Quick Easy Black Bean Burgers
- PREP 10min
- COOK 10min
- TOTAL 20min
We love this black bean burger recipe. The burgers taste amazing and come together in minutes! You can make these by hand or with a food processor. Both methods work well, but the texture you achieve using the processor is better.
You Will Need
1 (15-ounce) can black beans or use 1 ½ cups cooked black beans
2 medium cloves garlic
2 green onions, ends trimmed and roughly chopped
1/4 cup (30g) walnuts
1/2 cup (50g) old fashioned rolled oats
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1 tablespoon light soy sauce or tamari
1 tablespoon red wine vinegar
1 teaspoon maple syrup
1 tablespoon oil for cooking
Directions
Make Black Bean Burgers
Drain and rinse the black beans.
Add the garlic to the food processor bowl and pulse until very finely chopped. Add the scallions and pulse until they are also finely chopped.
Scrape down the sides, then add the oats, walnuts, chili powder, smoked paprika, tamari, red wine vinegar, and maple syrup to the food processor. Process the mixture until it resembles fine breadcrumbs.
Measure out 1/2 cup of the rinsed black beans and set them aside. Then, add the rest of the black beans to the food processor. Pulse until mostly smooth (watch our video for reference).
Scrape the mixture into a bowl and fold in the reserved 1/2 cup of beans. Set the mixture aside for 5 minutes so that the oats absorb any excess moisture.
Cook Black Bean Burgers
Divide the mixture into two equal portions for larger patties or four portions for smaller patties.
Form each portion into a round burger patty, firmly molding and pressing the mixture together so it does not fall apart.
Place a skillet over medium-low heat and add oil (about one tablespoon for four burgers).
Place the burger patties in the heated skillet. Cook until heated through, firm, and browned, 4 to 6 minutes per side. Gently press any loose bits back into the patties as you flip them.
Adam and Joanne's Tips
- Storing: Cooked black bean burgers last in an airtight container in the fridge for up to 3 days, or freeze them for up to 3 months. To freeze the bean burgers, cook them, cool them, and then wrap them individually in foil and place them into a freezer-safe container or bag.
- Reheating: To reheat the frozen patties, bake at 350°F for 15 to 20 minutes or until heated through. Or reheat the frozen patties over medium-low heat in a skillet for 5 to 10 minutes per side or until heated through.
- Make Ahead: You can refrigerate the uncooked black bean burger mixture for up to 24 hours before forming and cooking the patties. (I prefer freezing cooked patties.)
- How to make bean burgers by hand: Finely mince the garlic and scallions, then chop the walnuts. In a wide bowl, use a fork to mash the black beans. Stir in the oats, chopped walnuts, garlic, scallions, spices, tamari, vinegar, and maple syrup. If the mixture seems too loose, mash the beans a bit more. Let everything sit for 5 minutes, allowing the oats to absorb excess moisture.
- Baking the burgers: Lightly brush with oil, then bake at 375°F for about until the patties are golden on the outside, 20 to 30 minutes, flipping halfway.
- Grilling the burgers: Cooking them directly on BBQ grates can cause them to crumble. Use a cast-iron skillet with some oil to cook the burgers on the grill (indirect, medium heat is best).
- The nutrition facts provided below are estimates.