Delicious Black Bean Burgers

If you are looking for a delicious meatless burger you’ll love these black bean burgers! They are hearty, filling, and super tasty, you’ll never miss the meat! 

Meatless burgers… what are your thoughts?

I’ve been a fan of Boca burgers and Gardenburgers for a very long time.  But to make my own?? I’d never tried that.

Well, it was high time to change that. Time to see if I could make a burger that would be free of meat, stand up to the grill, and satisfy a house full of men.

I did it.

Yep. These burgers are super tasty, they are a great vehicle for lots of toppings, and you will never miss the meat! Seriously, these black bean burgers are hearty, filling… who needs meat??

(Unless of course, you are my teenagers best friend with an aversion to beans… he passed, although I strongly suspect these could have changed his mind.)

Here’s what you’ll need for your Black Bean Burgers 

1- Can of Black Beans

1/4- Cup Grated Onion

1- Egg

1/4- Cup Bread Crumbs

1-tsp Minced Garlic

1/2- tsp Salt

1/4- tsp Pepper

Olive Oil for cooking

First you want to drain your beans. You don’t have to rinse them, you’ll want a little bit of liquid in there, but drain out the majority of it.

Now put them in a big bowl and start smushing. I’ve found a wooden spoon is best for this step, but a fork or a pastry mixer also work just fine. You could use a food processor but you want to leave them pretty lumpy so it’s a bit of overkill.

You want to mash them until about 1/2- 3/4 of them are paste, you will have pieces and even a few whole beans but plenty of mashed beans too.

Now it’s time to add in your onion, garlic, egg, salt, pepper, and bread crumbs. Mix until everything is nice and blended. You don’t want any streaks of egg through your burger.

Once it’s blended I highly recommend covering it and sticking it in the fridge for about an hour. If you are in a rush and don’t have time then you can go ahead. It is just easier to work with and the flavors are more developed if you let it sit awhile.

Now form it into patties. Keep in mind this is not meat, these won’t shrink as you cook them. After trial and error we’ve found that a little thinner is better, about an inch thick seems to be perfect.

Now you can cook these on the grill or in a skillet on the stove, in either case you’ll want to use medium heat.

If you are going to use the grill you’ll want to line it with foil (I prefer non-stick) and drizzle it with olive oil.

If you are using a pan, drizzle olive oil in the pan.

Cook one side for about 5 minutes or until it’s nicely browned, flip and cook another 5 minutes.

Now you can add some cheese if you’d like and let it melt.

Serve these black bean burgers up with your favorite burger buns (mine are on my quinoa sandwich buns)  and toppings, and get ready for lots of compliments!

Delicious Black Bean Burgers

If you are looking for a delicious meatless burger you’ll love these black bean burgers! They are hearty, filling, and super tasty, you’ll never miss the meat!

5 from 1 vote

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Course: Food

Keyword: black bean, burger, meatless, meatless Monday, vegetarian, vegetarian burger

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 4

Calories: 139kcal

Author: Krista

Ingredients

• 1- Can of Black Beans
• 1/4- Cup Grated Onion
• 1- Egg
• 1/4- Cup Bread Crumbs
• 1- tsp Minced Garlic
• 1/2- tsp Salt
• 1/4- tsp Pepper
• Olive Oil for cooking

Instructions

• 1.First you want to drain your beans. You don’t have to rinse them, you’ll want a little bit of liquid in there, but drain out the majority of it.
• 2.Now put them in a big bowl and start smushing. I’ve found a wooden spoon is best for this step, but a fork or a pastry mixer also work just fine. You could use a food processor but you want to leave them pretty lumpy so it’s a bit of overkill.
• 3.You want to mash them until about 1/2- 3/4 of them are paste, you will have pieces and even a few whole beans but plenty of mashed beans too.
• 4.Now it’s time to add in your onion, garlic, egg, salt, pepper, and bread crumbs. Mix until everything is nice and blended. You don’t want any streaks of egg through your burger.
• 5.Once it’s blended I highly recommend covering it and sticking it in the fridge for about an hour. If you are in a rush and don’t have time then you can go ahead. It is just easier to work with and the flavors are more developed if you let it sit awhile.
• 6.Now form it into patties. Keep in mind this is not meat, these won’t shrink as you cook them. After trial and error we’ve found that a little thinner is better, about an inch thick seems to be perfect.
• 7.Now you can cook these on the grill or in a skillet on the stove, in either case you’ll want to use medium heat.
• 8.If you are going to use the grill you’ll want to line it with foil (I prefer non-stick) and drizzle it with olive oil.
• 9.If you are using a pan, drizzle olive oil in the pan.
• 10.Cook one side for about 5 minutes or until it’s nicely browned, flip and cook another 5 minutes.
• 11.Now you can add some cheese if you’d like and let it melt.
• 12.Serve on your favorite rolls with your favorite burger toppings

Nutrition

Serving: 1g | Calories: 139kcal | Carbohydrates: 17g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 47mg | Sodium: 359mg | Fiber: 4g | Sugar: 1g

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