Black Bean Burger
These Black Bean Burgers are a flavorful, protein-packed vegetarian option, loaded with black beans, vegetables, and spices. Ready in 30 minutes and topped with creamy chipotle mayo, they’re perfect for weeknight dinners, meal prep, or a casual cookout
Equipment
- 1 Food Processor
- 1 Fine-mesh strainer
- 1 Large mixing bowl
- 1 skillet, grill pan, or baking sheet
- 1 Fork or Potato Masher
- Measuring spoons and cups
Ingredients
For the Black Bean Burgers:
- 15 ounces black beans drained and rinsed
- ½ green bell pepper
- ½ small onion
- 2 cloves garlic peeled
- 1 large egg beaten (or 1 flax egg for vegan option)
- ⅔ cup whole wheat breadcrumbs
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- Salt and freshly ground black pepper to taste
- 4 hamburger buns
- Desired toppings: lettuce tomato, cheese, avocado, etc.
For the Chipotle Mayo Sauce:
- 1 cup mayonnaise
- 2 chipotle peppers in adobo sauce
- 1 tablespoon adobo sauce from the chipotle can
- 2 teaspoons lime juice
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the Black Beans: Start by draining and rinsing a 15-ounce can of black beans under cold water. Place the beans in a large mixing bowl and blot them gently with a paper towel if they’re extra moist. This step prevents the patties from becoming too wet and helps them hold together better while cooking. Use a fork or potato masher to mash the beans until mostly smooth, leaving a few whole beans for texture.
- Process the Vegetables: In a food processor, combine ½ green bell pepper, ½ small onion, and 2 cloves of garlic. Pulse until finely chopped but not pureed. Transfer the mixture to a fine-mesh strainer or sieve and press gently with the back of a spoon to remove excess moisture. Removing water from the vegetables is critical — too much moisture can make the burgers fall apart during cooking.
- Mix Beans, Veggies, and Spices: Add the drained vegetable mixture to the mashed black beans in the large bowl. Sprinkle in 1 tablespoon chili powder, 1 teaspoon ground cumin, and salt and freshly ground black pepper to taste. Mix thoroughly to combine the flavors evenly. Then, add 1 beaten large egg (or 1 flax egg for a vegan version) and stir until fully incorporated. This binds the ingredients together.
- Incorporate the Breadcrumbs: Gradually fold in ⅔ cup whole wheat breadcrumbs, mixing gently until the mixture comes together and forms a slightly sticky dough. If the mixture feels too wet, add a little more breadcrumbs, one tablespoon at a time. The goal is a consistency that holds together when shaped into patties but isn’t too dry.
- Form the Patties: Divide the mixture into 4 equal portions. Using your hands, gently shape each portion into a patty, about ¾-inch thick. Press lightly to flatten and create an even surface so they cook uniformly. Place the patties on a plate or parchment-lined tray while you prepare to cook.
- Cook the Patties – Grill Method: Preheat a grill to medium heat and lightly oil the grates. Place the patties on the grill and cook for 4–5 minutes per side. Flip carefully using a spatula to avoid breaking the patties. The exterior should develop a nice golden-brown crust, while the inside remains tender.
- Cook the Patties – Stove Top Method: Heat a lightly greased skillet or grill pan over medium heat. Add the patties and cook for 4–5 minutes per side, pressing gently once during cooking to ensure even browning. Check for a golden crust before flipping. Avoid overcrowding the pan; cook in batches if necessary.
- Cook the Patties – Oven Method: Preheat the oven to 375°F (190°C). Lightly oil a baking sheet and place the patties evenly spaced. Bake for 8–10 minutes on each side until firm, lightly browned, and heated through. This method is convenient for hands-off cooking or when making multiple patties at once.
- Prepare the Chipotle Mayo Sauce: While the patties are cooking, combine 1 cup mayonnaise, 2 chipotle peppers in adobo sauce, 1 tablespoon adobo sauce, and 2 teaspoons lime juice in a food processor or blender. Puree until smooth. Taste and season with salt and freshly ground black pepper. This smoky, creamy sauce adds a flavorful kick to your burgers.
- Assemble the Burgers: Place each patty on a hamburger bun or a lettuce wrap for a lower-carb option. Spread a generous spoonful of chipotle mayo over the patty. Add toppings of your choice, such as lettuce, tomato, avocado, cheese, or pickles. Serve immediately while warm for the best texture and flavor.
- Storing and Freezing Leftovers: Cooked or uncooked patties can be stored in an airtight container in the refrigerator for up to 3 days. To freeze, layer the patties with parchment paper in a freezer-safe bag or container and store for up to 3 months. Thaw overnight in the refrigerator before cooking, or cook directly from frozen over medium heat, adjusting cooking time slightly.
Notes
- Drain and rinse black beans thoroughly to remove excess sodium and liquid; blot with a paper towel if needed.
- Removing excess moisture from bell pepper, onion, and garlic ensures the patties hold together better.
- Use whole wheat breadcrumbs to add fiber and help bind the mixture without making it heavy.
- For a vegan option, substitute the egg with a flax egg (1 tablespoon flaxmeal + 3 tablespoons warm water).
- Chili powder and cumin add warmth and depth, but adjust spices to your taste.
- Patties can be cooked on a grill, stovetop, or in the oven depending on your preference and convenience.
- Chipotle mayo adds smoky heat, but you can adjust spice levels or use regular mayo for milder flavor.
- Make-ahead: Patties can be formed in advance and stored in the fridge for 1–2 days before cooking.
- Freezing: Layer raw or cooked patties with parchment paper in a freezer-safe container for up to 3 months.
- Serve immediately after cooking for optimal texture; burgers can get softer if left to sit too long.