This Black Bean Burger recipe is so good, it’ll turn even the biggest meat and potatoes lovers into Meatless Monday fans! Great flavor and minimal work makes these an easy and satisfying vegetarian dinner!
This recipe is part of my Dump it ’til it’s hot series of dump recipes. It’s all about making delicious food with minimal prep, no pre-cooking, the ability to freeze for a good make-ahead meal. And trust me when I say, easy never tasted so good!
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Other great burger recipes include:
Black Bean Burger
Do you know I never actually tried a meatless burger until well into adulthood?! I’m kind of embarrassed by this, but what can you do? A while back I had found a fantastic black bean burger recipe and like an idiot I managed to lose it. I scoured Pinterest and google in search of that recipe for more time than I’d even like to admit, but I could never find it. And I never wanted to try to duplicate it since I was afraid I’d never be able to live up to them.
But now I’m a bit older with a lot of years of cooking under my belt. So now seemed like a better time than any to try my hand at creating a black bean burger recipe. And I have to say, I’m happy with how they turned out! They’re full of delicious, fresh flavor and totally satisfying.
Tips for making this black bean burger recipe
- I rinse and drain my black beans really well so there isn’t any extra liquid in the mixture.
- A food processor is really helpful for getting all the ingredients mashed up and mixed together but if you don’t have one, just use a fork and some elbow grease!
- I like to let the patties chill for at least 30 minutes to firm up a bit (or just freeze them for later!).
Are Black Bean Burgers good for you?
Yes, this is one of the more nutritious recipes on my site (that said, I’m not a nutrition professional so if that’s a concern for you, be sure to consult a registered dietitian).
How do you keep black bean burgers from falling apart?
The binder is what keeps these together and it’s mixture of Panko bread crumbs and egg. I also make sure to pack the patties pretty tightly and gently smooth the edges of the patties in.
Why are my veggie burgers mushy?
Too much liquid. Add a small amount of additional Panko bread crumbs until they get to a more desirable texture.
Can you freeze black bean burgers?
Yes- they freeze very well and the can go directly from the freezer onto the grill or pan. To freeze, I like to line a pan with parchment or wax paper and line the patties up in a single layer. Once frozen, I transfer them into a plastic zipper bag.
Can veggie burgers go bad?
Yes. These will last around 3-5 days raw in the refrigerator and around 3-6 month in the freezer.
How do you know when veggie burgers are done?
Once they reach an internal temperature of 165 degrees.
Ingredients for making a bean burger
- Black beans
- Red bell pepper
- Fresh cilantro
- Dried minced onions
- Garlic salt
- Cumin
- Smoked paprika
- Chili powder
- Cayenne pepper
- Panko bread crumbs
- Egg
- Lime juice
- Olive oil
How to make black bean burgers
- Place all ingredients into the food processor.
- Pulse the food processor until the ingredients are mostly ground but not completely (because I like a little texture).
- Divide mixture into six equal portions and tightly pack them into patties that are a little less than an inch thick.
- Place the patties on to a parchment-lined sheet pan and chill for at least 30 minutes (or freeze)
- Cook on the grill or in a pan and serve.
Helpful tools:
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Now that you know how to make this Black Bean Burger recipe, be sure to share it and tag @thelifejolie on Instagram and Facebook. And be sure to pin it to save for later or bookmark it!
Check out other Dump It ‘Til It’s Hot posts:
- Dump recipes main page
- My introduction post
- Best tools for prepping dump recipes
- Tips for making dump dinners
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