Up until about 5 years ago, I definitely wouldn’t have thought a black bean burger would be something I could really love. They probably need a more glamorous name. Something like all-natural vegan burgers, or best tasting vegetable and bean burgers this side of the Mississippi. I figured since I don’t live very far from the Mississippi, that could definitely work.
I had a recipe I used for years and just recently decided to revamp it. I often use an egg as a binder in many recipes, so naturally I thought I absolutely had to use an egg to bind all of these ingredients together. Not true. There is enough moisture to hold it together and the breadcrumbs help absorb any excess moisture.
The other thing I love about this revamped “no egg” thing is that I no longer worry about how long I cook these and to what temperature. It would really stress me out.
These taste equally good on a crunchy toasted bun or no bun piled high with veggies. One important tip though, don’t skip the freezing portion – it’s vital. These keep in the freezer for as long as you need. No thawing required. Unwrap the frozen patty and set it in a skillet with a little oil on medium heat. It will heat through and get a gorgeous crust like you see in the picture.
Give these a try – they are soft on the inside and crispy on the outside with amazing flavor throughout. You won’t be disappointed.
- 1 - 15oz can black beans, rinsed and drained
- 1 cup cooked quinoa
- 2 Tablespoons olive oil, divided
- ¼ cup onion, diced fine
- ½ teaspoon salt
- ¼ teaspoon each: ground coriander, paprika, cumin, chili powder
- 3-4 Tablespoons seasoned Panko breadcrumbs (you could use whatever breadcrumbs you have)
- Cook quinoa according to package directions, measure out ½ cup
- Rinse and drain black beans and add to a medium mixing bowl, mash until smooth, leaving small chunks of beans if you desire
- In a small skilled, add 1 Tablespoon olive oil over medium heat and add onions
- Saute until translucent
- Add onions, quinoa, and remaining ingredients to the black beans (starting out with 3 Tablespoons of bread crumbs and adding more if the mixture is too wet to hold together)
- Mix together and form into 4 burger patties
- Wrap each burger in plastic wrap and freeze for at least 1 hour
- In a medium or large skillet over medium heat, add remaining olive oil and burgers and heat until crispy on the outside, about 3-4 minutes on each side