Kenji's Black Bean Burgers (That Don't Fall Apart!)
These Black Bean Burgers are hearty, flavorful, and anything but boring. The combination of black beans, cashews, and feta creates a patty with great texture and bold flavor. Perfect for grilling season and ideal for piling high with all your favorite toppings. These have been known to convert the most adamant veggie burger haters!
Servings: 8 burgers
Calories: 448kcal
Video
Equipment
Ingredients
For the Black Bean Patties
- 2 (15 oz) cans black beans, rinsed and drained
- 4 Tbsp neutral oil divided
- 1 medium sweet onion, finely chopped, about 1 cup
- 1 poblano pepper, finely chopped, about 1 cup
- 3 cloves garlic, finely chopped
- 1 chipotle chili in adobo sauce, finely chopped, plus 1 tsp sauce
- ¾ cup roasted cashews
- ½ cup feta cheese, crumbled
- 2 Tbsp mayonnaise or sour cream
- 1 large egg
- ¾ cup panko breadcrumbs
- 1 tsp Kosher salt
- ¼ tsp Freshly ground black pepper
Serving Suggestions
- 6-8 whole wheat hamburger buns, toasted
- Condiments, such as: tzatziki, ketchup, mustard, or mayonnaise
- Sliced cheese such as Pepper Jack, Cheddar, Muenster, or Swiss
- Sliced tomatoes, caramelized onions, avocado, micro greens, or lettuce
Instructions
- Cook the black beans. Preheat an oven to 350°F / 175°C with a rack in the center. Place 2 cans black beans in a single layer on a parchment-lined baking sheet. Cook for 20 minutes, or until the beans are crispy and the skins have mostly cracked. Set aside and cool slightly.
- Sauté the vegetables. Meanwhile, heat 2 Tbsp oil in a skillet over medium-high heat. When hot, add 1 cup diced onion and1 cup diced poblano. Cook, stirring often, until softened, about 5 minutes. Add 3 cloves of chopped garlic, then cook 1 minute more. Stir in the chopped chipotle chili and 1 tsp adobo sauce, then cook for about 30 seconds. Transfer mixture to a large bowl.
- Grind the cashews. Place ¾ cup cashews in the bowl of a food processor fitted with blade attachment. Pulse until finely chopped, then add to the bowl with onions and peppers.
- Pulse the beans. Next, place the cooled beans in the food processor along with ½ cup feta. Pulse until the beans are roughly chopped, then transfer to the bowl with the onion/pepper mixture. Add 2 Tbsp mayonnaise, 1 egg, and ¾ cup panko. Season with 1 tsp Kosher salt and ¼ tsp pepper. Mix everything together with your hands. At this point, you can refrigerate the mixture for up to 3 days.
- Cook the black bean burgers. Form the mixture into 6-8 equal sized patties, as wide as your burger buns. If grilling, preheat a grill over medium-high heat. Spray the grates with grill spray, then cook for 3-5 minutes per side over direct heat. If cooking indoors, preheat a large nonstick or cast iron skillet over medium to medium-high heat. Coat with 1 Tbsp olive oil, then cook patties, working in batches as needed, for 4-5 minutes per side.
- Assemble, then serve. Spread buns with any condiments, then add toppings to top or bottom bun as desired. Place a black bean burger on top, then serve immediately!
Notes
- Nutrition facts include burger patty and whole wheat burger buns only. Added cheese and condiments are omitted.
- Make ahead: Black bean patty mixture can be made up to 3 days ahead.
- Leftovers: Store leftovers in an airtight container in a fridge for up to 5 days.
- Freeze: Place burgers on a rimmed baking sheet and freeze until solid, about 2-3 hours. Transfer frozen patties to a freezer-safe container. Will last up to 3 months. Thaw for 1 hour at room temperature before cooking.
Nutrition
Serving: 1burger | Calories: 448kcal | Carbohydrates: 54g | Protein: 18g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 639mg | Potassium: 611mg | Fiber: 12g | Sugar: 6g | Vitamin A: 138IU | Vitamin C: 14mg | Calcium: 139mg | Iron: 5mg
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