In my opinion, black bean burgers are a highly underrated summer BBQ option. These black bean burgers are packed with yummy plant-based protein, fiber, and spices, and are sure to be your next favorite burger recipe!!
To make this recipe, you will need a food processor or a blender to make the black bean mixture. You can cook them on a grill, bake them in the oven, or cook them on the stovetop. I will warn you, these can get quite mushy, so cooking them on the stovetop often works best and gives you a little bit of an easier clean up.
I love pairing these burgers with avocado, tomato, cheese, lettuce, and red onion. I also highly recommend pairing these with ciabatta bread. This gives the burgers a little more texture and also, who doesn’t love ciabatta bread?
Black Bean Burgers
Ingredients
- 1- 15 ounce can black beans, drained and rinsed
- 1 bell pepper, chopped
- 1 teaspoon olive oil
- 1 teaspoon Worcestershire sauce
- 2 tablespoons dijon mustard
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup oats
Directions
- In a small skillet over medium heat, sauté the bell pepper with olive oil. Cook for about 5 minutes or until peppers become tender.
- In a large food processor, add black beans, peppers, Worcestershire sauce, Dijon mustard, salt, pepper, and oats. Pulse until everything is well incorporated and a black bean mixture forms. Be careful to not over pulse the mixture or it will become too mushy and difficult to form.
- Form black bean mixture into 4 even patties. These will be about 2-3” wide.
- Heat a large skillet over medium heat. Be sure to either spray the skillet or use a non-stick pan to prevent the patties from sticking to the pan.
- Add the patties to the pan and cook for 5 minutes on each side or until a crispy layer forms on the outside.
- Remove the patties from the heat and add to your burger with your desired toppings.