Easy Black Bean Burger Recipe (In under 2 minutes)

• Food: Black Bean Burger
• Writer: Lizzie Green
• Content-Type: Food Blog

In under 30 minutes, you can make these chipotle black bean burgers! Once you’ve made it, it’ll be in your regular rotation forever.

This recipe for black bean burgers will become your new best buddy. The charred patties are soft in the middle and burst with robust, smokey flavor on the outside. That’s not all, though.

They’re also simple to prepare! To make them, you won’t need to get out the food processor or clean three pans. No, this black bean burger recipe takes less than 30 minutes to make, including cooking time.

Jack and I have been grilling the burgers lately, but they also work wonderfully in a cast-iron pan on the stove. They’re perfect for a relaxed summer picnic or a quick weekday dinner any time of year.

They’re the newest addition to our regular recipe rotation, and after you try them, you’ll want to keep them.

Ingredients for Black Bean Burger Recipe

Another fantastic feature of this recipe? It’s made with simple components! You probably already have all of them:

• Of course, black beans! You can use canned or make your own.
• Before mashing the onion with the other ingredients, I grate it into the huge holes of a box grater. The onion will leak a lot of liquid when you grate it. That’s perfectly typical! Pour the onion pulp into the black bean mixture, leaving any extra liquid on the work surface.
• Garlic — Along with the onion, garlic adds a strong depth of flavor to this black bean burger dish.
• Chipotles in adobo sauce and chipotles in a can — They add a smoky taste and a little heat.
• Balsamic vinegar and tamari give the patties a tangy, savory flavor.
• Panko bread crumbs — These add a meaty texture to the burgers.
• An egg – to hold it all together!
• And a pinch of salt and pepper to bring out the flavors.

In a large mixing bowl, combine the black beans, onion, garlic, chipotles and adobo sauce, cumin, balsamic, tamari, salt, and pepper.

Mash the ingredients with a big fork or potato masher until it starts to stay together but still contains visible black bean bits. After that, fold in the egg and panko bread crumbs.

Form the mixture into 6 patties, each approximately a third cup in size. Then get cooking! For this stage, you can use a cast-iron skillet or an outside barbecue. The patties should be well-charred on the exterior, crisp on the outside, and tender in the middle in either case. Enjoy!

Tips for the Best Black Bean Burger Recipe

1. Put the black bean mixture in the fridge if it’s too wet to manage. After only 20 minutes of chilling, it has firmed up well!
2. Alternatively, crush it up even more. The mashed black beans are crucial to the firmness and consistency of these burgers. If the mixture won’t hold together, mash the beans until they can be formed into patties.
3. Can’t seem to get them to flip? Continue to cook. If you’re grilling your patties, cook them for an entire 8 minutes on the first side. Continue to cook if they’re clinging to the grill. Once the first side is nice and blackened, they should be easy to flip in a minute or two. To avoid sticking, I recommend coating the patties with olive oil before placing them on the grill.
4. Burgers that have been charred are better burgers. The patties for this black bean burger recipe should have a beautiful sear on them. Look for grill marks and crisp edges if you’re cooking them on the grill. Each side should be crunchy and charred if you cook them in a skillet. Make sure your skillet is hot before adding the patties and cook them for 4-5 minutes on each side for the best results.
5. Get a head start. This is a fantastic meal to prepare ahead of time! If you want to eat the burgers right away, mix the beans and seasonings together, fold in the egg and panko, and shape the patties. The patties can then be transferred to a baking sheet, covered, and refrigerated for up to a day before being cooked. Otherwise, prepare the patties ahead of time and reheat them before serving. Refrigerate the cooked patties for up to 4 days or freeze them for up to 2 months in an airtight container.

Suggestions for Serving Black Bean Burgers

It’s time to consume your patties now that they’ve been cooked! This handmade black bean burger is delicious with chipotle sauce, lettuce, tomato, red onion or pickled red onion, and crunchy dill pickles.

To make your black bean burger even better, use your favorite burger buns or make your own handmade burger buns.

Serve with mixed grilled veggies or grilled zucchini, corn on the cob, or a summer salad to complete the meal. Any of these Summer Salads would be delicious with this black bean burger, but I especially like these salad recipes:

• Corn Salad on the Street in Mexico
• Broccoli Salad at its Finest
• Coleslaw with Cream
• Salad Chopped in Italy
• Cucumber Salad
• Salad of Summer Fruits
• Watermelon et Feta Salad
• You can’t go wrong with fries, of course! With this chipotle black bean burger, either air fryer French fries or sweet potato fries would be wonderful. Potatoes grilled on the grill would also be delicious.

Black Bean Burger

This black bean burger recipe is by far the finest I’ve tried. The patties are substantial, grilled to perfection, and bursting with flavor.

They’re wonderful with conventional burger toppings like ketchup and mustard, but a dollop of chipotle mayo or a scoop of guacamole, in my opinion, really elevates them.

Ingredients

• 3 cups cooked black beans, drained and rinsed
• ⅓ cup grated yellow onion*, (about 1/2 medium)
• 2 chipotle peppers from a can of chipotles in adobo, diced, plus 2 tablespoons adobo sauce
• 1 tablespoon tamari
• 1 tablespoon balsamic vinegar
• 2 garlic cloves, minced
• 1 teaspoon cumin
• ½ teaspoon sea salt
• ½ teaspoon black pepper
• 1 egg
• 1 cup panko bread crumbs
• Extra virgin olive oil, for brushing
• Cooking spray, if grilling
• Hamburger buns and desired fixings, for serving

Instructions

1. Combine the beans, onion, garlic, chipotles, adobo sauce, tamari, balsamic, cumin, salt, and pepper in a large mixing bowl. Mash the ingredients with a potato masher until it holds together but still has some visible black bean bits. Fold in the egg with a spatula until everything is well mixed. Fold in the panko last.
2. Form the mixture into 6 patties with your hands. The mixture should be a touch moist and cohesive. If it’s too wet to handle, refrigerate it for 20 minutes to firm it up, or mash it up a little more.
3. Over medium heat, heat a cast-iron skillet. Brush the burgers with a little oil and cook for about 5 minutes per side, lowering the heat down as needed, until charred on both sides. The precise timing will be determined on the heat of your stove and the heat of your cookware.
4. Preheat an outside grill to 400°F as an alternative. Grill for 8 minutes on the first side and 4 minutes on the second side after lightly brushing the patties with olive oil and spraying the grill grates.
5. Serve with hamburger buns and your favorite toppings.

Notes

• Using a box grater with big holes, shred the onion. The onion will leak a lot of liquid when you grate it. That’s perfectly typical! Remove the extra liquid from your work area and add the wet onion pulp to the black bean mixture.
• By substituting a “flax egg” for the egg, these can be turned vegan (mix 1 tablespoon ground flaxseed with 2.5 tablespoons warm water and set aside for 5 minutes to thicken). The vegan burgers are well-formed and cook/grill well, but they lack the firmness of the egg variant in the center. I recommend increasing the cooking time slightly on the grill – I do 8 minutes on the first side and 6 minutes on the second side. They’re tasty, but my Best Veggie Burger is still my favorite vegan burger.