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The Ultimate No-Mush, Juicy Black Bean Burger Recipe

Close-up of a thick, seared black bean burger cut in half, showing the textured interior.
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Make the best homemade black bean burger that holds together. This recipe delivers juicy, hearty, protein-packed patties perfect for grilling or weeknight dinners.

Ingredients

Scale
  • 1 (15-ounce) can black beans, rinsed and thoroughly dried
  • 1/2 cup breadcrumbs (Panko or regular)
  • 1/4 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1 large egg, lightly beaten (or flax egg for vegan)
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Optional: 1 tablespoon chopped fresh cilantro

Instructions

  1. Place the rinsed and dried black beans on a baking sheet lined with paper towels. Let them air dry for at least 30 minutes, or pat them very dry. This step reduces mushiness.
  2. In a large bowl, mash about two-thirds of the black beans with a fork or potato masher until mostly smooth, leaving some texture.
  3. In a small skillet, heat the olive oil over medium heat. Sauté the chopped onion until soft, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant. Remove from heat and let cool slightly.
  4. Add the sautéed onion and garlic mixture, breadcrumbs, egg, chili powder, cumin, smoked paprika, salt, and pepper to the bowl with the mashed beans. If using, add cilantro.
  5. Mix all ingredients gently with your hands until just combined. Do not overmix, as this can make the patties tough.
  6. Divide the mixture into four equal portions and form into patties about 3/4-inch thick. Press firmly to compact them.
  7. Place the formed patties on a plate lined with parchment paper. Chill in the refrigerator for at least 30 minutes. This helps the best black bean burger that holds together firm up.
  8. Cook the patties: For grilling, lightly oil the grates and cook over medium heat for 4-5 minutes per side until heated through and grill marks appear. For pan-frying, use 1 tablespoon of oil over medium heat and cook for 5-6 minutes per side.
  9. Serve your juicy black bean patties on buns with your favorite toppings.

Notes

  • To make this a vegan black bean burger recipe, substitute the egg with one flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes).
  • If you prefer a spicier bean burger, add 1/4 teaspoon of cayenne pepper to the spice mix.
  • These patties are freezer friendly veggie burgers. Freeze them raw or cooked on a baking sheet before transferring to a freezer bag for up to three months.

Nutrition

Find it online: https://cookingbycarla.com/black-bean-burger-ultimate-no-mush-recipe/