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The burgers were easy to make and came together quickly. I cooked them in a pan and had a little trouble keeping them from breaking apart, but otherwise this was an easy recipe. It made 6 large black bean burgers that my husband and I both enjoyed for dinner one night and for lunch the next day. The bean burgers are filling but taste light and fresh with the perfect mix of seasonings. The only thing I’d add is additional garlic. They are much better than the ones I buy at the store. Next time we’re going to try them on the grill.
Black Bean Burgers (adapted from Annie’s Eats)
3/4 c. Italian seasoned breadcrumbs
2 T. olive oil, divided
2 (15 oz) cans black beans, drained and rinsed
1 egg + 1 egg white
1 t. ground cumin
1 t. salt
1/2 t. cayenne pepper
1 t. black pepper
2 garlic cloves, minced
1 red bell pepper, stemmed, seeded, and chopped
1/4 c. fresh cilantro, minced
1/4 c. onion, diced
1. In a large bowl combine the breadcrumbs with 1 T. olive oil. Mix well with a fork. Set aside.
4. Divide the mixture into 6 even black bean patties. Pack them into burgers about 1 inch thick. Heat olive oil in a large skillet over medium high heat and place the burgers in the pan. Cook until browned on both sides, about 10-12 minutes. Serve with your favorite burger toppings.