Best-Ever Black Bean Burgers

By lihui

4 Person

65 Minutes

0 Calories

Finding alternatives to meat can be hard, but we think these burgers really nail it. The secret? Stop trying to make them taste like beef, and focus on the flavor! It may seem like an annoying extra step to roast the beans, but they do so much for the texture of these burgers. Allowing some of the moisture to escape means a more tender, less mushy texture. No one wants a mushy burger.

Ingredients

Serving

Vegan or regular mayonnaise
Sliced avocado
Sliced red onion
Lettuce
Toasted hamburger buns

Vegetable oil, for cooking
1 tsp. Ground cumin
1 tsp. Chili powder
2 tsp. Smoked paprika
2 cloves Garlic, chopped
1/4 cup Loosely packed cilantro or parsley leaves
1/2 Avocado, chopped
1/2 cup Old-fashioned oats
Freshly ground black pepper
Kosher salt
1 tbsp. Extra-virgin olive oil
1/2 Yellow onion, thinly sliced
1 package Shiitake mushrooms, roughly chopped
2 cans Black beans, drained and rinsed

Method

01

Preheat oven to 375℉. Spread beans in an even layer on a large baking sheet. Place mushrooms and onion on another large baking sheet and drizzle with olive oil. Season with salt and pepper and toss to coat, then spread in an even layer. Bake beans until they are dry and the skins are beginning to split, 7 to 9 minutes. Bake mushrooms and onions until tender, 18 to 20 minutes.
02

Add beans, mushrooms, and onion to the bowl of a food processor, along with oats, avocado, cilantro, garlic, paprika, chili powder, and cumin. Blend until smooth, scraping down sides of food processor as needed. Let mixture rest 10 minutes in refrigerator, then form into 4 patties.
03

In a large skillet over medium heat, heat enough vegetable oil to coat the bottom of the pan. Add veggie burgers to skillet and cook until outside is crisp and golden, and inside is heated through, about 4 minutes per side.
04

Assemble burgers with preferred toppings.

Related Tags

Best-Ever Black Bean Burgers

4.7

( By lihui )

01 Information

Grade easy
Serving 4 servings
Prep Time 15 Mins
Cook Time 50 Mins
Total Time 65 Mins

02 Ingredients

Serving

Vegan or regular mayonnaise

Sliced avocado

Sliced red onion

Lettuce

Toasted hamburger buns

Vegetable oil, for cooking

1 tsp. Ground cumin

1 tsp. Chili powder

2 tsp. Smoked paprika

2 cloves Garlic, chopped

1/4 cup Loosely packed cilantro or parsley leaves

1/2 Avocado, chopped

1/2 cup Old-fashioned oats

Freshly ground black pepper

Kosher salt

1 tbsp. Extra-virgin olive oil

1/2 Yellow onion, thinly sliced

1 package Shiitake mushrooms, roughly chopped

2 cans Black beans, drained and rinsed

03 Method

Step 1

Preheat oven to 375℉. Spread beans in an even layer on a large baking sheet. Place mushrooms and onion on another large baking sheet and drizzle with olive oil. Season with salt and pepper and toss to coat, then spread in an even layer. Bake beans until they are dry and the skins are beginning to split, 7 to 9 minutes. Bake mushrooms and onions until tender, 18 to 20 minutes.

Step 2

Add beans, mushrooms, and onion to the bowl of a food processor, along with oats, avocado, cilantro, garlic, paprika, chili powder, and cumin. Blend until smooth, scraping down sides of food processor as needed. Let mixture rest 10 minutes in refrigerator, then form into 4 patties.

Step 3

In a large skillet over medium heat, heat enough vegetable oil to coat the bottom of the pan. Add veggie burgers to skillet and cook until outside is crisp and golden, and inside is heated through, about 4 minutes per side.

Step 4

Assemble burgers with preferred toppings.

04 Author