Burgers
Black Bean Burgers
Savory black bean patties with crisp browned crusts, tender centers, toasted buns, avocado, and fresh burger toppings.
Inspired by Home-style black bean burgers
Prep
25 min + chilling
Cook
25 min
Serves
4 servings
Difficulty
Easy
Pantry match
Uses the current servings and temporary recipe changes.
Missing 17 ingredients
- • 2 cans (15 ounces each) black beans, drained and rinsed
- • 2 tablespoons neutral oil, divided
- • 1/2 medium yellow onion, finely diced
- • 1/2 red bell pepper, finely diced
- • 2 garlic cloves, minced
- • 1 teaspoon ground cumin
- • 1 teaspoon smoked paprika
- • 1/2 teaspoon kosher salt
- • 1/4 teaspoon freshly ground black pepper
- • 1 large egg, lightly beaten
- • 1 tablespoon low-sodium soy sauce
- • 1/2 cup panko breadcrumbs
- • 4 burger buns, split
- • 1 ripe avocado, sliced
- • 4 green-leaf lettuce leaves
- • 1 medium tomato, sliced
- • 1/4 small red onion, thinly sliced
View ingredient-by-ingredient match
- 2 cans (15 ounces each) black beans, drained and rinsedMissing
- 2 tablespoons neutral oil, dividedMissing
- 1/2 medium yellow onion, finely dicedMissing
- 1/2 red bell pepper, finely dicedMissing
- 2 garlic cloves, mincedMissing
- 1 teaspoon ground cuminMissing
- 1 teaspoon smoked paprikaMissing
- 1/2 teaspoon kosher saltMissing
- 1/4 teaspoon freshly ground black pepperMissing
- 1 large egg, lightly beatenMissing
- 1 tablespoon low-sodium soy sauceMissing
- 1/2 cup panko breadcrumbsMissing
- 4 burger buns, splitMissing
- 1 ripe avocado, slicedMissing
- 4 green-leaf lettuce leavesMissing
- 1 medium tomato, slicedMissing
- 1/4 small red onion, thinly slicedMissing
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Method
Recipe notes
Drying the beans is the key difference between a sturdy burger and a soft bean mash. Leave some beans coarse for texture, cook moisture out of the vegetables, and chill before searing. These patties are tender, so turn them only once.
Planning, storage, and serving
Storage and reheating
Refrigerate cooked patties separately from toppings for up to 4 days or freeze with parchment between patties for up to 2 months. Reheat in a lightly oiled skillet to 165°F.
Make-ahead tips
Shape and refrigerate uncooked patties for up to 24 hours. The mixture also freezes well after shaping; thaw overnight before pan-cooking.
What to serve with it
- - Oven-baked sweet potato wedges
- - Cabbage slaw
- - Corn and tomato salad
Equipment needed
- - Rimmed sheet pan
- - Large skillet
- - Potato masher or sturdy fork
Difficulty explained
The steps are simple; thoroughly drying the beans and vegetables makes the patties easy to shape and turn.
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Nutrition facts
Updating nutrition…
Alternatives
Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.
Browse reviewed options
Tamari
Use tamari in the same amount for a similar savory profile.
Pinto beans
Use the same measured amount of cooked, drained pinto beans.
Quick oats
Use an equal volume of quick oats as a gluten-free-style binder when certified gluten-free oats are suitable.
Type the ingredient you're missing — we'll find what you can use instead.
Pitfalls to Watch Out For
- Wet canned beans and juicy vegetables create loose patties; dry the beans in the oven and saute the vegetables fully.
- Pureeing every bean makes a pasty interior, so retain visible coarse pieces.
- Moving the patties before a crust forms causes breakage; leave each side undisturbed for at least 4 minutes.
Nutrition Context
- Black beans provide fiber and plant protein, while avocado adds mostly unsaturated fat.
- Bun size and toppings drive much of the sodium and carbohydrate total; whole-grain buns add more fiber.
FAQ
Why are my black bean burgers falling apart?
The beans or vegetables are probably too wet, or the patties skipped the chill. Dry each component well and refrigerate after shaping.
Can I bake the patties instead?
Yes. Brush with oil and bake at 400°F for about 10 minutes per side until firm and browned.
Can I make them vegan?
Replace the egg with a rested flaxseed-and-water mixture and use vegan buns and toppings.
Can I freeze uncooked patties?
Yes. Freeze them on a tray, then stack with parchment in an airtight container for up to 2 months.
How do I get a crisp crust?
Use a preheated lightly oiled skillet, leave space around each patty, and do not turn until the first side is deeply browned.
What sides pair best with this dish?
Sweet potato wedges, crunchy slaw, or corn and tomato salad suit the smoky bean patties.