This Black Bean Burgers Recipe is now a favorite of my meat-loving family. They weren’t happy when I announced we’d be doing Meatless Mondays, mainly because, you know, vegetables. But this Black Bean Burger recipe changed their minds. Now they ask me to make it!
It wasn’t easy convincing them that black beans could make a great tasting burger. Coming up with a recipe they’d enjoy meant it had to provide the big, juicy taste of regular burgers. Meanwhile, I wanted a recipe that was easy to make and could be cooked on either grill or the stove, depending on the weather.
After combining many different recipes and adjusting the seasonings to suit our tastes, I served this one night and was finally spared the “Where’s the beef?” jokes.
To my delight, it’s practically effortless.
What to serve on these black bean burgers is entirely up to you. I like mine with homemade guacamole and a squirt of chipotle sauce. My son, who is suspicious of most condiments, loves his with a melted slice of American cheese.
If you’re into a traditional burger, this recipe is fantastic with the standard dressing of mustard, ketchup, tomato, and onion.
Black Bean Burgers Recipe
We all agree that whatever the toppings, it tastes like a regular burger but is far less greasy. I’m not about to spoil my family’s enjoyment by pointing out that this Black Bean Burger recipe provides a significant boost of dietary fiber and protein without all of the saturated fat.
As long as they’re happy, I’m happy!
Black Bean Burgers
- 2 cups black beans drained and rinsed
- ½ medium onion
- 3 cloves garlic
- ½ cup bread crumbs
- 1 large egg
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1/4 tsp hot sauce
- ⅛ tsp liquid smoke optional, but recommended for stove top cooking
- Add the onion and garlic to the bowl of a food processor and pulse 10 times. Add everything else except the beans and process for 1 minute.
- Add the beans to the bowl and pulse repeatedly until the mixture reaches a meaty texture, about 15-20 times. (Don't turn it into a paste!) Add additional bread crumbs if too wet, or water/stock if too dry. You want it to be the consistency of ground beef.
- Get your hands damp and shape the mixture into four patties about 1 inch thick. Place them on a plate lined with parchment or foil and chill them for 20 minutes. Do NOT skip this step!
- Liberally spray a skillet with oil and cook patties over medium heat, 5-7 minutes per side, until browned. Or grill 3 minutes per side. Serve garnished as you would any burger. Enjoy!
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