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I started making Black Bean Burgers about 10 years ago and we’ve been enjoying them ever since. I absolutely LOVE beans, so making them into a burger was not a stretch. These are an easy 30-minute meal that’s vegan with a gluten-free option. They’re a meatless burger you WILL want to eat!
Believe me, I love meat – a lot – and burgers are one of my favorite things. But, years ago, before it was trendy, I made black bean burgers and fell in love. If you love beans, you’re not going to miss the meat in this burger recipe.
Black bean burgers are an easy 30-minute meal that’s vegan and can also be made gluten free. We love trying to go meatless at least once a week; it’s healthier and better for the planet, plus it opens our eyes to different types of foods.
How to make Black Bean Burgers
- These burgers also have a secret ingredient: BEETS.
- The key to binding these together is blending some of the ingredients in the food processor, then adding whole beans for texture.
- You’re going to pulse it several times, or until it forms a slightly chunky paste. You don’t want it smooth like hummus, but more chunky like a tapenade.
- To cook your black bean burgers you simply fry them in some olive oil or nonstick cooking spray. They just need to heat through and get browned on both sides.
- It’s best to serve these on buns with something crunchy, like fresh onions or lettuce. The crunch of the veggies will be a great contrast to the soft burgers.
Freeze ahead for Meal Prep
This recipe makes a lot of burgers (about 18-20, depending on size). I love making a large batch like that because then I can freeze half and have dinner for another night.
You can freeze the burgers in two ways:
- Freeze them “raw” after forming, or
- Freeze them after cooking
To freeze, simply layer between sheets of wax or parchment paper and freeze in an airtight container. Thaw in the refrigerator and then cook as directed.
Serving Black Bean Burgers
- Serve these with something crunchy inside, like lettuce or onion or pickles.
- You can top with cheese while cooking.
- Use any sort of condiments – like mayo or mustard or even pesto or guacamole.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Prevent your screen from going dark
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Drain beets; discard liquid. Rinse and drain black beans.
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Place garlic and onion in bowl of food processor. Add drained beets and 2 cans of the drained beans to food processor. Pulse until no large chunks remain and the mixture is a chunky paste. (See Notes.)
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Transfer bean mixture to large bowl. Add bread crumbs, remaining 2 cans beans, salt, red pepper flakes, and black pepper. Stir to combine. Using 1/4 cup of bean-beet mixture, shape mixture into patties.
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Transfer bean mixture to large bowl. Add bread crumbs, remaining 2 cans beans, salt, red pepper flakes, and black pepper. Stir to combine. Using 1/4 cup of bean-beet mixture, shape mixture into patties.
- If you have a small food processor, you may need to work in batches.
- To make the recipe gluten-free, swap bread crumbs for a gluten-free version (panko or regular style) and use gluten-free buns.
- To freeze: Freeze uncooked or cooked burgers. Place in airtight container in single layers (with wax or parchment paper between layers). Freeze up to 1 month. If frozen, defrost in refrigerator, then cook as directed.
Serving: 1burger | Calories: 230kcal | Carbohydrates: 39g | Protein: 10g | Fat: 3.5g | Saturated Fat: 0.69g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 1.47g | Trans Fat: 0.01g | Cholesterol: 0.07mg | Sodium: 510mg | Potassium: 26mg | Fiber: 7g | Sugar: 3.46g | Vitamin A: 11.07IU | Vitamin C: 1.31mg | Calcium: 13mg | Iron: 2.95mg
Nutritional information not guaranteed to be accurate
