Description
Skip the chopping! These simple, flavor-packed black bean burgers get a quick mash with a fork (or your hands), and get this--they actually stick together. Made in a skillet, these are an absolute weekday go-to for quick lunches or fuss-free dinners. Each patty packs 16g protein and yes, they're vegetarian! Burger bliss, I tell you.
Ingredients
Units
Scale
- 2-14.5oz cans black beans, drained and rinsed
- 1 cup Panko breadcrumbs
- 2 tsp onion powder
- 1 1/2 tsp garlic powder
- 1 1/2 tsp cumin
- 1 1/2 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 1/2 cup shredded cheddar or Colby jack cheese
- 2 tbsp BBQ sauce or sriracha
- 2 large eggs
- Olive oil, for cooking
Instructions
- Place beans in a large mixing bowl. Mash with a potato masher or fork (I actually prefer my hands here) until most beans are broken up , leaving some whole beans in tact for texture. We don't want mushy burgers!
- Add remaining ingredients: breadcrumbs, onion powder, garlic powder, cumin, chili powder, smoked paprika, salt, pepper, cheese, eggs, and BBQ sauce. Stir until well combined (again, permission to use your hands but don't over-squash!).
- Form into 6 tightly packed patties. You can refrigerate them until you are ready to cook or cook them right away.
- Warm a skillet over medium heat with a good drizzle of olive oil. The oil is ready when a drop of water sizzles. Cook burgers for about 6 minutes per side, or until golden brown. Serve on a bun with ketchup, mustard, pickles, and whatever toppings you fancy!
Notes
Gluten free: use gluten free panko breadcrumbs.
The eggs and breadcrumbs help these stay together well. For even more staying power, you can refrigerate them for 20 minutes before cooking.