Black Bean Burgers
You guys. I have perfected my black bean burger recipe. I know that’s bold, but this is really it. I’ve posted two: Spicy Black Bean Burgers and Quinoa-Black Bean Burgers. And we eat these burgers a lot. I mean, nearly once per week. Black beans are cheap, they are extremely good for you, this recipe makes stellar leftovers.
I decided that it was time to perfect the recipe to share. I wanted to do this for a couple reasons: these two burgers continue to be some of the more popular posts on my site. They were both published before I got my dSLR and therefore, I desperately wanted to update the photography. The dilemma was that I didn’t want to make either recipe because the burger that we have come to love, and eat most often, is a combination of both recipes.
So one Sunday I set out to create a final, perfected version of my vegetarian black bean burger. It’s a combination of the two previously posted, the spice mixture is altered a bit and the ingredient amounts are now updated, as are the recipe directions, and best of all: so are the photographs! They are still healthy, still (can be) vegan, and so perfectly balanced in texture and spice, at least they are in my opinion. These burgers freeze well and are still great leftover!
Black Bean Burgers Recipe
Yield: 6 burgers (1/2 cup each)
Prep Time: 20 min
Cook Time: 10 min
Meatless burger recipe with black beans, carrots, quinoa and lots of spice.
1/2 cup uncooked quinoa
1 cup vegetable stock
1 tsp. olive oil
2 carrots, peeled and finely diced
1/4 cup onion, diced
1 clove garlic, minced
1 1/2 tsp. paprika
1 1/2 tsp. ground cumin
1 tsp. ground cinnamon
1 tsp. dried oregano
3/4 tsp. sea salt, divided
1/2 tsp. cayenne pepper
1/4 tsp. black pepper
1 (15-ounce) can black beans, drained and rinsed
3 Tbs. ketchup
1 tsp. soy sauce
1-2 tsp. Sriracha sauce
1/2-1 cup panko breadcrumbs
2 tsp. olive oil, for frying
6 Burger buns
Cook the quinoa according to package directions using vegetable stock in place of the water called for.
While the quinoa cooks, heat 1 teaspoon olive oil in a small skillet with a small pinch of salt. Add the carrots, onion and garlic and sauté until soft and fragrant, about 8 minutes.
While the vegetables sauté, mix the paprika, cumin, cinnamon, oregano, sea salt, cayenne pepper and black pepper in a small bowl and set aside.
Pour the rinsed black beans into a large bowl. Add the cooked carrots, onion, and garlic to the black beans. Using a pastry blender or two forks, smash the mixture to break down the black beans. Don’t mash them completely; just until the mixture is cohesive. You can also use a food processor for this step.
Add the ketchup, soy sauce, Sriracha and the spice mixture and stir well. Add the quinoa, 1/2 cup panko and the egg and mix to combine. If needed, add the remaining panko. The mixture should easily hold together when formed into a patty. If it doesn’t, add more panko, little bits at a time. Form the mixture into patties, 1/2-cup each. Refrigerate the patties for a minimum of 20 minutes, up to two days before cooking.
Heat 2 teaspoons olive oil in a large skillet. Place the patties in the skillet and allow them to cook until browned, about 4 minutes per side.
I had made a version of Maria’s Creamy Avocado Yogurt Dip for a party and used the leftovers for a spread for these burgers. It is highly recommended. I was able to purchase nice large avocados. Here are the adaptations I made: I added cayenne pepper instead of cumin; used 2 cloves of garlic; used 1/2 cup fresh cilantro; 2 jalapenos ; the juice from 2 limes.
If preferred, you can bake the patties in a 400 degree oven for 15-20 minutes. They will be less crispy on the edges if you choose this method.
To prepare these vegan, replace the egg with a flax egg or chia egg (mix 1 Tbs. of either seed with 3 Tbs. warm water; let sit for 5 minutes and then mix in as you would an egg.)
The patties can be made ahead of time and stored in the refrigerator for a couple of days; or frozen for a couple of months.