Our Favorite Vegetarian Black Bean Burger!
When we think of vegetarian burgers we often think of those mediocre, flavorless or dry burgers we’ve had that left us wishing we had made a different meal choice. These black bean burgers will actually leave you wondering why you haven’t had black bean burgers on regular rotation on your dinner menu for years. And you’ll love that the food processor does most of the work! The great thing about these is that they don’t weigh you down the way a greasy hamburger does. It’s something you can feel good about eating. This black bean burger isn’t dry, it has plenty of flavor and even some richness to it (thanks to the mayo and egg yolks), and the oats and peppers give it a bit of texture. Believe it or not even my kids love these. They’re best served shortly after they’ve been freshly pan fried and those exterior edges are nice and crisp, though it makes a batch of six and extras will reheat decently well (with a bit of olive oil just in the microwave) when you need a quick lunch. Our favorite way to eat them is actually bun-less with a small mound of tasty toppings (like cheese, avocado, tomatoes, and salsa), but just like with a regular hamburger you can serve them up however you’d like.
Black Bean Burger Recipe Ingredients
2 (15 oz) cans black beans, drained, rinsed and dabbed dry with paper towels 1/2 medium red bell pepper, seeded, chopped into large chunks 1 large garlic clove, peeled and crushed 2 green onions, ends trimmed and discarded, remaining chopped into 2-inch pieces 3/4 cup rolled oats 1/4 cup cilantro (mostly leaves) 2 egg yolks 2 Tbsp mayonnaise 1 tsp smoked paprika 1 tsp ground cumin 1/2 tsp chili powder 1/2 tsp ground coriander 1/2 tsp each salt and black pepper, then more to taste 2 Tbsp olive oil, divided
How to Make Black Bean Burgers
Making Vegan Black Bean Burgers
I’ve also made these vegan as well. They just don’t hold together quite as well because the addition of egg yolks and eggs in the mayonnaise act as a great binder, so it may be best to go with a bun-less option if making them vegan. Preferably serve on a plate with toppings over it. To make vegan omit the egg yolks and replace with 2 tsp ground flax seed. Replace regular mayonnaise with vegan mayonnaise. Use vegan cheese or don’t serve with cheese over them.
Helpful Tips and Reheating
Dry ingredients well before adding to the food processor. This includes the black beans and any vegetables otherwise burgers will be mushy and won’t hold together. Be careful not to over-process the mixture so it has some texture. Don’t skip using the parchment paper or the mixture will be too sticky to work with. There’s a bit of moisture to the mixture because we don’t want a dry black bean burger. Fry the burger mixture up shortly after preparing, don’t store it in the fridge and fry later. I’ve tried this and the burgers don’t hold together well. Just cook all of the mixture and store extras in the fridge. When reheating from the fridge I just place on a plate, drizzle top with a little olive oil (because of all the starches they’ll dry out a little in the fridge and need a bit more oil), then reheat for about 40 seconds or until warmed through.
More Delicious Vegetarian Black Bean Recipes
Black Bean and Corn Salad Black Bean Tacos Quinoa Black Bean Salad Sweet Potato and Black Bean Tacos Tortilla Soup with Black Beans
