Homemade Black Bean Burgers

This black bean burger is packed with flavor and a super satisfying summer sandwich. I've always enjoyed a juicy beef burger stacked high with a slice of tomato and red onion with mayonnaise on the bun. No one's going to mistake this black bean burger for a beef burger- I will leave that to the food scientists. But I have to say; since I started making these, I have not craved a regular meat burger.

Author: Balancing Bowls

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Servings: 6 Burgers

Calories: 301 kcal per serving

Ingredients

2 cans - cooked black beans
⅓ cup - yellow onion
2 cloves - garlic
2 - Chipotle Peppers in Adobo
1 tsp - cumin
½ tsp - chili powder
¼ tsp - smoked paprika
½ tsp - sea salt
½ tsp - black pepper
2 - egg
1 cup - panko bread crumbs
½ cup - walnuts
Extra virgin olive oil

Instructions

Start by grating half an onion on a box grater and placing it in a mesh sieve. Sprinkle the grated onion with half a teaspoon of salt and set aside. The salt will help draw out some of the liquid.
Pull out your food processor and blitz the walnuts. You want a crumbly texture- not walnut butter. It should take 30 seconds to one minute.
Add the chipotle chilies, black beans, garlic, cumin, chili powder, smoked paprika, black pepper and spice mixture to the food processor and pulse until the mixture is sticky with some whole beans remaining.
Next, transfer the mixture from the food processor into a large bowl. Add the soaked and grated onion, panko bread crumbs, and eggs and mix together with a spatula until thoroughly combined.
Divide the black bean burger mixture into six equal portions to ensure consistent-sized patties. This will help them cook evenly.
Lightly brush the inside of the burger mold with extra virgin olive oil to prevent sticking. Press a portion of the black bean mixture firmly into the mold, forming a patty shape. Repeat this process with the remaining mixture until all the patties are formed. The mold came with perfectly round pieces of parchment paper, making it easy to handle the patties.
Use slightly wet hands: Before you begin shaping the patties, dampen your hands with warm water.
Press firmly and compactly: When shaping each patty, firmly press the mixture together to ensure it holds its shape. Compact the mix tightly to prevent the patties from falling apart during cooking.
Flatten and smooth the edges: Once you've formed a ball with the mixture, gently flatten it into a patty shape using your palms. Smooth out the edges and any cracks or imperfections, ensuring a uniform thickness throughout.
Once all the patties are shaped, preheat the large skillet over medium-high heat. Brush the patties with a little extra virgin olive oil on both sides to prevent sticking.
Place the patties on the grill or skillet and cook for about 4-5 minutes on each side until they are nicely browned and heated through.

Nutrition