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Black Bean Burger Recipe
We were looking for a healthier, low in cholesterol, beef hamburger alternative. If you are like us and find most black bean burgers too spicy, you need to try this recipe. We found a spicy black bean burger recipe and altered it.
Add or replace ingredients to give it your own twist.
Favorite toppings will make it even better! My husband topped his black bean burger off with spinach leaves, avocado and ranch dressing.
- Olive oil
- 2 (15 oz) cans black beans
- ½ cup bell pepper, finely chopped
- ½ cup yellow onion, finely chopped
- ¾ cup instant oats, pulsed in blender (or breadcrumbs, almond flour or other flour)
- 2 large eggs or ⅓ cup egg whites
- ½ cup shredded cheese of choice
- 1 (2.25 oz) can sliced black olives (optional)
- 2 Tbsp Worcestershire sauce
- Salt & pepper to taste
Original recipe recommended these cooking directions:
Stovetop: Saute 3 – 4 minutes per side in 1 tablespoon olive oil over medium-high heat until crispy on the outside.
Bake: Preheat the oven to 375 degrees. Line a baking sheet with aluminum foil or parchment paper and bake for 15 – 20 minutes until crispy.
Grill: Place burgers on aluminum foil and grill 7 – 9 minutes per side.
Air Fry: Preheat air fryer to 375 degrees. Cook for 15 minutes until crispy.
First saute the peppers and onions in a skillet with a little olive oil for 3 – 4 minutes or until tender. Remove from heat and set aside to cool.
Next drain and rinse the black beans. Pat them dry with a paper towel. Then pour beans in a large mixing bowl and mash with a fork, until chunky.
Pulse instant oats in the food processor or blender until it starts to resemble a flour texture. We didn’t do it quiet that fine.
Then add the pepper and onions, eggs (or egg whites), cheese, oats (or breadcrumbs), black olives, Worcestershire sauce and mix to combine.
Place the black bean mixture in the fridge for 15 – 20 minutes, to absorb the extra moisture and keep the burgers together. If you can’t wait to try these delicious black bean burgers, skip this step.
Use a ½ measuring cup to measure out 7 – 8 patties. We got 6 and a smaller 7th patty.
We cooked 4 burgers in the air fryer at 350 degrees for 8 minutes and pan fried the other 3 burgers on the stovetop with a little olive oil. We even used the same skillet that we used to saute the peppers and onions.
You can store leftover burgers in the fridge for 3 – 5 days in a sealed container or freeze them for 1 month. Defrost and heat up as normal.