January 9, 2021
Between homemade, restaurant, and store-bought, these are the best black bean burgers I’ve ever tried. They are a meat-free, nutritious, and delicious vegan burger. I’m confident you’ll be satisfied with this black bean burger recipe!
- 2 (14 ounce) cans black beans, drained, rinsed, and patted dry
- 2 shallots, chopped (2/3 cup)
- 1/3 cup mashed sweet potatoes
- 16 ounces mushrooms, chopped
- 2 tablespoons tamari
- 1/4 cup balsamic vinegar
- 1 tablespoon mirin, or 1/2 teaspoon maple syrup
- 2 Tablespoon extra virgin olive oil
- 3/4 cup finely chopped bell pepper (1/2 of a pepper)
- 1 cup 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
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 cup crushed walnuts
- 1/4 cup ground flaxseed
- 2 cups cooked short grain brown rice freshly so that it is sticky
- 1 cup Panko bread crumbs
- 1 Tablespoon Vegan Worcestershire sauce
- 2 Tablespoons ketchup, mustard or Vegan BBQ sauce
- pinch pepper, optional
- pinch salt, optional
• Preheat oven to 325°F (163°C). Spread beans evenly onto a lined baking sheet and bake for 15 minutes until slightly dried out.
• Meanwhile, sauté olive oil, chopped pepper, mushrooms, onion, and garlic over medium heat until peppers and onions are soft, about 5-6 minutes. Gently blot some of the moisture out.
• Place in a large bowl or in a food processor the sautéed mushrooms, onions, garlic, with the remaining ingredients (cumin, chili powder, garlic powder, onion powder, smoked paprika, bread crumbs, walnuts, flaxwseed, brown rice, sweet potatoes, bread crumbs, worcestershire, ketchup, salt, and pepper).
• Stir or pulse everything together, then add the black beans. Mash with a fork or pulse the mixture, leaving some larger chunks of beans.
• Form into patties– about 1/3 cup of mixture in each.
• To bake: Place patties on a parchment paper lined baking sheet and bake at 375°F (191°C) for 10 minutes on each side, 20 minutes total.
• To grill: Place patties on greased aluminum foil and grill 8 minutes on each side. Heat temperature is personal preference as all grills differ. Generally, black bean burgers should grill on medium-high heat about 350°F (177°C) – 400°F (204°C).
• Serve with your favorite toppings. Store leftovers in the refrigerator for up to 5 days.
Best Veggie Burger Recipe Tips:
• Freezing Instructions: Cooked or uncooked black bean burgers freeze wonderfully for up to 3 months. Stack between parchment paper in a freezer container or zipped-top bag. Thaw in the refrigerator and reheat to your liking or, if uncooked, cook according to instructions. If desired, you can skip thawing and reheat/cook from frozen for an extra couple minutes.
Veggie Burger Serving Suggestions:
Load your veggie burger up however you like – I like mine with avocado slices, lettuce, sliced red onion, sprouts, and a squirt of ketchup & mustard on a homemade bun.
• If you are in the mood for extra heat, add a few pickled jalapeños.
• If you simply like ketchup, mustard, and dill pickles, that’s fine too!
• They would also be fantastic with sweet potato fries or your favorite salad.
• For a light lunch, skip the bun and eat on a salad.
How to shape and cook black bean burgers:
Shape the black bean burgers however large or small you want, keeping in mind that the larger they are, the more unevenly they’ll cook. From what I tested, the sweet spot is about 1/3 cup of mixture.
How did you modify this recipe? Please share in the comments. Thank you for sharing!