Black Bean Burgers Recipe

5 from 1 vote

This easy vegan 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

Cook Time10

Total Time30

Course: Main Course

Cuisine: American

Servings: -20 servings (1 burger per serving)

Calories: 230kcal

Author: Dorothy Kern

Cost: $8

Ingredients

1 15 ounce jar Aunt Nellie’s Sliced Beets, drained
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
1/2 teaspoon ground black pepper
2 tablespoons olive oil
Burger Buns

Toppings (optional):

Lettuce
Tomato
Sliced Beets
Favorite Condiments
Cheese

Instructions

Drain beets; discard liquid. Rinse and drain black beans.
Place garlic and onion in bowl of food processor. Add drained beets and 2 cans of the drained beans to food processor. Pulse until no large chunks remain and the mixture is a chunky paste. (See Notes.)
Transfer bean mixture to large bowl. Add bread crumbs, remaining 2 cans beans, salt, red pepper flakes, and black pepper. Stir to combine. Using 1/4 cup of bean-beet mixture, shape mixture into patties.
Transfer bean mixture to large bowl. Add bread crumbs, remaining 2 cans beans, salt, red pepper flakes, and black pepper. Stir to combine. Using 1/4 cup of bean-beet mixture, shape mixture into patties.

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