Black Bean Burgers

Source: https://sallysbakingaddiction.com/best-black-bean-burgers/ Makes 6–7 burgers · Prep 30 min · Cook 15–20 min

❄️ FREEZE STAGE: Raw patties (best) — cooked also works

Freeze at: Form the patties (after step 3) and freeze uncooked. Both cooked and uncooked freeze well; raw keeps the best texture.

How: Stack with parchment between each patty in a container or zip-top bag, up to 3 months.

Cook: Cook straight from frozen (bake 375°F, add a few extra min per side) or thaw in the fridge first, then bake/grill as below.

Allergens: no nuts, cashews, sesame, tahini, or chickpea. ✅ (Contains egg + feta.)

Ingredients

2 (14 oz) cans black beans, drained, rinsed, patted dry
1 tbsp extra-virgin olive oil
¾ cup (100g) finely chopped bell pepper
1 cup (130g) finely chopped yellow onion
3 garlic cloves, minced (about 1 tbsp)
1½ tsp ground cumin
1 tsp chili powder
½ tsp garlic powder
¼ tsp smoked paprika
½ cup (60g) bread crumbs or oat flour
½ cup (70g) feta cheese
2 large eggs
1 tbsp Worcestershire sauce
2 tbsp ketchup, mayo, or BBQ sauce
Pinch salt and pepper

Method

Preheat oven to 325°F. Spread beans on a lined sheet and bake 15 min to dry them slightly (this is the key to burgers that hold together).
Meanwhile, sauté olive oil, bell pepper, onion, and garlic over medium heat until soft, 5–6 min; blot moisture. Combine (bowl or food processor) with cumin, chili powder, garlic powder, smoked paprika, bread crumbs, feta, eggs, Worcestershire, ketchup, salt, pepper. Stir/pulse together, then add the dried beans. Mash/pulse, leaving some larger bean chunks.
Form into patties, about ½ cup (130g) each, ¾-inch thick. ← Freeze raw here if make-ahead.
Bake: 375°F on parchment, 10 min per side (20 min total). Grill: greased foil, 8 min per side at medium-high (350–400°F).
Serve with your favorite toppings.

Storage (from source)

Fridge: up to 5 days.
Freezer: cooked or uncooked, up to 3 months (see freeze box).