Black Bean Burgers Recipe - Allrecipes.com
Black Bean Burgers Recipe
  • READY IN ABOUT hrs

Black Bean Burgers

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"This is a great recipe, even for meat eaters!"

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Ingredients Edit and Save

Original recipe makes 8 burgers Change Servings
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  • PREP

    15 mins
  • COOK

    10 mins
  • READY IN

    1 hr 25 mins

Directions

  1. Blend black beans and jalapeno pepper in a food processor until the beans are completely pureed; transfer to a large mixing bowl.
  2. Mix breadcrumbs, red bell pepper, onion, eggs, cumin, chili powder, garlic, liquid smoke flavoring, and ranch dressing mix into the black bean mixture until evenly combined.
  3. Chill mixture in freezer until firm enough to shape into patties, about 1 hour.
  4. Divide mixture into 8 portions; shape into patties.
  5. Heat olive oil in a skillet over medium-high heat; cook burgers in hot oil until cooked through, about 5 minutes per side.
  6. Top burgers with smoked Gouda cheese to serve.
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Reviews More Reviews

Most Helpful Positive Review
Jun 30, 2012

Really good. I am trying to incorporate more bean dishes into my families diet and this was a hit for me. First time I've tried homemade bean burgers and I was pleasantly surprised. I omitted the liquid smoke because I didn't have any, cut down the cumin and chili power to 2 teaspoons each and omitted the ranch dressing mix altogether because I'm not a fan of prepackaged junk and they were still delicious and flavorful.

 
Most Helpful Critical Review
Feb 12, 2013

Although these weren't bad, I didn't care for the texture of the patty. I used Gouda chesse per the instructions, but it got lost somewhere between the texture and spices. Next time I use beans to replace a protein I will make bean and cheese quesdilla's. Less prep time and less dishes.

 
Feb 21, 2013

Stumbled onto this recipe while looking for a black bean burger with a little more flavor. Although I did make a few changes (everyone does!), this is a wonderful recipe! First, I smashed my beans rather than using a processor. I prefer the texture this way. I omitted the liquid smoke as I'm not a fan. Instead, I reserved some of the juice from the beans. I added about 1/8 cup to the mixture for consistency. I also substituted panko for bread crumbs, and cut that back to a cup. Lastly, I cooked and added a 1/4 c. quinoa. My jalapeño and onion were cooked with the quinoa, then cooled for a bit before adding to mixture. I had no trouble at all forming these into patties- great consistency. I chilled the mixture in the fridge for about ten minutes while I put my daughter to bed- but it was not necessary to chill.

 
Jun 13, 2012

WOW! Delicious. Didn't mince the jalapeno, just de-stemmed one and threw it into the food processor whole with the beans. Took substantially longer to cook until no longer a mushy mess, but that's not a big deal. Used yellow pepper because that's what I had on hand. Will most definitely make again.

 
Nov 05, 2012

I have tried about 10 homemade veggie burger recipes that all had good flavor but fell apart because they were too soft/liquidy. This is the first one i've tried that the burger holds together well and it has good flavor. I will keep this recipe handy.

 
Feb 17, 2013

Really tasty! I didn 't have any jalapeños so I used 2 chipotles in adobo sauce...(2 peppers out of the can). The "burgers" were VERY spicy, but really good. They were hard to make into patties because they were so moist. Next time I will try and dry the beans a little because I think that will help them stick together better. My husband really liked them so this recipe is a keeper. Thanks for the recipe!

 
Jul 23, 2013

I've made a lot of bean burgers and I think this is going to be my standard recipe from now on. No changes needed. Wonderful!

 
Jul 06, 2014

Wow!! Awesome Recipe. Added 1Tbsp veggie broth and soy sauce subtracted the ranch dressing and substituted sharp cheddar for Gouda. These burgers were amazing!!

 

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Nutrition

  • Calories
  • 404 kcal
  • 20%
  • Carbohydrates
  • 36.5 g
  • 12%
  • Cholesterol
  • 85 mg
  • 28%
  • Fat
  • 21.1 g
  • 32%
  • Fiber
  • 9.5 g
  • 38%
  • Protein
  • 18.3 g
  • 37%
  • Sodium
  • 933 mg
  • 37%

* Percent Daily Values are based on a 2,000 calorie diet.

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