Description

This Epic Black Bean Burger recipe offers a delicious and nutritious plant-based alternative to traditional burgers. Made with black beans, whole wheat breadcrumbs, and flavorful spices, these patties are pan-cooked to a crispy perfection and served on whole grain or gluten-free buns with fresh toppings like lettuce, tomato, and avocado. Whether you’re vegan or just craving a hearty meatless meal, these burgers are easy to prepare and packed with protein and fiber.

Ingredients

Scale

Main Ingredients

1 can (15 oz) black beans, drained and rinsed
1/2 cup whole wheat breadcrumbs
1 medium onion, chopped
2 cloves garlic, minced
1 tsp cumin
1 tsp chili powder
1 large egg (or 1 tbsp flaxseed meal mixed with 3 tbsp water for a vegan option)
Salt and pepper to taste

Buns and Toppings

4 whole grain or gluten-free burger buns
Toppings: lettuce, tomato slices, avocado

Cook Mode Prevent your screen from going dark

Instructions

Mash the beans: In a large bowl, lightly mash the black beans with a fork, leaving some chunks for texture.
Sauté the onions: Heat olive oil in a skillet over medium heat and sauté the chopped onions until golden brown and fragrant.
Combine ingredients: Stir in cumin and chili powder into the onions. Then add the mashed beans, breadcrumbs, minced garlic, salt, pepper, and the egg or flaxseed mixture to the bowl. Mix thoroughly to combine all ingredients evenly.
Form patties: Shape the mixture into four equal patties, about half an inch thick, ensuring they hold together well.
Cook the patties: Preheat a grill or skillet over medium-high heat. Cook each patty for 5-6 minutes on each side, or until they develop a crispy, browned exterior.
Assemble the burgers: Place the cooked patties on the buns and top with fresh lettuce, tomato slices, and avocado. Serve warm and enjoy.

Notes

For a vegan version, substitute the egg with a flaxseed meal mixture (1 tbsp flaxseed meal + 3 tbsp water), and use vegan buns if needed.
Make sure to drain and rinse the canned black beans well to reduce sodium content.
The patties can be baked in a 375°F (190°C) oven for 20-25 minutes as an alternative cooking method.
Leftover patties can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.