Vegetarian burgers are all the rage these days, and while I DO love this fresh and filling alternative to meat burgers, I’ve found that most recipes for bean burgers are a little too high-maintenance for my taste.
Braise beets. Roast garlic. Steam carrots. Shred zucchini.
Don’t get me wrong, I love all of these things. But sometimes a girl just needs a black bean burger on a Wednesday night and doesn’t have time for an 18-step recipe. Can I get an amen?
Like with beef burgers, I aim to keep my bean burgers as unfussy as possible and let the toppings do the talking.
These are a great thing to keep in the freezer for a quick and easy meal. I usually make at least a double recipe and freeze half of the patties. To freeze, shape the patties, place on a baking sheet lined with parchment paper, and place in freezer overnight. Once frozen, transfer patties to a freezer bag and store for up to 3 months. Cook time is the same, but cover patties while cooking.
The Easiest Black Bean Burgers
Super easy black bean burgers that are slightly south-of-the-border. Quick, delicious, filling, and great as a weeknight or make-ahead meal.
Yields: 6 patties
- 2 (15.5 ounce) cans black beans, drained but not rinsed (about 3 cups)
- 1 1/2 cups rolled oats
- 1 1/2 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon ground pepper
- 1 egg, whisked
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
For serving: Buns, your favorite toppings, condiments
- Add the drained beans, oats, chili powder, cumin, salt, and pepper to the bowl of a food processor fitted with the blade attachment. Pulse for 1 minute until ingredients are coarsely ground. Be careful not to puree it. There should still be large bits of bean.
- Transfer bean mixture to a large mixing bowl and add the egg. Fold in until combined. Divide mixture into 6 sections and form into patties. Unlike beef burgers, bean burgers do not shrink, so be sure to make your patties the size you want them to be after cooking!
- Add the butter and olive oil to a large skillet over medium high heat. Once bubbling, add the patties, cooking in batches if needed. Cook 8 minutes per side, until golden brown and crisp on the outside, and cooked through the middle. Serve on buns with your favorite toppings and condiments.
If freezing, place the uncooked, shaped patties on a baking sheet lined with parchment paper and freeze overnight. Once frozen through, transfer to a freezer bag. Keep up to 3 months. Cook time is the same, but cover patties while cooking.
If adding cheese, place on patties after they’ve been flipped in the skill, as the second side is cooking. I usually cover for the last couple minutes of cook time to make sure cheese is totally melted. Yum!