I promised this recipe a while ago, but I had to fiddle with it a lot. Being a student, this process took even longer since I had to constantly wait for the funds to keep working on the recipe. Finally, I created a recipe for black bean burgers that tastes great and doesn’t fall apart the second you take them off of the pan.
I tried making these with quinoa, but found that I always needed to add flour for them to hold together… and if I can avoid adding flour to any recipe, I will. I also tried making these burgers with a vegan egg (ground chia seeds and water), but found that the burgers would still crumble. I’ve also made these with bread crumbs, which holds together well and tastes great, but having a burger on a bun with breadcrumbs inside it too… again, it’s too much flour for me.
Finally, I found that the best combination for black bean burgers is with oatmeal and eggs. They act as the perfect binders to make sure that your burgers are not dry and do not crumble apart. The other ingredients are simply my favourite flavour additions. I like to make my roasted red peppers homemade, rather than getting them in a can. If you would like that recipe in a future post, please let me know!
- 1 can black beans, drained and rinsed
- 1 egg
- 1/4 red onion, diced
- 1/2 roasted red pepper, diced
- 1/2 cup oatmeal
- 1 clove garlic, grated or minced
- parsley, roughly chopped, to taste
- 1 tsp cumin
- 1 tsp chili powder
- salt and pepper, to taste
- Preheat oven to 400*F, or turn on your BBQ
- Add rinsed black beans to food processor and blend until the beans can stick together. You can also do this in a blender or with a potato masher, and you can also leave whole bean on the side or only blend the beans a bit. This all depends on what you have in your kitchen, and how chunky you like your bean burgers.
- In a mixing bowl, combine blended/smashed beans with all other ingredients. mix with your hands to distribute all of the ingredients evenly
- Form mixture into patties (recipe makes 3 big or 4 regular sized burger patties), and place onto a parchment paper lined baking sheet
- Cook in the oven for 20 minutes or on the BBQ until cooked though. *the egg should hold everything together on the BBQ, but to make sure your burgers don’t fall apart and get lost in the fire, line the grill with aluminum foil where you are going to be placing your patties before putting them on to ensure you actually get to eat them!
I had some Montreal bagels in my freezer that I had to eat, so I had my burger on one of those with an avocado dressing – made with avocado, dijon mustard, lemon juice, salt and pepper. I would recommend eating these on normal burger buns though, since the bagel squished the burger. Even with the binders in there, the beans still couldn’t hold up to the tougher bagel as much as they would with regular buns.
I also love having these burgers in pitas with spinach, feta and avocado slices. Heating up your pitas on the barbecue when your burgers are close to done adds an amazing flavour to this sandwich/wrap that I can’t resist. If you end up breaking apart your burgers by accident, wrapping them up in a pita is a great way to disguise this as being on purpose. Plus, this way of serving your black bean burgers is a great way to add variety and flavour to an otherwise boring burgers and hotdogs barbecue.
Please leave a comment below letting me know what toppings you have on your burgers, or what fillings you would add to these burgers. Getting to hear back from you helps me to know who is reading and makes sure that I am providing you posts that you actually want to read! If you happen to make this or any recipe that you have seen on my blog, tag me or send me a picture of your creation on Instagram @cookbooksandcardigans. I love seeing how you all make your versions differently based on your taste preferences. I hope to hear from you, so have fun!