Why are these black bean burgers so tasty and EASY?
Ingredients and Substitutions
Black Beans – I used canned, but you can use any cooked black bean. Or other bean for that matter – feel free to experiment with what you have on hand! Make sure they are drained and rinsed very well, and any excess water is shaken off before using.Onion – I used yellow, any will do.Bell Pepper – any color.Garlic – omit if you like, or use garlic powder instead.Eggs – flax or chia “eggs” or mashed sweet potato can be used for a vegan version – see more below on this.Breadcrumbs – panko or regular are fine, gluten-free if needed, or quick oats.Olive oil – or another oil of choice.Spices: cumin, chili powder, and smoked paprika – feel free to use what you have here or experiment!Soy sauce – this adds saltiness and umami, feel free to use salt if you don’t have any soy sauce, or tamari or coconut aminos for a gluten-free option.Hot sauce – optional, if you like things spicy!Things for serving – buns, sliced tomatoes, etc. See more serving suggestions below.
How to make Black Bean Burgers (that won’t fall apart!)
How to serve a black bean burger
You can serve black bean burgers like you would any burger – on a bun with whatever you want! But there are other options too: This is the perfect recipe to stock your freezer with something super easy to pull out on a busy night, or make a single serving if you’re cooking for one. One word of warning: the mixture is quite wet (so be prepared for this!) – I’ll talk about how to manage this below. But the trick to making black bean burgers that won’t fall apart but are still juicy and not dried out? You have to start with a fairly wet mixture.
1) Make the mixture:
You also have the option of searing them in a skillet for an extra delicious black bean burger – let’s move on to the final step!
I served them with spicy mayo, baby arugula, cheddar cheese, red onion, and sliced tomato.Have them for breakfast or brinner with a fried egg on top.Crumble them up and use in veggie burger hash browns or in tacos.Slice them up and add them to a salad.Serve in a pita pocket with sliced cucumbers and tomatoes and tzatziki sauce, like a vegetarian gyro.
Do you have other ideas? Leave them in the comments below!
How to freeze them
Place the baked black bean burgers on a baking sheet in the freezer for 30 minutes to an hour, until they are solid. Then, transfer them to a zip-top bag or airtight container. You can take them out as needed for quick and easy meals!
Is there an egg substitute to make these vegan?
While I haven’t personally tried it, I’ve heard that you can use a flax or chia egg or mashed sweet potatoes in veggie burgers in place of eggs.
Other veggie burger recipes
Wild rice and black bean veggie burgersQuinoa, mushroom, and zucchini burgersSweet potato and black bean veggie burgersSun-dried tomato, mozzarella, and quinoa veggie burgers (from Jessica in the Kitchen)
Other black bean recipes
One pot black beans and quinoaBlack bean and corn saladSweet potato and black bean enchiladasSlow cooker black bean soup
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