Extra Easy Black Bean Burgers
We’re posting this day before Super Bowl Sunday 2022, however, you don’t need a special occasion to pull together a traditional tailgate meal. These extra easy black bean burgers taste amazing and are ready to eat in about 20 minutes! These bean burgers are dairy, egg, and gluten-free, don’t require any complicated steps, are perfect for making ahead, and will make both the meat eaters and non-meat eaters in your life happy! You can make these by hand or with a food processor. Both methods work well, but for the most consistent interior texture, use a food processor.
- 1 (15-ounce) can black beans, drained and rinsed or use 1 1/2 cups cooked black beans
- 2 medium cloves garlic
- 2 green onions, ends trimmed and roughly chopped
- 1/4 cup walnuts
- 1/2 cup old fashioned rolled oats
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 tablespoon light soy sauce
- 1 tablespoon red wine vinegar
- 1 teaspoon maple syrup
- 1 tablespoon oil for cooking
MAKE THE BURGERS USING A FOOD PROCESSOR
- Add the garlic to the bowl of a food processor and pulse until finely minced. Add the green onions, and then pulse until chopped small. Scrape down the sides, and then add the oats, walnuts, chili powder, smoked paprika, soy sauce, red wine vinegar, and maple syrup. Process into a fine texture that looks like breadcrumbs.
- Measure about 1/2 cup of the black beans and set it aside. Add the remaining black beans to the food processor. Pulse until mostly smooth with some texture. See our video for reference.
- Scrape the mixture into a bowl and fold in the reserved 1/2 cup of beans. Set the mixture aside for 5 minutes so that the oats have a chance to absorb any excess moisture in the mixture.
ALTERNATE METHOD: MAKE THE BURGERS BY HAND
- Mince the garlic and green onions, and then finely chop the walnuts.
- In the bottom of a wide bowl, mash the black beans with a fork. Stir in the oats, chopped walnuts, garlic, scallions, spices, soy sauce, vinegar, and maple syrup. If the mixture does not hold together, mash the beans a little bit more. Set the mixture aside for 5 minutes so that the oats have a chance to absorb any excess moisture in the mixture.
- When you are ready to make the burgers, divide into 2 equal portions for 7-ounce patties or 4 equal portions for 3.5-ounce patties. Form each portion into a round patty, firmly molding and pressing the mixture together so that it does not fall apart.
- Heat a skillet over medium-low heat, add oil, and then place patties in one layer. (We use about 1 tablespoon of oil to cook 4 burgers). Cook until heated through, firm and browned on both sides, about 4 to 6 minutes on each side. If any bits fall from the sides as you flip, press them back into the sides of the patty. Be careful when flipping so they stay together.
- To bake the patties, drizzle or spray with olive oil, and then bake on a baking sheet in a 350 degree Fahrenheit oven for 10 minutes on each side (or until heated through). For an outdoor grill, we recommend placing a cast iron pan or griddle over a low fire to cook the burgers.
- Make ahead: Refrigerate the black bean burger mix up to 24 hours. Or make patties, cook them and freeze wrapped in foil up to 3 months. To reheat frozen cooked burgers, bake in a 350 degree F oven until heated through, 15 to 20 minutes. Or reheat in a skillet over medium-low heat until heated through, 5 to 10 minutes on each side. We do not recommend microwaving the patties (they steam and become floppy).
- Walnuts add a lovely meatiness and texture to the burgers. They can be substituted for other nuts or left out.
- Pure maple syrup adds balance to the burgers, we prefer the flavor of these burgers with maple syrup, but they can be made without.