I enjoy a black bean burger and haven’t been totally happy with the recipes I’ve made. I’ve posted two other recipes; one by Eating Well and the other by America’s Test Kitchen. They are both good and different but not quite what I was looking for in a black bean burger.
There are a lot of recipes that start off with “The Best…” and I usually don’t look at them. This recipe ‘caught my eye from sallysbakingaddiction as I follow her blog and I still was looking for “the best”.
Even though her blog is primarily about baking, and a good one too, this recipe was her readers’ favorite during the month of August, 2018! It’s rare that a savory recipe outperforms all the baking recipes on her blog.To quote Sally “Between homemade, restaurant and store-bought, these are the best black bean burgers I’ve ever tried”. I tend to agree with her…
The Best Black Bean Burgers
Recipe slightly adapted from sallysbakingaddiction
- 2 (14 oz. cans black beans, drained, rinsed and patted dry with paper towels
- 1 tbsp. olive oil (I used 1/2 tbsp.)
- 3/4 cup green bell pepper, finely chopped
- 1 cup onion, finely chopped
- 1 tbsp. minced garlic
- 1-1/2 tsp. ground cumin
- 1 tsp. chili powder
- 1/2 tsp. garlic powder
- 1/4 tsp. smoked paprika
- 1/2 cup bread crumbs or oat flour (I used 1-2 slices of white bread processed in food processor)
- 1/2 cup feta cheese, cut into small pieces
- 2 large eggs, slightly beaten
- 1 tbsp. Worcestershire sauce
- 2 tbsp. ketchup, mayo or BBQ sauce (I used Sweet Baby Ray’s)
- salt and pepper to taste
- burger buns or if you like portobello mushrooms can be substituted for a bread bun
Preheat oven to 325 degrees. Spread the drained, rinsed and patted dry beans onto a baking sheet lined with parchment paper. Bake for 15 minutes until slightly dried out; allow to cool.
Heat the oil and saute the onion, pepper until they are soft, add the garlic the last minute or two of cooking. Blot some of the moisture out if necessary. Allow to cool and place in a food processor. Add the cumin, chili powder, garlic powder, smoked paprika, bread crumbs, cheese, eggs, Worcestershire sauce, BBQ sauce, salt and pepper. Pulse everything together, then add the cooled beans and pulse until combined (mashing with a fork would be better).
After making these once I will mash the black beans with a fork so the mixture will have large chunks of beans and a more bulky texture. I did over process them in my food processor.
Form into patties (6-7 burgers, 1/3 cup each)
Bake at 375 degrees on a parchment lined baking sheet, 10 minutes per side for a total of 20 minutes. I chose to grill them over medium heat and placed the patties on a piece of greased aluminum foil. Cook about 8 minutes per side for a total of 15-16 minutes. You could also pan fry these as well.
Serve with your favorite toppings – I used a brioche bun, lettuce, slice of cheddar cheese, thin slice of red onion, sliced tomatoes (I used two as it is still tomato season and they are so good) and a few pickle chips.
You can freeze these cooked or uncooked.
Recipe by cookingwithauntjuju.com
Great vegetarian alternative. I like the additions of veggies and feta cheese in the mixture, as, at least from my experience, bean burgers tend to be on the dry side.
Turkey as well so I always saute some onions to add and if necessary a little water. The cheese is a good addition, especially feta 🙂
I’m with you, Judy. Black Bean Burgers are sooo tasty. 🍁🍂🌾
They are for sure – loaded up with goodies makes them even better 🙂