Description

This Black Bean Burger recipe offers a delicious and healthy plant-based alternative to traditional beef burgers. Made with mashed black beans, breadcrumbs, and a blend of spices, these patties are baked to a perfect texture and full of flavor. Serve on buns with your favorite toppings for a satisfying vegetarian main course that’s easy to prepare and packed with protein and fiber.

Ingredients

Scale

Black Bean Burger Patties

1 (15 oz) can black beans, drained and rinsed
½ cup breadcrumbs
¼ cup finely diced red onion
2 cloves garlic, minced
1 large egg
1 tablespoon olive oil
1 teaspoon chili powder
½ teaspoon cumin
½ teaspoon smoked paprika
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons chopped fresh cilantro (optional)
1 tablespoon ketchup or barbecue sauce

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Instructions

Preheat the oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
Mash the black beans: In a medium bowl, mash the black beans using a fork or potato masher until mostly smooth, leaving some chunks for texture. This creates the base of your burger patties.
Combine ingredients: Add the breadcrumbs, finely diced red onion, minced garlic, egg, olive oil, chili powder, cumin, smoked paprika, salt, black pepper, chopped cilantro (if using), and ketchup or barbecue sauce to the mashed beans. Mix everything together until well combined.
Form patties: Divide the mixture into 4 equal portions and shape each into a patty. Make sure the patties are compact so they hold together during baking.
Bake the patties: Place the patties on the prepared baking sheet and bake in the oven for 10–12 minutes on each side, or until the patties are firm and lightly browned.
Serve: Remove from the oven and serve the patties on buns with your favorite toppings such as avocado, lettuce, tomato, onion, or a spicy mayo dressing for added flavor.

Notes

For a crispier texture, you can pan-fry the patties in a skillet with a bit of oil instead of baking.
To make this recipe vegan, replace the egg with a flax egg made from 1 tablespoon ground flaxseed mixed with 3 tablespoons water and let it sit for a few minutes before using.