Try this easy, tasty burger that is full of flavor and protein. It cooks quickly and makes a good meal any night.
Introduction
This Epic Black Bean Burger is hearty and simple. It uses black beans and quinoa for protein and fiber. The patties are crispy outside and soft inside. You can make them on the stove and serve with your favorite toppings.
Why make this recipe
- It is healthy and filling.
- It is easy to make with pantry ingredients.
- It works for meat-free meals and cooks fast.
- You can change toppings to fit your taste.
How to make Epic Black Bean Burger
Follow the steps below to mix, shape, chill, and cook the patties. Keep the mix a bit chunky for good texture. Chill before cooking so the patties hold together.
Ingredients :
- 1 can (15 oz) low-sodium black beans, drained and rinsed
- 1 cup cooked quinoa
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 cup quick oats
- 1/2 cup whole wheat breadcrumbs (or gluten-free)
- 4 burger buns (whole grain or gluten-free)
- Toppings: lettuce, tomato, avocado
Directions :
- In a large bowl, mash half of the black beans with a fork until chunky; leave the other half whole.
- Sauté chopped onion in olive oil over medium heat until soft. Stir in minced garlic and cook until fragrant.
- Add smoked paprika and cumin to the skillet; mix in cooked quinoa.
- Combine sautéed mixture with mashed beans, oats, and breadcrumbs until well mixed.
- Shape into patties about ½ inch thick and chill for at least 15 minutes.
- Cook patties in a non-stick skillet over medium heat for about 5 minutes on each side until golden brown.
How to serve Epic Black Bean Burger
Place a cooked patty on a bun. Add lettuce, tomato, and slices of avocado. Serve with a side salad, baked fries, or steamed vegetables. You can also serve the patty on a bed of greens for a lighter meal.
How to store Epic Black Bean Burger
- In the fridge: Keep cooked patties in an airtight container for up to 4 days.
- In the freezer: Freeze raw or cooked patties on a tray, then transfer to a freezer bag for up to 2 months. Thaw in the fridge before reheating.
- Reheat in a skillet or oven until hot through.
Tips to make Epic Black Bean Burger
- Press out extra water from cooked quinoa before mixing.
- If mix is too wet, add more breadcrumbs or oats.
- If too dry, add a splash of water or a little olive oil.
- Chill patties so they hold shape when cooking.
- Cook on medium heat so the inside warms without burning the outside.
Variation
- Add chopped bell pepper or corn for crunch.
- Use chili powder for a spicy version.
- Mix in a tablespoon of lime juice and cilantro for a fresh flavor.
- Swap quinoa for cooked brown rice or mashed sweet potato.
FAQs
Q: Can I make this gluten-free?
A: Yes. Use gluten-free breadcrumbs and gluten-free buns.
Q: Can I bake these instead of pan-frying?
A: Yes. Bake at 375°F (190°C) for about 15–20 minutes, flipping halfway, until browned.
Q: How do I keep the patties from falling apart?
A: Chill them before cooking and do not overcrowd the pan. Add a little more oats or breadcrumbs if needed.
Q: Can I use canned beans other than black beans?
A: You can try pinto or kidney beans, but flavor and texture will change.
Q: Can I make the mix ahead of time?
A: Yes. Make the mix and form patties, then refrigerate up to 24 hours before cooking.
Conclusion
For another take on black bean burgers with clear steps and photos, see this helpful recipe at Epic Black Bean Burgers – 40 Aprons. If you want tips and a different batter idea, check this detailed guide at The Best Black Bean Burgers I’ve Ever Had – Sally’s Baking Addiction.
Epic Black Bean Burger
Ingredients
For the Burger Patties
- 1 can low-sodium black beans, drained and rinsed 15 oz can
- 1 cup cooked quinoa Press out extra water before mixing
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 cup quick oats Add more if the mixture is too wet
- 1/2 cup whole wheat breadcrumbs Use gluten-free if desired
For Serving
- 4 pieces burger buns Whole grain or gluten-free
- to taste lettuce
- to taste tomato
- to taste avocado
Instructions
Preparation
- In a large bowl, mash half of the black beans with a fork until chunky; leave the other half whole.
- Sauté chopped onion in olive oil over medium heat until soft. Stir in minced garlic and cook until fragrant.
- Add smoked paprika and cumin to the skillet; mix in cooked quinoa.
- Combine sautéed mixture with mashed beans, oats, and breadcrumbs until well mixed.
- Shape into patties about ½ inch thick and chill for at least 15 minutes.
Cooking
- Cook patties in a non-stick skillet over medium heat for about 5 minutes on each side until golden brown.