I’m not bashful about my favorite vegetarian burger recipe but I think it’s important to keep a few extra recipes in my back pocket for those times I don’t have all the ingredients on hand. These have been my favorite black bean burgers through the years. I use an extra step of baking the black bean burgers before frying or grilling which helps create a crisp outside (and a burger that grills a bit easier than others). If you have trouble grilling burgers, I recommend picking up a grill pan. It’s easier to grill the burger but still gives you that good grilled taste.
- 1 clove garlic
- 1/2 cup diced carrot
- 1/2 cup diced red onion
- 1/4 cup diced red pepper
- 3 tablespoons minced jalapeño
- 1/2 cup rolled oats
- 1 3/4 cup black beans (or 1, 15 oz can- drained and rinsed)
- 3/4 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg white
- In a food processor, pulse garlic until minced. Add in the carrot, onion, red pepper, and jalapeño. Pulse a few more times until everything is in fine pieces. Add in the oats and pulse until the mixture is combined and the oats are broken down.
- Add in the black beans, spices, and egg white. Pulse a few more times until the mixture comes together but there are still small pieces of black beans. Let rest for 20 minutes.
- Heat oven to 375˚ and line a sheet tray with parchment. Wet hands and divide patties into 4 balls. Press into 1/2" thick patties and place on the sheet tray. Back for 14 minutes, carefully flipping halfway through.
- Finish the burgers by searing for 3 to 4 minutes in a pan with a bit of oil or on a grill that has been oiled well.
Black Bean Burgers
This is a solid base of a burger that is good as written above but can easily be upped in the flavor department. These black bean burgers also work really well for quite a few different toppings. This particular version I used chipotle mayo, pickled onions, and avocado but I also love this burger with a sweet corn relish or grilled zucchini.
Herbs: If you have them, fresh herbs are a nice addition. Cilantro, parsley, or basil work best depending on the flavors you want your burger to have. Add 1/4 cup or so of fresh herbs to the mixture before the final pulse.
Vegetables: If you want to swap around the carrots and peppers I recommend using sweet corn, beets, or roots vegetables (like parsnips or turnips). You can also grill/roast the vegetables ahead of time to add an extra layer of flavor.
Seeds: I like a bit of crunch in my burgers and if you’re with me, trying adding 1/2 cup of nuts or seeds like sunflower, pepitas, or pecans.
Black beans are one of the legumes we always have on hand. It’s my go-to taco and quesadilla filling as well as the perfect topping for grain bowls. I usually cook up a big batch on the weekend then freeze to use for a couple of weeks, thawing as I need beans.
Recipe first published on June 10th, 2010. Last updated on June 28th, 2016. Looking for the old version of the recipe? Find it here.