Easy Black Bean Burgers
Easy Black Bean Burgers- all you need is 10 ingredients to make these simple black bean burgers. Perfect for grilling all summer long! (vegan + gluten-free)
I have tons of delicious veggies burger recipes on this site but I always find myself going back to the old tried and true black bean burger. They’re just so simple to make and pair well with pretty much any sort of toppings.
With Memorial Day coming up, I thought it would be a good time to share this version with you as it’s grill-friendly and perfect for prepping ahead. The trick to getting these burgers to hold together is so well is using the bean’s own natural starches. There’s no need for flax eggs or anything fancy.
By using canned beans, we can reserve the starchy liquid that the beans soak in. Think of it as though it were it were reserved pasta water. To the liquid, we add a tablespoon of flour to help it thicken and that’s it! You’ve got your binder.
From there we slightly puree one can of the beans along with jalapeño and garlic. I like to use 2 jalapeños (without the seeds) for a mild spice. If you don’t like any spice at all, you can just leave them out.
After the beans are pulsed, you add them with the remaining ingredients into a large bowl, stir to combine, then form into patties. That’s pretty much all there is to it.
If you plan to prep these in advance, I recommend storing them in an sealed container in the refrigerator. They will keep this way for at least 2 to 3 days.
I hope you all are able to enjoy the long weekend with plenty of delicious summer-inspired foods!
Easy Black Bean Burgers
Yield: 6 burgers
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
- 2 jalapeños, cored and roughly chopped
- 3 garlic cloves
- 2 (15-ounce) cans black beans, rinsed with 2 tablespoons bean liquid reserved
- 2 tablespoons tomato paste
- 1 tablespoon flour (I used chickpea flour)
- 2 teaspoons ground cumin
- 2 teaspoons oregano
- 1 teaspoon salt
- 1/2 cup panko breadcrumbs
- 1/2 cup corn
- 6 whole grain buns for serving (plus desired toppings)
In a food processor, add the garlic and jalapeño then pulse until finely chopped. Add 1 can of the drained and rinsed black beans (reserve 2 tablespoons of the liquid from the can). Pulse for about 10-15 seconds, until the beans are somewhat mushy. Transfer mixture to a large bowl.
In a small bowl, add the reserved bean liquid, 1 tablespoon flour and the tomato paste. Whisk until smooth.
To the large bowl with the beans, add the remaining can of black beans, cumin, oregano, and salt. Add the reserved liquid mixture then stir everything together. Pour in the breadcrumbs and corn then continue to stir until well combined. If mixture is too wet, add more flour.
Using your hands, form the mixture into round patties roughly 1/3 cup in size. Add them to a lightly greased skillet over medium heat and cook for about 5 minutes on each side, until light golden brown. Serve warm on a toasted bun with sriracha mayo, mashed avocado, red onion, and/or any other desired toppings.
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!