Black Bean Veggie Burger
These easy black bean burgers come together quickly using simple ingredients and are great as a high-protein vegetarian recipe for dinner. Salsa and barbecue sauce add lots of flavor, keeping the mixture well-seasoned. This veggie burger recipe works well for weeknight dinners or meatless meals, and is loved by kids and adults alike.
Equipment
- Large skillet
- Mixing bowl
- Potato masher
- Spatula
Ingredients
- 1 tablespoon olive oil
- 1 15-oz can black beans rinsed and drained
- 2 scallions finely sliced
- ½ cup frozen corn thawed
- ¼ cup chunky salsa
- 2 tablespoons barbecue sauce
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ¼ cup fresh cilantro roughly chopped
- 7-9 tablespoons plain breadcrumbs
- Salt and black pepper to taste
- 4 hamburger buns
For Serving:
- Lettuce, sliced tomatoes, pickles, mayonnaise, or sour cream
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add half of the black beans to a large mixing bowl and lightly mash with a potato masher, keeping the mixture chunky. Add the remaining whole beans. Stir in the scallions, corn, salsa, barbecue sauce, smoked paprika, garlic powder, and cilantro. Season with salt and black pepper to taste.
- Add the breadcrumbs, starting with 7 tablespoons, and mix until the mixture holds together. If needed, add 1 to 2 additional tablespoons until firm enough to shape.
- Divide the mixture into 4 portions and form into burger patties using lightly damp hands.
- Pan-fry the patties in the hot skillet for 4 to 5 minutes per side, until golden brown and lightly crisp.
- Serve the patties on hamburger buns with toppings.
Notes
- Keep the bean mixture slightly chunky for better texture and structure.
- If the mixture feels too wet, add breadcrumbs gradually rather than all at once. The bread crumbs are key to a perfectly firm texture.
- Slightly drain the salsa if needed so it is more chunky than soupy.
- These patties work best when cooked in a well-heated skillet to develop a crisp exterior.
