Description

These black bean burgers are the best I’ve ever had—moist, flavorful, and packed with spices and veggies. They are baked to perfection but can also be grilled, offering a delicious vegetarian option that feels hearty and satisfying. This recipe combines black beans, bell pepper, onion, spices, and feta cheese into perfect patties that hold together well without being dense, making them a fantastic alternative to traditional beef burgers.

Ingredients

Scale

Vegetables and Beans

2 (14-ounce) cans black beans, drained, rinsed, and patted dry
3/4 cup (100g) finely chopped bell pepper (about 1/2 of a pepper)
1 cup (130g) finely chopped yellow onion (about 1/2 of a large onion)
3 garlic cloves, minced (about 1 tablespoon)

Spices and Flavorings

1 and 1/2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika
Pinch salt and pepper
1 tablespoon Worcestershire sauce (note: use vegan/vegetarian version if applicable)
2 tablespoons ketchup, mayonnaise, or BBQ sauce

Binders and Others

1 tablespoon extra virgin olive oil
1/2 cup (60g) bread crumbs or oat flour
1/2 cup (70g) feta cheese (omit for vegan option)
2 large eggs (use flax eggs or other vegan substitutes if needed)

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Instructions

Preheat and Dry Beans: Preheat your oven to 325°F (163°C). Spread the drained and rinsed black beans evenly on a lined baking sheet and bake them for 15 minutes until they are slightly dried out. This step helps reduce excess moisture so the patties hold together better.
Sauté Vegetables: While the beans bake, heat the olive oil in a skillet over medium heat. Add the finely chopped bell pepper, onion, and minced garlic. Sauté for 5 to 6 minutes until the peppers and onions become soft and fragrant. Gently blot the vegetables with a paper towel to remove some of the moisture.
Mix Ingredients: Transfer the sautéed vegetables to a large bowl or food processor. Add the cumin, chili powder, garlic powder, smoked paprika, bread crumbs (or oat flour), feta cheese, eggs, Worcestershire sauce, ketchup (or mayo/BBQ sauce), salt, and pepper. Stir or pulse briefly to combine the ingredients well.
Add and Mash Beans: Add the baked black beans to the mixture. Mash them with a fork or pulse gently in the food processor to combine, leaving some larger chunks to preserve a good texture.
Form Patties: Shape the mixture into patties, each about 1/2 cup (130g) of mixture and roughly 3/4 inch thick. This should yield approximately 6 to 7 burgers.
Bake or Grill Patties: To bake, place the patties on a parchment-lined baking sheet and bake at 375°F (191°C) for 10 minutes on each side, about 20 minutes total, until they are firm and cooked through. To grill, place the patties on greased aluminum foil and grill each side for about 8 minutes over medium-high heat, roughly 350°F to 400°F (177°C to 204°C). Adjust grilling time as needed based on your grill.
Serve: Serve the burgers with your favorite toppings and buns. Leftovers can be stored in the refrigerator for up to 5 days.

Notes

These burgers are not vegan or vegetarian due to the inclusion of eggs, feta cheese, and Worcestershire sauce containing anchovies. For vegan versions, substitute eggs with flax eggs, skip the feta cheese, and use vegan Worcestershire sauce.
The initial baking of the beans at low temperature helps to remove excess moisture, which improves the texture of the burgers.
Using bread crumbs or oat flour helps bind the ingredients together. For gluten-free options, use gluten-free bread crumbs or oat flour.
Cooking methods offer flexibility: you can bake or grill these patties depending on preference.
Store patties well wrapped in the refrigerator for up to 5 days; they reheat well in the oven or on a skillet.

Nutrition

Serving Size: 1 burger (approx. 130g)
Calories: 250
Sugar: 3g
Sodium: 370mg
Fat: 9g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 9g
Protein: 12g
Cholesterol: 55mg