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Black Bean Burger Recipe »Simple and Healthy Recipe! ✅

Easy black bean burger! A healthier option for ground beef burgers made with nutritious black beans, fresh vegetables, hearty oats and earthy spices. They are perfectly delicious and make a great meatless meal.

Our favorite black bean veggie burger!

When we think of veggie burgers, we often think of those mediocre, tasteless, or dry burgers we ate that left us wishing we had made a different meal choice.

These black bean burgers will really leave you wondering why you haven’t had rotating regular black bean burgers on your dinner menu for years. And you’ll love that the food processor does most of the work!

The best thing about these is that they don’t weigh you down like a greasy burger does. It’s something you can feel good about eating.

This black bean burger isn’t dry, it has plenty of flavor and even some richness (thanks to the mayonnaise and egg yolks), and the oatmeal and bell peppers give it some texture. Believe it or not, my kids love them too.

They’re best served shortly after they’re freshly pan-fried and the outside edges are nice and crisp, even if you make a batch of six and the extras will heat up decently (with a little olive oil in the microwave) when you need a quick lunch.

Our favorite way to eat them is without sandwiches with a small amount of tasty toppings (like cheese, avocado, tomatoes, and salsa), but just like a regular burger, you can serve them however you like.

Ingredients for the black bean burger recipe

  • 2 (15 ounces) black bean cansdrained, rinsed and dried with absorbent paper
  • 1/2 half Red pepperseeded, coarsely chopped
  • 1 large Garlic cloves, peeled and crushed
  • two Green onionsends cut off and discarded, remainder cut into 2-inch pieces
  • 3/4 cup oatmeal
  • 1/4 cup cilantro (mainly leaves)
  • two egg yolks
  • 2 tablespoons Mayonnaise
  • 1 tsp smoked peppers
  • 1 tsp Land cumin
  • 1/2 teaspoon chilli powder
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon each salt and black pepperthen anything else to taste
  • 2 tablespoons olive oildivided

How to make black bean burgers

  1. Rinse and pat dry black beans: Rinse the black beans in a colander or strainer, then drain well. Pour onto a baking sheet lined with two layers of absorbent paper.
  2. Spread, then rub and rub gently with another absorbent paper. Let it dry for a few minutes while you prepare the other ingredients.
  3. Blend the ingredients in a food processor: Place bell pepper and garlic in a food processor. Blend in 1-second bursts until coarsely chopped about 10 times.
  4. Add the oatmeal, green onions, cilantro, paprika, cumin, coriander, salt and pepper. Blend in bursts for 1 second until mixture is coarsely chopped 10 to 15 times.
  5. Pour in the egg yolks and mayonnaise and mix until smooth, about 5 times faster.
  6. Coarse Work Black Beans: Add the black beans, then beat just a couple of times until about half of the black beans are mashed and a few whole black beans remain, about 10-15 times. Fold the mixture over with a spatula to mix evenly, adding more salt to taste if necessary.
  7. Shape into meatballs on parchment paper: Scoop up the mixture 1/2 cup at a time and place on a large sheet of parchment paper, spacing them a few inches apart (you should have 6 meatballs). Squeeze and flatten the mixture into a meatball about 3 1/2 to 4 inches wide.
  8. Cut the parchment into individual squares around the meatballs.
  9. Preheat 1 tablespoon olive oil in a 12-inch nonstick skillet over medium heat.
  10. Fry black bean burgers in a skillet: Carefully add 3 meatballs to the pan and remove the parchment paper.
  11. Cook for about 3-4 minutes on each side until golden brown on the bottom. Transfer to a plate.
  12. Repeat the cooking process with the remaining tablespoon of oil and the 3 black bean patties.
  13. Serve alone or on sandwiches with desired condiments.

Make Vegan Black Bean Burgers

  • I also made them vegan. They just don’t hold together well enough because adding egg yolks and eggs to mayo acts as a great binder, so it might be best to choose a non-sandwich option if you’re making them vegan. Serve preferably on a plate with the dressing on top.
  • To make it vegan, omit the egg yolks and replace with 2 teaspoons ground flaxseed.
  • Replace regular mayonnaise with vegan mayonnaise.
  • Use vegan cheese or don’t serve with cheese on top.

Helpful tips and warm-up

  • Thoroughly dry ingredients before adding to food processor. This includes black beans and all vegetables; otherwise, the patties will be mushy and won’t hold together.
  • Be careful not to over-process the mixture to give it a texture.
  • Don’t skip using parchment paper or the mixture will be too sticky to work with. There is some moisture in the mix because we don’t want a dry black bean burger.
  • Fry the hamburger mixture shortly after preparing it, do not put it back in the fridge and fry later. I’ve tried it and the burgers don’t hold up well. Simply cook the entire mixture and store any extras in the refrigerator.
  • When I reheat from the fridge I put it on a plate, season with a little olive oil (because all starches dry out a bit in the fridge and need a little more oil), then reheat for about 40 seconds or until just hot upstairs

More Delicious Vegetarian Black Bean Recipes

black bean burger

A healthier veggie burger made with nutritious black beans, fresh vegetables, hearty oats, and earthy spices. They are perfectly delicious and make a great meatless meal.

Servings: 6

  • 2 cans (15 oz each) black beans, drained, rinsed and patted dry with paper towels
  • 1/2 medium red bell pepper, seeded, cut into large chunks
  • 1 large garlic clove, peeled and minced
  • 3/4 cup rolled oats
  • 2 green onions, ends cut off and discarded, remaining chopped into 2-inch pieces
  • 1/4 cup cilantro (mainly leaves)
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt and black pepper, then more to taste
  • 2 egg yolks
  • 2 tablespoons mayonnaise
  • 2 tablespoons olive oil

Desired toppings and focaccias (optional)

  • Rinse the black beans in a colander or strainer, then drain well. Pour onto a baking sheet lined with two layers of absorbent paper.

  • Spread, then rub and rub gently with another absorbent paper. Let dry a little more while you prepare the other ingredients.

  • Add bell pepper and garlic to a food processor. Blend in 1-second bursts until coarsely chopped about 10 times.

  • Add the oatmeal, green onions, cilantro, paprika, cumin, coriander, chili powder, salt and pepper. Blend in 1 second bursts until mixture is coarsely chopped 10 to 15 quick bursts.

  • Pour in the egg yolks and mayonnaise and mix briefly until smooth, about 5 times.

  • Add the black beans, then just work until about half of the black beans are mashed and there are still some whole black beans left, about 15 times faster. Fold the mixture over with a spatula to mix evenly, adding more salt to taste if necessary.

  • Scoop up the mixture 1/2 cup at a time (it will be a little wet to work with) and place on a large sheet of parchment paper spacing them a few inches apart (you should get 6 meatballs). Squeeze each mound so it holds together well, and flatten the mixture into a meatball about 3 1/2 to 4 inches wide.

  • Cut the parchment into individual squares around the meatballs.

  • Preheat 1 tablespoon olive oil in a 12-inch nonstick skillet over medium heat.

  • Carefully add 3 meatballs to the baking sheet (meatball side down, parchment side up) and remove parchment paper.

  • Cook for about 3-4 minutes on each side until golden brown on the bottom. Transfer to a plate.

  • Repeat the cooking process with the remaining tablespoon of oil and the 3 black bean patties.

  • Serve alone or on sandwiches with desired condiments.

  • Nutrition estimate is for black bean burgers only, does not include sandwiches or toppings.
  • To reheat black bean burgers from the fridge, I place them on a plate and season them with a little olive oil. Heat for about 40 seconds or more until completely heated through.

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