- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 800 g
- 3 cloves
- 2 tsp
- 1 tsp
- 1 tsp
- ¾ tsp
- ½ tsp
- 80 g
- 2 tbsp
Process
Timers built in · swap anything · ask as you cook
Preheat oven to 190°C. Line a baking sheet with parchment paper and lightly grease it with olive oil.
Drain and rinse the canned black beans. Spread them on a clean kitchen towel or paper towels and pat dry thoroughly to remove excess moisture.
In a large bowl, mash the dried black beans with a fork or potato masher until mostly broken down but still slightly chunky.
Add the finely chopped red onion, minced garlic cloves, ground cumin, smoked paprika, chili powder, salt, and black pepper to the mashed beans. Mix well.
Stir in the breadcrumbs and the egg until the mixture holds together when pressed. If it feels too wet, add 1–2 tbsp more breadcrumbs.
Divide the mixture into 4 equal portions and shape each into a patty about 2 cm thick. Place on the prepared baking sheet.
Brush the tops of the patties with olive oil. Bake for 15 minutes, then carefully flip, brush the other side with oil, and bake for another 10–15 minutes until firm and lightly browned.
For a crispier crust, heat a non-stick skillet over medium heat and sear the baked patties for 1–2 minutes per side until golden. Alternatively, skip this step if you prefer softer patties.
Toast the burger buns if desired. Assemble the burgers by placing a patty on each bun bottom, topping with tomato slices and lettuce leaves, and covering with the bun top.
Kitchen notes
Kitchen notes
- The most common mistake is not drying the beans well; excess moisture makes the patties fall apart. Pat them dry thoroughly after rinsing.
- The patties are done when they are firm to the touch and lightly browned. If they still feel soft in the center, bake for 5 more minutes.
- For best texture, chill the shaped patties in the refrigerator for 30 minutes before baking; this helps them hold together better.
- Searing after baking gives a crisp exterior, but be gentle when flipping to avoid breaking the patties.
Substitutions
- breadcrumbs→gluten-free breadcrumbs or crushed tortilla chips for a gluten-free version
- egg→1 tbsp ground flaxseed mixed with 3 tbsp water for a vegan version
- canned black beans→cooked dried black beans (about 3 cups)
Storage & reheating
Store cooked patties in an airtight container in the refrigerator for up to 4 days. To freeze, wrap each patty individually in plastic wrap and place in a freezer bag; freeze for up to 3 months. Reheat in a 180°C oven for 10-12 minutes from refrigerated, or 15-20 minutes from frozen, until heated through. Avoid microwaving as it makes them soggy.
FAQ
The questions we get asked most
Why did my black bean burgers fall apart?
The mixture was likely too wet. Make sure to drain and rinse the beans well, then pat them dry with paper towels. Also, if the mixture feels sticky, add more breadcrumbs until it holds together when pressed.
Can I make black bean burgers ahead of time?
Yes, you can shape the patties and refrigerate them for up to 24 hours before baking. This actually helps them firm up. You can also bake them completely, then reheat in the oven.
How do I know when black bean burgers are done?
They should be firm to the touch and lightly browned on the outside. If you press the center and it feels soft, bake for a few more minutes. An internal temperature of 75°C is a good indicator.
Can I freeze black bean burgers?
Yes, cooked or uncooked patties freeze well. Wrap each patty tightly in plastic wrap and freeze for up to 3 months. Bake from frozen at 190°C for 20-25 minutes, flipping halfway.
Can I use dried black beans instead of canned?
Yes, cook 1 cup of dried black beans until tender, then drain and rinse. You will need about 3 cups of cooked beans for this recipe. Make sure they are well drained and patted dry.
How can I make black bean burgers vegan?
Replace the egg with a flax egg: mix 1 tablespoon ground flaxseed with 3 tablespoons water and let sit for 5 minutes until gel-like. Use vegan buns and skip any dairy toppings.
Why are my black bean burgers mushy?
Mushiness comes from excess moisture or over-mashing. Leave some beans whole for texture, and ensure the mixture is not too wet. Baking them rather than pan-frying also helps dry them out.
Ask KitchenMind about this recipe
Tell it what’s different tonight — it works within the actual recipe.
