Easy Black Bean Burgers
Skip the frozen veggie burgers and make these Easy Black Bean Burgers from scratch! This vegetarian recipe creates flavorful, protein-packed patties with the perfect crispy crust.
Servings: 6 servings
Calories: 65kcal
Equipment
Ingredients
- 1 (15 ounce) can black beans (drained, not rinsed)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon paprika
- 1 teaspoon minced garlic paste
- ½ teaspoon black pepper
- ½ cup sweet onion (finely chopped)
- 1 Tablespoon tomato paste
- ⅓ cup corn kernels (fire roasted frozen, thawed, pat dry)
- 1 large egg (beaten)
- ½ cup bread crumbs
Instructions
- Spray a non-stick frying pan with canola oil and place it over medium heat. Sauté the finely chopped sweet onion until soft, about 5 minutes. Add the minced garlic paste and cook for 1 additional minute. Remove from heat and allow the mixture to cool slightly.
- Reserve ⅓ cup of the black beans and set them aside. Place the remaining black beans into a large mixing bowl and mash them with a fork or potato masher until mostly broken down but still slightly textured.
- Add the cumin, chili powder, paprika, black pepper, tomato paste, fire-roasted corn, beaten egg, sautéed onion and garlic mixture, and bread crumbs to the mashed black beans. Mix everything together until well combined.
- Fold in the reserved whole black beans for extra texture. Using your hands is often the easiest and best way to evenly combine the mixture.
- Divide the mixture into six smaller patties using approximately ⅓ cup of mixture each, or make four larger patties for a more substantial burger. Place the formed patties on parchment paper while preparing to cook.
- Lightly spray a non-stick frying pan with canola oil and cook the black bean burger patties over medium heat for 4 to 5 minutes on the first side until golden brown. Carefully flip and cook for another 4 to 5 minutes until the second side is crisp and golden. Avoid overcrowding the pan and cook in batches if necessary.
These burgers can also be cooked on an outdoor grill if desired.
Notes
- This recipe makes six smaller burger patties using approximately ⅓ cup of mixture each. For larger, restaurant-style vegetarian burgers, divide the mixture into four larger patties instead.
- Try not to rush the cooking process. A slower cook over medium heat allows the egg to fully cook and helps create a sturdy burger with the best texture.
- If your black bean burger mixture feels sticky, lightly wet your hands before shaping the patties.
- Keep from overcrowding the pan because giving each burger enough space helps it develop a crisp, golden exterior.
- A little texture is a good thing. Keeping some whole black beans in the mixture creates a better veggie burger.
Nutrition
Serving: 1serving | Calories: 65kcal | Carbohydrates: 10g | Protein: 3g | Fat: 2g | Saturated Fat: 0.4g | Sodium: 125mg | Potassium: 106mg | Fiber: 1g | Sugar: 2g | Vitamin C: 2mg | Calcium: 32mg | Iron: 1mg