black bean burger recipe

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It’s time for another edition of Meatless Monday and this week I’m really excited to share, probably the best homemade black bean burgers I’ve ever shoved in my gullet hole. Visual imagery is really my thing.

But before we get to that, I need to share some exciting news about our garden! Last weekend, we planted our arugula, kale, lettuce and spinach seeds and as of this morning we’ve officially got sprouts in every single row of our raised bed. This is only our second year planting a real, adult garden, so you’ll have to excuse my excitement.

In a few weeks, we’ll have enough arugula to slap on top of these here bad boys. And that makes me a very happy and (now, thanks to my gift of visual imagery) hungry mama.

So let’s cut to the chase, shall we?

BEST Black Bean Burger Recipe EVER #VegetarianRecipes

This recipe comes from one of my favorite magazines in the whole wide world Eating Well, some changes were made to make it my own.

What You’ll Need:

2 (15 oz) cans low-sodium black beans, rinsed

1/2 cup salsa

1 cup well-crushed tortilla chips ($2 Only!!!)

½ cup chopped white onion

1 large egg, beaten

1/2 tsp salt

3 Tbs mayonnaise (I used a vegan alternative)

4 tsp chili powder

2 tsp cumin

3 Tbs coconut oil

8 burger buns, toasted

Optional Toppings:

Sliced avocado

Pepper Jack Cheese

Pickles

Sriacha mayo (3 Tsp mayo, juice from 1/2 lime and 2 Tbs sriacha)

What You’ll Do

  • Pour salsa into a sieve or strainer and squeeze our excess moisture. This was arguably the most fun step for my 3-year-old to help with, so if you have eager helpers, be sure to let them get in on this one!

  • Rinse, drain and pour beans into a large bowl and mash with a potato masher until no whole beans remain. This is actually next to impossible, especially if, like me, you do not own a potato masher and have to complete this step with a fork. So, like I tell my kids, just do your best work.

  • Pour tortilla chips into large plastic bag or bowl or into a pile on the counter and smash the heck out of them.

  • Stir in the salsa, mashed tortilla chips, grated onion, whisked egg, mayonnaise, chili powder, cumin and salt. Let stand 10 minutes.
  • Wet your hands and form into 8 patties. We like a beefier patty, so we divided the mixture into 6, but you do you.

  • Heat skillet over medium-high hear, add oil and cook burgers 4-5 minutes on each side, or until heated through and crisp on the outside.
  • Top with your favorite toppings and enjoy!

 

4.5 from 4 votes
The BEST black bean burgers ever
Print
Black Bean Burgers
Course: Main Course
Cuisine: Vegetarian
Servings: 8 people
Calories: 405 kcal
Ingredients
  • 2 cans low-sodium black beans 15 oz, rinsed
  • 1 cup well-crushed tortilla chips $2 Only!!!
  • ½ cup chopped white onion
  • 1 large egg beaten
  • 1/2 tsp salt
  • 3 Tbs mayonnaise I used a vegan alternative
  • 4 tsp chili powder
  • 2 tsp cumin
  • 3 Tbs coconut oil
  • 8 burger buns toasted
  • Optional Toppings:
  • Sliced avocado
  • Pepper Jack Cheese
  • Pickles
  • Sriacha mayo 3 Tsp mayo, juice from 1/2 lime and 2 Tbs sriacha
Instructions
  1. Pour salsa into a sieve or strainer and squeeze our excess moisture.

  2. Rinse, drain and pour beans into a large bowl and mash with a potato masher until no whole beans remain.

  3. Pour tortilla chips into large plastic bag or bowl or into a pile on the counter and smash the heck out of them.


  4. Stir in the salsa, mashed tortilla chips, grated onion, whisked egg, mayonnaise, chili powder, cumin and salt. Let stand 10 minutes.


  5. Wet your hands and form into 8 patties.


  6. Heat skillet over medium-high hear, add oil and cook burgers 4-5 minutes on each side, or until heated through and crisp on the outside.


  7. Top with your favorite toppings and serve

 

 

 

 

 

 

 

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