Best Black Bean Burger Recipe (Umami Boost!)

Are you tired of veggie burgers that are bland and fall apart the moment you pick them up? This black bean burger recipe is a game-changer. I’ve perfected a method that delivers incredible flavor and holds together beautifully. Read on for a complete, easy-to-follow recipe that will teach you how to make flavorful, non-crumbly black bean burgers, plus tips for variations and serving!

Why You’ll Love This Black Bean Burger Recipe

The secret to these amazing black bean burgers is a simple, yet powerful ingredient: a tablespoon of tomato paste. It might sound unusual, but trust me, it makes all the difference.

Umami Boost: The tomato paste adds a rich umami flavor that elevates the entire burger. This savory depth makes it taste far more satisfying than your average veggie burger.

Perfect Binding: Beyond the flavor, tomato paste acts as a fantastic binder, preventing the burger from crumbling. No more frustrating patty failures!

Quick and Easy: This recipe is quick, easy to customize, and perfect for a healthy weeknight meal.

Budget-Friendly & Great for Meal Prep: It’s also budget-friendly and great for meal prep, so you can enjoy delicious black bean burgers all week long.

Ingredients Needed

• 2 cans (14.5 ounces each) seasoned black beans
• 1 c. seasoned breadcrumbs
• 1/4 c. grated white onion
• 1 whole egg
• 1/2 tsp. chili powder
• salt and pepper
• hot sauce (I used Cholula)
• 8 slices Swiss cheese
• olive oil, for frying
• butter, for frying and grilling
• 4 whole Kaiser rolls or good hamburger buns
• Mayonnaise
• Lettuce or other greens
• Sliced tomato

Ingredient Notes & Substitutions

Black Beans: I prefer using seasoned black beans for extra flavor, but unseasoned beans work too. Just adjust the salt and other seasonings to your liking. Keep in mind the sodium content if you’re watching your intake. Be sure to drain the beans well, but don’t rinse them – that little bit of starch helps with binding. For more information about the nutritional value of black beans, you can check out USDA FoodData Central.

Breadcrumbs: The grind of your breadcrumbs matters. I prefer a medium grind for the best texture. For a gluten-free option, use gluten-free breadcrumbs. If you’re using unseasoned breadcrumbs, you might want to add a pinch more chili powder or other spices to compensate.

Egg: For a vegan alternative, try a flax egg (1 tablespoon of flaxseed meal mixed with 3 tablespoons of water, let sit for 5 minutes to thicken) or mashed avocado. These will help bind the burger just as well.

Cheese: Swiss cheese is my favorite on these burgers, but cheddar or pepper jack would also be delicious. For a dairy-free option, use your favorite dairy-free cheese alternative.

Hot Sauce: I love Cholula, but feel free to use your favorite hot sauce. For a different flavor profile, try harissa or sriracha. Adjust the amount to your preferred heat level.

How to Make Black Bean Burgers

Step 1: Mashing the Beans

Drain the beans well, but don’t rinse (this helps with binding). Place the drained beans in a bowl and use a potato masher to mash them. I find a potato masher works best. Leave some whole beans for texture – you don’t want a completely smooth paste. The mixture should be partly smooth and partly chunky.

Step 2: Mixing and Resting

Add the breadcrumbs, grated white onion, egg, chili powder, salt, pepper, and hot sauce to the mashed beans. Stir until everything is thoroughly combined. Now, let the mixture rest for 5 minutes. This resting period allows the breadcrumbs to absorb moisture, which helps the burgers hold together better.

Step 3: Frying the Burgers

Heat a tablespoon or two of olive oil with an equal amount of butter in a skillet over medium-low heat. This combination gives you both the flavor of butter and the higher smoke point of olive oil. Form the bean mixture into patties slightly larger than the buns you’re using; they won’t shrink much during cooking.

Place the patties in the skillet and listen for a gentle sizzle when they hit the pan. Cook them for about 5 minutes on the first side, until a golden-brown crust forms. Flip them to the other side, place two slices of Swiss cheese onto each patty, and continue cooking for another 5 minutes, or until the burgers are heated through and the cheese is melted. If needed, place a lid on the skillet to help the cheese melt faster. Be careful not to overcrowd the pan – cook in batches if necessary.

Need a sauce to go with these burgers? You might enjoy this garlic lemon aioli recipe, it’s quick and easy!

Step 4: Grilling the Buns

While the burgers are cooking, grill the buns on a griddle with a little butter until they are golden brown and slightly crispy. This adds a wonderful textural contrast.

Step 5: Assembling the Burgers

Spread the grilled buns with mayonnaise, then add a dash of hot sauce for extra zing. Place the cheesy black bean patties on the buns, and top with fresh lettuce and sliced tomato. The melted cheese, fresh toppings, and savory aroma make this burger irresistible!

Baking and Air Frying Black Bean Burgers

If you prefer to bake or air fry your black bean burgers, here’s how to adapt the recipe:

Baking Instructions

Preheat your oven to 375°F (190°C). Place the formed black bean burger patties on a baking sheet lined with parchment paper. Bake for 20-25 minutes, flipping halfway through, until heated through and slightly firm. Baking requires less oil than frying.

Air Frying Instructions

Preheat your air fryer to 350°F (175°C). Place the patties in the air fryer basket, ensuring they aren’t overcrowded. Lightly spray the burgers with olive oil for extra crispness. Air fry for 15-20 minutes, flipping halfway through, until heated through and golden brown.

Pro Tips & Troubleshooting

Pro Tips

• Use a potato masher, leaving some beans whole for texture.
• Add 1 tablespoon of tomato paste for enhanced umami and binding.
• Don’t overcrowd the skillet when frying.
• Use a spatula to gently flip the burgers to prevent them from falling apart.
• Let the mixture sit for 5 minutes before forming patties.
• Freeze uncooked patties for best browning.
• Ensure breadcrumbs are not stale. Stale breadcrumbs will make the burger dry.

Common Mistakes to Avoid

• Adding too many vegetables (can make the burgers mushy).
• Over-mashing the beans (lose texture).
• Using too much oil (burgers can become greasy).
• Frying at too high a temperature (burgers can burn on the outside before being cooked through).
• Not letting the mixture rest (burgers will be too soft).
• Making the burgers too thick (difficult to cook through).

Serving & Storage

Serving Ideas

These black bean burgers are incredibly versatile. Here are some ideas:

Side Dishes: Serve with a side salad, crispy fries, creamy coleslaw, or macaroni salad.

Toppings: Top with avocado, salsa, sour cream, or your favorite BBQ sauce.

Drinks: Pair with a cold beer, refreshing iced tea, or homemade lemonade.

Bun Selection: I love using Kaiser rolls for their sturdiness, but good hamburger buns or even gluten-free buns work well too.

Storage and Make-Ahead

Fridge: Cooked burgers can be stored in the fridge for up to 3 days in an airtight container.

Freezer: Burgers can be frozen before or after cooking. Wrap them tightly in plastic wrap and store them in a freezer bag for up to 2 months.

Reheating: Reheat in a skillet, oven, or microwave until heated through.

Conclusion

These black bean burgers are flavorful, easy to make, and packed with plant-based protein and fiber. Even beginner cooks can succeed with this simple recipe. Don’t be afraid to try different toppings, sauces, and side dishes to customize your burger to your liking. Print this recipe and share it with your friends!

Looking for a tasty appetizer to serve with your burgers? Consider whipping up a batch of homemade chamoy sauce.

If you are interested in learning more about plant-based protein, a good resource is the Vegetarian Resource Group’s article on protein in vegetarian diets. It adds a sweet and tangy kick to any meal!

FAQ

How do I prevent black bean burgers from falling apart?

The tomato paste helps bind the burgers. Also, don’t over-mash the beans and let the mixture rest before forming patties.

Can I freeze these black bean burgers?

Yes, you can freeze them before or after cooking. Wrap tightly and store in a freezer bag.

What are some good vegan substitutes for the egg and cheese?

Use a flax egg (1 tbsp flaxseed meal + 3 tbsp water) as an egg substitute and a dairy-free cheese alternative.

How can I bake or air fry these burgers?

See the “Baking and Air Frying Black Bean Burgers” section for detailed instructions.

What are some healthy side dish options to serve with these burgers?

A side salad or creamy cucumber salad with light dressing is a good choice. You can also try sweet potato fries.

How can I adjust this recipe to be gluten-free?

Use gluten-free breadcrumbs and gluten-free buns.

How many calories are in these burgers without cheese or other toppings?

While a precise calculation requires specific ingredient brands, expect approximately 250-300 calories per burger patty without toppings. Consider using a nutrition calculator for accuracy.

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