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Firm, Flavorful Black Bean Burgers That Do Not Crumble

Close-up of a thick, well-seared black bean burger patty resting on a light-colored plate.
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Make the best homemade black bean burgers that hold their shape, even on the grill. This recipe focuses on moisture removal for a hearty, satisfying, and easy vegetarian burger.

Ingredients

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  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 tablespoon olive oil
  • 1/2 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1/2 cup breadcrumbs (panko or regular)
  • 1/4 cup chopped fresh cilantro
  • 1 large egg, lightly beaten
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 4 hamburger buns
  • Your favorite toppings (lettuce, tomato, cheese if not vegan)

Instructions

  1. Spread the rinsed and drained black beans on a baking sheet lined with paper towels. Let them air dry for at least 30 minutes, or bake at 300°F (150°C) for 10 minutes to remove excess moisture. This step prevents mushy burgers.
  2. Heat the olive oil in a small skillet over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant. Remove from heat and let cool slightly.
  3. In a large bowl, lightly mash about two-thirds of the dried black beans with a fork or potato masher. Leave the remaining beans whole for texture.
  4. Add the cooled onion and garlic mixture, breadcrumbs, cilantro, egg, chili powder, cumin, salt, and pepper to the mashed beans. Mix everything together gently with your hands until just combined. Do not overmix.
  5. Divide the mixture into 4 equal portions and form firm patties, about 3/4 inch thick. If the mixture feels too wet, add 1 extra tablespoon of breadcrumbs.
  6. For best results, chill the patties in the refrigerator for at least 20 minutes before cooking. This helps them firm up.
  7. Cook the patties: For pan-frying, heat a lightly oiled skillet over medium heat and cook for 4-5 minutes per side until browned and heated through. For grilling, lightly brush the patties with oil and grill over medium heat for 4 minutes per side.
  8. Serve immediately on hamburger buns with your preferred toppings.

Notes

  • If you want spicy black bean burgers, add 1/4 teaspoon of cayenne pepper to the mix.
  • These patties freeze well. Place parchment paper between cooked or uncooked patties and store them in an airtight container for up to 3 months.
  • For a vegan burger, substitute the egg with 1 tablespoon of flaxseed meal mixed with 3 tablespoons of water (let sit for 5 minutes to gel).

Nutrition

Find it online: https://fooddexterity.com/black-bean-burger-no-mush-recipe/