Description
This Epic Black Bean Burger recipe offers a delicious, protein-packed vegetarian alternative to traditional burgers. Made with black beans, aromatic spices, and wholesome whole wheat breadcrumbs, these burgers are pan-cooked to crispy perfection and served with fresh toppings for a satisfying meal.
Ingredients
Scale
Burger Patties
- 1 can (15 oz) black beans, drained and rinsed
- 1/2 cup whole wheat breadcrumbs
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1 large egg (or 1 tbsp flaxseed meal mixed with 3 tbsp water for a vegan option)
- Salt and pepper to taste
Buns and Toppings
- 4 whole grain or gluten-free burger buns
- Lettuce leaves
- Tomato slices
- Avocado slices
Instructions
- Mash the Beans: In a large bowl, lightly mash the black beans with a fork until mostly smooth but still a bit chunky.
- Sauté Onions: Heat a small amount of olive oil in a skillet over medium heat. Add the chopped onions and cook, stirring occasionally, until golden brown and fragrant, about 5 minutes.
- Mix Ingredients: Stir in cumin and chili powder into the onions, then add the mashed beans, breadcrumbs, minced garlic, salt, pepper, and the egg or flaxseed mixture. Mix everything thoroughly until well combined.
- Form Patties: Divide the mixture into four equal portions and shape each into a patty about half an inch thick.
- Cook Patties: Preheat a grill or skillet to medium-high heat. Cook each patty for 5-6 minutes per side, or until the edges are crispy and the patties are heated through.
- Assemble Burgers: Place each patty on a whole grain or gluten-free bun and add desired toppings such as lettuce, tomato slices, and avocado. Serve warm.
Notes
- For a vegan burger, use flaxseed meal mixed with water instead of egg as a binder.
- Ensure that burger buns are suitable for dietary restrictions if necessary, such as gluten-free options.
- The patties can be baked in the oven at 375°F (190°C) for 15-20 minutes as an alternative cooking method.
- Leftover patties can be stored in the refrigerator for up to 3 days or frozen for longer storage.
