These Black Bean Burgers are a hearty and flavorful alternative to traditional meat burgers, perfect for vegetarians and anyone looking to enjoy a lighter, plant-based meal. Packed with protein-rich black beans, vibrant veggies, and savory seasonings, these burgers deliver on taste and texture. Whether grilled or baked, they develop a nice char on the outside while remaining tender and delicious on the inside. Customize them with your favorite toppings and serve them on brioche buns for a satisfying meal that everyone will love.
Ingredients:
For the Burgers:
- Two 15-ounce cans of black beans, drained and rinsed (no-salt-added preferred)
- 1 to 2 tablespoons olive oil
- 1 cup red onion, finely diced
- 1 cup red bell pepper, finely diced
- 2 cloves garlic, finely minced
- 1 large egg, lightly beaten
- 1/2 cup plain breadcrumbs
- 1 tablespoon Worcestershire sauce (or soy sauce for a vegetarian option)
- 1 tablespoon ketchup
- 1 tablespoon light brown sugar, packed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- 6 slices white cheddar or cheddar cheese, optional
To Serve (Optional and As Desired):
- 6 brioche buns, or your favorite burger buns
- Lettuce leaves
- Tomato slices
- Mashed avocado
- Red onion slices
Instructions:
- Prepare the Black Beans:
- Start by draining and rinsing the black beans thoroughly in a colander.
- Transfer the beans to a paper towel-lined baking sheet and blot them dry with additional paper towels. Getting the beans as dry as possible is crucial to preventing soggy burgers. Set aside.
- Cook the Vegetables:
- In a large skillet, heat the olive oil over medium-high heat. Add the diced red onion and red bell pepper. Sauté for about 7 minutes, stirring occasionally, until the vegetables are softened.
- Add the minced garlic to the skillet and cook for an additional minute, stirring constantly until fragrant.
- Mix the Burger Ingredients:
- In a 12 to 14-cup food processor, combine the cooked onion and pepper mixture with the dried black beans.
- Add the beaten egg, breadcrumbs, Worcestershire or soy sauce, ketchup, brown sugar, garlic powder, onion powder, salt, and pepper.
- Pulse the mixture about 20 to 30 times until it’s well combined but still retains some texture. Avoid over-processing, as you want the mixture to hold together but not be too smooth.
- Form the Patties:
- Divide the mixture into 6 equal portions, shaping each into a patty about 1/2-cup in size.
- Cooking Methods:
- To Grill: Preheat the grill to medium-high heat. Place the patties on a lightly greased piece of nonstick heavy-duty foil, then place the foil directly on the grill grates. Grill the patties for about 15 minutes, flipping halfway through. For cheeseburgers, add the cheese slices 5 minutes before the end of cooking, closing the grill lid to allow the cheese to melt.
- To Bake: Preheat the oven to 375°F. Line a baking sheet with nonstick foil or a Silpat mat and place the patties on the sheet. Bake for 20 minutes, flipping halfway through. Add the cheese slices 5 minutes before the end of baking to melt.
- Assemble and Serve:
- Serve the black bean patties on brioche buns with your choice of toppings such as lettuce, tomato slices, mashed avocado, and red onion. Customize with additional toppings as desired.
Tips:
- Bean Drying: Ensuring the beans are thoroughly dried before processing is key to preventing mushy burgers. This step helps create a firmer texture that holds up well during cooking.
- Cooking Options: Whether you grill or bake these patties, they develop a nice char and hold their shape. Baking is a great option for those who prefer a hands-off cooking method.
- Topping Ideas: These burgers are highly versatile—add sliced pickles, a dollop of your favorite sauce, or even a fried egg for a gourmet twist. Avocado adds creaminess, while brioche buns offer a slight sweetness that complements the savory flavors of the burger.
These Black Bean Burgers are a delicious and nutritious way to enjoy a burger without the meat. They’re perfect for a weeknight dinner or a weekend barbecue, and they’re sure to please vegetarians and meat-eaters alike!
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