Forget those expensive, frozen veggie patties that taste like cardboard. I’m about to share a recipe that will completely change your burger game. These black bean burgers are ridiculously easy, incredibly budget-friendly (we’re talking less than a dollar per patty!), and hold together beautifully. Whether you’re a long-time vegetarian or just trying to eat less meat, this is the simple, satisfying burger recipe you’ve been searching for.
Ingredients
• 1 15-ounce can (425g) black beans, rinsed and drained
• 3 tablespoons minced onion
• 1 teaspoon salt
• 1 ½ teaspoons garlic powder
• 2 teaspoons dried parsley
• 1 teaspoon chili powder
• ⅔ cup (80g) all-purpose flour
• ¼ cup (60ml) neutral oil, for pan-frying
Instructions
1. In a medium bowl, mash the rinsed and drained black beans with a fork or potato masher until they are about halfway broken down, leaving some texture.
2. Add the minced onion, salt, garlic powder, parsley, and chili powder to the bowl. Mix and mash until everything is well combined.
3. Gradually stir in the flour, a little at a time, until a thick, moldable dough forms. The mixture should stick together easily. You may need slightly more or less flour.
4. Divide the mixture into 6 equal portions and form them into patties about ½-inch thick.
5. Heat the oil in a large skillet over medium heat. Pan-fry the patties for 3-4 minutes per side, until golden brown and crisp on the outside. The inside will remain soft.
Nutritional Information
• Yields: 6 patties
• Cost Per Burger: ~$0.75
• Serving Size: 1 patty
• Calories: 155
• Fat: 8g
• Carbohydrates: 21g
• Protein: 7g
• Fiber: 4g
• Sugar: 1.5g
• Sodium: 559mg
Pro Tips
• For a firmer, less mushy burger, pat the rinsed beans completely dry with a paper towel before mashing. You can even bake them on a sheet pan at 350°F (175°C) for 15 minutes to dry them out further.
• Don’t over-process the beans! Mashing by hand with a fork leaves some whole beans, which creates a much better texture than a completely smooth purée.
• Feel free to customize your spices. Add a pinch of cumin or smoked paprika for a smokier flavor, or a dash of cayenne for a spicy kick.
• These patties can be made ahead. Form the patties, place them on a parchment-lined plate, and refrigerate for up to 2 days before cooking. They also freeze beautifully for up to 3 months.
FAQ
Q: How do I keep my black bean burgers from being mushy
A: The key to a firmer, less mushy burger is to reduce moisture. First, make sure to pat the rinsed black beans completely dry with a paper towel before mashing. For an even firmer texture, you can bake the dry beans on a sheet pan at 350°F (175°C) for 15 minutes. Also, avoid over-processing; mashing by hand with a fork to leave some whole beans creates a much better texture than a smooth purée.
Q: Can I make these black bean burgers gluten-free
A: Yes, you can make this recipe gluten-free by substituting the all-purpose flour with a gluten-free all-purpose flour blend or oat flour. Start with the same amount and add more if needed until the mixture forms a thick, moldable dough that sticks together easily.
Q: Can I make these veggie patties ahead of time
A: Absolutely. These patties are perfect for meal prep. You can form the uncooked patties, place them on a parchment-lined plate, and refrigerate them for up to 2 days before cooking. They also freeze beautifully for up to 3 months. Simply freeze them on a tray before transferring to a freezer-safe bag or container.
Q: Are these black bean burgers a good source of protein
A: Each patty provides 7 grams of plant-based protein and 4 grams of fiber, making them a satisfying and nutritious option. To boost the protein content of your meal further, consider adding a slice of cheese, a whole-wheat bun, or serving it with a side of quinoa salad.
