So here’s my beef (hehe) with most black bean burgers:
Flavor – Bean burgers that are sold at most restaurants and grocery stores can be over-seasoned. The seasonings typically used (paprika, chipotle chili pepper, cumin, etc) usually overwhelms the rest of the burger. It really distracts from the creaminess of the beans and the rest of the burger toppings.
Texture – Some bean burgers I have are just straight mush. The beans have been pulverized into paste and then layered in between two soft buns, causing the entire burger to just turn into straight mush. This bean burger keeps textures interesting with every bite. The burger is flavorful on it’s own, but it isn’t distracting or overpowering if you’re trying some new burger topping combinations. I had mine with some brie, celery leaves, horseradish, and crunchy lettuce.
This recipe is great for meal prepping or creating a large quantity of burgers to freeze and save for a future time. I like to make this recipe to have burgers for dinner, and then keep the rest for another time. I will pre-shape my burgers and then put them in the freezer for another meal.
Ingredients
Beans – I used a mix of multiple kinds of beans. Black beans are the most commonly used, but feel free to mix it up with different types of beans.
Seasonings – I like to keep it simple with the seasonings, but if you like different flavors, go for it!
Eggs – Want to make this recipe vegan? Substitute the eggs with flax eggs (1 tbsp flax + 3 tbsp water)
Black Bean Burgers
Equipment
- 1 food processor optional
Ingredients
- 6 cups beans cooked
- 1 onion diced
- 1 tbsp salt
- 1 tbsp pepper
- 1 tsp thyme
- 1 tsp rosemary
- 1 tsp sage
- 1 cup breadcrumbs
- 2 eggs
Instructions
- By hand or in a food processor, mash half of the beans to form a thick paste. It does not need to be completely creamy. If you like a burger more textured, leave the paste thicker! If you like the burger more creamy, mash until smooth.
- Dice the onion. Dice in larger pieces for more texture or smaller pieces if you want the onion to "dissolve" more into the burger.
- Mix the mashed beans with the whole beans and add seasonings (salt, thyme, rosemary, sage), eggs, and bread crumbs.
- Using a 1/2 cup measure, shape portions of mixture into burgers. If you are making to freeze, shape and then freeze in a single layer. When burgers are frozen, transfer to a bag or container.
- Cook on each side on medium-high heat for 5 minutes. Serve on your favorite bun with your favorite toppings!
Have some Honey Balsamic Roasted Brussels Sprouts on the side and maybe some summer-y Peach Galette for dessert.