These black bean burgers are so filling and delicious that you won’t miss the meat! I love that this product is high in fiber and made with pantry staples like canned black beans, oats, and spices, so it’s budget friendly.
Spicy Black Bean Burger Recipe
I think this black bean burger is the first vegetarian menu item I’ve posted on my blog. I love them so much I even published them in my first cookbook! This recipe is something I often make at home, so I thought I should review it again! If you’ve been disappointed by veggie burgers in the past, these black bean burgers will change your mind. Bean burgers tend to be soft, but they have a crispy exterior, a nice texture, and are firm enough to stick together well. And it tastes amazing! Serve with chipotle sweet potato fries for the perfect meatless Monday dinner.
Our family’s favorite veggie burger
Don’t misunderstand. I like meat. But these black bean burgers are enough to satisfy every carnivore in my house. The secret is that they don’t pretend to be beef burgers. Instead, you get a spicy bean and oat patty topped with chipotle mayonnaise and creamy avocado.
We try to have Meatless Mondays every week, and these black bean burgers have become one of our staple vegetarian meals. It’s affordable, full of flavor, and great to prepare in advance. I have a feeling you’ll love them too!
materials needed
Below are the ingredients for the black bean burger. See recipe card for exact measurements.
Spicy Chipotle Mayonnaise:
- Light mayonnaise: I love using Hellman’s lighting.
- Chipotle Peppers in Adobo Adds smoky heat to complement the spicy burger patties.
For black bean burgers:
- Black beans: Drain the liquid and rinse well. I like to let it sit in a colander for a bit to let all the water drain.
- Red bell pepper: Yellow or orange bell peppers also work here.
- Chives, cilantro, garlic: This adds a savory, fresh taste to the burger patty.
- egg It helps bind the mixture.
- Cumin and hot sauce: You can use as much hot sauce as you like, or you can use none at all for a mild black bean burger. Cumin adds an earthy, warm flavor.
- Kosher salt: Adjust the amount to suit your taste.
- Quick oats: If you use gluten-free oats, these patties are gluten-free.
- bread: I like 100 calorie breads to keep things light.
- avocado To balance creaminess and heat.
How to Make a Black Bean Burger
These black bean burgers are easy to prepare and cook. Here’s what you need to do to create it:
- To make chipotle mayonnaise: In a small bowl, combine mayonnaise and chipotle with adobo.
- Mash the beans: Using a fork, mash the beans in a medium bowl.
- Chop the vegetables: Add green pepper, chives, cilantro, and garlic to a food processor and grind finely. Add oats, egg, and spices and pulse to combine.
- Combine everything: Stir vegetable mixture into mashed beans until well combined.
- Make patties. Using lightly oiled hands, divide mixture into 4 patties. Place on a flat surface lined with wax paper. If the mixture feels moist, you can either let it cool for 30 minutes or add more oats.
- Freeze the patties: Freeze patties for at least 2 hours or until firm.
- Cook the burgers: Heat a skillet coated with cooking spray over medium heat and cook the patties for about 7 minutes per side.
- Alternative cooking methods: You can also bake them on foil over medium heat for 7 to 8 minutes per side, or on a lightly oiled baking sheet heated to 375°F until crisp.
Tips from Gina’s Test Kitchen
- Dry the beans: Excessive moisture is the main cause of veggie burgers falling apart or having a mushy texture.
- Create the perfect shape: I use the bun as a guide for how big I want the patties to be. You don’t want the patty falling on the bun! You’ll also want to make sure it’s not too thick (which will make it brittle) or too thick (which will make it brittle). Press the patty gently with your hands. This also helps them stay together.
- Consider freezing during preparation time. These black bean burgers cook best when frozen, so plan for 2 hours of freezing time. Usually I make these burgers as a meal prep dinner and keep them stashed in the freezer for Meatless Mondays.
produce: night soil
Serving Size: 1 Burger with mayonnaise, bun + avocado
Spicy Chipotle Mayonnaise:
For black bean burgers:
Mix mayonnaise and chipotle and set aside.
After washing, dry the beans well. Adding extra moisture will help prevent the burgers from sticking.
In a medium bowl, mash the beans with a fork until thick and paste-like.
Finely chop the bell pepper, cilantro, onion and garlic in a food processor, then add the oats, eggs and spices.
Then add the mashed beans and stir.
Divide the mixture into 4 patties (it helps to have lightly oiled hands) and place on a flat surface covered with wax paper. (If it’s too wet, chill the mixture in the refrigerator for 30 minutes or add another tablespoon of oats).
Freeze at least 2 hours before cooking or keep frozen until ready to cook.
Heat a lightly sprinkled skillet over medium heat and cook frozen burgers for about 7 minutes on each side.
If grilling, preheat grill to medium heat and lightly oil aluminum foil. Bake for 7-8 minutes on each side, or bake in a 375° oven on a lightly greased baking sheet.
Final step:
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clothing material: 1 Burger with mayonnaise, bun + avocado, calorie: 362.5 calorie, carbohydrate: 50 g, protein: 18 g, province: 14 g, sodium: 786.5 mg, fiber: 15 g, sugar: 7 g
4
15 minute
1
20 minute
6
15 minute
3
15 minute
Storage and reheating
- refrigerator: Store cooked black bean burgers in an airtight container for up to 4 days.
- Freezer: Freeze uncooked patties for up to 3 months. Cook immediately from frozen.
- To reheat: Warm the patties in a skillet or microwave until cooked through, then assemble the burgers as desired.
