black bean burgers

The Best Black Bean Burgers I've Ever Had

extra virgin olive oil

bell pepper (1/2 of a pepper)

yellow onion (1/2 of a large onion)

garlic cloves, minced (about 1 Tablespoon)

ground cumin

chili powder

garlic powder

smoked paprika

bread crumbs flour

feta cheese

large eggs

Worcestershire sauce

Tablespoons ketchup, mayo,

salt + pepper

Between homemade, restaurant, and store-bought, these are the best black bean burgers I've ever tried. They are meat-free, but they are not vegan. (See recipe note to make adjustments if necessary.) With great reviews from taste testers around the world, I'm confident you'll be satisfied with this black bean burger recipe!

Preheat oven to 325°F (163°C). Spread beans evenly onto a lined baking sheet and bake for 15 minutes until slightly dried out.

Meanwhile, sauté olive oil, chopped pepper, onion, and garlic over medium heat until peppers and onions are soft, about 5-6 minutes. Gently blot some of the moisture out. Place in a large bowl or in a food processor with the remaining ingredients (cumin, chili powder, garlic powder, smoked paprika, bread crumbs, cheese, eggs, worcestershire, ketchup, salt, and pepper). Stir or pulse everything together, then add the black beans. Mash with a fork or pulse the mixture, leaving some larger chunks of beans.

Form into patties&#8211; about 1/3 cup of mixture in each.

To bake: Place patties on a parchment paper lined baking sheet and bake at 375°F (191°C) for 10 minutes on each side, 20 minutes total. To grill: Place patties on greased aluminum foil and grill 8 minutes on each side. Heat temperature is personal preference as all grills differ. Generally, black bean burgers should grill on medium-high heat about 350°F (177°C) &#8211; 400°F (204°C).

Serve with your favorite toppings. Store leftovers in the refrigerator for up to 5 days.

Delicious, but they didn't turn out as dark as your pictures.

SO GOOD! 

I used bbq/sriracha from traded joes since I didn’t have ketchup. I knew it would be sweeter than I’d like, but it was still yummy. (If I’m going to eat savory, then I don’t want my food tasting sweet.) Texture was perfect and freezing it and reheating worked like a charm. I baked them and the timing was spot on. Excited to try ketchup and maybe mayo next time. I’ll also put some cayenne and chili pepper flakes. 

Regardless, recipe is fantastic as is!

I’ve made several batches of these awesome bean burgers!  I make a double batch and freeze uncooked for quick delicious meals. Best bean burgers ever. Hands down better than store bought or restaurant!  I just wish I could meet the 30 minute prep time!  Take me about an hour.

Just finished eating my first homemade veggie burger patty using this recipe. Won’t change the recipe one bit! I ate mine with spinach and onion on a wheat bun and plan on eating the next one with pineapple and jalapeño. Will be sharing this with my veggie burger loving friends.

I love them. I made the burgers with canned beans and were a total success. Now I will try to make it without canned beans, to avoid excess salt.

I have done it and my bf fell in love with this. It is very easy to make and very delicious. Thank you so much 

These are fabulous burgers. They hold together, are not dry, are super tasty, and are even better warmed up on the grill as leftovers. So glad I found this recipe!

These were pretty good! I've never had a black bean burger before, so I didn't really know what to expect, but I made them for my family and they all liked the burgers as well! I think they were definitely just as good as a beef burger. Thanks for the recipe, these had a really nice flavor and texture!

I made these today and they taste great. I am glad I have a couple more patties in the freezer now, we will eat them soon.

Wonderful, definitely will make again. It is wonderful with spicy mayo on it!

We made these last night and it was our first attempt at making black bean burgers. They were very tasty!

Hi! I've made these burgers once and am now completely hooked. This time around, I haven't been able to find any worcestershire sauce. Will the burgers still taste as good without it? Or is there another condiment that can help provide that added depth of flavour and umami?

I would strongly recommend that anyone making this recipe use a food processor.  The process of chopping, frying, and mashing was very time consuming.   In addition, this burger turned out very dry for me.  It was like eating thick refried black beans slathered on a bun.   My oven runs hot, so I wonder if it took too much of the moisture out of the beans in the pre-bake?  I probably wouldn't make it again, because no one in my family would eat it.  I'm so disappointed.  I wanted to love this recipe, and I see that a lot of other people did.

These were delicious, I really enjoyed them! However, I had to alter the recipe because it included worcestershire sauce, which is not vegetarian. I think it would be helpful to mention that somewhere on this recipe, because most people are probably seeking this recipe out because they adhere to a vegetarian diet, and people frequently don’t realize worcestershire sauce is not veg (it’s made with fish). So that was frustrating to me, but I used soy sauce instead and it worked great, if anyone else is looking for how to replace it!

This was an absolutely delicious recipe! I actually freaked out because I forgot to dry the beans off and the mixture was sooooo mushy. So I added some more bread crumbs and it fixed it right up! I sautéed mushrooms for on top and did a brioche bun. Thank you so much for this new addition to our table!

Our go-to veggie burger recipe! So so good.

Such a great recipe! Served mine bunless on top of roasted poblanos and it was great! Also fabulous leftovers in the morning with an egg on top.

We made these last night and were very disappointed.  We're nearly 80% vegetarian (eat eggs, cheese, shrimp and some fish) and are excellent cooks.  And, we love black beans, so what's not to like?  We don't want burgers to taste like meat, but these were pretty flavorless and tasted like  patties of....black beans. The Kitchen on Food Network has an excellent bean burger which has nuts in the recipe for texture and the flavorings are superior to these.  I apologize; have found other excellent recipes on S.B.A.and thank you for those.

I made this recipe tonight with the BBQ option and the burgers were DELICIOUS!!! Perfect recipe!

One bite of this spicy black bean burger with spicy chipotle mayo and creamy avocado and you won't miss the meat! Yes, these were good enough to please even the adult carnivore's in my home (a bit too spicy for my kids).

Spicy Black Bean Burgers with Chipotle Mayonnaise

tbsp light mayonnaise (Hellman's)

tbsp canned chipotle in adobo sauce

black beans

red bell pepper (cut into 2 inch pieces)

scallions

tbsp chopped cilantro

garlic (peeled)

jumbo egg

tbsp cumin

kosher salt

hot sauce

quick oats (use gf oats for gluten free)

wheat 100 calorie buns (Martin's*)

hass avocado (sliced thin)

Combine mayonnaise and chipotle, set aside.

Dry the beans well after washing, extra moisture will keep the burgers from sticking.

In a medium bowl, mash beans with a fork until thick and pasty.

In a food processor, finely chop bell pepper, cilantro, onion, and garlic, then add oats, then eggs and spices.

Then stir into mashed beans.

Divide mixture into four patties (using slightly oiled hands helps) and place them onto a flat surface covered with wax paper. (If it's too wet, chill the mixture 30 minutes in the refrigerator or add another tablespoon of oats)

Freeze at least 2 hours before cooking or keep frozen until ready to cook.

Heat a lightly sprayed skillet to medium heat and cook frozen burgers about 7 minutes on each side.

If grilling, preheat grill over medium heat, and lightly oil a sheet of aluminum foil; grill 7-8 minutes on each side or you can bake in the oven at 375° on a lightly oiled baking sheet.

Forget frozen veggie burgers! These perfectly spiced black bean burgers are packed with veggies, sweet corn, and hatch green chiles. Simply delicious!

New Mexican Green Chile Black Bean Burgers

olive oil

½ red onion, finely diced

garlic

red bell pepper, diced

green chile, stemmed, seeded and finely chopped

cumin

oregano

chipotle chili powder chili powder

sweet corn

cilantro

Salt and black pepper,

gluten-free oat flour,

nonstick cooking spray

lettuce,

Heat olive oil in skillet over medium-high heat. Add in onions and cook until slightly softened, about 3 minutes. Add garlic, green chiles and red pepper; cook and stir until soft another 3 minutes. Remove from heat and stir in cumin, oregano, and chili powder; transfer to bowl to let cool.

Add black beans to food processor and pulse until smooth but still a little chunky. Transfer beans to the bowl and add corn, cilantro and salt and pepper. Stir, taste, and adjust seasonings if necessary.&nbsp;

Next add in egg and oat flour; stir until well combined, then divide into 6 firmly packed patties and place in fridge for 30 minutes to allow patties to cool so that they stay together better when cooking. If the mixture is too wet to form into patties, you can add a tiny bit more oat flour but don't overdo it!

When you are ready to cook the burgers, spray a large skillet with non-stick cooking spray and place over medium-high heat. Add the burgers and cook, flipping once, until cooked and browned on each side. I typically cook mine for 3-4 minutes on each side. Be gentle when flipping the burgers so that they don’t fall apart.

Place on buns or in lettuce wraps and top with extra green chile, avocado slices, tomato, lettuce, and any other toppings or condiments you desire.

Made on the stove using a combination of sweet potato, black beans and other pantry staples, these vegetarian burgers are sure to be a hit!

Vegetarian Sweet Potato Black Bean Burgers

mashed sweet potato (from one medium sweet potato, see note

black beans,

extra virgin olive oil (plus more for coating sweet potato)

white onion (from one medium onion)

red bell pepper (diced)

salt (divided

jalapeño (diced (optional)

garlic (minced)

chipotle chili powder

dry parsley

bread crumbs

burger buns

lettuce and barbecue sauce (for topping)

Preheat the oven to 400 degrees F. Lightly coat whole sweet potato in olive oil (optional). Poke several holes in the sweet potato using a knife. Place on a baking sheet and roast in the oven until tender, about 45 minutes to an hour depending on the size of your sweet potato.

Remove skin from the sweet potato. Mash the inside until almost pureed. Measure out 1/2 cup of the mashed sweet potato. Before adding black beans, pat them with a paper towel to remove excess moisture. Combine the sweet potato and black beans and mash a little more. You want some whole beans to remain for texture. Set aside.

Heat 2 teaspoons olive oil in a medium skillet over medium-high heat. Once hot, add diced onion, diced bell pepper and 1/4 teaspoon salt . Sauté until softened, about 6 minutes.  Add jalapeño and garlic and sauté a minute more, until golden and aromatic.

Stir the sautéed ingredients into the sweet potato mixture. Add the seasonings (cumin, 1/4 teaspoon salt, chipotle chili powder, parsley), whisked egg and bread crumbs. Mix until a loose ball forms.

Form the mixture into patties. I like to make mine about the width of my palm. For best results, make sure the burger is no more than 1/2 inch thick when cooking. The thinner the patty, the firmer it will be.

Heat a skillet over medium heat (I use the same skillet I sautéed the onions in for extra flavor). Lightly spray with non-stick cooking spray. Once hot, add patties. Cook until lightly browned, about 5 minutes. Flip and cook the other side until browned.

Serve on burger buns with for favorite fixings, such as lettuce or kale and barbecue sauce. Enjoy!

https://embed.mediavine.com/videos/isykmozx4dusxvgqojmn

These vegetarian sweet potato burgers are nutritious, flavorful and easy to make. You can even freeze a batch for quick weeknight meals!

Sweet Potato Black Bean Burgers

These Spicy Black Bean Burgers are a classic in our house! Full of flavor, easy to make, and the perfect freezer meal—these burgers will become a staple in your kitchen, too.

Spicy Black Bean Burgers

green bell pepper, roughly chopped

onion,

hot sauce (more or less depending on your heat tolerance)

salt

eggs (see notes for plant-based substitute)

Preheat oven to 350°. Line a baking sheet...

Preheat oven to 350°. Line a baking sheet with parchment paper or a silicone baking mat, set aside.

In the basin of a food processor, combine...

In the basin of a food processor, combine 2 cups of the black beans, bell pepper, onion, garlic, chili powder, cumin, hot sauce, and salt. Pulse until the mixture forms a smooth, thick paste—scraping the sides as necessary. Don't have a food processor? Check the recipe notes for an alternative method. Transfer the mixture to a large mixing bowl.

Add in the remaining black beans, the eggs...

Add in the remaining black beans, the eggs and 1 cup of the breadcrumbs, mix well. Continue adding breadcrumbs, 1/4 cup at a time, until the mixture can easily be formed into patties.

Form the mixture into six large patties and...

Form the mixture into six large patties and place on the prepared baking sheet. Bake in preheated oven for 20-25 minutes, or until the burgers begin to brown, feel firm, and start to crack on top. Serve immediately or freeze.

To freeze, let burgers cool completely, then freeze...

To freeze, let burgers cool completely, then freeze flat on a baking sheet until solid, about 3 hours. Transfer to a labeled zip-top freezer bag. Will keep in the freezer for about 3 months. Defrost before heating in skillet, on grill, or in the oven.

https://www.youtube.com/watch?v=s-p_kt5KFvo

FULL RECIPES HERE: http://wp.me/p1WfBa-7Go

This video is sponsored by North America Pulses. All content and opinions are my own.

These three simple and easy veggie burger recipes are the perfect healthy option to keep stocked in your freezer!

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Stock Your Freezer with These 3 Awesome Veggie Burgers

Make this black bean burger recipe that goes well on your Daniel Fast! High in protein, loaded with fiber, and packed with nutrition with every bite!

Daniel Fast Black Bean Burger

Cups Cooked Black Beans (or kidney)

Garlic Cloves (finely chopped)

Tablespoons Tomato Paste

Tablespoon Red Wine Vinegar (or balsamic)

Dijon Mustard

¼ Cup Parsley (fresh, chopped)

½ Teaspoon Sea Salt

Black Pepper (to taste)

¼ Cups Rolled Oats

½ Cup Corn (organic)

⅓ Cup Olives (chopped, optional)

¼ Cup Bell Pepper (chopped, optional)

In a food processor or blender, combine the beans, garlic, tomato paste, vinegar, and mustard. Pulse until pureed.

Add the green onions, parsley, oregano, salt, and pepper to taste, and process to break up and blend. Add the oats and pulse to begin to incorporate.

Transfer the mixture to a large bowl and stir in the olives, corn and red pepper.

Refrigerate the mixture for 30 to 45 minutes, then shape into patties with your hands.

Lightly coat skillet with oil and cook on medium/ medium-high heat.

Cook the patties for 6 to 8 minutes per side, or until golden brown.

Skillet Option:

Bake the patties for about 15-20 minutes at 400 ° on an oiled pan, flipping once through cooking.

Top with salsa or guacamole to make it extra delicious!

Oven Option:

https://www.youtube.com/watch?v=VMXka0J4SE8

This black bean burger patty recipe vegan delight will blow your mind! Try this high protein, high fiber, weight loss Daniel fast-friendly bean burger recipe today!

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Today, I’ll share with you this amazing black bean burger patty recipe vegan delight! This is from our Daniel fast cookbook https://thebiblicalnutritionist.com/books/ . Now I know so many of you are enjoying the Daniel fast https://thebiblicalnutritionist.com/the-daniel-fast-course/ and some of you have recognized Wow, for 21 days, I felt amazing. Now you may have had to get past days three and four to reach the amazing part. But it works. What I also want you to realize is these are recipes that you can enjoy all year long. Well, today I'm going to help you learn how to make the black bean burger patty.

Black Bean Burger Patty Recipe Vegan Ingredients

Ready to make this veggie burger recipe?

For this black bean burger patty recipe, I'm going to be using my food processor that fits on my Bosch mixer. Now one of the optional ingredients is going to be red peppers. I'm going to actually mince that with my garlic and with my onions all at one time to get that blended really well and chopped up. Go ahead and put the lid on that.
Okay, that's exactly how I want it. Now I'm going to go ahead and add in the parsley and I got a little bit of parsley and cilantro together. And I also have some fresh oregano straight out of the garden. You just blend that in.
Now we're going to add our balsamic vinegar, I'm using pomegranate balsamic vinegar. 

Anytime I can use one of the seven foods or the promised land I feel like I'm just getting a bonus. And then we're going to add in our three tablespoons of tomato paste.
Next, we have our salt and pepper. Freshly milled salt and freshly milled pepper is always going to give you a much richer flavor. And you may even need less because of their good flavor. Alright, now we're gonna go ahead and blend that in.

And now it's time to add in some beans we're using three cups. If you are using canned black beans, that would be approximately two cans of beans. But if you're cooking your beans on your own, then you're going to need three cups of already cooked beans. I'm just going to do a portion of it and mix that up. Now I actually skipped over the Dijon mustard. So let me get that in our mix. Because we definitely don't want to lose that flavor. That may not make it down there. All right, now I'm going to go ahead and add a little bit of the oatmeal and I'm going to alternate between adding the oatmeal and adding the beans to finish this off.

I have also posted this Black Bean Burger Patty Recipe on my website - https://thebiblicalnutritionist.com/black-bean-burger-recipe/

So there you have it - our black bean burger patty recipe vegan delight! Even with staples, such as beans, the more able we are to be able to feed our family especially when we're in a time of crisis or a food shortage. 

So I hope you enjoy this recipe. If I was doing the Daniel fast, I would just serve this veggie burger on top of a salad or maybe some rice, something like that to make it delicious without having the bread. 

Enjoy this vegan burger recipe! Now you know how to make black bean burgers that are not only healthy bust oh-so-tasty, too!

Daniel Fast Black Bean Burger Patty Recipe Vegan | Veggie Burger

Easy to make Vegan Black Bean Burgers that are loaded with flavour and not mushy. They are satisfying, delicious and a tried &amp; true reader favourite!

Vegan Black Bean Burgers

green onions (, chopped finely)

lime (, zest and juice)

cilantro (, chopped)

salt (,

¼ teaspoon pepper (,

chili flakes (, OPTIONAL)

oil (, OPTIONAL)

vegan BBQ sauce (, OPTIONAL)

Add beans to a large bowl and mash roughly with a potato masher. Not too much though, we want some chunks through the mixture for texture.

Add the chopped green onions, lime zest and juice, cumin, garlic powder, ground flax seed, cilantro, salt, pepper and optional chili flakes. Mix well making sure everything is combined. I find clean hands are the best tool for this.

Taste the mixture to check the seasoning and add more salt and pepper if necessary. 

Refrigerate the mixture for about 15 minutes to let the flaxseed get to work. This helps it firm up a little and makes it easier to shape the burgers.

Shape into 4 separate balls, then press each one down firmly using the palm of your hand or the bottom of a mug until it&#039;s a burger patty shape. I don&#039;t recommend making them too thin. Anywhere from ¾ to 1 inch thickness is best. If they crack a bit press them gently back together.

Heat the oil in a pan over a medium low heat. If you aren&#039;t using the oil be sure to use a non-stick pan.

Once the pan is hot add the burgers making sure there is plenty of space around each one to enable you to flip them easily later. If you can&#039;t fit them all in, have your oven on low (300 ° F / 148 °C) and once the first ones are done keep them warm in there until the rest are ready.

Cook for about 7 minutes each side, or until a nice golden crust forms.

Before serving brush generously with the optional BBQ sauce. It adds another layer of flavour and makes them look really good!

To pan fry

Put the burgers on a lined tray and bake them in the oven on 375°F for about 25 minutes, or until heated through and a little bit crusty on the outside. Flip them over halfway through the cooking time.

To oven bake

Be sure to squeeze the patties together really, really well, and treat them very gently. I often cook mine on a grill pan then I don&#39;t have to worry as much about bits potentially breaking off when turning.  Cook them over a medium-low heat for about 7 minutes each side. Before serving brush generously with the optional BBQ sauce. It adds another layer of flavour and makes them look really good!

To grill

https://content.jwplatform.com/videos/ojIpdOSI.mp4

Delicious Vegan Black Bean Burgers with hints of lime & a slight chili kick. Satisfying, healthy, flavour packed & not mushy!

Homemade vegetarian black bean burgers are thick, hearty, flavorful, and delicious. They are easy to make and have the best texture ever (no mushy burgers here!).

Black Bean Burgers

vegetable oil

garlic, minced

black beans, rinsed and drained

breadcrumbs

feta cheese, crumbled

salt (or

black pepper (or

6 hamburger buns, sliced

lettuce

ketchup

medium tomatoes, sliced

In a large skillet, heat oil over medium-high heat until sizzling hot, about 1 minute. Add onions and garlic and sauté until tender and nicely browned, about 3-4 minutes. Set aside on a plate to cool off for 5 minutes.

Gently pat dry the rinsed and drained black beans. Set aside 1 cup of the black beans and transfer the rest into a food processor. 

Add the sautéed onions along with the rest of the ingredients (breadcrumbs, feta cheese, egg, Worcestershire sauce, paprika, salt, and pepper) into the food processor. Pulse mix on and off for 1 minute until coarsely chopped. Alternatively, you can mash everything with a fork or potato masher in a large mixing bowl until evenly combined.

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