These perfect black bean burgers are a great way to add more beans to your diet. They provide lots of fiber, protein, iron and potassium.
They take a bit of work, but it is so worth it. Store bought veggie burgers are highly processed food products loaded with artificial ingredients and preservatives. These are completely natural.
The patties can be made ahead and either frozen or refrigerated until ready to cook. You can even bake or grill them from their frozen state.
They are easy to bake in the oven, but can also be cooked in a skillet or on the grill. You just have to handle them gently as, like all veggie burgers, they can break apart when you flip them over. Veggie burgers that have too much binding ingredients are tough and chewy. These are tender and moist…
You can replace the bread crumbs with oatmeal that you process briefly in the food processor.
Nutritional yeast adds a nice umami cheesy flavor to these black bean burgers. Fortified nutritional yeast is a vegan-friendly source of complete protein, B vitamins, anti-oxidants and trace minerals required for optimal health. You can omit it but you will miss out on some good-for-you stuff!
Make sure you get some good whole grain buns to serve, and add the toppings of your choice! I like a spicy hummus with mine, or some mashed avocado, sliced tomatoes and red onion, some greens… But toppings are a matter of personal taste…
For some ideas of toppings and sides for these black bean burgers, check out these recipes:
Black bean burgers
- 1 can black beans (15 oz) drained
- 3.5 oz sourdough bread toasted and crumbled (or 1 cup whole wheat panko bread crumbs)
- 1 cup onion finely chopped
- 1 tbsp garlic minced
- 8 oz mushrooms
- 1/2 cup walnuts
- 2 tbsp nutritional yeast
- 1/2 tsp chili powder
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/4 tsp smoked paprika
- 2 tbsp olive oil
- 1/4 tsp salt or more to taste
- 1/4 tsp fresh ground pepper or more to taste
- Heat the oven to 375F
- After rinsing the beans, spread them out on a sheetpan lined with paper towels and let them dry thoroughly while you prepare the rest.
- Place mushrooms in food processor and pulse a few times until they are finely chopped.
- In a large pan, sauté onion in a tablespoon olive oil. Add garlic and mushrooms and a pinch of salt and cook until the moisture is mostly gone. Add the spices and stir until fragrant.
- Transfer to a large bowl. Add nutritional yeast and spices.
- Process bread and walnuts in food processor into crumbs. Add to the bowl.
- Place the beans in the food processor and pulse about 12 times (until they come together but are still be a bit chunky). Add to the bowl.
- Mix thoroughly with a fork.
- Line sheetpan with parchment paper, spray with olive oil. Form 8 patties (about 1/3 cup each) and place them on the sheet. Spray more olive on top.
- Bake 30 to 35 minutes, flipping carefully midway so they bake evenly.
- Serve immediately.