Create mouth watering black bean burgers using only one can of black beans! This recipe makes perfectly textured patties using common ingredients and seasonings you can customize to your taste. Serve on a bun with your favorite burger toppings for a delicious meal!
Black bean burgers are high in protein, fiber and other various minerals. While many make them because they are following a vegetarian or vegan lifestyle, they are very flavorful and enjoyed by those of us that still love meat. Black bean burgers have a different taste and texture compared to traditional meat patties but they can be seasoned and customized to your liking!
Table of Contents
Why I Love This Recipe
There is nothing quite like a freshly cooked beef patty on a soft bun with all the fixins, right?…except… what?! That’s a black bean burger!? Yep, a black bean burger recipe is truly a phenomenon. Here’s why you’ll love it.
- This recipe creates the look and feel of a beef burger and can be topped in the same way as your favorites.
- While a black bean burger doesn’t taste exactly like beef, it carries a fresh and wonderful flavor of its own.
- The ingredients are common ingredients you’ll find in your pantry or can easily be purchased inexpensively at the grocery store.
- Unlike beef, this burger will not shrink when you cook it.
- Black Beans – This ingredient is the star of the show and adds that delicious bean flavor.
- Egg – Creates the binder which holds the burger together.
- Panko – These crunchy Japanese-style bread crumbs are commonly found in your grocer’s international or baking aisles.
- Red Onion, Cilantro, and Chilies – Fresh ingredients that give a burst of flavor with every bite.
- Lime Juice – Balances the savory bean flavor.
- Cumin, Garlic Cloves, Salt, and Pepper – Dry ingredients that bring out the flavors of the fresh ingredients.
- Food Processor – This allows the beans to break down and evenly distribute with fresh and dry ingredients to make a smooth burger base. If you don’t have one, you can use a masher. The results will be more chunky, but equally delicious.
- Strainer – You will need this to strain and rinse the black beans.
- Skillet – Because of the consistency of the burgers, a skillet is the easiest way to cook the patties.
How to Make Black Bean Burgers
Start by draining and rinsing a can of black beans. Add them to the food processor.
Step 1 – Chop and prepare fresh ingredients.
Chop up the red onion and fresh cilantro leaves and add them to the food processor. Add the fresh lime.
Step 2 – Add the remaining ingredients to the food processor.
Add egg, garlic clove, and chopped green chilies. Then add the dry ingredients of cumin, salt, and pepper. Finally, add the panko.
Step 3 – Process
Pulse the food processor for approximately 1 minute (scraping the sides halfway through) until you get a thick and consistent puree.
The puree should be so thick that it sits on your spatula without falling off. If you find that it’s not thick enough yet, simply add another tablespoon or two of panko.
Step 4 – Make the Patties
Add 1/3 cup of panko to a large plate. Grease your hands with oil and shape a patty in the palm of your hand. Coat the bottom and top of each patty with the extra panko and set aside.
Step 5 – Refrigerate.
Refrigerate for two hours to allow the patties to harden. This will make it easier to work with the patties when cooking them.
Step 6 – Cook the patties.
There are two ways to cook these patties that I can recommend for great results.
- Stovetop: Add 2 tablespoons of oil or butter to the heavy-bottomed pan. Cook on medium-high heat for about 2 minutes then flip over for another 2 minutes. Keep flipping them if you like a darker crust.
- Oven: Preheat the oven to 425˚ F and place the patties on a greased cookie sheet. Bake for about 5 minutes on each side.
After making these quite a few times in my home, here are my expert tips to have success every single time you make this recipe.
- Avoid too much oil in the pan when using the stovetop method. Too much oil can soak up into the patty and make them crumbly.
- Prep Tip From Reader: “Cut wax paper into 6-inch strips, put a little panko on one half, put burger mix on that, sprinkle with panko, fold the other half of wax paper over, and gently press into a flat burger. Much neater and provides individual servings and ease of transfer to grill.”
- Toppings: Top the black bean burger with sliced onion, tomato, lettuce, mayo, ketchup, and mustard. Or try melted cheese, veggies, and barbecue sauce. A reader shared, ‘Serve slider style on Hawaiian rolls with mayo, topped with avocado, spinach, corn & salsa.”
- Make Spicier – If you like a kick with your burger, use spicy green chilies. You can also add sriracha sauce or other spicy sauces to this base recipe.
- Freeze for 15 Minutes before Cooking – If you don’t have time to refrigerate for two hours, stick in the freezer for 15 minutes.
- Make Gluten-Free: Use toasted Gluten free bread crumbs in place of the panko.
What To Serve With
Burgers go great with any summer time fare. Here’s a few of my favorites.
- Macaroni Salad – delicious creamy salad that can be made ahead of time.
- Bacon Salad – one of our favorite salads made with a homemade dressing
- Cole Slaw – the perfect pairing to any burger
- Baked Macaroni and Cheese – if wanted a hot side dish, this is my favorite option
This recipe creates a very soft burger base. Only grill if you have refrigerated the patties for at least two hours for best results. Liberally grease the grill grates before adding the patties.
Certain eggs, chilies, and beans carry more liquid. If the base is not coming together add more panko to the food processor. Keep adding it to the puree until you get a consistency that is thick. Refrigerate to set.
Pour opened can of black bean into strainer over the sink to let liquid drain. Rinse the beans with water while in strainer and stir. When water runs clear, add black beans to food processor.
Storing and Reheating
- Freeze: Freeze uncooked formed patties for up to 3 months in an airtight container. Let thaw in refrigerator before cooking as instructed.
- Refrigerate: Patties can be refrigerated for up to 12 hours before cooking on the stovetop or oven.
- Storing When Cooked: Store cooked patties for up to 3 days in an airtight container.
- Reheat Instructions: If patties have been cooked and stored in the refrigerator, reheat over low-medium heat on the stovetop. For best results, eat freshly cooked.
- What to Expect: This recipe make four black bean burgers using 1/3 cup of patty mixture each.
- How to Scale: If you desire to make more than four burgers, you can double the recipe and follow the instructions as directed. Make sure your food processor is large enough. If it is not, you can do two batches to get the same results.
Black Bean Burger Recipe
- 1 Food Processor
- 1 Heavy Bottomed Skillet
- 15 oz can of black beans
- ¼ cup red onion chopped
- ¼ cup fresh cilantro chopped
- 1 Tablespoon lime juice
- 2 Tablespoon green chilies chopped
- 1 large egg optional
- ¾ teaspoon cumin
- 1 garlic clove
- ½ teaspoon salt
- ¼ teaspoon pepper
- 3/4 cup panko divided
- Prep: Drain and rinse a 15 oz. can of black beans. Pour the beans into a food processor.
- Process Ingredients: To the food processor add the red onion, cilantro leaves, lime juice, green chilies, egg, cumin, garlic clove, salt, pepper and ½ cup + 2 T. panko. Turn on the food processor for 1 minute (scraping the sides halfway through) until you get a thick and consistent puree.
- Make the Patties: Pour 1/3 cup of panko onto a large plate. Grease your hands with oil and shape a patty into the palm of your hand. Coat the bottom and top of each patty with the extra panko. Refrigerate covered for at least two hours.
- Stove top Method: Heat up to 2 Tablespoons of oil or butter in a heavy bottom pan on the stove top. Cook on medium-high heat for about 2 minutes then flip them over for another 2 minutes. Bake Method: Heat oven to 425 ˚ F and lay burgers on a greased cookie sheet. Bake for at about 5 minutes each side.
- Serve: Top with your favorite burger toppings and bun. Serve warm.