Black Bean Burger

5 from 3 votes

Black Bean Burgers are easy, nutritious, and packed with flavor! Serve these tasty patties on your favorite bun with fresh veggie toppings and a delicious burger sauce.

Prep Time25

Cook Time16

Chilling Time30

Total Time1 11

Course: Dinner, Sandwich, Vegetarian

Cuisine: American, Vegetarian

Keyword: black bean burger

Servings: burgers

Author: Chelsea Lords

Cost: $10.21

Equipment

Food processor 12-cup

Ingredients

Black Bean Burgers

1/2 cup dry roasted cashews or walnuts
1/2 cup grated yellow onion or red onion, see note 1
1/2 cup diced red pepper
3/4 cup chopped cremini mushrooms or baby bella
2 (15.25-ounce) cans black beans drained and rinsed
1 tablespoon minced garlic
2-1/2 teaspoons chili powder
2-1/2 teaspoons cumin
2-1/2 teaspoons paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup ketchup
1 tablespoon Worcestershire sauce
1 large egg
1-1/4 cups panko breadcrumbs
1 cup shredded cheese see note 2
3/4 cup cooked brown rice or white rice, see note 3
Toppings as desired see note 4
Burger sauce see note 5

US - Metric

Instructions

Grate an onion on the large holes of a grater. Dice a bell pepper and mushrooms. Add cashews to a large food processor. Pulse 10 times, just until coarsely chopped. Add red onion, red pepper, mushrooms, black beans, garlic, chili powder, paprika, cumin, garlic powder, salt, and pepper. Pulse 5 times, scrape the sides, then pulse another 5 times. Repeat until well mixed.
Add ketchup, Worcestershire sauce, and egg to the processor. Pulse about 10 times, scraping and stirring between pulses to fully combine.
Add panko breadcrumbs and cheese. Pulse about 10 more times, stirring in between. Finally, add cooked rice. Pulse 3 times, scrape the edges, and pulse 3 more times—just enough to incorporate without breaking down the rice. Adjust consistency with extra panko if too wet, or pulse longer if crumbly.
Scoop the mixture using a 1/2-cup measuring cup and drop it onto a parchment or foil-lined sheet pan to form 9 mounds. Divide any remaining mixture evenly among the mounds. Lightly spray your hands with cooking oil and shape each mound into a patty by pressing it down. Each patty should be about 3/4-inch thick and 4 inches wide, or slightly wider than the buns. Place the shaped patties in the freezer for 25–30 minutes, until firm enough to be lifted gently with a metal spatula.
Heat a drizzle of oil, about 2 tablespoons, over medium-high heat. Once oil is hot, add 3 patties straight from the freezer to the pan and cook until browned, golden, and crispy, about 3–4 minutes. Carefully flip, then cook the other side for another 3–4 minutes or until deeply golden. Transfer to a paper-towel-lined plate. Cook the next batch following the same method. Don’t crowd the pan with too many burgers at a time.
To make a homemade burger sauce, see note 5. Toast the bun. Layer the burger with lettuce, veggie patty, avocado, tomato, and onion. Add mayo or burger sauce to the top bun. Sandwich together and enjoy promptly.

Video

Notes

Note 1: I like to grab 1 large onion and cut it in half. I use one half as a topping for the burger and the other half is grated for the patties.

Note 2: I like Monterey Jack, Pepper Jack, or sharp Cheddar best.

Note 3: Any cooked and leftover grain will work. To keep things as easy as possible, I use this pre-cooked rice and microwave it for 1 minute. One container is the perfect amount here.

Note 4: For toppings, I love to use brioche buns, softened butter, green leaf lettuce, ripe avocado or guacamole, tomato, red onion, and a slice of cheese melted onto the patty.

Note 5: To make the homemade burger sauce, combine 1/2 cup good quality full-fat mayo, 2 tablespoons ketchup, 1 tablespoon finely grated onion, 1 tablespoon sweet pickle relish, 1 teaspoon paprika, and 1/4 teaspoon salt. Stir until combined and smooth.

Nutrition Note: The nutrition facts are for the patty only; the bun and toppings will greatly vary.

Storage: To freeze, layer cooked or uncooked patties with parchment between them in a freezer-safe container for up to 3 months. Thaw in the fridge overnight or cook from frozen, adding 2–3 extra minutes per side.

Nutrition