Homemade Black Bean Burgers
Veggie burgers are on the rise in popularity and it’s no wonder! Made with cashews, black beans, and feta, these burgers can satisfy all your cravings. Meat lovers and vegetarians can agree that this is the best black bean burger recipe you can make in your own kitchen — or on the grill!
These homemade black bean burgers are seriously a game changer. Like, forget craving beef burgers, you will legit want to make these for the sake of eating them over and over again.
What is a Black Bean Burger made of?
- Vegetables: onions, poblano pepper, garlic cloves, and vegetable oil.
- Black beans: of course! They are the star of this recipe.
- Seasonings: chipotle chili in adobo sauce… do you need anything else?
- Cashews: cashews help thicken up the patties and prevent them from falling apart. Trust me on this one!
- Feta: this is my kind of cheese. It helps make the patties firm and creates the best texture
- 1 whole egg: an egg also helps to bind the patties and adds a bit more protein!
Are black bean burgers healthy?
Absolutely! This recipe is much more nutritious than your average beef burger. Black beans are a source of plant-based protein as well as fiber. The cashews and onions provide nutritional benefits as well. You definitely won’t feel hungry after eating these.
How to freeze black bean burgers
Yesss, these are perfect for freezing! Simply complete the instructions below until you form the individual burger patties, then place in a single layer on a baking sheet and freeze until solid – about 1-2 hours.
Once frozen, store in an airtight freezer safe container. Patties will last 3 months.
To cook from frozen: allow black bean burgers to thaw at room temperature for 1 hour or in a refrigerator overnight, then cook as directed.
And we have the fabulous Kenji Lopez to thank! If you’re not subscribed to Serious Eats, you are missing out on so much knowledge regarding the science behind food. Kenji is a regular contributor and is known for breaking down myths about cooking and food in a way that enhances flavors, textures, and the overall experience of eating. If he shares a recipe, the world listens.
When my friend introduced me to these burgers a couple months back, I was blown away. I’m not sure I’ve ever felt that way after eating a homemade veggie burger.
These will for sure be the star of your summer cookout and you shouldn’t wait one second longer to make them. They will not disappoint!
If you make these Lemon Poppy Seed Muffins, please let me know by leaving a review below!
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Looking for more vegetarian options? Check out the following recipes!
- Deconstructed Falafel Sandwich
- Vegan Roasted Vegetable Salad
- Roasted Butternut Squash with Za’atar and Lemon Tahini Sauce
Ultimate Black Bean Burgers
Ingredients
For the patties:
- 2 15 oz cans black beans, rinsed and drained
- 4 Tbsp vegetable oil divided
- 1 medium about 1 cup sweet onion, finely chopped
- 1 large about 1 cup poblano pepper, finely chopped
- 3 medium cloves garlic minced
- 1 chipotle chili in adobo sauce finely chopped, plus 1 tsp sauce
- ¾ cup roasted cashews
- ½ cup finely crumbled feta or cotija cheese
- 2 Tbsp mayonnaise
- 1 whole egg
- ¾ cup panko bread crumbs
- Kosher salt
- Freshly ground black pepper
For serving
- Cheese such as pepper jack, cheddar, muenster, or Swiss
- 6-8 whole wheat hamburger buns toasted
- Tzatziki
- Caramelized onions
- Avocado
- Micro greens
- Condiments such as chipotle mayonnaise ketchup, mustard, or mayonnaise
Instructions
- Adjust oven rack to center position and preheat oven to 350°F. Spread black beans in a single layer on a foil-lined rimmed baking sheet. Place in oven and roast until beans are mostly split open and outer skins are beginning to get crunchy, about 20 minutes. Remove from oven and allow to cool slightly.
- While beans roast, heat 2 tablespoons oil in a medium skillet over medium-high heat until shimmering. Add onion and poblano and cook, stirring frequently, until softened, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 2 minutes. Add chipotle chili and sauce and cook, stirring, until fragrant, about 30 seconds. Transfer mixture to a large bowl.
- Place cashews in the bowl of a food processor and pulse until chopped into pieces no larger than 1/3-inch, about 12 short pulses. Add to bowl with onions and peppers.
- When beans are slightly cooled, transfer to food processor. Add cheese. Pulse until beans are roughly chopped (the largest pieces should be about 1/3 of a full bean in size). Transfer to bowl with onion/pepper mixture. Add mayonnaise, egg, and bread crumbs and season with salt and pepper. Fold together gently but thoroughly with hands. Patty mixture can be stored in an airtight container in the refrigerator for up to three days at this stage.
- To cook on the grill: Light 2/3 chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the medium-high setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate. Form bean mixture into 6 to 8 patties as wide as your burger buns and brush top sides with oil. Place on hot side of grill oiled-side down and cook without moving until first side is well browned, 3 to 5 minutes. Brush tops of burgers with oil. Carefully flip and continue cooking until second side is browned, 3 to 5 minutes longer, topping with cheese if desired.
- To cook indoors: Form bean mixture into 6 to 8 patties as wide as your burger buns. Heat 1 tablespoon oil in a large non-stick or cast iron skillet over medium heat until shimmering. Add 4 patties and cook, swirling pan occasionally, until well browned and crisp on first side, about 5 minutes. Carefully flip and cook until second side is browned, about 5 minutes longer, adding cheese if desired. If cooking more than 4 burgers, cook in batches, keeping cooked burgers on a rack set in a rimmed baking sheet in a 200°F oven while second batch cooks.
- Spread top and bottom buns with chipotle mayonnaise or other condiments as desired. Add toppings to top or bottom bun as desired. Place patties on bottom buns, close burgers, and serve immediately.
Notes
Nutrition
*Recipe from Kenji Lopez of Serious Eats.
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