Easy Black Bean Burger
Inspired by lazy summer cookouts and the vibrant pulse of plant-based cuisine, this Easy Black Bean Burger melds rustic tradition with contemporary flavor. Originating as a wholesome alternative in Southwestern kitchens, this burger is beloved for its balance of hearty texture and bold spices.Packed with protein-rich black beans and flavored with aromatic seasonings and fresh herbs, this burger is simple to make yet deeply satisfying. Whether you're a long-time vegetarian or a meat-lover looking for a nutritious swap, this burger is your ticket to flavor without fuss.
Ingredients
For the Black Bean Patty Mixture:
- 1 can black beans (15 oz), drained and rinsed
- ½ cup panko breadcrumbs or gluten-free if needed
- ¼ cup finely chopped red onion
- 2 cloves garlic minced
- 1 large egg lightly beaten (or flax egg for vegan)
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt
- 2 tablespoons finely chopped fresh cilantro optional but recommended
To Cook and Assemble:
- 2 tablespoons olive oil for frying
- 4 pieces burger buns preferably whole wheat or brioche
- 1 medium avocado sliced for topping
- 1 medium tomato sliced
- 1 cup lettuce or baby spinach
- 4 tablespoons mayonnaise or vegan mayo optional, for spread
Instructions
- In a large mixing bowl, mash the drained and rinsed black beans using a fork or potato masher. Leave some chunks for better texture.
- Add panko breadcrumbs, red onion, garlic, egg, cumin, smoked paprika, salt, and cilantro to the beans. Mix until well combined and the mixture holds together.
- Divide the mixture into 4 equal portions and form into burger patties, about 3/4 inch thick. If mixture is sticky, wet your hands slightly or chill for 10 minutes.
- Heat olive oil in a large skillet over medium heat (about 350°F / 175°C). Place patties in the skillet and cook for 4-5 minutes per side until crisp and golden brown. They should develop a slightly charred crust.
- Lightly toast the buns, then spread with mayo and layer with lettuce, tomato, avocado, and the warm black bean patty.
Notes
- Add 1 tablespoon of adobo sauce from canned chipotle peppers for a smoky-spicy kick.
- To make it vegan, replace the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water, mixed and left to sit for 5 minutes).
- For a firmer texture, refrigerate patties for at least 30 minutes before cooking.
Nutrition
Calories: 387kcalCarbohydrates: 29gProtein: 10gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 9gMonounsaturated Fat: 13gTrans Fat: 0.03gCholesterol: 52mgSodium: 466mgPotassium: 637mgFiber: 10gSugar: 3gVitamin A: 644IUVitamin C: 11mgCalcium: 63mgIron: 3mg
Did you give this recipe a whirl?We're all ears to hear about your results!