Super flavorful Homemade Black Bean Burgers are as easy as smashing some black beans together with a slew of flavorful ingredients, like garlic, red onion, cumin, sriracha, and Worcestershire sauce. A little egg and breadcrumbs help hold the patty together, and you’ve got a super hearty, flavorful, and freezer-friendly homemade black bean burger. No more $8 restaurant veggie burgers for me!
Homemade Black Bean Veggie Burgers
How Many Burgers Does This Recipe Make?
I had some unusually large hamburger buns, so I ended up making six enormous black bean burgers. But this recipe would probably make eight more traditionally sized burgers.
Can You Freeze Black Bean Burgers?
Yes! Since I cook for just myself, I cooked two of my patties and froze the rest. Just wrap the raw patties in plastic wrap and then place them in a zip top freezer bag. To cook later, thaw the patty for 30 seconds in the microwave then finish cooking in a skillet as described in the recipe below.
What Toppings are Good on a Black Bean Burger?
I went with traditional mustard, tomato, and lettuce, but you could really have a lot of fun with the toppings. You could do a southwest spin and add some chipotle mayo, cheddar cheese, and jalapeños. Or how about a BBQ version with BBQ sauce and pepper jack cheese? A few avocado slices with any of the above themes would also be really nice.
P.S. This black bean burger recipe is basically a variation on my Homemade Falafel recipe, which is one of the best things I’ve ever eaten.
Homemade Black Bean Burgers
- 4 cups black beans ($0.80)
- 1/4 med red onion ($0.22)
- 1 clove garlic ($0.07)
- 1/4 bunch fresh parsley ($0.22)
- 1 Tbsp sriracha ($0.09)
- 1 Tbsp mayonnaise ($0.11)
- 1 tsp worchestershire sauce ($0.05)
- 1 tsp cumin ($0.05)
- to taste salt and pepper ($0.05)
- 1 large egg ($0.16)
- 1 cup plain breadcrumbs ($0.32)
- 6 lg hamburger buns ($2.50)
- 2 med roma tomatoes ($1.04)
- 1/2 med red onion ($0.44)
- 1/4 bunch lettuce ($0.30)
- 1/4 cup mustard ($0.27)
- Pour the black beans into a colander, rinse well and let drain. Add the beans to a food processor along with everything except the salt, egg and bread crumbs [parsley, onion (roughly diced), garlic (minced), sriracha, mayonnaise, worchestershire sauce, cumin and fresh cracked pepper (about 20 cranks)]. Process until everything is combined and the mixture looks pasty with a few chunks. If you don't have a food processor, mash the beans with a fork and stir in the rest of the ingredients. Make sure the onion, garlic and parsley are well chopped
- Transfer the mixture to a bowl and season with salt. I used about 1 tsp of salt total. Adjust other seasonings at this time as well. Make the mixture slightly stronger in flavor and saltiness than you want the burgers to be because once the bread crumbs and egg are added, the flavor will be diluted.
- Whisk an egg and stir it into the mixture. Stir in the bread crumbs. The resulting mixture should be moist chunks and crumbs. The mixture should stick together if squeezed in your hand. Adjust the bread crumbs up or down to achieve a mixture that will hold a patty shape.
- Use your hands for form the patties. Coat a skillet with non-stick spray and cook the patties for 7-8 minutes on each side. The patties should be brown and crisp on the outside and slightly firm to the touch. Be delicate when handling the patties, they are not as cohesive as meat patties but should hold their shape while cooking.
Scroll down for the step by step photos!
How to Make Black Bean Burgers – Step By Step Photos
Rinse and drain the beans well. Place them in a food processor with the rest of the ingredients (except salt, eggs and bread crumbs).
Process until it’s mostly pasty but still has some chunks. You may have to stir a couple of times between pulses just to make sure it’s even.
Transfer the mix to a bowl and give it a taste. Adjust the salt and other spices until you have a mix that you like. Make sure it’s a little stronger than you want the end product to be because you still need to add bread crumbs and the egg. I used 1 tsp of salt total but if you’re using canned beans, you will definitely need less.
Whisk the egg and add it to the mix along with the bread crumbs. I decided to add a little more parsley at this point for color. You may need more or less bread crumbs depending on the moisture level of your bean mix.
Here is the end product. I wish I had video to show you the texture. When it was stirred, it would crumble just a little but if I squeezed it in my hand, it would hold together.
Form the mix into patties. You can either freeze the patties at this point or cook them. To cook, simply coat a skillet with non-stick spray and heat over medium flame. Cook the patties on each side until brown, crispy and heated through. (I forgot to take pics of the skillet, sorry!)
If you want extra crisp patties, you can add a few tablespoons of oil to your skillet and give them a shallow fry.