Easy Black Bean Burger Patties
I love bean burgers and I frequently use black beans to make them. Check out this simple black bean patty recipe I always cook at home.
Equipment
- Large mixing bowl
- Potato masher
- 10-inch non-stick skillet or sauté pan
- Spatula (flat/fish spatula ideal for flipping)
- Baking sheet or lid for melting cheese
Ingredients
- 1 can black beans 15 oz / 425g, drained and rinsed
- ½ medium onion finely chopped, about 75g
- 1 medium egg
- 1 cup whole wheat bread crumbs 115g
- 1 teaspoon oregano
- 1 teaspoon basil
- ½ teaspoon garlic powder
- 1 pinch red pepper flakes more if you like heat
- 2 tablespoons tomato paste 30g
- 1-2 tablespoons olive oil for pan-frying
- ¼ cup shredded cheddar cheese 30g, or cheese of choice, optional
- 1 cup pico de gallo 240g, for topping, optional
- 1 medium avocado sliced, about 150g, for topping
Instructions
- Add the drained and rinsed black beans to a large bowl. Mash with a potato masher until mostly broken down but with some chunks remaining — this gives the patties texture.1 can black beans
- Add onion, egg, bread crumbs, oregano, basil, garlic powder, red pepper flakes, and tomato paste. Mix until evenly combined.½ medium onion, 1 medium egg, 1 cup whole wheat bread crumbs, 1 teaspoon oregano, 1 teaspoon basil, ½ teaspoon garlic powder, 1 pinch red pepper flakes, 2 tablespoons tomato paste
- Divide the mixture into 4 equal portions and shape each into a patty about ½ inch (1.25cm) thick. Let the patties rest for 2-3 minutes before cooking — this helps them hold together in the pan.
- Heat 1-2 tablespoons olive oil in a non-stick skillet or sauté pan over medium heat.1-2 tablespoons olive oil
- When the oil is shimmering, add the patties. Cook for 3 minutes or until the bottoms are golden brown.
- Flip carefully with a spatula. Top each patty with shredded cheese if using. Cover the pan with a lid or baking sheet and cook for an additional 3 minutes until the cheese is melted and the patties are heated through.¼ cup shredded cheddar cheese
- Top with fresh pico de gallo and sliced avocado.1 cup pico de gallo, 1 medium avocado
Notes
Storage: Cooked patties keep in the fridge for up to 3 days in an airtight container. Reheat in a dry skillet over medium-low for 2 minutes per side to restore the crust.
Freezer-friendly: Freeze uncooked patties on a parchment-lined baking sheet until solid (about 2 hours), then transfer to a zip-top bag. They keep for up to 3 months — cook straight from frozen, adding 2-3 extra minutes per side.
Make-ahead: Formed, uncooked patties can be refrigerated for up to 24 hours. Layer parchment between them to prevent sticking.
Substitutions: Use regular bread crumbs, panko, or crushed crackers in place of whole wheat bread crumbs. For egg-free, substitute 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let it gel for 5 minutes).
Pro tip: Let the formed patties rest for 2-3 minutes before placing them in the pan — this helps the bread crumbs absorb moisture and gives you a patty that holds together through the flip.
Nutrition
Serving: 1servingCalories: 376kcalCarbohydrates: 55gProtein: 14gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 48mgSodium: 1081mgPotassium: 704mgFiber: 14gSugar: 8gVitamin A: 613IUVitamin C: 19mgCalcium: 114mgIron: 5mg
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