Description

This recipe offers the best black bean burgers, delivering a hearty, satisfying, and healthy plant-based meal perfect for busy weeknights. Featuring crispy edges and a smoky, creamy cashew-filled center, these burgers are packed with flavor and easily customizable for various dietary needs.

Ingredients

Scale

2 cans (425 g each) black beans, rinsed and drained well
90 g (0.75 cup) panko breadcrumbs
1 medium yellow onion, finely diced
2 cloves garlic, minced (for burger mixture)
1 clove garlic, minced (for cashew cream)
1 large egg, lightly beaten
15 ml (1 tablespoon) alcohol-free tamari (or alcohol-free soy sauce)
5 ml (1 teaspoon) ground cumin
5 ml (1 teaspoon) chili powder
5 ml (1 teaspoon) smoked paprika (for burger mixture)
30 ml (2 tablespoons) fresh cilantro, chopped
45 ml (3 tablespoons) vegetable oil, divided (15 ml for sautéing, 30 ml for pan-frying)
0.5 cup raw cashews
1 tablespoon fresh lime juice
1 alcohol-free chipotle pepper in adobo
0.5 teaspoon smoked paprika (for cashew cream)
0.25 teaspoon salt (for cashew cream)
0.25 cup water (for blending cashew cream)

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Instructions

Prepare Cashew Cream: In a high-speed blender, combine raw cashews, 0.25 cup water, fresh lime juice, 1 clove minced garlic, chipotle pepper in adobo, 0.5 teaspoon smoked paprika, and 0.25 teaspoon salt. Blend until perfectly smooth and creamy, scraping down sides as needed. Set half of the cream aside for garnish and refrigerate the rest for filling.
Prep Black Beans: In a large bowl, mash the rinsed and well-drained black beans with a fork or potato masher. Aim for mostly mashed, but leave some texture for bite. (If beans are too wet, gently press them with paper towels to remove excess moisture.)
Build Flavor Base: In a small skillet, heat 15 ml (1 tablespoon) of vegetable oil over medium heat. Sauté the diced yellow onion for 5-7 minutes until softened and translucent. Add the remaining 2 cloves minced garlic and cook for another minute until fragrant. Let cool slightly.
Mix Burger Ingredients: Add the cooled onion and garlic mixture, panko breadcrumbs, beaten egg (or flax egg if vegan), alcohol-free tamari, cumin, chili powder, 5 ml (1 teaspoon) smoked paprika, and chopped cilantro to the mashed black beans. Mix well with your hands until everything is thoroughly combined and the mixture feels cohesive and can hold its shape.
Form and Stuff Patties: Divide the mixture into 4 equal portions. Flatten each portion into a 1.5 cm (0.5-inch) thick patty. Create a shallow well in the center and spoon about 15 ml (1 tablespoon) of the refrigerated cashew cream into it. Carefully gather the edges of the black bean mixture over the cream and gently seal, forming a unified patty. Ensure the cream is fully enclosed.
Cook Burgers: Choose your preferred cooking method. Pan-Frying: Heat the remaining 30 ml (2 tablespoons) of vegetable oil in a large non-stick skillet over medium-high heat. Cook burgers for 5-7 minutes per side, or until deeply golden brown and heated through. Baking: Bake at 190°C (375°F) for 20-25 minutes, flipping halfway, until firm and lightly golden. Grilling: Lightly oil patties and grill over medium heat for 6-8 minutes per side, looking for grill marks and a firm texture.

Notes

For dietary adjustments, use gluten-free panko or oat flour for a gluten-free version, or swap the egg for a flax egg (1 tablespoon ground flaxseed meal + 3 tablespoons water, let sit 5 minutes) for a vegan option. To customize, add finely diced bell peppers, corn, or shredded carrots for extra nutrients, or a dash of cayenne pepper or chopped jalapeño for a spicy kick. If the mixture is too crumbly, add more binder (egg, flax egg, or tamari); if too wet, add more panko breadcrumbs or chill the mixture for 30 minutes. Ensuring beans are well-drained and chilling patties before grilling improves structural integrity.

Prep Time: 40 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Pan-Frying, Baking, Grilling
Cuisine: American

Nutrition

Serving Size: 1 burger patty
Calories: 300 calories
Sugar: 5 g
Sodium: 500 mg
Fat: 18 g
Saturated Fat: 4 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 12 g
Protein: 14 g
Cholesterol: 55 mg