Juicy Black Bean Burgers
These hearty black bean burgers deliver rich flavor and a satisfying texture that rivals anything from a restaurant or freezer case. They are well-loved by testers and designed to hold together beautifully when baked or grilled.
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Servings: 6
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Ingredients
- 2 (14-ounce) cans black beans, drained, rinsed, and patted dry
- 1 Tablespoon extra virgin olive oil
- 3/4 cup (100g) finely chopped bell pepper (1/2 of a pepper)
- 1 cup (130g) finely chopped yellow onion (1/2 of a large onion)
- 3 garlic cloves, minced (about 1 Tablespoon)
- 1 and 1/2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/2 cup (60g) bread crumbs or oat flour
- 1/2 cup (70g) feta cheese (skip if vegan)
- 2 large eggs (see note for vegan substitution)
- 1 Tablespoon Worcestershire sauce (see note for vegan & vegetarian version)
- 2 Tablespoons ketchup, mayo, or BBQ sauce
- Pinch of salt and pepper
Instructions
- Preheat the oven to 325°F (163°C). Arrange the black beans in an even layer on a lined baking sheet and bake for 15 minutes, just until they appear slightly dried.
- While the beans are in the oven, heat the olive oil in a skillet over medium heat. Add the chopped bell pepper, onion, and garlic. Cook until softened, about 5–6 minutes. Lightly blot to remove excess moisture.
- Transfer the cooked vegetables to a large bowl or a food processor. Add the cumin, chili powder, garlic powder, smoked paprika, bread crumbs, cheese, eggs, Worcestershire sauce, ketchup, salt, and pepper. Mix or pulse until combined. Add the baked black beans and mash or pulse, keeping some bean pieces intact for texture.
- Divide the mixture into patties using about 1/2 cup (130g) per burger, shaping each to approximately 3/4-inch thick.
- To bake: Place patties on a parchment-lined baking sheet and bake at 375°F (191°C) for 10 minutes per side, 20 minutes total.
To grill: Set patties on greased aluminum foil and grill for 8 minutes per side. Grill temperature varies, but medium-high heat—about 350°F (177°C) to 400°F (204°C)—works well. - Serve with preferred toppings. Refrigerate leftovers for up to 5 days.
Notes
Freezing: Both cooked and uncooked patties can be frozen for up to 3 months. Stack with parchment paper in a freezer-safe container or bag. Thaw in the refrigerator before reheating or cooking, or cook directly from frozen with a few extra minutes added. Vegan & Vegetarian Adjustments: Worcestershire sauce is neither vegan nor vegetarian. For vegetarian burgers, omit it or substitute with a vegetarian condiment such as BBQ sauce. For a vegan version, make the following changes:- Omit or replace Worcestershire sauce with a vegan condiment
- Omit the cheese
- Replace the eggs with 1/3 cup mashed sweet potato