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(16 votes, average: 3.81 out of 5)
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Black beans make the best veggie burgers. They are a delicious, nutritious, low-fat alternative to regular ground beef burgers. Their rich taste and meaty texture makes them a favorite among vegetarians and carnivores alike. Corn, cilantro, cumin, and a little kick of cayenne give our bean burgers an irresistible hint of Tex-Mex style. These Black Bean Burgers are delicious with a slice of avocado or even a dollop of guacamole.
Preparation
- Combine the black beans, red onion, and eggs in a food processor. Blend until you have a chunky hummus texture, leaving some large or whole black bean pieces.
- Transfer the black mean mixture to a bowl and combine with the remaining ingredients. Mix well. Form into 4 patties.
- Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Drop the patties into the pan, do this in batches if you need, so as not to crowd the pan. Cook for 5 minutes, then carefully flip and cook for another 5-7 minutes, or until golden and cooked through. Serve immediately on a bun with smashed avocado, tomato and lettuce. We love Rudi''s Organic Bakery 100% Whole Wheat Bun.
Ingredients:
- 1 (15 ounce) can black beans, drained and rinsed
- ½ small red onion, chopped
- 2 large eggs
- 1 small jalapeño, deseeded and chopped
- ¼ cup frozen corn, thawed
- ¼ cup breadcrumbs
- 3 tablespoons chopped cilantro (see Ann’s Tips)
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne, or to taste
- 2 tablespoons olive oil
Nutritional Information
Calories
232 cals
Fat
10 g
Saturated Fat
2 g
Polyunsaturated Fat
2 g
Monounsaturated Fat
6 g
Carbohydrates
26 g
Sugar
2 g
Fiber
8 g
Protein
11 g
Sodium
233 mg
*per serving
Ann's Tips and Tricks
If you’re not a fan of cilantro, try to use a mix of 2 tablespoons of chopped fresh parsley and 1 tablespoon of chopped mint.
These burgers will keep up to 3 days in the fridge, so they can be made ahead of time. After cooking, cool them on a wire rack, then refrigerate or freeze them. Defrost them for 3-4 hours in the refrigerator, or run cold water over them until they are soft. When you are ready to eat them, reheat in a lightly oiled skillet.
These burgers were easy to make and really good! So many veggie burgers fall apart, but these stayed together — although flipping them in the pan was a bit tricky.
Glad you liked 'em Esther. My trick is to keep a good flat stainless steel spatula to slip under and flip these types of burgers.
This may be a silly question but do I cook the eggs first?
Hi Kathy, not a silly question at all! You don't need to cook the eggs before adding to the burger mixture. The raw egg helps bind all the ingredients together and will cook through in Step 3. Hope that helps!