My family wasn’t happy when I announced we’d be doing Meatless Mondays, because they knew they were in for week after week of my efforts to find the best black bean burger recipe. My first attempts, using recipes from famous chefs, were dry and flavorless things, but I held out hope of eventually finding a black bean burger recipe we’d all enjoy.
Of course, this switch was made even more difficult because the men in my family don’t particularly like vegetables. So coming up with a recipe we’d all be happy with meant it had to provide the big, juicy taste they associate with regular burgers but without the beef. For obvious reasons, I wanted a recipe that was also easy to make and could be cooked on the grill (by my husband) on good-weather days, or on the stove if I absolutely had to.
After combining a number of different recipes and adjusting the seasonings to suit our tastes, I served this one night and ignored their groans. I didn’t have to ignore them for long, though, because after the first bite we all agreed THIS was a winner. And did I mention it’s super easy to make?
- 2 cups black beans, drained and rinsed
- ½ green bell pepper
- ½ onion
- 3 cloves garlic
- ½ cup bread crumbs
- 1 egg
- 1 tablespoon chili powder
- 1 tablespoon cumin
- Splash of hot sauce to taste
- ⅛ tsp. liquid smoke (optional, but recommended for stove top cooking)
- n the bowl of a food processor, finely chop the bell pepper, onion and garlic.
- Add everything else but the beans to the food processor. Mix for 1 full minute.
- Add the beans to the bowl and process for 30 seconds or so until the mixture reaches a meaty texture. (Don’t turn it into a paste!)
- Add additional bread crumbs if too wet, or water/vegetable stock if too dry.
- Shape into patties and chill for 20 minutes.
- Spray skillet with oil and cook patties over medium heat, 5-7 minutes per side, until browned. Or grill 2 minutes per side.
What to serve on them is entirely up to you. I like mine with guacamole and a squirt of chipotle sauce, my husband prefers his with BBQ sauce, and my son likes the standard ketchup and mustard with a slice of American cheese. We all agree that with tomato and lettuce it tastes darn near like a regular burger, only less greasy.
One thing we all agree on: they’re best on homemade hamburger buns!
- 1 cup water
- 1 egg
- ¼ cup shortening
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- ¾ teaspoon salt
- ¼ cup sugar
- 3 teaspoons yeast
- Add ingredients to bread machine in order advised by the manufacturer. (Usually liquids first, then solids with yeast and sugar on top.) Select the “Dough” setting and start the machine.
- Remove dough from machine after first rise. Transfer dough to a floured surface and shape into a 12-inch long log.
- Slice the log into 12 equal pieces. Roll into balls and lightly flatten the top for hamburger buns, or into 6-inch ovals for hot dog buns.
- Grease a baking sheet. Place rolls on it and cover with a towel. Let rise in a draft-free location until doubled (about 30 minutes).
- Preheat oven to 400 F. Bake buns 10-12 minutes until golden brown. Remove from the oven and transfer to a wire rack to cool.
Equipment I Use For This:
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