Here’s my favourite EASY Black Bean Burger recipe – and it’s make-ahead and freezable, too! I’ve bought just a few methods to make a black bean burger that STAYS TOGETHER and WON’T FALL APART(!) but it surely’s not dry or crumbly in texture, both. This recipe additionally makes all the combination in your meals processor so there’s minimal chopping and dicing. No sautéing veggies, pre-drying beans, or any of that “extra” work right here! Adding soy sauce and olive oil provides umami and juiciness that veggie burgers are sometimes missing.
I’ve made black bean burgers that style nice, however smush out the perimeters of the bun as quickly as you chew down. Too delicate. I’ve made some that maintain their form, however are dry and crumbly in texture. Too dry! This is my Goldilocks model of Black Bean Burgers. Juuuuuussssst proper.
This is the proper recipe to inventory your freezer with one thing tremendous straightforward to drag out on a busy evening, or make a single serving in case you’re cooking for one.
One phrase of warning: the combination is sort of moist (so be ready for this!) – I’ll speak about how one can handle this beneath.
Why are these black bean burgers so tasty and EASY?
They’re agency sufficient to carry their form, however not dry or crumbly! The trick? Form patties and bake them first. The oven cooks by means of the burger slowly, firming all the things up and dehydrating them a bit in order that they aren’t too delicate. Then, earlier than serving, sear the in a skillet with oil to make a scrumptious crunchy exterior and reheat the within completely (this step is non-obligatory – you possibly can simply eat them as is – however extremely advisable).They have wholesome fats and umami taste – Veggie and bean burgers usually lack juiciness and umami in comparison with beef burgers. To compensate for that, this recipe provides some olive oil into the combination itself, in addition to makes use of soy sauce for a savory umami punch as a substitute of salt.They’re straightforward to arrange! Everything is chopped up and blended in a meals processor in just a few minutes. You don’t must sauté any peppers and onions or chop them up finely – saving you time and dishes. You could make them forward and inventory your freezer with them. This batch makes about 8-10 burgers, so you possibly can stash them in your freezer and take out one or as many as you want, making them excellent for prepping an affordable, wholesome meal forward of time.
Ingredients and Substitutions
Black Beans – I used canned, however you should use any cooked black bean. Or different bean for that matter – be happy to experiment with what you could have available! Make certain they’re drained and rinsed very properly, and any extra water is shaken off earlier than utilizing.Onion – I used yellow, any will do.Bell Pepper – any shade.Garlic – omit in case you like, or use garlic powder as a substitute.Eggs – flax or chia “eggs” or mashed candy potato can be utilized for a vegan model – see extra beneath on this.Breadcrumbs – panko or common are fantastic, gluten-free if wanted, or fast oats.Olive oil – or one other oil of selection.Spices: cumin, chili powder, and smoked paprika – be happy to make use of what you could have right here or experiment!Soy sauce – this provides saltiness and umami, be happy to make use of salt in case you don’t have any soy sauce, or tamari or coconut aminos for a gluten-free choice.Hot sauce – non-obligatory, in case you like issues spicy!Things for serving – buns, sliced tomatoes, and so forth. See extra serving solutions beneath.
How to make Black Bean Burgers (that received’t collapse!)
The trick to creating black bean burgers that STAY TOGETHER and WON’T FALL APART? Baking them! Baking ensures the burgers prepare dinner by means of utterly, the eggs can work their magic at binding all the things collectively, they usually dehydrate slightly bit in order that they aren’t squishy.
But the trick to creating black bean burgers that received’t collapse however are nonetheless juicy and never dried out? You have to begin with a reasonably moist combination.
1) Make the combination:
First, in a meals processor, add onion, bell pepper, and garlic (no want to cut something!). Process till all the things is finely minced. Then, add half the black beans, spices, olive oil, eggs, soy sauce, scorching sauce if utilizing, and breadcrumbs. Pulse till all the things may be very properly mixed (however not utterly pulverized).Finally, add the remainder of the black beans and pulse just a few instances. You need a few of these beans to stay entire.
2) Bake the patties:
Check the combination. It must be pretty moist and delicate, but when it’s too moist to carry its form in any respect, you possibly can refrigerate it for some time. Refrigerating it’ll assist the breadcrumbs which are already in there take in a number of the extra liquid. If it nonetheless appears tremendous moist, you possibly can add some extra breadcrumbs.Prep a rimmed baking sheet by lining it with parchment paper and preheat your oven.Form patties. I used a half-cup measure to get even quantities for every patty. Form the patties together with your arms and place them onto the parchment paper on the baking sheet. Note, once more, that the combination might be fairly moist. You ought to be capable to type a patty, however when you place it on the parchment paper, it will likely be there for good – you received’t be capable to transfer it till after its baked or it’ll smush off form!Bake! Bake for about 25-Half-hour. You can flip it midway by means of fastidiously, but it surely’s not 100% vital.
At this level, you possibly can dive proper in and eat them! OR, you possibly can retailer them in your fridge or freezer as soon as they’re cooled off a bit. Tip: the longer you allow them to cool, the extra agency and fewer prone to collapse they are going to be.
You even have the choice of searing them in a skillet for an additional scrumptious black bean burger – let’s transfer on to the ultimate step!
3) Optional – however extremely advisable – sear the burgers in a skillet
Searing the black bean burgers in olive oil in a skillet accomplishes two issues – 1) it makes a crispy browned outer layer that’s scrumptious, and a pair of) it’s the easiest way to reheat the burgers in case you’ve made them forward of time and refrigerated or frozen them.
Heat a pair tablespoons of olive oil in a skillet. I used nonstick however any variety will work.Sear on either side for 2-5 minutes, relying on their starting temperature. If they had been heat out of the oven, prepare dinner on medium-high warmth for two minutes per aspect. If they had been out of the fridge, prepare dinner on medium warmth for 3-4 minutes per aspect. If they had been frozen, prepare dinner on low warmth for 5ish minutes per aspect in order that they utterly heat by means of.Add cheese once you flip them, if you wish to!Build your burger! See beneath for solutions.
How to serve a black bean burger
You can serve black bean burgers such as you would any burger – on a bun with no matter you need! But there are different choices too:
I served them with spicy mayo, child arugula, cheddar cheese, purple onion, and sliced tomato.Have them for breakfast or brinner with a fried egg on prime.Crumble them up and use in veggie burger hash browns or in tacos.Slice them up and add them to a salad.Serve in a pita pocket with sliced cucumbers and tomatoes and tzatziki sauce, like a vegetarian gyro.
Do you could have different concepts? Leave them within the feedback beneath!
How to freeze them
Place the baked black bean burgers on a baking sheet within the freezer for Half-hour to an hour, till they’re stable. Then, switch them to a zip-top bag or hermetic container. You can take them out as wanted for fast and straightforward meals!
Is there an egg substitute to make these vegan?
While I haven’t personally tried it, I’ve heard that you should use a flax or chia egg or mashed candy potatoes in veggie burgers rather than eggs.
Other veggie burger recipes
Other black bean recipes
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Easy Black Bean Burgers
These baked Black Bean Burgers are straightforward to make, maintain their form and do not collapse, and have a moist texture! Using soy sauce and olive oil within the combination provides umami and juiciness usually missing in veggie burgers. You could make these forward of time for simple lunches or dinners all week or stash within the freezer for later! Don’t be alarmed by the moist combination – they’re going to agency up as they bake.
Servings: 8 – 10 servings
Preheat oven to 350 levels F. Line a rimmed baking sheet with parchment paper.
Add the onion, bell pepper, and garlic to the meals processor. Process for just a few seconds till all the things may be very finely minced (no must pre-chop any of those elements).
Add half of the drained and rinsed black beans (shake off as a lot water as you possibly can from them!), the eggs (2), breadcrumbs (1 cup), olive oil (2 tablespoons), floor cumin (1 teaspoon), chili powder (1 teaspoon), smoked paprika (¼ teaspoon), soy sauce (2 tablespoons), black pepper (½ teaspoon), and scorching sauce, if utilizing. Pulse till all the things is properly mixed (however not utterly pulverized).
Add the remaining half of the drained and rinsed black beans to the meals processor and pulse just a few instances, till a few of these beans are mashed however some stay entire.
Bake at 350 levels F for 25-Half-hour. I like to recommend flipping as soon as midway by means of cooking, however that is not 100% vital.
At this level, you possibly can retailer the patties in your fridge or freezer for later (see notes on freezer instructions) after they’ve cooled a bit. You can eat them as is. Or, you possibly can transfer on to the following step.
Optional, however extremely advisable: warmth two tablespoons olive oil in a heavy skillet. Sear the patties on either side till browned and crispy. After you flip them, you possibly can add a slice of cheese to soften on prime in case you like. See notes for instructions on searing relying on beginning temperature.
Serve the burgers nonetheless you want. I like spreading mayo and scorching sauce on a bun, including arugula, sliced purple onion, and tomato to the black bean burger patty. See notes for different concepts.
Spices: this recipe is versatile. Feel free to experiment with what you could have in your pantry or omit something listed!
Refrigerate patties for later: permit the patties to chill for some time after baking. Then take away to an hermetic container and retailer in your fridge for as much as 3-4 days.
Freeze patties for later: permit the patties to chill for some time on the baking sheet. Then, place the baking sheet immediately within the freezer to flash freeze the patties till they’re stable, for about Half-hour to an hour. Remove the patties and place in a zipper prime bag or hermetic container and place within the freezer.
To sear within the skillet: The time and temperature will fluctuate primarily based on beginning temperature of the patty. Directly after baking whereas they’re nonetheless heat: sear on medium-high warmth for about 2 minutes per aspect. Cold from the fridge: sear on medium warmth for about 3-4 minutes per aspect, so the within warms up sufficient. Directly from the freezer: sear on medium-low or low warmth for 5ish minutes on either side, so the within utterly defrosts and warms up with out burning the skin. You may also cowl the skillet to lure within the heat to hurry issues up.
Serving black bean burgers: Serve as you usually would any burger – on a bun with fixings. Or prime with a fried egg for brunch or brinner, slice and add to a salad, crumble and add to tacos… get inventive!
Make them gluten-free: use gluten-free soy sauce different (like tamari or coconut aminos) and gluten-free breadcrumbs or fast oats.
Make them vegan: While I haven’t personally tried it, I’ve heard that you should use a flax or chia egg or mashed candy potatoes in veggie burgers rather than eggs.
Serving: 1burger patty | Calories: 116kcal | Carbohydrates: 13g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 372mg | Potassium: 119mg | Fiber: 1g | Sugar: 2g | Vitamin A: 634IU | Vitamin C: 20mg | Calcium: 41mg | Iron: 1mg
Nutrition Information Disclaimer
The supplied vitamin info is my finest estimate and doesn’t embrace any added sodium from seasoning to style, any non-obligatory elements, and it doesn’t take manufacturers under consideration. I exploit an computerized API to calculate this info. Feel free to calculate it your self utilizing one in all these instruments:
Very Well Fit Nutrition Information Calculator