Black Bean Burgers

 

A few years ago if you had told me I’d be making burgers out of black beans, I would have had a hard time believing you. Why would you make a black bean burger when you could cook up a beef or turkey one? Well, now that I’ve made these black bean burgers I’m seeing a lot more of them in my future. These burgers are one of the best new dinner recipes that I’ve tried in a while. As we were eating them, Brad and I could not stop raving about how much we liked them.

My sister asked me if these taste like a burger, and they do, but in a different way if that makes any sense. The black bean flavor comes through, and they have more flavor components than your typical burger thanks to the cumin, cilantro, red bell pepper, shallot, and cayenne that is mixed into the beans. These black bean burgers are delicious topped with traditional burger accompaniments, such as lettuce, tomato, red onion, ketchup, and mustard.

Black Bean Burgers

Printable Recipe

Makes 6 burgers

Ingredients:

  • 2 slices white or wheat sandwich bread, torn into pieces
  • 2 (15-ounce) cans black beans, rinsed
  • 2 large eggs
  • 3 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1 red bell pepper, stemmed, seeded, and chopped fine
  • 1/4 cup minced fresh cilantro
  • 1 shallot, minced

For serving:

  • 6 burger buns
  • Toppings such as lettuce, tomato, red onion, ketchup, and mustard

Directions:

  1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Pulse the bread in a food processor to coarse crumbs, about 10 pulses. Spread the crumbs out over a rimmed baking sheet and bake, stirring occasionally, until golden brown and dry, 10 to 12 minutes. Let cool to room temperature.
  2. Place 2 1/2 cups of the beans in a large bowl and mash them with a potato masher until mostly smooth. In a separate bowl, whisk the eggs, 1 tablespoon of the oil, cumin, salt, and cayenne together.
  3. Stir the egg mixture, toasted breadcrumbs, remaining 1/2 cup beans, bell pepper, cilantro, and shallot into the mashed beans until just combined. Be sure to not overmix or the burgers will have a mealy texture. Divide the mixture into 6 equal portions, about 1/2 cup each, and lightly pack into 1-inch-thick patties.
  4. Heat 1 tablespoon more oil in a 12-inch skillet over medium heat until shimmering. Carefully lay half of the patties in the skillet and cook until well browned on both sides, 8 to 10 minutes.
  5. Transfer the burgers to a plate and tent loosely with foil. Return the skillet to medium heat and repeat with the remaining tablespoon oil and remaining patties. Serve.

Note: The burgers are great as leftovers the next day. Simply cook, cool, and refrigerate and then reheat in the microwave the following day.

Recipe from The America’s Test Kitchen Healthy Family Cookbook


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Comments

  1. These look really good! I will definitely have to try them sometime. It’s been a long time since I had a veggie burger, but I used to order them all the time when I was in college.

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