Burgers
Smoky Black Bean Veggie Burger
A hearty, meat-free burger packed with smoky spices, black beans, and fresh veggies.
Watch it madeFood Impromptu · 7:35
Ingredients
- Black Beans (canned)2 cans
- Breadcrumbs1/2 cup
- Onion1/2 chopped
- Bell Pepper1/2 chopped
- Cumin1 tsp
- Whole Wheat Buns4
- Avocado1 sliced
Method
- Preheat oven to 375°F (190°C). Spread black beans on a baking sheet and roast for 15 minutes to dry them out slightly.
- Sauté chopped onions, garlic, and bell pepper in olive oil until soft.
- In a food processor, pulse the roasted beans, sautéed vegetables, cumin, chili powder, breadcrumbs, and egg until combined but chunky.
- Form the mixture into patties and cook in a skillet with oil for 4-5 minutes per side until crisp.
- Serve on whole wheat buns with sliced avocado and salsa.
Common questions
Can I substitute the egg in these black bean burgers?
Yes. Use 1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested 5 minutes, for each egg. The patties may be a little softer, so chill the mixture 15–20 minutes before shaping.
How long does it take from start to finish?
Plan on about 35–45 minutes total: 15 minutes roasting the beans, 8–10 minutes sautéing, 10 minutes mixing and shaping, and 8–10 minutes cooking the patties in batches.
Why are my veggie burgers falling apart or turning mushy?
Usually the beans were too wet or the mixture was over-processed. Roast the beans well, drain them thoroughly, pulse only until chunky, and add breadcrumbs gradually until the mixture holds together when pressed.
How should I store leftover patties?
Cool completely, then refrigerate in an airtight container for up to 4 days. For longer storage, freeze cooked or uncooked patties with parchment between them for up to 2 months.
What are the best ways to serve these burgers?
Serve on toasted whole wheat buns with sliced avocado and salsa. They also work with lettuce wraps, tomato, pickled onions, or a simple yogurt-lime sauce if you want a fresher, lighter finish.