Homemade Black Bean Burger

These hearty black bean burgers are the perfect meatless alternative that doesn't compromise on flavor or satisfaction. Packed with protein and bold spices, they're crispy on the outside, tender on the inside, and incredibly easy to make with pantry staples you probably already have on hand.

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Course: Main Course

Cuisine: Vegetarian

Keyword: Burger, Vegetarian

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings:

Calories: 385kcal

Equipment

Ingredients

2 15 ounce cans black beans, rinsed and drained
1/2 cup chopped red onion
1/2 cup plain breadcrumbs
1/2 cup bottled chunky salsa
2 teaspoons ground cumin
1 teaspoon hot pepper sauce such as Tabasco
Salt and pepper to taste
Vegetable oil for cooking
4 whole wheat buns
Cheese slices for serving

Instructions

Reserve 1/2 cup of the black beans in a small bowl and set aside.
Using a fork, mash the remaining beans in a medium bowl until roughly broken down but still chunky.
Mix in the chopped red onion, reserved 1/2 cup whole beans, breadcrumbs, salsa, cumin, and hot pepper sauce until well combined.
Season the mixture with salt and pepper to taste.
Using moistened hands, shape the bean mixture into 4 patties, each 3 to 4 inches in diameter.
Heat a small amount of vegetable oil in a nonstick pan over medium heat.
Cook patties until golden brown on both sides, approximately 5 minutes per side.
Serve on whole wheat buns topped with cheese slices.

Notes

Moistening your hands prevents the bean mixture from sticking while forming patties

Yellow onion can be substituted for red onion if preferred

Chili powder works as an alternative to cumin for different flavor profiles

Patties can be made ahead and refrigerated for up to 24 hours before cooking

For firmer patties, chill formed burgers in the refrigerator for 30 minutes before cooking

These burgers freeze well for up to 3 months when wrapped individually

Nutrition