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Veggie burger with a black bean patty, layered with fresh tomato slices, shredded lettuce, and guacamole, served in a soft bun on a wooden board. Blurred background shows additional ingredients and another burger.
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4.50 from 2 votes

Black Bean Burgers Recipe

This easy 30-minute meal is the perfect meatless weeknight dinner! Black Bean Burgers are full of flavor and are so healthy thanks to all the fiber in the beans and the fiber and vitamins in the secret ingredient: beets!
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Servings: 18 -20 servings (1 burger per serving)
Author: Dorothy Kern
Cost: $8

Ingredients

  • 1 15 ounce jar Sliced Beets, drained (regular not pickled, but pickled can be used)
  • 4 15 ounce cans black beans , divided
  • 4 cloves garlic , peeled
  • 1 medium onion , coarsley chopped
  • 1 cup Italian Breadcrumbs
  • 1 teaspoon salt
  • 1 teaspoon red pepper flakes
  • ½ teaspoon ground black pepper
  • 2 tablespoons olive oil
  • Burger Buns

Toppings (optional):

  • Lettuce
  • Tomato
  • Sliced Beets
  • Favorite Condiments
  • Cheese

Instructions

  • Peel and coarsely chop the onion. Peel the garlic. Place both in the bowl of a food processor. Note: if you have a small food processor, you may need to work in batches. Add 2 cans of drained and rinsed black beans and the drained beets. Pulse until no big chunks remain and the mixture is a chunky paste.
  • Place the beet mixture into a large bowl. Add remaining beans, red pepper flakes, breadcrumbs, salt and pepper. Stir to combine.
  • Form patties using 1/4 cup of mixture.
  • To cook: heat large skillet over medium-high heat. Add oil to the pan and let it get hot, then add the patties, cooking each side for about 3-4 minutes, or until browned and cooked through.
  • Serve hot with burger toppings or store in an airtight container in the refrigerator.
  • Burger topping ideas: use your favorites! These burgers are soft, so I recommend adding something crunchy (like lettuce, tomato, or more sliced beets) to your burger along with your favorite condiments and cheese (vegan cheese to keep it vegan).

Video

Notes

Notes:
  • If you have a small food processor, you may need to work in batches.
  • To make the recipe gluten-free, swap bread crumbs for a gluten-free version (panko or regular style) and use gluten-free buns.
  • To freeze: Freeze uncooked or cooked burgers. Place in airtight container in single layers (with wax or parchment paper between layers). Freeze up to 1 month. If frozen, defrost in refrigerator, then cook as directed.

Nutrition

Serving: 1burger | Calories: 230kcal | Carbohydrates: 39g | Protein: 10g | Fat: 3.5g | Saturated Fat: 0.69g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 1.47g | Trans Fat: 0.01g | Cholesterol: 0.07mg | Sodium: 510mg | Potassium: 26mg | Fiber: 7g | Sugar: 3.46g | Vitamin A: 11.07IU | Vitamin C: 1.31mg | Calcium: 13mg | Iron: 2.95mg

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