This recipe makes 4 sizable burgers, but if you're more of a thin patty type of person, you can always divide the mixture into 8 patties instead and make a double decker! That doesn't mean you can't switch it up-any chopped herbs or spices would be delicious here, so try out your favorites!Ī note on shaping the burgers: unlike meat, these burgers will not shrink-so make them roughly the same size as your burger bun. Listen, no one has ever bitten into a bean burger and said 'Wait, is this meat?' Black bean burgers are never going to taste exactly like a hamburger, so why not get a little creative with the seasonings? We chose to lean in to the black bean vibe and add some cilantro, cumin, chili powder, and paprika for smokiness. Shoutout to all my vegans, I'm lookin' out for ya! 😏(If you're not vegan, and without avocado, an egg will work in its place!) Secondly, it's the only binder we need, meaning no eggs. I have found that a 1/3 cup measuring cup made 4 perfect size burgers. Using your hands form 4 even size burgers. Heat remaining tablespoon olive oil in a large saute pan over medium heat. Make the burger mixture: Add the mashed black beans, cooked veggies, breadcrumbs, egg, spices, salt, and pepper to a medium-size mixing bowl and stir to combine. Refrigerate burger mixture for 30 minutes (or up to a week in the fridge). Divide into 4 and shape into burger patties. Add bean mixture to the whole beans in the large bowl and stir to combine. To make the burgers, tip all the ingredients into a blender and pulse until combined. Season and stir in the lime juice, then chill. Mash the avocado with a fork, then stir in the onion, chilli, and coriander. We love avocado for two reasons: First, it adds a healthy dose of fat that is otherwise absent in black bean burgers. Season, tip into a bowl, cover and chill. Stir flour, 1/4 cup at a time, into bean mixture until a sticky batter forms. Stir chile-garlic sauce mixture into black bean mixture mix in bread crumbs. The onions? They just bring more flavor and texture to your patty. Whisk chile-garlic sauce, cornstarch, water, chili powder, cumin, seafood seasoning, salt, and black pepper together in a separate small bowl. Roasting them before cooking just brings out that extra-deep umami flavor. They've got that earthy taste that does very well as a flavor stand-in for meat. Mushrooms are one of the best things to happen to vegetarian cooking. Allowing some of the moisture to escape means a more tender, less mushy texture. It may seem like an annoying extra step, but roasting the beans does so much for the texture of these burgers. The secret? Stop trying to make them taste like beef, and focus on the flavor! Below, we break down why these burgers are so good. Remove lid and carefully remove processor blade (ask an adult for help). Stir in the bread crumbs, cumin, salt, pepper and eggs until well combined. Finding alternatives to meat can be hard, but we think these burgers really nail it. Add in black beans and pulse until the black beans are partially chopped, leaving some whole or partial beans.

Black bean burger recipe