The BEST black bean burgers you will ever have! Promise. These burgers are a great addition to your next cookout… even if you aren’t a vegetarian. (And let me say… your vegetarian friends will love you for having these on hand too!)
I’m not vegetarian, but I still love me some black bean burgers! I have been making this recipe for many years now and they’re always a huge success. My meat lover husband (and carnivore son… seriously, that kid enjoys his protein. Usually. Except last night when he threw his turkey sloppy joes all over the floor until we let him feed himself with a fork. Yup.) enjoys these burgers every time I make them, much to his surprise.
Back in my grad school days we got into eating more vegetarian food as a way to save money, save the earth (Meatless Monday and all), and to experiment in the kitchen. I made various bean burgers. Most were edible, some were good, some were complicated, some were dry, some fell apart, and some went in the trash (when I didn’t use my husband’s lunch to finish them *ahem sweet potato burgers ahem*). But these… these black bean burgers have stuck around. They’re made with quinoa, sauteed carrots and onions, and a few standard pantry spices/seasonings like paprika, cumin, cinnamon, oregano, ketchup, soy sauce, and Sriracha. Even though you won’t find any meat in them, they still have a hearty, burger-like texture with a ton of flavor that you are sure to love. You can top these burgers with all your fave burger toppings–cheese, avocado, tomato… the possibilities are endless!
One of my favorite aspects of these burgers is that they freeze SO WELL. I’m not just saying that; they really do. I love making a double batch of these burgers on the weekend. After eating one fresh, I like to freeze the rest on a baking sheet for a few hours, then transfer them to a zip-top bag. They can last up to two months in the freezer and still taste great, but I usually find that we’ve eaten them much faster than that! They’re wonderful to pull out of the freezer for a quick weekday lunch. Even if I don’t have burger buns on hand, they’re great with a lettuce wrap, on a salad, or even just eaten alone. Plus, if you have a bag of these in the freezer, you’ll be set when vegetarian friends and family come over for a cookout. There’s nothing worse than realizing you don’t have anything on hand for them to eat… and these black bean burgers taste way better than the frozen kind you can buy at the grocery store. Your vegetarian friends are sure to appreciate you after that… and your meat-eating pals may even be swayed with how tasty these burgers are! 🙂 Enjoy!
Don’t forget to enter the #CookoutWeek 2017 giveaway, happening NOW! Lots of great prizes and an easy entry!
Tell me: what’s your favorite vegetarian dish for a cookout?
Check out some other delicious cookout recipes shared today for #CookoutWeek here!
one year ago: Avalanche Cookies
two years ago: Peach Cobbler Scones
three years ago: Hawaiian Macaroni Salad
four years ago: Double Chocolate Strawberry Shortcakes
five years ago: Cilantro Lime Hummus
six years ago: Rhubarb Muffins
Black Bean Burgers
from Bake Your Day
Ingredients:
- 1/2 cup uncooked quinoa
- 1 cup vegetable broth (sometimes I use chicken broth instead)
- 1 teaspoon olive oil
- 2 medium carrots, finely diced
- 1/4 cup onion, finely diced
- 2 cloves garlic, minced
- 1 1/2 teaspoon paprika
- 1 1/2 teaspoon cumin
- 1 teaspoon cinnamon
- 1 teaspoon oregano
- 1/2 teaspoon cayenne pepper
- freshly ground black pepper
- salt
- 1 – 15 ounce can black beans, drained and rinsed (about 1 1/2 cups black beans)
- 3 tablespoons ketchup
- 1 teaspoon soy sauce (Worcestershire sauce works in a pinch too)
- 1-2 teaspoons Sriracha
- 1/2-1 cup Panko breadcrumbs
- 1 large egg
- olive oil, for cooking
- to serve as desired: buns, lettuce, tomato, onions, cheese, avocado, mayonnaise, etc.
Directions:
Prepare quinoa as directed on package, using broth instead of water.
Meanwhile, heat olive oil in a medium skillet over medium heat. Saute carrots and onion until soft, about 7-8 minutes. Add garlic and saute until fragrant, another minute. Remove from heat and stir in spices: paprika, cumin, cinnamon, oregano, and cayenne. Season to taste with black pepper and salt.
In a food processor or large bowl, combine black beans and cooked carrot mixture. Pulse together a few times to break down the black beans. A potato masher is a great tool for this if you don’t have or don’t want to use a food processor. Beans still should have some substance to them, so don’t obliterate them completely.
Stir in ketchup, soy sauce, and Sriracha. Fold in quinoa, 1/2 cup panko, and egg. Mix well to combine. Shape into 1/2 cup patties. If the patties don’t hold together well, gradually add up to another 1/2 cup panko until they do. Place on a plate or baking sheet, then cover and refrigerate for at least 20 minutes or up to 48 hours before cooking.
When ready to cook, heat 2 teaspoons of olive oil in a large skillet set over medium heat. Cook patties for 4-5 minutes per side, until golden brown and heated through.
Serve on a bun or in a lettuce wrap with your favorite burger toppings and enjoy!
Notes:
These burgers freeze so well! Make a batch or two to keep on hand for busy nights, quick lunches, or vegetarian guests at your next cookout.
If you’re spice averse, you may be wary of the cayenne and the Sriracha. You can omit, of course, but they really aren’t spicy at all! Just FYI. 🙂
I know January is supposed to be all about healthy recipes and “cutting back.” That’s not exactly my philosophy though. I don’t say this to be all holier than thou or anything, and I don’t think I’m being naive/blind, but I don’t think I really indulge to levels of epic proportions during the holiday season. I’ve never been able to eat and eat and eat beyond the point of fullness, and if I did, it won’t be on traditional holiday fare [it would be on some sort of baked pasta :)]. So while I’m all for a reset in January of healthy habits, I’m still all about moderation and enjoying all food all year round. Hence a cheesy, comforting soup in January. 🙂
The Pajama Chef 