Black Bean Burger
So you’re craving a juicy, flavorful burger but want something that won’t judge your life choices? Enter the Black Bean Burger.
Smoky, spiced, and suspiciously satisfying. It’s the kind of burger that makes meat-eaters curious and vegetarians smug. Ready? Let’s make dinner fun (and not a billion steps).
Why This Recipe is Awesome
- It’s idiot-proof — I say that because I made this on a pizza night and still survived.
- Big flavor, low fuss — savory beans + onion + cumin = burger magic without hours of slaving.
- Flexible AF — gluten-free, egg-free, or oil-free tweaks? Yep.
- Keeps well — make a batch, freeze extras, be a prepared adult.
Ingredients You’ll Need
- 1 (15 oz) can black beans, drained & rinsed (or 1.5 cups cooked)
- 1/2 cup rolled oats (or breadcrumbs)
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup corn (optional, fresh or frozen)
- 1 egg (or 1 tbsp flaxseed + 3 tbsp water for vegan)
- 1 tbsp tomato paste or ketchup
- 1 tsp ground cumin
- 1/2 tsp smoked paprika (or regular paprika)
- 1/2 tsp chili powder (optional, for heat)
- Salt & black pepper — to taste (start with 3/4 tsp salt)
- 1-2 tbsp olive oil (for pan-frying) or spray oil for lower fat
- Burger buns and toppings: lettuce, tomato, pickles, cheese (or vegan cheese), sauce of choice
Step-by-Step Instructions
- Mash the beans. Put the drained beans in a bowl and mash with a fork or potato masher until mostly smooth but still a bit chunky — texture is good.
- Sauté aromatics. Heat 1 tbsp oil in a skillet, cook the chopped onion until translucent (3–5 min). Add garlic and corn, cook 1 more minute. Let it cool slightly.
- Mix the burger base. In the bowl with beans, add oats, sautéed onion mixture, tomato paste, spices, egg (or flax slurry), salt, and pepper. Stir until combined. If it’s too wet, add more oats; too dry, add a splash of water or a tablespoon of oil.
- Form patties. Divide into 4 equal portions and shape into patties roughly 3/4-inch thick. Press gently in the center so they cook evenly. Tip: chill in the fridge for 20 minutes to firm up (optional, but helpful).
- Cook the patties. Heat 1 tbsp oil in a skillet over medium heat. Fry patties 4–5 minutes per side until a nice crust forms and they’re heated through. You can also bake at 200°C/400°F for 12–15 min, flipping once.
- Assemble & dress. Toast buns if you want. Stack patties with your favorite toppings and sauce. Bite immediately or take a very nice photo first — your call.
Nutritional facts
| Per Serving (1 burger, without bun) | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 14 g |
| Carbohydrates | 38 g |
| Fat | 12 g |
| Fiber | 10 g |
| Sodium | 420 mg |
This burger gives you a decent protein hit (hello beans) and lots of fiber, which keeps you full longer and helps digestion. It’s lower in saturated fat than a typical beef burger, and the carbs come with fiber and whole-food goodness. Personal note: swap the bun for a lettuce wrap or whole-grain bun for an even cleaner meal — IMO it still slaps.
Common Mistakes to Avoid
- Not mashing the beans enough. Too chunky patties fall apart; too smooth and they’re dull. Aim for a mix.
- Skipping the spices. Beans are a blank canvas. Don’t be shy; seasoning is everything.
- Overcooking on high heat. You’ll char the outside and leave the inside cold. Medium heat = happy burger.
- Using dry oats/breadcrumbs without moisture. If mixture is crumbly, add a splash of water or another egg.
- Not resting the patties. Chilling helps them hold together when cooked — 15–20 minutes works wonders.
Alternatives & Substitutions
- No egg? Use flax egg (1 tbsp ground flax + 3 tbsp water) or mashed potato. Both work.
- Gluten-free? Use certified gluten-free oats or almond flour instead of breadcrumbs.
- No skillet? Bake them at 200°C/400°F for 12–15 minutes, flipping halfway through.
- Want more protein? Add 1/4 cup cooked quinoa or 2 tbsp nutritional yeast to the mix.
- Low-oil option: Use a non-stick pan and spray lightly, or air-fry at 190°C/375°F for 10–12 minutes.
My hot take: corn in the mix is optional but delightful — texture + sweetness = chef’s kiss.
FAQ (Frequently Asked Questions)
Can I use dry beans instead of canned? Yes — cook them until tender, then measure 1.5 cups cooked for the recipe. Canned just speeds things up.
Will the patties fall apart on the grill? They can if too soft. Add more oats or chill before grilling; use a grill basket if you’re anxious.
Can I make these ahead and freeze? Absolutely. Flash-freeze patties on a tray, then store in a zip bag. Reheat in the oven or skillet from frozen.
Are black bean burgers healthy? Generally, yes — lots of fiber and plant protein. Watch portions and toppings for calorie creep.
Can I add cheese into the patty? You can, but it can make forming patties trickier. I prefer melting cheese on top after cooking.
How do I make them spicier? Add cayenne, chopped jalapeño, or a dash of hot sauce to the mix. Easy to control.
Final Thoughts
You did it. You made a burger that’s crowd-pleasing, wallet-friendly, and slightly smug in its plant-powered goodness. Whether you’re feeding friends or just yourself on a couch picnic, this black bean burger hits the spot. Go impress someone — or yourself. You’ve earned it.
