Cookout Food Ideas: Black Bean Burgers
Total Time
22 mins
Prep Time
10 mins
Cook Time
12 mins
Rating
5 out of 5 stars
(1)
Ingredients
6 servings
- 3 cups cooked black beans, drained and rinsed
- ⅓ cup grated yellow onion (about 1/2 medium)
- 2 garlic cloves, minced
- 2 chipotle peppers from a can of chipotles in adobo, diced, plus 2 tablespoons adobo sauce
- 1 tablespoon tamari
- 1 tablespoon balsamic vinegar
- 1 teaspoon cumin
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 1 egg
- 1 cup panko bread crumbs
- Extra virgin olive oil, for brushing
- Cooking spray, if grilling
- Hamburger buns and desired fixings, for serving
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Preparation
Step 1
In a large bowl, combine the beans, onion, garlic, chipotles, adobo sauce, tamari, balsamic, cumin, salt, and pepper. Use a potato masher to mash until the mixture holds together but still has some visible chunks of black beans. Add the egg and use a spatula to fold until combined. Then, fold in the panko.
Step 2
Use your hands to form the mixture into 6 patties. The mixture should be cohesive and a little wet. If it’s too wet to handle, chill in the fridge for 20 minutes to firm up or mash your beans a little bit more.
Step 3
Heat a cast-iron skillet over medium heat. Brush with a little oil and cook the burgers for about 5 minutes per side, until charred on both sides, turning the heat down as necessary. The exact timing will depend on the heat of your stove and cookware.
Step 4
Alternatively, preheat an outdoor grill to 400°F. Lightly brush the patties with olive oil, spray the grill grates, and grill for 8 minutes on the first side and 4 minutes on the second side.
Step 5
Serve with hamburger buns and desired fixings.
Step 6
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Chef's notes
Grate the onion on the large holes of a box grater. As you grate it, the onion will release a lot of liquid. That's normal! Add the wet onion pulp to the black bean mixture, leaving excess liquid behind on your work surface.
