Black Bean Burgers Recipe
These black bean burgers are a delicious, hearty alternative to traditional meat patties, offering a rich, smoky flavor and a satisfying texture. Packed with plant-based ingredients, they are perfect for those looking for a protein-rich, vegan-friendly option. The combination of black beans, nuts, and spices creates a taste sensation that is both versatile and customizable. Add your favorite toppings, and you have a burger that suits any palate, whether you enjoy a classic combo or prefer bold, inventive flavors.
Ingredients Overview
Black beans, cashews, and flaxseed form the foundation of this recipe, each contributing a unique element to the final patty. Black beans provide the bulk and a creamy texture, while cashews add a slight crunch and nutty depth. Flaxseed, when combined with water, acts as a binder, giving the patties their structure without the need for eggs.
For those with dietary preferences or restrictions, substitutions are plentiful. Gluten-free breadcrumbs can replace regular ones for those avoiding gluten, while sunflower seeds work as a nut-free alternative to cashews. You can also choose between grains like quinoa or rice, allowing flexibility depending on your pantry or flavor preference.
Step-by-Step Preparation
First, creating the flax egg is essential for holding the patties together. By mixing ground flaxseed with water, you form a gel-like consistency that mimics an egg’s binding properties. This quick and easy preparation takes only a few minutes, and it’s crucial to let the mixture sit to thicken properly.
Next, the black beans need to be mashed. For the best results, use a potato masher or a fork, ensuring that most of the beans break down into a paste. However, leaving about a quarter of the beans whole will add texture and give the patties a pleasant bite.
Blending the ingredients properly is key to achieving a consistent patty mixture. Cashews should be pulsed in a food processor until they reach a breadcrumb-like size. Avoid turning them into a powder, as larger pieces provide texture. Mix the flax egg, nuts, and remaining ingredients, such as cooked rice, shredded carrots, and spices, thoroughly. A wooden spoon works best for this, as it helps distribute the ingredients evenly.
Cooking and Shaping the Patties
Forming the patties requires a bit of technique. Use about half a cup of the mixture for each patty, shaping them with your hands into roughly 3/4-inch thick rounds. Consistency in size ensures even cooking, so take time to press them firmly but not too tight, as this can cause dryness.
Cooking the patties can be done in a few ways. Pan-frying is quick and produces a crisp exterior. Use a non-stick pan and cook each side for 4-5 minutes until golden brown. Grilling is another option that imparts a smoky flavor, ideal for summer cookouts. For a healthier alternative, bake them in the oven at 375°F (190°C) for about 15-20 minutes, flipping halfway through for even cooking.
Recipe Tips & Frequently Asked Questions
Binding and Texture Secrets:
If the mixture feels too crumbly, add a bit more flax mixture or even a small amount of mashed sweet potato for moisture. If it’s too wet, additional breadcrumbs can help absorb excess moisture.
Flavor Enhancements:
Experiment with spices like cumin or herbs such as cilantro to create a different flavor profile. Adding chopped jalapeños or bell peppers can bring extra freshness and heat.
Storage Tips:
Freeze uncooked patties in a single layer on a baking sheet, then transfer them to a freezer bag. They can be cooked directly from frozen, adding a few extra minutes to the cooking time.
Can I make this recipe without nuts?
Absolutely. Substitute cashews with sunflower seeds or pumpkin seeds for a nut-free version.
How do I keep the patties from falling apart?
Make sure the flax egg is thickened before adding it and mash the beans thoroughly. Adjust the amount of breadcrumbs if needed to create a cohesive mixture.
Can I freeze the patties before cooking?
Yes, freezing them in a single layer first prevents sticking. Once frozen, transfer to a bag or container for up to three months.
What’s the best way to reheat leftovers without them drying out?
Reheat patties in a skillet with a small amount of oil over medium heat to restore crispness. Alternatively, warm them in the oven at 350°F (175°C) for about 10 minutes.
What to Serve With This Recipe
For the perfect pairing, choose burger buns that complement the patty’s flavor and texture. Whole wheat buns offer a wholesome taste, while gluten-free or brioche buns work for specific dietary needs.
Get creative with toppings—classic options like tomato slices, lettuce, and onions are always reliable, but you can elevate the burger with avocado, sautéed mushrooms, or even a spicy vegan mayo. The possibilities are endless, so mix and match based on your preferences.
When it comes to sides, there are plenty of options to round out the meal. Traditional fries are always a hit, but a fresh salad with a tangy vinaigrette or roasted vegetables can create a balanced plate that’s both nutritious and delicious.
These black bean burgers are a flavorful, protein-packed option that’s perfect for both vegans and meat-lovers alike. With simple preparation and endless customization options, they’re ideal for any meal. Try them at your next cookout or serve them up as a quick weeknight dinner. Don’t be afraid to experiment with your favorite toppings and sides—this recipe is versatile and ready to adapt to your tastes. Dive in and enjoy the deliciousness that’s entirely plant-based and packed with flavor!
Ingredients
Veggie burger patties
3 cups cooked black beans (2 15-oz cans, drained and rinsed)
1 1/2 cups cooked brown rice or quinoa (white rice works too)
1 cup bread crumbs or gluten-free alternative
1/4 cup ground flaxseed
1/2 cup water
1 cup cashews, almonds, or sunflower seeds
1 1/2 cups shredded carrots
1/2 cup chopped parsley
1/3 cup chopped green onions
2 tablespoons smoked paprika
1 tablespoon chili powder
1 1/2 teaspoons salt, or adjust to taste
Easy burger sauce
1/2 cup vegan mayonnaise
4 tablespoons ketchup
2 teaspoons sweet pickle relish
2 teaspoons granulated sugar
2 teaspoons white vinegar
A few shakes of black pepper
For serving
Burger buns of your choice
Lettuce or arugula leaves
Tomato slices
Sliced red onion
Vegan cheese slices (such as Violife cheddar)
Additional toppings: mayo, mustard, ketchup, and pickles
Instructions
In a small bowl, combine the ground flaxseed and water, stirring until well mixed. Set it aside for a few minutes to thicken; this will serve as your flax egg substitute.
Place the drained black beans into a large mixing bowl. Using a potato masher or fork, mash the beans until most are broken down into a paste, leaving around 25% of them partially intact for texture.
In a food processor, pulse the cashews until they resemble coarse breadcrumbs. Be careful not to grind them into a fine powder—larger pieces are perfectly fine. Alternatively, chop them with a knife. Transfer the chopped nuts to the bowl with the beans.
Add the flaxseed mixture to the bean and nut mixture, along with the cooked rice or quinoa, shredded carrots, chopped parsley, green onions, breadcrumbs, smoked paprika, chili powder, and salt. Mix everything thoroughly using a large wooden spoon until well combined.
Scoop about 1/2 cup of the mixture for each burger patty and shape into patties that are approximately 3/4 inch thick.
Black Bean Burgers Recipe
Ingredients
Veggie burger patties
- 3 cups cooked black beans 2 15-oz cans, drained and rinsed
- 1 1/2 cups cooked brown rice or quinoa white rice works too
- 1 cup bread crumbs or gluten-free alternative
- 1/4 cup ground flaxseed
- 1/2 cup water
- 1 cup cashews almonds, or sunflower seeds
- 1 1/2 cups shredded carrots
- 1/2 cup chopped parsley
- 1/3 cup chopped green onions
- 2 tablespoons smoked paprika
- 1 tablespoon chili powder
- 1 1/2 teaspoons salt or adjust to taste
Easy burger sauce
- 1/2 cup vegan mayonnaise
- 4 tablespoons ketchup
- 2 teaspoons sweet pickle relish
- 2 teaspoons granulated sugar
- 2 teaspoons white vinegar
- A few shakes of black pepper
For serving
- Burger buns of your choice
- Lettuce or arugula leaves
- Tomato slices
- Sliced red onion
- Vegan cheese slices such as Violife cheddar
- Additional toppings: mayo mustard, ketchup, and pickles
Instructions
- In a small bowl, combine the ground flaxseed and water, stirring until well mixed. Set it aside for a few minutes to thicken; this will serve as your flax egg substitute.
- Place the drained black beans into a large mixing bowl. Using a potato masher or fork, mash the beans until most are broken down into a paste, leaving around 25% of them partially intact for texture.
- In a food processor, pulse the cashews until they resemble coarse breadcrumbs. Be careful not to grind them into a fine powder—larger pieces are perfectly fine. Alternatively, chop them with a knife. Transfer the chopped nuts to the bowl with the beans.
- Add the flaxseed mixture to the bean and nut mixture, along with the cooked rice or quinoa, shredded carrots, chopped parsley, green onions, breadcrumbs, smoked paprika, chili powder, and salt. Mix everything thoroughly using a large wooden spoon until well combined.
- Scoop about 1/2 cup of the mixture for each burger patty and shape into patties that are approximately 3/4 inch thick.
Notes
- Nut allergy? Sunflower seeds, pepitas, or almonds (if allowed) can replace cashews, or omit the nuts/seeds entirely.
- Gluten-free? Substitute gluten-free breadcrumbs, almond flour, or gluten-free certified rolled oats for regular breadcrumbs.
- Rice options: You can substitute cooked quinoa or white rice for the brown rice.
- Bean variety: Use other beans like kidney, chickpea, or pinto beans in place of black beans.
- Egg alternatives: Ground chia seeds work in place of flax, or use another egg replacer like Bob’s Red Mill or JUST Egg.
- Recipe yield: The recipe makes 12 burgers, but you can cut the recipe in half if fewer burgers are needed. They also freeze well.
- Storage: Store leftover cooked burgers in the refrigerator for 3-4 days, or freeze them. Wrap each individually and store in a freezer-safe container.
- Make ahead: Prepare the burger mixture a day in advance if desired. Freezing uncooked burgers is not recommended.