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Epic Black Bean Burger

A savory, filling, and addictive plant-based burger that's perfect for weeknight dinners or weekend barbecues.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Burger Patties
  • 1 can (15 oz) black beans, drained and rinsed
  • 1/2 cup breadcrumbs (plain or seasoned)
  • 1/2 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 large egg (or 1 tbsp flaxseed meal + 3 tbsp water for vegan option) Use flaxseed meal for a vegan option
  • 1/4 cup fresh cilantro, chopped (optional)
  • to taste Salt and pepper
  • 4 pieces burger buns
  • as desired Toppings: lettuce, tomato, avocado, cheese

Method
 

Preparation
  1. Drain and rinse the black beans until the water runs clear.
  2. In a skillet over medium heat, sauté the chopped onions in oil for about 3 minutes until soft; add minced garlic and cook for another minute.
  3. In a bowl, mash the black beans gently using a fork. Mix in the sautéed onions and garlic.
  4. Stir in breadcrumbs, egg (or flaxseed meal), spices, cilantro, salt, and pepper until well combined.
  5. Shape the mixture into four patties.
Cooking
  1. Heat oil in a skillet over medium-high heat and cook each patty for about 4–5 minutes on each side until golden brown.

Notes

These burgers can be stored in the fridge for about 3-4 days. If you want to make them in advance, you can freeze the uncooked patties for up to 3 months. To reheat, just pop them in a skillet or the oven until they’re warmed through.