Black Bean Burgers (Firm, Not Mushy)
Smoky homemade black bean burgers with a crisp crust. Drying the beans in the oven first keeps the patties firm so they hold together.
30% of it needs you at the counter
- Hands-on
- 15 min
- Cooking
- 25 min
- Resting
- 10 min
- Serves
- 6
- Calories
- 395
- Protein
- 16 g
- Per serving
- $1.41
Why this recipe works
Most black bean burgers fall apart for one reason: wet beans. A short trip through the oven fixes that, and the result is a patty with a real crust that holds up in a bun.
- Baking the rinsed beans for 15 minutes dries them out, the difference between a firm patty and a mushy one.
- Mashing only some of the beans leaves texture and gives the mixture something to bind around.
- Chilling the patties for 10 minutes before cooking helps them hold their shape in the pan.
Ingredients
To serve
You will need
- Rimmed baking sheet
- 12-inch skillet
- Food processor or potato masher
Method
Tap a step number to mark it done.
Dry the beans
Heat the oven to 325°F. Spread the beans on the baking sheet and bake until they look dry and some have split, about 15 minutes. Let them cool slightly.
Cook the vegetables
Meanwhile, heat 1 tablespoon of the oil in the skillet over medium heat and cook the onion and bell pepper until soft, about 5 minutes. Add the garlic for 30 seconds, then let cool.
Mix
Pulse the beans in a food processor, or mash them, until about two-thirds are broken down and the rest are still chunky. Stir in the vegetables, egg, panko, cumin, paprika, chili powder, soy sauce and salt.
Shape and chill
Form into 6 patties about ¾ inch thick and refrigerate for 10 minutes.
Cook
Heat the remaining oil in the skillet over medium heat. Cook the patties until crusty and heated through, 4 to 5 minutes per side. Serve on toasted buns with avocado and red onion.
Cook's notes
- If the mixture feels sticky, add more panko a tablespoon at a time until it holds together when squeezed.
- To grill them, chill the patties for 30 minutes and cook on a well-oiled grill over medium heat, flipping only once.
- Freeze shaped patties between sheets of parchment for up to 3 months. Cook from frozen, adding 2 to 3 minutes per side.
Nutrition per serving
395 calories
$1.41 estimated cost per serving
Where the calories come from
| Protein | 16% of calories | 16 g |
|---|---|---|
| Carbs | 57% of calories | 57 g |
| Fat | 27% of calories | 12 g |
| Fiber | 11 g | |
| Sodium | 710 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
How do you keep black bean burgers from falling apart?
Dry the beans in the oven first, leave some of them chunky, bind with egg and panko, and chill the patties before cooking. Flip them once, gently.
Can black bean burgers be made vegan?
Yes. Swap the egg for a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and check that your buns are vegan.
Are black bean burgers healthy?
They're high in fiber and much lower in saturated fat than beef burgers. They have less protein, so a slice of cheese or a side of beans helps if that matters to you.
