Recipe card
Best veggie burger
These black bean burgers are simple to make. They can be grilled or baked. Use them as a patty for burger buns or even as a side with your salad. Try this simple vegetarian burger recipe at home, and I bet you will never go back to the frozen section to buy those burger patties again. You will also be so proud of yourself for creating the best meatless burger ever. These burgers are also an excellent accompaniment for summer potlucks and picnics, 4th of July or Memorial Day weekends, game night, Easter, Thanksgiving, and Christmas holidays.
Ingredients
Black beans: Canned or cooked at home. Onion and garlic enhance the flavor and add texture. Bread crumbs: Adds great texture. Cashews: Adds texture and sweetness. Eggs bind everything together. Seasonings: garlic powder, red chile powder to taste. Check out the recipe card for the full list of the ingredients.
How do you make black bean burgers from scratch?
Preheat the oven to 325 degrees F. Spread out the precooked black beans (e.g., from a can) and bake for 15 minutes so that they slightly dry out and do not make your burger mushy. Heat oil in a pan. Add onion and garlic cloves and saute till translucent. Add bell peppers to this and cook till it becomes soft. Blot the mixture with kitchen paper towels to absorb any excess liquid released after cooking if necessary. Add the spices and mix. If you have roasted cashews, use it directly. Else, dry roast cashews and pulse them in a food processor to get small chunks.
In a large bowl, add onion mixture, cashews, black beans, and cheese, and mash using a masher or fork, leaving a few chunks of black beans. Chunks of black beans here and there would be the highlight. You can even pulse the black beans in a food processor and then add it to above mixture. Next, add an egg for binding, ketchup, bread crumbs, and salt to taste, and mix everything till combined. You can make patties and store them in the freezer for later use or use them immediately. The time to cook patties depends on how thick or thin they are. Ideally, ⅓ to ½ cups of mixture for the patties produce patties of the correct thickness. The thickness decides how effectively they are cooked through and whether they are moist enough. No one likes dry-baked/grilled burgers. You can bake or grill these patties (indoors or outdoors). Instructions are given in the recipe notes.
Can you make burger patties ahead of time?
You can make the patties mixture and refrigerate for up to 3 days or make burger patties and freeze them in a zip lock bag or container for up to 3 months. Use as and when required. Just make sure you place parchment paper between each patty, and they are refrigerated immediately after being shaped. You need not thaw the frozen burger patties if you are in a rush. Just cook the patties for a few extra minutes.
Serving suggestions
For a complete meal, serve these patties with burger buns, onion, tomatoes, and guacamole (mashed avocado). You can also serve it with cheese, mustard, pickles, peppers, etc. For a light lunch, serve patties with salad like cucumber salad or quinoa salad. These patties also taste great with grilled vegetables, pineapple, or meat. Perfect for summer potlucks and picnics.
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