Learn how to make delicious black bean burger patties that won’t crumble and fall apart! These black bean burgers are a lighter way to get your burger fix this summer.
Black Bean Burgers
After a recent bad black bean burger experience (think mushy black bean patty served on a soft untoasted bun) I decided it was time to figure out how to make great black bean burgers at home so I wouldn’t have to take my chances at a restaurant again. By great, I mean a patty that stays together, gets crispy on the outside while it cooks, and has great flavor. Basically the opposite of what I ordered at that shall-remain-unamed restaurant.
How to Make Black Bean Burger Patties
I didn’t have to look too long before stumbling across this article from Serious Eats from which I learned two key lessons:
- The beans must be very dry
- The patty needs a glue
Instead of just chucking a can of rinsed black beans into the patty mixture you should first roast the beans until they crack and start to dry out. This step gives the patty great texture and ensures you won’t have a mushy mess on your hands when you serve it. As far as the glue, a simple breadcrumb/egg binds the burger together so there’s no worry about it falling apart after that first bite.
Making the patties is just like making meatballs – all you do is combine the egg, breadcrumbs, feta, some roasted garlic and onion, and some salt and pepper. The end result is a crispy-on-the-outside patty that holds together (there were a few cracks, but handling the patties with care ensured they stayed together). I topped mine with the usual burger accessories – crispy bacon, spinach, mayo/mustard, red onion and piled it all on a toasted sesame bun.
This is what a black bean burger should look like and, after the first bite, I had to give Serious Eats credit on this one – the burger was flavorful with the right kind of meaty burger texture without actually being a burger made of meat. Crazy!
Should I email that restaurant and let them know?
More Burgers and Sandwiches
- Cilantro-Lime Salmon Burgers with Avocado Mayo
- Caprese Roast Beef Sandwiches
- Turkey Burgers with Creamy Herb Dressing
Black Bean Burgers
Drying out the black beans ensures a crispy-on-the-outside patty – no more mushy black bean burgers!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 Burger Patties 1x
- Category: Dinner
- Method: Pan Fry
- Cuisine: American
- 1 (15) ounce can black beans, drained and rinsed
- 1 head of garlic
- 1/4 of a large onion (or half of a medium), peeled
- 2 tablespoon olive oil, divided
- 1/4 cup finely crumbled feta cheese
- 1 tablespoon mayonnaise
- 1 egg, lightly beaten
- 1/4 cup breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Preheat oven to 400 degrees.
- Slice the top off of the head of garlic – just enough to expose the tops of the cloves – and remove the excess papery skin. Place the garlic and onion on a piece of tin foil, drizzle the olive oil over the top of each, and wrap them up loosely in the foil. Place in the preheated oven and roast them for about 20-25 minutes. Remove from the oven and let them cool.
- Spread the drained black beans on a large sheet pan. Place them in the oven for about five minutes or so, just until the beans start to split. Remove them from the oven and set them aside to cool for a bit.
- Once the garlic is cooled, squeeze the cloves out and finely chop them until they resemble a paste. Finely chop the roasted onion.
- Transfer the beans to a large bowl. Using a potato masher, mash them until you get a grainy texture. You want some of the beans intact. Place the garlic, onion, feta cheese, mayo, egg, breadcrumbs in the bowl. Using your hands gently mix everything together until it’s well distributed. Divide the mixture into fourths and form patties the same size as the buns you will serve them on.
- Heat a tablespoon of olive oil in large pan over medium heat. Cook the patties on one side until crispy and browned before flipping to the other side.
- Serve on toasted buns with your favorite toppings!
Adapted from seriouseats.com I cooked up some bacon for my burgers and cooked the patties in a tablespoon bacon fat, but olive oil works equally well, so I’ve included that in the instructions. The patties freeze well so if you make a big batch be sure to first freeze the patties in a single layer (for about 30 minutes or so) and then stack them up with a piece of parchment between each before wrapping them up for the freezer. The original article has more details, so be sure to check it out! Nutrition estimates include information for the black bean patties only.
- Serving Size: 1 burger patty
- Calories: 244
- Sugar: 1.3g
- Sodium: 836.7mg
- Fat: 13.2g
- Saturated Fat: 3.3g
- Unsaturated Fat: 9.3g
- Trans Fat: 0g
- Carbohydrates: 22.7g
- Fiber: 7.8g
- Protein: 10.1g
- Cholesterol: 56.3mg
Keywords: black bean burger
Rosemary @anitalianinmykitchen says
Ever since my last summer visit back home to Toronto I have become addicted to black beans, this recipe is on my to do list. Times like this don’t you wish you were a restaurant critic too?
Matt @ Plating Pixels says
I’ve always wanted to try black bean burgers. Awesome tips on drying out the beans! Just in time for BBQ season! Pinned
Kelley @ Chef Savvy says
There is nothing like a bad black bean burger. Yours sounds wonderful! Can’t wait to try it!
Cheyanne @ No Spoon Necessary says
Great Minds For SURE! I love, love, LOVE that you cooked yours in bacon fat! Next time I make mine I am totally doing that! I always keep a container of that liquid gold in my fridge and it would be perfection for cooking these! High Five to SeriousEats. (and to us being clever and adapting their recipe!) Cheers, my sweets!
I sort of freaked out when I saw your post today! Your version looks amazing — cheers to us 🙂