These super easy black bean burgers will have you making batches and batches to keep in the freezer for quick, easy dinners!
There are a couple of store bought veggie burgers that I’m OK with, but, really…a good homemade burger makes me much happier. I know exactly what went into it and it gives me a chance to play with flavors. Some versions of veggie burgers can require a lot of ingredients or take a bit of time. These, my sweet friends with little time for complicated burgers, will take you no time at all and you probably already have all of these ingredients.
So, they’re easy…but, do they taste good? They are SO good! In fact, my carnivorous husband has been known to turn down regular burgers for these black bean burgers. Really! They’ve got a great smokey flavor from the cumin and the smoked paprika and a bit of heat from the jalapeño.
These whip up quickly and will keep in the refrigerator for about three days or for three to four months in the freezer. I love keeping them on hand for quick dinners and are great to have in case you’ve got any vegetarian guests at your next cookout.
Easy Black Bean Burger
Ingredients
- 2 cups cooked black beans divided
- 1 medium jalapeño coarsely chopped, ribs and seeds removed if you don't like heat
- 1 medium shallot coarsely chopped or 1 tablespoon diced red onion
- 1 clove garlic coarsely chopped
- 1 large egg
- 2 teaspoons ground cumin
- 1/4 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 cup whole wheat or regular panko bread crumbs
- 1/2 cup corn kernels frozen is fine
- Avocado or vegetable oil for cooking
Instructions
- In the bowl of your food processor, add 1 cup of the black beans, jalapeño, shallot, garlic, egg, cumin, paprika, salt and pepper. Process just until blended, about 15 seconds.
- Scrape the mixture into a medium bowl. Add the remaining cup of black beans, the panko and the corn kernels. Stir to combine.
- Scoop the mixture with a 1/3 cup dry measuring cup. The easiest way to form the patties is to use a square of parchment paper. Drop the mixture onto the paper. Flatten a bit and form the patty shape. Cup your hands gently around the burger and spin to get a nice edge, while flattening as needed. A good size is about 3 to 3 1/2 inches wide and about 1/2 inch thick. Move the patty onto a parchment lined baking sheet, cutting board or platter. Repeat until you've made 6 patties.
- Refrigerate the patties for at least one hour, or up to three days.
- To cook, preheat a cast iron pan over medium-high heat. Add about 1 tablespoon of avocado oil to the pan. Add the burgers, cooking just what you can fit into the pan without crowding. Cook for 4 to 5 minutes per side.
- Serve on your favorite buns with your favorite toppings!
Notes
Trying these today! Do you think they will freeze well after cooking? Or do you recommend cooking, then freezing?
I’m so glad you’ll be making these, Meryl! I hope you love them! They do freeze well. Just be sure to separate them with some parchment and add about three to four minutes for cooking time. I also handle them gently to avoid breaking apart. I’d love to hear about your results! :)
This is the most perfect burger, Caroline! No doubt homemade veggie burgers win every time… and that the fam loves it, even better. The spices are perfect and I love the added jalapeno! Have a lovely, restorative weekend… and a cool one too. xo
Thanks so much, Traci! Yeah…the flavor from the jalapeño is my favorite! Happy weekend to you! xo
I love the sound of these! I eat a lot of veggie burgers for lunch, and the ones I like are too pricy!
Thanks Jen! Yeah…some of the really good ones are pricey! Hope you get a chance to make these!
This looks like a great recipe! There was a long period of time when my husband was a vegetarian, and at least once a week I’d whip up a bean or bean and grain-based burger, with vegies and goodies. They were really good, I have to say! And like you said, way better than what you can buy – especially frozen, although I still buy boca burgers occasionally.
We make these about that often too, Mimi!