My black bean burgers are easy, fast, and family friendly! These are the perfect vegetarian burgers for when you want dinner on the table in 30 minutes with just a handful of ingredients and don’t want to spend any time fussing over the details.
Hello, all.
Today I have for you a favorite recipe in our family. I’ve been making these burgers for years now. While I’ve tried various more complicated versions (often touted as the best and/or the closest in texture to meat), I always come back to this one.
Yep, it tastes like beans. And it has the texture of beans. But it’s super simple and we really enjoy the crispy outsides and creamy insides.
These are actually so simple that I thought they weren’t fancy enough to post (especially when compared to all those complicated burgers), so I kept cooking them for dinner and posting other recipes. However, I’ve decided that 2021 is the Year of My Best Weeknight Meals, so their time has come!
What do you need?
- Black Beans – One can, drained, rinsed, and blotted dry.
- Egg – Very important to bind the mix together! I skipped it once and they fell apart.
- Mayonnaise – Moisture and fat.
- Bread Crumbs – These provide structure to the mix.
- Spices – A little oregano, some cumin, and some ancho powder (or chili powder)
- Sauce – Plain mayo is fine but we like mayo with lime and chipotle to add some spice and zip.
How to make this
To make black bean burgers put all the ingredients in a food processor and blend until mostly smooth. Divide into patties and fry in oil until browned and crispy.
This is very simple, but there are a few steps so I’ll go over them!
1. Make the Mix
Start by draining, rinsing, and patting dry the black beans. I pour the rinsed beans into a bowl with paper towels and spend a few moments getting most of the water off them.
Then all the mix ingredients go into the food processor where you are going to process them so they are fairly smooth and well combined.
2. Rest
Now for a nap!
Scrape everything into a bowl and let it sit on the counter for about 15 minutes. This is mainly to hydrate the bread crumbs and firm up the mix.
3. Make the Sauce
Okay, no nap for you because this rest is the perfect time to make the sauce and deal with any toppings you want. š
Mix together some mayo with lime juice and adobo sauce from canned chipotles. Add a minced chipotle if you want it spicier. Then set the sauce aside.
Deal with your toppings – put out lettuce, slice up tomatoes or onions or avocados.
4. Form the Patties
Set out a piece of wax paper or parchment. Then divide the mix into 6 portions and form into small patties.
Tip: If the mix is super sticky or crumbly, it’s too wet/dry. Either add some more bread crumbs or another tablespoon of mayo.
As you make each patty, put it on the wax paper.
5. Fry
Pour enough vegetable oil into a large skillet to coat the bottom. Heat it all until shimmery and then add the burgers. Fry on each side until browned and crispy. Move the finished burgers to a paper towel lined plate.
6. Eat
Layer each burger into a slider bun with toppings and enjoy.
Black Bean Burger FAQ
Make Ahead?
You can make the mix, refrigerate it in a sealed container, and fry it up 1-2 days later, or you can make and fry the burgers and put them in the freezer for quick lunches.
Doubling
This recipe is easily doubled! I will often double it to have for dinner one night and put into my daughter’s lunches during the week.
Variations
- Use kidney or pinto beans in place of the black beans.
- Mix and match with various toppings you like on burgers.
- Add shredded cheddar cheese to the tops after you flip them, then cover and let the cheese melt.
- Increase or decrease the spice level to your taste.
Simple Vegetarian Mains
Here are a few of our favorite easy vegetarian dinners. These are all recipes my daughter requests regularly.
If you try my recipe for Black Bean Burgers, I would love to hear from you in the comments with your experience and rating! And Iām happy to answer any questions you might have.
You can connect with me by subscribing to my emails (see the form in the sidebar or below the recipe card), liking my FACEBOOK page, or by following me on PINTEREST.
– Stay Safe, Annemarie
Quick and Easy Black Bean Burgers
Ingredients
Sliders
- 1 15-oz can black beans
- 1 large egg
- 3 tbsp mayonnaise
- 1/3 cup dry breadcrumbs
- 1 tsp dried oregano
- 1/2 tsp cumin
- 1/2 tsp ancho powder, or chili powder
- 1/4 cup vegetable oil
- 6 slider buns
- optional toppings: sliced tomato, crispy lettuce, red onion rings, sliced avocado
Chipotle Mayonnaise
- 1/2 cup mayonnaise
- 1 tbsp lime juice
- 1-2 tbsp adobo sauce, from canned chipotles
- 1 chipotle, minced - optional
Instructions
- Drain and rinse the beans. Then pat them dry with paper towels. The beans should be damp, not wet.
- Add the beans, egg, mayo, breadcrumbs, and spices to a food processor. Allow it to run, pulsing as needed, until the mix is well combined and the beans are mostly pureed.
- Scrape the mix into a bowl and let rest on the counter for 15 minutes. This will allow the breadcrumbs to hydrate.
- Separate the mix into 6 portions and shape each into a small patty. Place each patty on a piece of wax paper or parchment near your cook top.
- Heat oil in a large skillet medium high until shimmery. Add burgers and fry until browned, 2-3 minutes per side. Remove to a towel lined plate.
- Serve the burgers on slider buns with the chipotle mayo and any toppings you choose.
Chipotle Mayonnaise
- Mix together the mayo with lime juice and 1 tablespoon of adobo sauce. Taste and add more adobo if needed. For very spicy mayo, add the minced chipotle.
Notes
- Sauce: You can get a similar flavor using chipotle powder in place of the adobo&pepper. Just add to taste. Alternatively, use a purchased chipotle mayo.
- Spice Level: The burgers are very mild. For anyone who doesn't like spice, serve with plain mayo.
- Consistency: The mix should be neither too firm or too soft. It should stick a bit to your fingers without being very messy. If it is messy and hard to work with, add more breadcrumbs. If it is dry and crumbly, add more mayo.
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