Homemade Black Bean Burgers
Homemade black bean burgers are a great option for a meatless meal.
Servings: 4 servings
Ingredients
- 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
Instructions
- 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.
