Black Bean Burger is the meatiest, tastiest and most flavorful veggie burger! It is an ultimate vegetarian burger that is easy to make without sauteing the veggies or baking beans.
Easy Black Bean Burger Recipe
This black bean burger is an ultimate veggie burger! It is flavorful, holds its shape and most importantly easy to make.
I have originally posted this black bean burger recipe back in 2015. Then I took it down and boy, have I ever heard from readers to bring it back. So, it is a reader favorite!
Who doesn’t like a good old juicy burger?! Messy ketchup and mustard, a huge bite, variety of layers, a savoury pickle in the middle, gooey cheese on a patty, a bun with crispy edges…
I was sceptical burger made with beans would taste anything like a burger. Like wouldn’t it be dry?! Truth is, once you dress it up with all traditional burger fixins, I swear it is the “meatiest” and tastiest burger ever!
Ingredients for Black Bean Burger
- Black beans: Low sodium canned black beans or you can cook your own in Instant Pot.
- Zucchini: Squeezed grated zucchini adds unbelievable moisture to the patty. Don’t skip.
- Rice: Any cooked or leftover rice will work.
- Oat flour or breadcrumbs: I prefer a patty with breadcrumbs but often use oat flour. You can make your own by grinding oats in a food processor or blender.
- Eggs: Are absolutely necessary to hold burger together. Don’t skip.
- Seasonings: Chipotle in adobo sauce is a must. You can sub it with 1 tsp smoked paprika though. Also cumin is a must.
How to Make Black Bean Burger
- Cook any rice as per package instructions or use leftovers.
- Mash the beans: Also chunky mashed beans are better than mushy in terms of texture, therefore I mashed them by hand.
- Prep zucchini: Grate, squeeze liquid out and then measure.
- Make patties: Combine and mix all ingredients really well. Form patties as you add them to the skillet and handle gently. You should shape them the size of your bun or however large you want. I found sweet spot with smaller buns is 1/2 cup and regular – 3/4 cup mixture.
- Pan fry patties: I recommend to use preheated and well-oiled skillet. Cook patties undisturbed for 5-7 minutes per side. Flip with flat spatula carefully with a quick single flip.
More Tips for Best Black Bean Burger
- Skillet type: I use ceramic non-stick skillet. Well seasoned cast iron skillet will work but needs more oil.
- Grating onion: Onion has to be finely minced or pureed for juicy and moist burger. Best non-crying method is to use a food processor or this chopper. Grater works but get your goggles out. 🙂
- Leftover chipotle in adobo: After I open the can, I mash and freeze leftovers since you need only a little bit for most recipes. Then I lightly thaw and scoop what I need.
- Grilling: I have not tried to grill the burger. But I think you can with these grill mats. I would not recommend to place burger directly on a grill as it will stick.
Favorite Black Bean Burger Toppings and Serving
- Usual suspects: Lettuce, tomato, red onion and pickles.
- Melted cheese: Since black bean patty has no saturated fat vs. beef patty, I feel no guilt by melting a slice of mozzarella, havarti (with jalapeno mmm) or white cheddar on top. So good!
- Avocado: Sliced avocado, store bought guacamole (it is surprisingly good!) or if you have time make my easy guacamole.
- Low carb: Serve patty over a salad, lettuce wrapped or today I used a shortcut – sweet kale salad kit. 🙂
How to Store, Freeze and Reheat
Storing: Refrigerate cooked burger patties in an airtight container for up to 5 days.
Freezing: Or freeze cooked burger patties in a container lined with parchment paper in between for up to 3 months. Thaw in the fridge overnight or on the counter for a few hours. You can also freeze uncooked patties on a baking sheet lined with parchment, then transfer to a zip top bag and freeze for 3 months. Cook from frozen + 5 minutes.
Reheating: To reheat cooked burger patty, the best way is to microwave it for a minute or so covered with a bowl. Or on a non-stick skillet by simmering on low heat with a tiny splash of water while covered.
Enjoy this black bean burger with “meaty” black beans and be healthy!
More Burger Recipes
Black Bean Burger
Black Bean Patty:
- 1 cup white or brown rice cooked (measured after)
- 2 x 14 oz cans low sodium black beans drained & rinsed
- 2 eggs large
- 3/4 cup 1 small grated zucchini, liquid squeezed out (measured after)
- 1 medium onion minced or pureed
- 2 large garlic cloves minced or grated
- 1 cup oat flour for GF version or whole grain breadcrumbs (I prefer latter)
- 1 1/4 tsp salt
- 1 tsp cumin
- 1 tsp chili pepper in adobo sauce minced (more to taste)
- 2 - 3 tbsp oil for frying
Burger (use your imagination):
- 7 burger buns
- Cheese mozzarella, white cheddar or (jalapeno havarti go well))
- Lettuce use in place of a bun for low carb version
- Tomato slices
- Red onion slices
- Avocado sliced/mashed or guacamole
- Ketchup and mustard
- Cook rice as per package instructions.
- In the meanwhile, in a large bowl, add beans and mash with a masher until coarse puree with some bean chunks forms. It doesn't have to be smooth, in fact coarser texture means "meatier" burger.
- Add eggs, zucchini, onion, garlic, oat flour, salt, cumin, pepper in adobo, and mix with spatula very well.
- Preheat large non-stick ceramic or well-seasoned cast iron skillet on low - medium heat and swirl 1-2 tbsp of oil to coat it generously.
- Scoop 1/2 cup for smaller or 3/4 cup mixture for larger burgers and form into a patty. Place on a skillet and proceed doing the same with remaining mixture until skillet is full.
- Cook patties undisturbed for 5-7 minutes per side. Flip with flat spatula carefully with a quick single flip. Other side will cook faster as skillet gets hotter.
- Optional: Top desired amount of patties with a bit of melted cheese, cover and cook on low until cheese is melted.
- Assemble burger on a bun with your favorite toppings. Serve immediately.
Store: Refrigerate cooked patties in an airtight container for up to 5 days or freeze leftovers for up to 3 months.
Freeze: Lay patties on a baking sheet lined with parchment paper, freeze completely and transfer to a large Ziploc bag. Cook from frozen following recipe's instructions + 5 minutes.
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