These Black Bean Burgers with full-bodied flavor are a great option for meatless Mondays.
2 tablespoons vegetable oil
1 stalk celery, chopped
1 onion, finely chopped
1 clove garlic, minced
1 15-oz. can black beans, rinsed and drained
1 large egg, lightly beaten
1 tablespoon cumin
1/2 cup plain bread crumbs
Salt and pepper
How to Make It
Preheat oven to 375°F. Line a large, rimmed baking sheet with foil; grease lightly.
Warm oil in a large skillet over medium-high heat. Add celery and onion and cook, stirring often, until softened, 3 to 5 minutes. Add garlic and sauté 1 minute longer.
Pour beans into a large bowl and use a fork or potato masher to mash into a thick paste. Scrape vegetables from skillet into bowl. Stir in egg, cumin and bread crumbs. Season with salt and pepper. Use your fingers to form into 4 patties (do not overmix). Place patties on baking sheet and bake until firm and set, about 10 minutes on each side. Serve on whole-grain buns with lettuce, tomato and sliced red onion, if desired.
Why on earth would you give this recipe a bad rating just because you don't have some of the ingredients? I don't have lamb in my freezer, but that doesn't mean I'm going to go on all the lamb related recipes on the site to give them poor reviews. Keep eggs in your house, man. Everybody has eggs.
I've made these a lot over the years, and is is a pretty good base recipe for black bean burgers. I usually add peppers or mushrooms, but these are still good as is. If you're looking to add just a tad more flavor, I recommend cooking the celery, garlic, and onions with paprika. And as others have pointed out, the burgers can be a little crumbly. To fix this, I use my food processor for the beans. And make sure your celery and onions are diced finely. It makes for a less intimidating experience for people who fear the concept of veggie burgers.Finally, I would also recommend cooking these burgers in a pan for 20 seconds on each side after they've baked for the necessary time. It makes it easier for the burgers to not crumble while you're eating them.
Rated as star indicates! It is a great recipe, not special occasion worthy, but amazing for a nice home cooked "burger" night in a non-beef household, and a switch from turkey burgers. Easy recipe and easy to alter! I added chopped mushrooms and found we had no eggs so I used a dollop of Greek yogurt to give a bit of moisture?! I also broiled for the last 3 minutes on both sides. They were gone in minutes...even before the side of Mac-n-cheese that the kids were served;). Will be part of our regular meal planning!
My son recently became a vegetarian and I was looking for recipes for him when I found this one....decided to make them for him and we both love these burgers !!! I did add some finely minced mushrooms to the ingredients to give it a little something more ...they are yummy both ways.love,love,love !!
Definitely loved this. Very versatile recipe as well. Made more or less as is the first time and fell in love, second time I just used extra breadcrumbs with jarred salsa instead of veggies and egg then grilled. Hardcore texas carnivore lives next door, and he came over to see what smelled so good. He ate 4 himself and has made them on his own. Super yummy, great way to use up extra vegetables.
After making these black bean burgers I don't know if I could justify buying the frozen ones again. These were delish! I sauteed orange peppers and added everyday seasoning to the mix. I recommend crisping these burgers up on the stove top for a few minutes too. They do not get crispy enough on the outside in the oven alone.
This was my first attempt at making veggie burgers. I made sure to grease the tin foil well so they didn't fall apart as suggested in another review. I used 4 green onions instead of the onion it called for because that's what I had on hand. The brugers tended to fall apart when I ate them, but they were really good and very filling. I'll be playing around with the recipe. I think I'll try to use a food processor to see if that will make them less clumpy.
These were really good. I thought they had lots of flavor, garlic, onions and cumin. I enjoy veg. burgers and this recipe was an inexpensive way to have them. I followed the recipe exactly, the only thing is you have to be gentle with the burgers, they will break apart when you flip them if you are not careful. I will be making this recipe again.
I was very disappointed in this recipe. I feel it does have a lot of potential, but it definitely needs additional spices to give it a good flavor. I even added some chopped green pepper on my first attempt, but that didn't really help. We both thought it was bland.
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