Black Bean Burgers
Made with mushrooms, onions, and perfectly spiced, these Black Bean Burgers are robust, flavorful, and incredibly easy to make.
Servings: 4
Ingredients
- 1 (15-ounce) can black beans rinsed and drained
- ¼ cup baby bella mushrooms chopped
- ¼ cup yellow onion diced
- 1 teaspoon extra virgin olive oil
- ⅓ cup panko bread crumbs + more as needed
- 1 large egg see note
- ½ teaspoon kosher salt
- 1 teaspoon smoked paprika
- 2 teaspoons Worcestershire sauce see note
Instructions
- Preheat the oven to 375℉/ 190℃ and line a baking sheet pan with parchment paper.
- Place 1 (15-ounce) can black beans in a colander and rinse well. After rinsing the beans, pat them dry with a paper towel. Spread the beans out onto the baking sheet and bake for 10-15 minutes, or until they dry out and begin to split open.
- While the beans are baking, heat 1 teaspoon extra virgin olive oil in a small nonstick skillet over medium-high heat. Add ¼ cup yellow onion (minced) and saute until softened about 3 to 4 minutes. Add ¼ cup baby bella mushrooms (diced) and saute for another 2-3 minutes. Blot off excess moisture on the onions and mushrooms, using a paper towel.
- Add the beans, sauteed mushrooms and onions, ⅓ cup panko bread crumbs, 1 large egg, ½ teaspoon kosher salt, 1 teaspoon smoked paprika, and 2 teaspoons Worcestershire sauce to a food processor fitted with the s-shaped blade. Pulse the mixture until just combined but some chunks of beans remain intact. If the mixture is still fairly wet, add another tablespoon or two of breadcrumbs and mix it in by hand.
- Divide the mixture into 4 equal portions and form into burger patties. Place onto the parchment paper lined sheet pan (you can reuse the parchment from cooking the beans.)
- Bake the burgers at 375℉ (190℃) for 15 minutes, flip, and continue to bake the burgers for another 10-15 minutes, or until the patties are set.
To Grill or Pan-Fry Black Bean Burgers
- After shaping the burgers, place the prepared burgers into the freezer for 10-20 minutes to firm up to help keep their shape. Grill the burgers over medium-high heat on an oiled grill for 4-5 minutes per side. Or pan-fry in a greased nonstick skillet for 4-5 minutes per side.
Video
Notes
Egg-Free: To replace the egg, use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) or ¼ cup pureed sweet potato.
Worcestershire Sauce: To keep this recipe strictly vegetarian, replace the Worcestershire Sauce (which some brands contain anchovies) with soy sauce or Tamari.
Gluten-Free Option: Use gluten-free panko bread crumbs or oats. Also, be sure your Worcestershire Sauce is gluten-free.
Prepare without a Food Processor: If you don't have a food processor, use a fork to mix the ingredients BUT the beans. Once combined, add the means and use the fork to mash the beans up slightly as you combine the mixture.
Leftovers: Allow burgers to cool and then store in an air-tight container for up to 4 days in the refrigerator or freeze for up to 3 months. It is best to reheat under a preheated broiler or in a dry skillet for a few minutes to retain the texture of the burger.
Freezing Uncooked Black Bean Burgers: Place the uncooked patties onto a baking sheet lined with parchment paper. Place them into the freezer and freeze until solid for about 1 hour. Place the flash-frozen patties in between layers of parchment and then place them into a freezer-safe bag. Grill from frozen over medium heat or bake at 375 degrees F for 15 minutes per side, or until warmed through.
Nutrition
Calories: 167kcal | Carbohydrates: 26g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 41mg | Sodium: 374mg | Potassium: 400mg | Fiber: 8g | Sugar: 1g | Vitamin A: 306IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 3mg
