Homemade Black Bean Burgers
Black beans, cumin, sriracha, garlic, and fresh red onion make these homemade Black Bean Burgers a flavorful and filling vegetarian meal.
Servings: 6 servings
Calories: 261kcal
Equipment
- Food Processor
- Skillet or Grill
Ingredients
- 2 15oz. cans black beans $1.72
- ¼ red onion $0.34
- 1 garlic clove $0.07
- ¼ bunch fresh cilantro $0.23*
- 1 Tbsp sriracha $0.11**
- 1 Tbsp mayonnaise $0.05***
- 1 tsp ground cumin $0.09
- 1½ Tbsp soy sauce $0.13
- ¼ tsp black pepper freshly cracked, $0.02
- 1 large egg $0.12***
- 1 cup plain breadcrumbs $0.26
- 2 Tbsp cooking oil $0.08
Instructions
- Gather ingredients.
- Roughly chop onion, garlic, and cilantro to give your food processor a head start!
- Rinse and drain the canned black beans. Add the black beans to a food processor along with the roughly chopped red onion, garlic, cilantro, sriracha, mayonnaise, cumin, soy sauce, and pepper. Pulse the ingredients until they are evenly mixed, but still slightly chunky.****
- Transfer the black bean mixture to a bowl and add one large egg and 1 cup breadcrumbs. Stir the ingredients together until they're evenly combined. Let the mixture sit for about 5 minutes.
- Divide the black bean mixture into six equal portions, then shape each portion into a patty, about 3.5 inches in diameter, ½-inch thick. Every time I make these, one patty has equaled exactly ½ cup! Just put it into a measuring cup and use that as a starting point for shaping the patties.
- To cook the black bean burgers, heat 1 Tbsp cooking oil in a skillet over medium heat. Once the oil is hot, add a few of the burgers and cook for about 4-5 minutes on each side, or until they are well browned and heated through. Repeat with more oil and the rest of the patties until they're all cooked.
- Place each patty in a bun (see notes), add your favorite toppings, and enjoy!
See how we calculate recipe costs here.
Video
Notes
*Feel free to sub parsley for the cilantro.
**Don’t like Sriracha? Replace it with 1 Tbsp tomato paste to maintain the moisture in the patties, then add ¼ tsp chili powder or smoked paprika for extra flavor. I wouldn’t replace the Sriracha with the dry spices alone, as this will make the black bean mixture drier.
***To make these burgers vegan, make one flax egg and swap the mayo. Combine 1 Tbsp ground flaxseed with 3 Tbsp hot water. Let it sit for 5-10 minutes, stirring every few minutes, until thick, gel-like, and able to cling to a spoon. This replaces the 1 large egg in the recipe. To make the burgers fully vegan, also use vegan mayonnaise and choose vegan buns and toppings.
****You can make these without a food processor, but it's a whole lot easier with one. :) To make without a food processor, just finely mince the red onion, garlic, and cilantro, then mash the beans (either with a fork or with a potato masher) and stir in the Sriracha and remaining ingredients.
Use any hamburger buns you enjoy! I like brioche buns when I can find them at a good price, but regular white, sesame, or whole-wheat buns also work. For sturdier buns, place them cut-side down in a dry skillet for 1-2 minutes, or directly on the grill for about 30 seconds, until lightly golden. Toasting the cut sides helps the buns hold up to the patty, sauce, and toppings.
Grill Directions:
- Follow all steps until Step 6.
- Lightly grease the grates of your grill with cooking oil and preheat your grill to 325℉.
- Add black bean burgers to the grill and grill for 5 minutes.
- Flip and finish grilling for another 5 minutes. The internal temperature should be at least 160℉.
Nutrition
Serving: 1patty | Calories: 261kcal | Carbohydrates: 35g | Protein: 12g | Fat: 9g | Sodium: 469mg | Fiber: 8g