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Weeknight • Vegetarian

Quick Black Bean Burgers

Homemade black bean burgers that are quick to prepare, flavorful, and satisfyingly sturdy.

Prep
15 min
Cook
15 min
Servings
4
Level
Weeknight
Quick Black Bean Burgers

Forget those bland, crumbly veggie burgers! These Quick Black Bean Burgers are here to upgrade your weeknight. Packed with flavor and surprisingly easy to make, they hold their shape beautifully on the grill or in a pan. This recipe proves that homemade can be both simple and spectacularly delicious!

Ingredients

Yield: 4 servings

Main

  • 1 (15 oz) can black beans, rinsed, drained, and patted very dry
  • 1/2 cup cooked brown rice or cooked quinoa (about 1/4 cup dry)
  • 1/4 cup finely chopped red onion
  • 1 clove garlic, minced
  • 1 tbsp olive oil
  • 1 large egg
  • 1/4 cup breadcrumbs (panko or regular)
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/4 tsp smoked paprika
  • Salt and black pepper to taste
  • Burger buns and desired toppings (lettuce, tomato, avocado, cheese, sauces), for serving

Preparation

  1. Step 1

    In a large bowl, mash the drained and patted dry black beans with a fork or potato masher, leaving some whole for texture.

  2. Step 2

    Add the cooked brown rice/quinoa, finely chopped red onion, minced garlic, egg, breadcrumbs, chili powder, cumin, smoked paprika, salt, and pepper to the mashed beans. Mix everything thoroughly with your hands until well combined and you can form patties.

  3. Step 3

    Divide the mixture into 4 equal portions and form into patties, about 3/4-inch thick. Make sure they are firm and hold their shape.

  4. Step 4

    Heat olive oil in a large skillet over medium heat. Carefully place the patties in the hot skillet. Cook for 5-7 minutes per side, or until golden brown and heated through. Alternatively, grill on medium heat for the same amount of time.

  5. Step 5

    Serve the black bean burgers on buns with your favorite toppings!

Tips

  • Don't skip patting the beans dry – excess moisture can make the burgers fall apart.
  • If the mixture feels too wet, add a little more breadcrumbs. If too dry, add a tiny splash of water.
  • For a cheesier burger, mix in 1/4 cup shredded cheddar or Monterey Jack cheese.
  • These patties can be made ahead and refrigerated for up to 2 days, or frozen for longer. Thaw before cooking.

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