bohemianwanderer – If you’re after a fuss-free, satisfying meal, these crispy black bean burgers deliver every time. This recipe is ideal for anyone who enjoys bold flavors, satisfying textures, and minimal prep. Even kids can help make them—yes, it’s that easy. The black beans crisp up beautifully during cooking, while a mix of pantry condiments adds a welcome punch of flavor.
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The only real effort involves slowly caramelising the onions until they’re dark, jammy, and sweet—worth it for the extra depth they bring to the burger. While optional, this step takes the dish from everyday to exceptional. If you like to plan ahead, prepare the patties in advance and chill them in the fridge until you’re ready to cook.
Ingredients: Olive oil, 2 large onions, thinly sliced,1 tsp salt, 1 x 400g tin black beans (not drained), 80g dried breadcrumbs, 1 tsp garlic granules, 1 tsp onion granules, 1 tbsp chipotle paste, 2 tsp Dijon mustard, 1 tbsp tomato ketchup
Start by heating three tablespoons of olive oil in a frying pan over medium heat. Add the sliced onions and half a teaspoon of salt, then cook for around 20 minutes, stirring often, until the onions are deeply caramelised and jammy. Remove from the heat.
While the onions cook, reserve two tablespoons of aquafaba from the bean tin in a small bowl. Drain and rinse the remaining beans, then place them in a large bowl and mash roughly—keep some chunks for texture. Mix in the breadcrumbs, garlic and onion granules, chipotle paste, mustard, ketchup, and remaining salt. Use your hands to combine everything well. Add a bit of the reserved aquafaba if the mix feels dry.
Cooking and Serving Your Crispy Black Bean Burgers
Once the bean mixture is ready, divide it into four equal portions. Roll each into a ball, then press between two sheets of baking paper to form patties about 10–12cm wide. Make them slightly larger than your burger buns for best results. Heat two tablespoons of olive oil in a frying pan over medium heat. Cook two patties at a time for about six minutes total, flipping halfway through once the bottoms are crisp and golden. Repeat with the remaining two patties, using fresh oil.
To serve, split and toast the burger buns. Spread vegan mayo generously over the base halves, then top with crisp lettuce leaves. Place a hot black bean patty on each, followed by sliced tomato and a quarter of the caramelised onions. Finish with the top bun and serve immediately while everything is warm and fresh.
These black bean burgers offer a wonderful balance of texture, heat, and savory richness. They’re adaptable, nutritious, and plant-based—perfect for casual dinners or meal prepping. For a twist, experiment with different condiments or toppings like avocado, pickles, or slaw. Whichever way you serve them, they’re bound to become a go-to favorite.
