Craving a delicious and satisfying meal that’s both easy to make and completely vegan? Look no further than this black bean burger recipe. Packed with flavor and wholesome ingredients, these burgers are a fantastic option for a quick weeknight dinner or a fun weekend cookout. Even meat lovers will appreciate the hearty texture and rich taste!
Steps
- In a large bowl, combine the black beans, grated onion, minced garlic, diced chipotle peppers, adobo sauce, tamari, balsamic vinegar, cumin, salt, and pepper.
- Mash the mixture using a potato masher or large fork until it begins to hold together while still containing some visible black bean chunks.
- Incorporate the egg into the mixture with a spatula, then gently fold in the panko breadcrumbs until well combined.
- Form the mixture into six patties, each about a heaping 1/3 cup in size. If the mixture is too wet, refrigerate for 20 minutes or mash the beans further.
- For stovetop cooking, heat a cast-iron skillet over medium heat, brush with oil, and cook the patties for roughly 5 minutes on each side until both sides are charred.
- Alternatively, preheat an outdoor grill to 400°F, lightly oil the patties, and grill them for 8 minutes on the first side and 4 minutes on the second side.
- Serve the cooked patties on hamburger buns with your preferred toppings and enjoy your meal.
Ingredients
- 3 cups cooked black beans, drained and rinsed
- ? cup grated yellow onion (approximately ½ medium onion)
- 2 garlic cloves, minced
- 2 chipotle peppers from a can of chipotles in adobo, diced
- 2 tablespoons adobo sauce
- 1 tablespoon tamari
- 1 tablespoon balsamic vinegar
- 1 teaspoon ground cumin
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 1 large egg (or a “flax egg” for a vegan version)
- 1 cup panko bread crumbs
- Extra-virgin olive oil, for brushing
- Cooking spray, if using a grill
- Hamburger buns, for serving
- Desired toppings, for serving
FAQ
- Can I make these black bean burgers without a grill?
- Yes, you can definitely cook these black bean burgers in a cast-iron skillet on the stove. They will turn out charred and flavorful, just like they would on a grill.
- What can I use instead of an egg to make this recipe vegan?
- To make this recipe vegan, substitute the egg with a “flax egg.” Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of warm water and let it sit for 5 minutes to thicken. Note that the vegan version may not be as firm in the middle as the egg version.
- How do I handle a black bean mixture that is too wet?
- If the mixture is too wet to form patties, try chilling it in the refrigerator for 20 minutes to firm it up, or mash the beans more thoroughly until the mixture holds together better.
- What are some serving suggestions for black bean burgers?
- These burgers are delicious with toppings like chipotle sauce, lettuce, tomato, red onion, and dill pickles. Pair them with sides such as grilled vegetables, corn on the cob, or a summer salad like Mexican Street Corn Salad or Creamy Coleslaw.
- Can I prepare the patties in advance?
- Yes, you can prepare the patties a day ahead. Form them and store them on a baking sheet covered in the fridge. Alternatively, cook them in advance and store them in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
- What should I do if the patties stick to the grill?
- If the patties stick, continue cooking them for a few more minutes. Once they are well-charred on one side, they should be easier to flip. Brushing the patties with olive oil before grilling can also help prevent sticking.
Tips
- Firm Up the Mixture: If the black bean mixture feels too wet to handle, chill it in the fridge for about 20 minutes. This will help firm it up, making it easier to form into patties.
- Achieve a Good Char: For the best flavor, aim for a nice char on your burgers. If using a grill, wait for distinct grill marks and crisp edges. For a skillet, ensure each side is crisp and blackened by starting with a hot skillet and cooking for 4-5 minutes per side.
- Flip with Ease: If the patties stick to the grill when you try to flip them, give them a bit more time. They should release easily once the first side is properly charred. Brushing them with olive oil before grilling can also prevent sticking.
- Make Ahead for Convenience: Prepare the patties ahead of time by mashing the beans and combining the ingredients, then refrigerate them. You can cook them right before serving or make the patties in advance, store them in the fridge for up to four days, or freeze them for up to two months.
Equipment
- Cast-iron skillet (if you don’t have one for indoor cooking)
- Outdoor grill (if you plan to cook the burgers outside)
- Box grater (for grating the onion)
- Potato masher (for mashing the black bean mixture)
- Spatula (for folding ingredients and forming patties)
