The first time that I made these burgers was back when I was living in Corvallis. I remember announcing to my roommate that I was making black bean burgers to which she responded with excitement and asked if she could invite her boyfriend. He was always eager to come over when one of us made dinner, but what I didn’t know was that she didn’t tell him that the burgers were made from black beans and that there was no meat actually in the burgers. He was not pleased to hear this news a couple minutes prior to sitting down to dinner, but after the first bite was pleasantly surprised and said meat or no meat, it was one of the best burgers that he had ever eaten! My family agreed when I made it for them a couple weeks ago alongside a simple arugula salad with fresh snap peas.
Black Bean Burger Recipe
- 5 tablespoons vegetable oil
- 1 small onion, coarsely chopped
- 1 medium red bell pepper, stemmed, seeded, deveined, and finely chopped
- 4 medium garlic cloves, minced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon turmeric
- 2 tablespoons ketchup, plus more for serving
- 1 1/2 cups cooked or canned black beans, drained
- 1 cup cooked basmati rice
- 2 cups fresh breadcrumbs
- Hot sauce, such as Tabasco
- 1 1/2 teaspoons coarse salt
- 1/2 teaspoon freshly ground pepper
Heat 1 tablespoon oil in a medium skillet over medium heat. Add onion, red pepper, and garlic. Cook, stirring frequently, until soft and onions are translucent, about 8 minutes. Add cumin, turmeric, and ketchup. Cook for 1 minute.
In the bowl of a food processor, combine onion mixture, beans, and rice. Process until well combined. Transfer to a large bowl. Add breadcrumbs, and mix well. Season with salt, pepper, and hot pepper sauce.
Heat 2 tablespoons oil over medium-high heat in a large nonstick skillet. Drop 1/4-cup balls of bean mixture into skillet. Flatten into 3-inch patties. Cook until golden brown, 3 to 5 minutes per side. Repeat process with remaining 2 tablespoons oil and bean mixture. Serve immediately with ketchup, if desired.