Description
These black bean burgers are hearty, flavorful, and packed with plant-based protein, featuring a satisfying texture and bold spices.
Ingredients
- 2 (15-ounce) cans black beans, drained and rinsed
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 tablespoon chili powder
- 2 tablespoons ketchup
- 1 tablespoon soy sauce or tamari
- 1 tablespoon Dijon mustard
- 1 large egg (or flax egg for vegan)
- 1/2 cup breadcrumbs
- Salt and black pepper to taste
- Burger buns, for serving
- Toppings of choice (lettuce, tomato, avocado, onion)
Instructions
- Heat olive oil in a skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes. Stir in garlic and cook for another minute.
- In a large bowl, mash the black beans with a fork, leaving some chunks for texture.
- Add the cooked onion and garlic mixture, cumin, smoked paprika, chili powder, ketchup, soy sauce, Dijon mustard, egg, and breadcrumbs to the mashed beans. Mix until well combined.
- Form the mixture into 4–6 patties and place them on a plate. Chill in the refrigerator for 20–30 minutes to firm up.
- Heat a lightly oiled skillet or grill pan over medium heat. Cook the patties for 4–5 minutes per side, until heated through and crisp on the outside.
- Serve on burger buns with your favorite toppings.
Notes
- For a vegan version, use a flax egg instead of a regular egg.
- Chilling the patties helps them hold together during cooking.
- These patties can be frozen before or after cooking for later use.
- Serve with sweet potato fries or a fresh salad.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan Fry
- Cuisine: American
Nutrition
- Serving Size: 1 burger
- Calories: 250 kcal
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 0 mg
