Homemade Black Bean Burgers

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Flavorful black bean burgers are an economical alternative to classic hamburgers. They’re great for prepping ahead of time for quick meals, too!

When I first started working from home, my go-to for lunch was a frozen veggie burger. Quick and easy, they helped me get through so many days. The downside? Not exactly cheap!

Fortunately, homemade black bean burgers are easy to make and so much more economical. These are flavorful but not spicy so they’re great for even pickier eaters (but you can definitely add some heat if you want to go that route).

Plus, they are perfect candidates for making ahead and stocking the freezer. Having a wholesome, filling meal ready to go? Total lifesaver, in my book.

Don’t have black beans on hand? Try these burgers with pinto beans or white beans!

Ingredients for black bean burgers

You’ll need:

• Canned black beans
• Mushrooms
• Onion
• Garlic
• Smoked paprika
• Ground cumin
• Salt and pepper
• Tomato paste
• Soy sauce
• Panko bread crumbs
• Flaxseed meal (ground flaxseed)
• Brown sugar
• Dijon mustard

This recipe uses white button mushrooms for mild flavor. You can also use crimini (baby bella) mushrooms for a bit more classic mushroom flavor. There’s no substitute for the mushrooms themselves here—they’re needed for that umami!

To make these burgers vegan, I’ve added a flax egg to help bind the burgers. If you can’t tolerate flax, use a vegan egg substitute like Just Egg. Use a regular egg as the binder if you don’t need the burgers to be vegan.

Want to use dried beans? Cook them according to package directions, drain, and let cool. You’ll need 1 1/2 cups cooked beans.

How to make this recipe

Set a large skillet over medium heat and add olive oil. Once hot, add the chopped mushrooms along with a pinch of salt. Cook until the mushrooms release moisture and start to brown, stirring, 6-8 minutes.

Add the onion and continue to cook until it is softened, about 5 minutes. Add a splash of water to the pan if the bottom starts to brown too much, then scrape up any bits back into the vegetables. Toss in the garlic and cook another 30 seconds.

Stir in the paprika, cumin, salt, and pepper, along with 1 tablespoon of the tomato paste (you’ll use tomato paste twice, so don’t put the rest away!). Cook for 1-2 minutes while stirring. Stir in the soy sauce and scrape up any stuck bits, then remove from the heat to cool.

Dump the drained black beans into a large mixing bowl and mash using a potato masher or fork until they are quite mashed, but not smooth. Scrape the mushroom mixture into the bowl along with the panko, flax egg, 2 teaspoons tomato paste, brown sugar, and dijon mustard.

Use a spatula to mix until everything is evenly combined. Press some of the mixture together to test for hold; if it is too wet add more panko, a little at a time.

Divide into four and shape into patties. Bean burgers don’t shrink much when cooking, so make the patties about the same size as the buns you plan to use for serving.

Place the patties onto a lined baking sheet and transfer to the refrigerator. Chill for at least 20 minutes to firm.

When ready to cook, set a skillet over medium and add a thin layer of oil. Cook the burgers for 4-5 minutes per side, until nicely browned and heated through. Make sure to monitor the heat and reduce the burner if the burgers are browning too fast.

Serve with all your favorite burger toppings!

Storage tips

These burgers are great candidates for making ahead of time. If you plan to eat them within a few days, keep in the fridge. After chilling, place in an airtight container with parchment or waxed paper between each burger to prevent sticking.

To freeze, place the tray of patties into the freezer and chill until solid, 1-2 hours. Transfer the burger patties to freezer bags or another freezer-safe container, making sure to place parchment between the layers.

To cook from frozen, simply add a few more minutes per side to ensure the burgers are cooked through, lowering heat as needed to prevent the outside from browning too much.

Serving suggestions

Just like a classic beef or turkey burger, you can dress bean burgers up in nearly endless combinations.

You can do a classic combination of lettuce, sliced raw onion, pickles, and tomato, like shown here, or my favorite combination of sliced avocado (or guacamole) with pickled onions.

If you like a saucy burger, try it with avocado crema or tangy cherry bbq sauce, or your favorite mayonnaise or aioli.

Serve with crisp jicama salad or your favorite chips and you’ve got a great meal!

Homemade Black Bean Burgers

Homemade black bean burgers are a great option for a meatless meal.

Author : Megan Myers

5 from 1 vote

Print Pin Recipe Review

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Chill Time 20 minutes mins

Total Time 1 hour hr

Servings 4 servings

Calories per serving 274 kcal

Ingredients

  

1/2x1x2x3x

• 2 tablespoons extra virgin olive oil
• 6 ounces button mushrooms, finely chopped
• 3/4 cup finely diced yellow onion
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon fine sea salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon tomato paste
• 1 tablespoon soy sauce, or tamari
• 15 ounces canned black beans, drained and rinsed
• 1 cup panko breadcrumbs, plus more if needed
• 2 tablespoons ground flaxseed mixed with 5 tablespoons water, (flax egg)
• 2 teaspoons tomato paste
• 1/2 teaspoon brown sugar, either light or dark
• 1 teaspoon Dijon mustard

Directions

• Heat the extra virgin olive oil in a large skillet set over medium heat. Add the mushrooms along with a pinch of salt and cook, stirring occasionally, until they release their moisture and begin to brown, 6-8 minutes.
  2 tablespoons extra virgin olive oil, 6 ounces button mushrooms
• Add the onion and cook until softened, about 5-6 minutes. If the bottom of the pan starts to brown, add a splash of water and stir the brown bits back into the vegetables. Stir in the garlic and cook for 30-60 seconds until fragrant.
  3/4 cup finely diced yellow onion, 2 cloves garlic
• Add the smoked paprika, cumin, salt, and black pepper. Stir in 1 tablespoon tomato paste and cook for 1-2 minutes, stirring frequently. Stir in the soy sauce, scrape up any brown bits, then remove from the heat and let cool slightly.
  1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/2 teaspoon fine sea salt, 1/4 teaspoon freshly ground black pepper, 1 tablespoon tomato paste, 1 tablespoon soy sauce
• In a large bowl, mash the black beans with a fork or potato masher until mostly broken down but still textured.
  15 ounces canned black beans
• Add the mushroom mixture, panko, flax egg, 2 teaspoons tomato paste, brown sugar, and mustard. Mix until fully combined. The mixture should hold together when pressed; if too wet, add a bit more panko.
  1 cup panko breadcrumbs, 2 tablespoons ground flaxseed mixed with 5 tablespoons water, 2 teaspoons tomato paste, 1/2 teaspoon brown sugar, 1 teaspoon Dijon mustard
• Form into 4-6 equal patties and place on a parchment-lined tray. Chill for at least 20-30 minutes to help them firm up.
• Heat a thin layer of oil in a skillet over medium heat. Cook the patties for 4-5 minutes per side until browned and heated through. Reduce the heat to medium-low if the burgers are browning too quickly.
• Serve on toasted buns with toppings of your choice.

Notes

• You can 8 ounces of mushrooms instead of 6 ounces if you’d like to use an entire container.
• For a smaller burger, divide mixture into 6 patties instead of 4, making sure to flatten to fit the size of the bun.
• To grill, oil the grates well and grill over medium-low, adjusting heat as needed.

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Nutrition

Calories: 274 kcalCarbohydrates: 37 gProtein: 12 gFat: 10 gSaturated Fat: 1 gSodium: 1135 mgPotassium: 671 mgFiber: 11 gSugar: 5 gIron: 4 mg

Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.

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