Our Homemade Quick Black Bean Burger

  • courtneymay21 Posted: 11/17/09
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    This recipe is a total surprise! Even my midwestern, meat-loving husband gobbled them up. The lime is key, as is the addition of cheese, tomato, onion, avocado and spicy ketchup to a nice whole wheat bun. Very cheap, easy, and satisfying.

  • fabfoodie914 Posted: 01/06/10
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    Made these as a weeknight dinner - they are definitely quick from start to finish so that's a bonus. They are tasty and I agree that the lime is a crucial taste element to this "burger". I skipped the oregano cause I didn't think it would add anything. The only thing I might change next time is to add a little minced onion to the becaue I think the bean patties needed some sort of crunch themselves. I was also very surprised how "wet" the mixture was - impossible to form patties and then transfer from a dish to pan. So I plopped a glob in a pan and pressed down slightly to form a patty. I was pleasantly surprised at the nice crust that formed on the outside and that they held together (don't let the wetness fool you like it did me at first...I thought the dish would be a disaster). Will definitely make again.

  • mupp1970 Posted: 07/06/10
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    So quick and easy! I change up the spices every time I make them. Great to bring for a packed lunch!

  • Steeno Posted: 10/14/10
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    A standby at our house. We love these things! I make them with whole-wheat bread to boost the fiber even more. So good! The avocado on top is a must.

  • sedutta Posted: 03/15/10
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    This was was alright. It suffered from what lots of veggie burgers suffer from- the spices (and therefore tastiness) got lost in the bean mixture. I would probably double or even triple the spices to add more taste. Even with jalapeno pepper jack cheese, there wasn't much taste. We grilled them and that turned out well and used the suggested toppings. Not sure if I'd make this again.

  • AlohaCara Posted: 07/26/10
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    I've been looking for ideas other than the quick, old standby chicken meal... and I found it! My husband & I both loved these quick, easy-to-make burgers. I used a cup of pre-made breadcrumbs and subbed chipolte seasoning instead of chili powder. I also used chipolte ketchup from a different recipe (Corn and Two-Bean Burgers), which we both thought was the perfect compliment to the burger flavor. I've already made these four times this month & am craving them just typing this review.

  • jef9up Posted: 05/11/10
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    Easy and quick to make! VERY filling. I would most definitely consider serving this to guests - even if they aren't vegetarians! This is the only black bean burger I've ever made or eaten - but I was pleasantly surprised as a typical beef burger enthusiast to find the texture and flavour quite nice! They held together well and we enjoyed! I used 1 cup of italian seasoned breadcrumbs instead of processing a bun and think the extra seasoning probably worked to the recipes advantage. Good both on and off a bun! I topped with mustard and salsa and creamy caesar dressing - but many more toppings on my list to try next time! Made it to my

  • shmedly Posted: 01/18/10
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    Made as stated and with the suggested toppings this is not light at all! What in the world?! So I made this with no added oil, and used 3 tbsp of oats processed to a coarse powder instead of the bread crumbs. Otherwise followed the directions exactly. I let it sit about 5 minutes, then spooned it into a non-stick pan coated with cooking spray, and they cooked up beautifully. I used the spicy ketchup, smoked gouda, lettuce and tomato on multi-grain sandwich thins and it was very good. Had another the next day for lunch with apple slices and a tapioca pudding cup to dip the apples in. These burgers are more satisfying and cheaper than frozen pre-made black bean burgers and I would make this again. But come on Cooking Light, what's with all the fat nowadays?

  • MagEbeth Posted: 08/06/10
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    These are delicious. They are very wet, but I just formed them into patties as much as i could and plopped into the pan. The fact that they're so moist makes for a delicious burger once they're cooked; eons better than store-bought frozen ones. Served with corn on the cob. Update: mash with a potato masher instead of pureeing. The mixture stays chunkier, which is great for texture and makes them so much easier to form into patties.

  • SweetClare Posted: 11/16/09
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    I made these burgers tonight for a quick weeknight meal. I followed the recipe exactly except that I used chipotle chili powder rather than regular. Delish! I agree the mixture was moist, so I added a bit more bread crumbs for easier handling. Topped with cheese, avocado, and tomato, these veggie burgers can't be beat.

  • New Cook Posted: 11/02/09
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    This was very yummy. I was able to use a little less olive oil than it calls for however the mixture was too moist to handroll into patties so I had to use a big spoon to drop them into the pan. Otherwise, was very quick and easy and yummy. Probably good to freeze and use for quick lunches.

  • MrsERHJr Posted: 03/18/11
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    These are some of the best veggie burgers I've ever eaten. Full of flavor and very filling.

  • acureese Posted: 03/18/10
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    LOVED it!! The main modification was we added flaxseed, because it seemed too watery (the flaxseed helped make it more firm). We also added some Harry and David hamburger seasoning, which gave it a nice kick. Great served with sweet potato fries! We'll definitely make this again! :)

  • mindianna Posted: 03/30/11
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    This was my first attempt at making a vegetarian friendly burger and I am really impressed :) I didn't have olive oil so I substituted vegetable oil instead and I didn't use oregano. I also used 1 cup of premade bread crumbs instead of making them myself. There was no need for a side dish with this-it was VERY filling! I'm pleased with the way they turned out and will definitely be making these again! I'm freezing the other three patties to thaw and cook another time.

  • ScottMunson Posted: 06/16/11
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    Excellent recipe. Don't change a thing! Not a grilling burger, though. You will want to use a spoon or ladle to get them into the pan. Very loose, but cook up firmly.

  • emichelle1113 Posted: 08/29/11
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    I have made this recipe twice in the last month. The last time I doubled it because my vegetarian family loves it so much...besides, an 8 pack of buns is perfect for 8 patties when this is doubled. I also used bread crumbs (whatever I had on hand) instead of the hamburger bun because once again, I didn't want to throw off the bun count. Here is what I learned the first time I made this: The patties are really wet. The utmost easiest way to get around this problem is to lay a sheet of waxed paper on a cookie sheet. Put a heaping scoop of the mix on top of the waxed paper, evening the scoops as needed. Put another sheet of waxed paper on top of the scoops of mixture. Press and shape them into patty sizes. These do not shrink like meat, so this is the size they will be after cooking. Put them into the freezer for an hour. Place them frozen into the hot skillet, cook as directed, and they will come out perfect every time. Add more spices too for a better flavor. Enjoy!

  • JessicaLuu Posted: 09/20/11
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    I like black beans, but this isn't a substitute for a real burger. I didn't like the texture of the soft bean patty and the soft bun.

  • annbrag Posted: 09/22/11
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    These are so delicious and the lime zest is wonderful. Even my kids loved them for the most part.

  • jshimer Posted: 12/29/11
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    I doubled the recipe and made them into mini black bean burgers (which made about 24) for my daughter's birthday party and they were a HUGE hit! I almost didn't even get one. I have always thought it would be fun to serve mini burgers for a party but since we are vegetarians I never had an option unless I made them from scratch. This recipe is easy and delicious. I made them ahead of time and then just warmed them up in the oven, served them with mini buns and a little tray of toppings. I am planning on making them again for our new years party. YUM!

  • schaines Posted: 01/25/12
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    Absolutely loved this burger! I have had many dry, tasteless, veggie burgers and this was definitely not one of them! Simple to make, and delicious. The mixture is more liquid-like than I had anticipated, but with careful placement on the pan little handling of the burger while cooking the end product is fabulous. Wonderful with normal hamburger toppings, definitely give this recipe a try.

  • spaceyg02 Posted: 02/08/12
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    This was my first go at a veggie burger. It turned out great! Great flavor, great texture, and so easy! This is definitely going to be a repeat. Yum-O!

  • dancerobin Posted: 04/21/13
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    These burgers were very easy to make and very yummy. After I read the comments I substituted the bun for about a cup of panko breadcrumbs (that's what I had in the house) and about another cup of the Trader Joe's crunchy fried onions. I also added cumin as others mentioned spicing up more. Next time I'll add more lime rind. My meat-eating husband thought I had bought the burgers and was very impressed I had made them. He gobbled it up! My daughters (almost 7 and 8 years old) weren't that crazy about them as I had expected. My older daughter did eat at bit of hers where my younger one tasted it only. For my first time embarking on the veg burger, I'd say for sure I'd make this recipe again!

  • ChefKiki Posted: 01/28/13
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    Love this recipe! I made as stated, but omit the oregano since I don't care for that.

  • yjones12 Posted: 03/12/12
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    I love this burgers! This was my first time making veggie burgers and they came out perfect. This recipe is a keeper and a repeat for sure!

  • katsklau Posted: 10/20/12
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    This looks good.

  • mangomama Posted: 02/08/13
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    Since canned black beans are not available in my country I used two cups of soaked, cooked dried ones. I also used one extra large egg (instead of 1 large and 1 egg white). The mixture, while quite moist, held together well and tasted delicious even without the cheese or the mayonnaise mix topping. I will make these again.

  • sukeedog Posted: 07/28/12
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    These are great! So easy, and super tasty with pepper jack, avocado, tomato and a bit of red onion on top. Sometimes we don't even bother with buns! Leftovers at work the next day are always tasty, too.

  • JuliaGo Posted: 05/15/12
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    These are wonderful (and easy)! I add a half cup of chopped walnuts for texture, and a bit of the lime's juice to kick up the citrus. You should definitely try these.

  • SaraEllen Posted: 06/06/13
    Worthy of a Special Occasion

    After reading the other reviews, I switched the hamburger bun breadcrumbs to 1 cup of seasoned breadcrumbs that I had on hand. Other than that, I followed the recipe as stated. The texture of the mixture turned out great. I'm unsure why some folks mentioned that it was too watery. Maybe they didn't use a full cup of breadcrumbs (only one bun that did not yield enough) or maybe they didn't rinse and drain the beans? Overall, I thought this was great and had a wonderful flavor. I cooked it in the pan as stated and topped with cheese and salsa. While I thought the texture was good (not watery) and could probably be placed on a grill, I am going to try to freeze the patties before grilling to see if that works. I'll update with a status on the grilling. UPDATE: Freezing the patties and then grilling them frozen worked well. Just brush each side with olive oil. I did think they were a little drier on the grill than in the pan.

  • ang2000 Posted: 05/08/13
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    I made these two nights ago. This was my first time making veggie burgers. I thought they were fantastic! Hubby did too. He claims he wouldn't have known they had no meat in them. I will definitely make them again and again. I had homemade sandwich buns and tomato with sweet onions and added hot sauce to my ketchup. Yum!

  • CarrieLMB Posted: 09/19/13
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    Not bad; even got approval from DH! Good with some bread to temper it. Was a little short on full 2oz of hamburger bun; use full amount next time to help give it structure and soak up some moisture.

  • barneyhag Posted: 04/10/14
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    Really good and easy, best veg burger I have made. I substituted Old Bay for the Chili powder and used sprouted whole wheat rolls, added goat cheese and arugula. Delicious!

  • Lsquare Posted: 01/08/14
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    Loved this recipe. Nice crisp on outside and tender inside. Made just a few changes, added some sautéed chopped onions and cumin, didn't have fresh oregano so subbed some dried, made bread crumbs out of whole wheat bread slices. I followed a reviewers suggestion to scoop patties onto a parchment tray, press down then freeze. This made handling the patties very easy. I made my patties more like 5" in size, versus the 3" in the directions. Cooking time was fairly accurate for me.

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