Black Bean Burger
Servings: 4 large patties
- 2 cans (15 oz each) (480 grams) black beans or 3 cups cooked black beans
- 2 tablespoons (2 tablespoons) olive oil
- 1 (1 onion) onion chopped
- 3 cloves (3 cloves) garlic pressed
- 1 or more (1 or more) jalapeños chopped
- 4 tbsp (4 tablespoons) tomato paste
- 1 tsp (1 teaspoon) cumin
- 1 tsp (1 teaspoon) chipotle powder substitute 1 teaspoon smoked paprika + ¼ teaspoon chili powder
- 3 tbsp (3 tablespoons) balsamic vinegar
- 1 large (1 large) egg
- ¾ cup (100 grams) feta cheese crumbled
- ½ cup (50 grams) breadcrumbs
- 1 tsp (1 teaspoon) salt or more to taste + black pepper to taste
- 4 (4) burger buns + optional guacamole, chipotle sauce, quick pickled red onions, and Romaine lettuce.
- Dry the beans – Preheat oven to 360°F (180°C). Spread black beans on a baking tray and bake for 20 minutes to reduce moisture.
- Make the flavor base – Heat olive oil in a skillet. Sauté onion for 3 minutes, then add garlic, jalapeño, tomato paste, cumin, chipotle powder, salt, and pepper. Cook for 2 more minutes.
- Make the patties – Add half the beans and all of the flavor base to a food processor. Add balsamic vinegar, egg, and breadcrumbs. Pulse briefly until combined but still chunky. Transfer to a bowl and fold in remaining beans and feta. Shape into 4–6 patties.
- Pan-fry – Cook in an oiled skillet over medium-low heat for 4–5 minutes per side.Air-fry – Brush with oil and air-fry at 400°F (200°C) for 12–15 minutes, flipping halfway.Grill – Preheat to 400°F (200°C). Brush patties with oil and grill 5–8 minutes per side.Oven-bake – Bake at 400°F (200°C) for 20–25 minutes, flipping halfway.
- Assemble the Burger – We serve this between toasted buttered buns with chipotle sauce or sriracha + mayo, lettuce, guac, and pickled onions.Pair with roasted sweet potatoes, roasted veggies, or corn on the cob. For a fresh side, try coleslaw, healthy broccoli salad, pineapple cucumber salad, or dill potato salad
