Black Bean Burger Best (Printable Recipe)
Big, bold black bean burgers with satisfying texture, easily baked or grilled.
# Ingredients You'll Need:
→ Main Ingredients
01 -
2 cans (14 oz each) black beans, drained, rinsed, and patted dry
02 -
1 tablespoon extra virgin olive oil
03 -
3/4 cup finely chopped bell pepper (about 100g)
04 -
1 cup finely chopped yellow onion (about 130g)
05 -
3 garlic cloves, minced (about 1 tablespoon)
06 -
1 1/2 teaspoons ground cumin
07 -
1 teaspoon chili powder
08 -
1/2 teaspoon garlic powder
09 -
1/4 teaspoon smoked paprika
10 -
1/2 cup bread crumbs or oat flour (about 60g)
11 -
1/2 cup crumbled feta cheese (about 70g)
12 -
2 large eggs
13 -
1 tablespoon Worcestershire sauce
14 -
2 tablespoons ketchup, mayonnaise, or BBQ sauce
15 -
Pinch of salt and pepper
# Steps to Follow:
01 -
Preheat oven to 325°F (163°C). Spread the black beans evenly on a parchment-lined baking sheet and bake for 15 minutes to slightly dry them.
02 -
In a skillet over medium heat, sauté olive oil, bell pepper, onion, and garlic for 5–6 minutes until softened. Blot excess moisture before using.
03 -
Place sautéed vegetables, spices, bread crumbs, cheese, eggs, Worcestershire sauce, ketchup, salt, and pepper in a bowl or food processor. Stir or pulse to combine.
04 -
Add dried black beans to the bowl and mash with a fork or pulse, leaving some chunks for texture.
05 -
Scoop about 1/2 cup (130g) of mixture and shape into 3/4-inch thick patties.
06 -
For baking: bake at 375°F (191°C) for 10 minutes on each side. For grilling: grill on greased foil at 350–400°F (177–204°C) for 8 minutes per side.
07 -
Serve hot with toppings of choice. Refrigerate leftovers in an airtight container for up to 5 days.
# Extra Tips:
01 -
Drying the beans in the oven reduces moisture and prevents a mushy texture in the patties.
02 -
Use a food processor or mix by hand depending on preferred consistency.
03 -
Burgers can be frozen raw or cooked and stored for up to 3 months.