Oh, the elusive veggie burger. Have you ever noticed how store-bought, overly processed veggie burgers often end up tasting better than homemade?
You don’t have to worry about that anymore. This black bean burger is going to be that classic recipe you’ll make again and again – especially on those busy weeknights when all you want to do is pull on your baggy sweats, turn on the Newsroom (only me?), and phone in some takeout.
This homemade black bean burger will blow your mind. No need for chemicals you can’t pronounce.
I’ve been itching to throw these burgers together ever since I saw them on Ashley’s site. The ingredients were simple, the method was simple, and they looked thick, chewy, and delicious. Just the way I like it.
I made some adaptions to make them gluten-free and I was very happy with the result. Cornmeal and an egg have superpowers when it comes to holding the patties together. With just a light touch of spice, you may want to amp up the chili powder on the second batch. Start small with the first batch, because once you add chili pepper you can’t take it out.
Squish on some avocado and scoop on some salsa, because this is a Mexican fiesta in a black bean burger. 4.5 from 2 reviews Print Black Bean Burgers Author: Katy’s Kitchen Prep time: 20 mins Cook time: 10 mins Total time: 30 mins Yield: 4 patties This is without a doubt the best veggie burger I’ve made so far. It’s easy and made with everyday ingredients. Serve with salsa, avocado, sriracha, etc. Ingredients
- 1 and ½ cups cooked black beans (or one 15oz can rinse and drained)
- 1 large egg
- 1 teaspoon grapeseed oil (plus 1 TB for frying patties)
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon chili powder
- ⅓ cup cornmeal
- 2 TB fresh parsley, chopped finely
- 2 TB white onion, chopped finely
- 1 medium carrot, grated
- Prepare a baking sheet with parchment paper and set aside.
- In a large bowl, add one cup of the black beans. Mash with a potato masher until all the beans are squished and the mixture is mostly smooth, but not quite to the consistency of bean dip.
- In a small mixing bowl, add the egg, oil, and spices. Whisk to combine.
- Pour the egg and spice mixture over the mashed black beans. Add the cornmeal, parsley, onion, carrot, and remaining ½ cup of black beans. Stir with a spatula to combine very well.
- Using your hands, form the mixture into four equal-sized patties and place them on the baking sheet. Press the patties mostly flat once they’re on the baking sheet to ensure even cooking. Place the sheet in the fridge for 15 minutes to firm up the patties before cooking.
- When ready to cook, add about 1 TB of grapeseed oil to a large skillet. Heat to medium. Take out the burgers from the fridge and place them on the skillet. Cook for about 4 minutes on each side until evenly browned. Flip carefully.