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Black Bean Burgers

Active Time: 30 minutes
Total Time: 35 minutes
  • Vegetarian
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Why we love it:

Feel free to get creative with this recipe - you can mash the beans smoothly or keep them quite chunky. You can also add grated veggies to help hold it together, add moisture, color, and flavor. We’ve kept it simple as a base recipe, but some favorite stir in are carrot, raw beet, zucchini, onion, pepper, and even corn or frozen spinach.
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Ingredients

  • 1 pound Sweet Potato (or garnet yams - they have the best color)
  • 2 teaspoons Canola Oil
  • 1 teaspoon Kosher Salt (divided)
  • 1 Tablespoon Paprika
  • 1 teaspoon Onion Powder
  • 1 teaspoon Garlic Powder
  • 1 Egg
  • 1⁄4 teaspoon Black Pepper (optional)
  • 2 cups Panko Breadcrumbs (divided, might use more)
  • 2 15-ounce cans Black Beans
  • Swiss Cheese (4 slices - I love swiss but havarti, american, provolone, cheddar...all good)
  • 2 Tablespoons Mayonnaise
  • 2 Tablespoons Sriracha
  • 1 Whole Tomato (or whatever you like to top your burger with)
  • 4 Burger Buns (pretzel buns, brioche, english muffins, etc. whatever you like!)
  • 1⁄4 cup Pickles (for serving, optional)

Cooking Instructions

  • 1. PREHEAT THE OVEN TO 450 DEGREES
  • 2. SWEET POTATO FRIES

    Wash potatoes and slice them lengthwise in half. Then slice each half into wedges. Toss on a baking sheet with a teaspoon of oil and a ¼ teaspoon of salt. Spread out in one layer and roast for 8 minutes. Flip over and finish cooking for another 4 - 5 minutes or until they’re tender and crisp. Garnish with fancy sea salt (or a pinch more kosher salt) and chopped parsley or other herb (if you have some one hand).

  • 3. BEAN PATTIES

    In a medium bowl, place paprika, onion powder, garlic powder, and eggs. Add ¾ teaspoon of salt and black pepper. Add about 1 cup of panko and mix in. Drain the beans well and add them to the bowl. Use a fork or your hands to mash at least ½ of the beans. You can leave some whole or mash them all smoothly.

    It should be wet but able to form a ball. If needed add more panko.

    Divide into 4 even balls. Place the rest of the panko on a plate and gently press the bean balls into 1” thick patties, 1 at a time. Use the extra panko to form a patty and encourage them to stick together in shape. Evenly coat both sides. Set aside. Repeat with all.

  • 4. COOK

    Heat a heavy sauté pan and add 1 teaspoon of oil. Add each patty and cook until golden brown and firm, about 6 - 8 minutes, then flip and cook the other side. Cook the second side for about 5 - 7 minutes or until cooked through. You can add cheese if desired while the second side is cooking, or slide the whole pan into a 350 degree oven to melt the cheese.

  • 5. SAUCE

    Stir together the mayo and sriracha. Slice tomato for topping and prep anything else you plan to add.

  • 6. SERVING

    Toast buns if you like. Top with sauce. Add burger patty, other toppings, and the top bun. Serve with fries and pickles.

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Substitutions

  • GLUTEN FREE:
    use a GF bun or lettuce and look for GF breadcrumbs or make them
  • DAIRY FREE:
    omit cheese
  • BLACK BEANS:
    garbanzo and pinto beans both work well
  • SWEET POTATOES:
    this same method is wonderful with Yukon Golds or russets

Kid Friendly Version

Big Kids Plate
Toddler Plate

How to Tweak This Recipe for Kids:

  • I usually make a thinner, smaller patty for the kids
  • Pretzel buns are always a big hit
  • Top as they like it, serve with ketchup or favorite sauce
  • Add fruit or raw veggies

For Toddlers

  • They sometimes like it without the bun and just broken up into bite size pieces
  • Serve with a favorite sauce for dipping
  • Fries can be mashed if easier to eat

For Choosy Eaters

  • You can keep some of the beans very plain, just salt and panko to sear them a simple patty
  • Make your decision about cheese
  • Serve with fruit and veggies they’ll enjoy

Prep Ahead & Use It Up

  1. The patties can be formed and refrigerated on a flat surface and wrapped for 2 days before cooking.
  2. They can be frozen – form fully and freeze on a sheet of parchment paper in one layer, for 90 minutes. Then, they’ll be frozen on the outside and you can stack them and freeze in an air tight container for months. Freezing this way, you should be able to pull out one patty at a time. Defrost overnight in the fridge before cooking

Culinary Skills

If you make these ahead and let them chill overnight, they’ll be a little more willing to stick together. You could try to cook them outside if you do this.

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