast-iron skillet (1) or grill
- Measuring cups and spoons
- Box grater (for onion)
- Grill brush or cooking spray
Ingredients
- 3 cups cooked black beans drained and rinsed
- ⅓ cup yellow onion grated
- 2 cloves garlic minced
- 2 chipotle peppers in adobo diced
- 2 tablespoons adobo sauce
- 1 tablespoon tamari
- 1 tablespoon balsamic vinegar
- 1 teaspoon ground cumin
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 1 large egg or flax egg for vegan option
- 1 cup panko bread crumbs
- 1 –2 tablespoons extra-virgin olive oil for cooking
- Cooking spray if grilling
- 6 hamburger buns
- Desired toppings such as lettuce, tomato, avocado, or condiments
Instructions
- Prepare the Black Bean Base: Start by placing the cooked and drained black beans into a large mixing bowl. Using a potato masher, gently mash the beans until they start to break down but still have some visible texture. The goal is a mixture that’s cohesive yet chunky enough to give your burgers a hearty bite. Avoid over-mashing, as some beans left whole will create a better texture.
- Mix in Aromatics and Flavorings: Grate the yellow onion using the large holes of a box grater, then add it to the mashed beans. The onion will release some liquid—this is normal and adds moisture and flavor. Next, stir in the minced garlic, diced chipotle peppers, adobo sauce, tamari, balsamic vinegar, ground cumin, sea salt, and freshly ground black pepper. Use a spatula to fold the ingredients together evenly, ensuring every bite is packed with flavor.
- Incorporate the Binding Agent: Add the large egg (or flax egg for a vegan version) to the mixture. Carefully fold it in with the spatula until fully combined. This step helps the burgers hold together during cooking, creating a tender yet sturdy patty. Make sure the egg is evenly distributed throughout the mixture.
- Add the Crunch with Panko: Fold in the panko bread crumbs gently. Panko not only binds the patties further but also gives them a slightly crispy exterior once cooked. Mix just until incorporated, avoiding overworking the dough, which can make the burgers dense. The mixture should feel slightly wet but cohesive enough to form patties by hand.
- Form the Patties: Divide the mixture into six equal portions. Using your hands, gently shape each portion into a patty about ¾ inch thick. If the mixture feels too sticky to handle, place it in the fridge for 20 minutes to firm up. Alternatively, you can mash the beans a bit more to help the patties hold their shape. Aim for a uniform thickness so the burgers cook evenly.
- Preheat Your Cooking Surface: For stovetop cooking, heat a cast-iron skillet over medium heat. Brush the skillet lightly with extra-virgin olive oil to prevent sticking. If you’re using an outdoor grill, preheat it to 400°F (200°C). Lightly brush the patties with olive oil and spray the grill grates with cooking spray. Preheating ensures a nice sear and prevents the burgers from sticking.
- Cook the Burgers on the Stovetop: Place the patties in the preheated skillet. Cook for approximately 5 minutes on the first side, adjusting the heat as needed to prevent burning. Flip the burgers carefully with a spatula and cook for another 5 minutes on the second side. You’re looking for a well-charred, golden-brown crust while keeping the inside tender and moist.
- Grill the Burgers (Optional): If cooking on the grill, arrange the patties on the preheated grates. Grill for 8 minutes on the first side, then flip and grill for an additional 4 minutes on the second side. This method gives a smoky, slightly crisp exterior while keeping the interior soft and flavorful. For vegan patties, increase the second-side grilling to 6 minutes for better firmness.
- Toast the Buns and Prepare Toppings: While the burgers are cooking, slice and lightly toast your hamburger buns on the skillet or grill. Prepare your desired toppings, such as lettuce, tomato, avocado, or condiments. Chipotle mayo, guacamole, or a simple spread of mustard and ketchup complements the burgers perfectly.
- Assemble and Serve: Place a cooked black bean patty on the bottom half of each bun. Layer with your favorite toppings and finish with the top bun. Serve immediately while warm. These burgers are best enjoyed fresh but can also be stored in the fridge for meal prep and reheated gently on a skillet.
Notes
- Grate the onion over the large holes of a box grater; the extra liquid adds moisture and flavor to the patties.
- If the burger mixture feels too wet to handle, chill it in the fridge for 20 minutes or mash the beans slightly more to firm it up.
- To make the recipe vegan, replace the egg with a “flax egg” (1 tablespoon ground flaxseed + 2.5 tablespoons warm water, set for 5 minutes).
- For a gluten-free version, substitute panko bread crumbs with gluten-free breadcrumbs or oat flour.
- Adjust cooking times based on your stove, skillet, or grill; patties should be charred outside but tender inside.
- These burgers are highly versatile—try adding shredded carrots, corn, or spices like smoked paprika for variation.
