Black Bean Burgers
Hearty, smoky veggie burgers made with black beans, corn, and spices that hold together beautifully on the grill.
Details
Ingredients
- 2 cans (15 oz each) black beans, drained and rinsed
- 1/2 cup breadcrumbs
- 1/2 cup corn kernels
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 2 tbsp cilantro, chopped
- 4 brioche buns, toasted
- Avocado, lettuce, tomato, and chipotle mayo for serving
- Salt and pepper to taste
Instructions
- 1
Mash 3/4 of the black beans with a fork, leaving the rest whole for texture.
- 2
Mix mashed and whole beans with breadcrumbs, corn, egg, garlic, cumin, smoked paprika, chili powder, cilantro, salt, and pepper.
- 3
Form into 4 patties. Refrigerate for 10 minutes to firm up.
- 4
Cook on a well-oiled grill or skillet over medium-high heat for 4-5 minutes per side until a dark crust forms.
- 5
Serve on toasted brioche buns with avocado, lettuce, tomato, and chipotle mayo.
About This Recipe
Beyond being a simple meat alternative, the black bean burger has evolved into a beloved staple, offering a satisfying and flavorful experience distinct from its beefy counterpart. This particular rendition celebrates the rich, earthy flavors of black beans with a vibrant medley of corn, aromatic garlic, and a smoky spice blend of cumin and smoked paprika. The genius of this recipe lies in its texture: mashing most of the black beans provides the necessary bind, while leaving some whole ensures a delightful bite, preventing a mushy outcome. The inclusion of an egg and breadcrumbs further guarantees a patty that holds together beautifully, whether pan-fried or grilled, a common pitfall for many veggie burgers. While its origins are deeply rooted in American vegetarian and health food movements of the late 20th century, black bean burgers draw inspiration from Latin American culinary traditions that prize the versatility and nutritional value of legumes. Common variations often include adding finely diced bell peppers, a touch of chipotle in adobo for a spicy kick, or different cheeses mixed into the patty. Serve these hearty burgers on toasted brioche buns, piled high with fresh avocado, crisp lettuce, ripe tomato, and a generous dollop of homemade chipotle mayo for an elevated, restaurant-quality meal.
Tips & Tricks
- • To ensure your burgers hold together perfectly, don't over-mash the black beans; aim for a chunky texture with some beans still whole. Also, chilling the formed patties in the refrigerator for at least 30 minutes before cooking significantly improves their stability.
- • For a gluten-free option, substitute the regular breadcrumbs with an equal amount of gluten-free breadcrumbs or finely ground rolled oats. You can also experiment with half pinto beans for a subtle flavor variation.
- • These black bean patties are excellent for meal prep. Form the patties and layer them between parchment paper before refrigerating for up to 2 days or freezing for up to 2 months. Cook from frozen, adding a few extra minutes to the cooking time.
- • Elevate your serving by adding pickled red onions, a slice of pepper jack cheese melted onto the patty, or a fried egg on top. Pair them with a vibrant side salad featuring a lime-cilantro vinaigrette or crispy sweet potato fries.
Nutrition Facts
Per serving (approximate)