The ultimate black bean burger is my new go-to for a meatless meal. I love beans of any kind. I have to admit that it was my youngest son Brandon’s girlfriend, that peaked my interest in veggie burgers. Whitney is her name, and shall I say she is a lovely young lady who’s a damn good cook in her own right! Oh well, let me get back to the story. On one of their visits to see me, while in the kitchen Whitney was admiring my various assortment of beans, and asked, “mom have you ever tried veggie burgers?”
My answer was no. Whitney explained to me that there were some pretty decent veggie burgers out there. She knows how much I like trying new foods and she thought I should give them a try. The conversation sparked my interest in finding the very best veggie burger.
It was just recently that I discovered black bean burgers. On top of that it led to my quest for finding the ultimate black bean burger. Let me just tell you, I had to eat a lot of beans to find a full favored delicious burger that I liked.
We All Need A Good Burger
Pinterest became my savior, I found one recipe by a blogger named Sally’s Baking Addiction which I really really liked. I tried her recipe for the black bean burger and I was really impressed with the taste. The burger was so flavorful. I made a few changes to make the burger my own.
Another reason why I liked the burger so much was that the burger wasn’t too moist or to dry. While doing research on the veggie burger I’ve been reminded that a lot of veggie burgers can be too moist in the center, however, that is not the case with this burger. The hidden secret for this is to bake the beans to remove most of the moisture. A great idea!
Steps For Making Burgers
If you have ever made any type of croquettes the principle for making the ultimate black bean burger is the same.
- Chop the carrots (yellow), onions, green and red peppers, and mince the garlic. Set aside.
- Drain and rinse one 16-ounce can of black beans. Spread the beans out on a parchment lined cookie sheet. Bake in a 350-degree pre-heated oven for 15 minutes. Turn the beans frequently during the baking process. Don’t let the beans burn. Remove from the oven and allow the beans to cool for 10 minutes.
- Heat 2 tablespoons of vegetable oil in a skillet and saute’ the chopped vegetables until tender.
- In a medium size bowl mix together partially mashed beans, crushed tortilla chips, ( crushed crackers or breadcrumbs I used tortilla chips because I was out of crackers), barbecues sauce, egg, cumin, coriander, cayenne pepper, salt and pepper to taste.
- Pre-heat the oven to 400 degrees. Shape the burgers into 4 equal round flat patties, and bake them for 14 minutes or until crisp around the edges.
The ultimate black bean burger can be eaten in a salad made into smaller patties covered with tzatziki sauce with several slices of avocado on the side. Now, this makes for a wonderful pairing. These burgers are delicious on a bun, in a wrap, or simply by themselves. This burger makes for a flavorful meal. Another dressing you might like to try is a Creamy Dill Sauce that can be used as a delicious topping for fish, a dressing for a salad or a spread for a sandwich.
To kick it up a notch I made an easy tzatziki sauce to boost the flavor of the burgers. All you need to make the sauce is plain Greek yogurt, sour cream, mayonnaise, chopped seedless cucumber, lemon juice, chopped dill, minced garlic clove, chopped onion, salt and pepper to taste. Not that the burger really needed the sauce since it has so much flavor. Tzatziki is a Greek sauce that is so versatile and delicious you can use it as a dip, or use it as a spread for sandwiches. With this sauce on the ultimate black bean burger, Meatless Monday never tasted so good.
Subscribe to The Crafty Boomer and never miss another post!
- 1 16- ounces can black beans, drained and rinsed
- 1 large egg
- ½ cup tortilla chips (crumbled crackers or bread crumbs)
- ½ chopped onions
- ¾ cup shredded carrots
- ½ cup chopped red peppers
- ½ cup chopped green peppers
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- ½ teaspoon coriander
- ½ teaspoon cayenne pepper
- salt and pepper to taste
- 1 cup plain Greek yogurt
- 1 whole chopped seedless cucumber
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 garlic clove, minced
- 1 teaspoon fresh chopped dill
- ½ teaspoon chopped onion
- 1 tablespoon lemon juice
- salt and pepper to taste
- Pre-heat the oven to 350-degrees.
- Shred the carrots (yellow), chop the onions, green and red peppers, and mince the garlic. Set aside.
- Drain and rinse one 16-ounce can of black beans. Spread the beans out on a parchment lined cookie sheet. Bake in a 350-degree pre-heated oven for 15minutes. Turn the beans frequently during the baking process. Don't let the beans burn. Remove from the oven and allow the beans to cool.
- Heat 2 tablespoons of vegetable oil in a skillet and saute' the shredded and chopped vegetables until tender.
- In a medium size bowl mix together partially mashed beans, sauteed vegetables, crushed tortillas chips (bread crumbs or crushed crackers, I was out of crackers), barbecues sauce, one egg, cumin, coriander, cayenne pepper, salt and pepper to taste.
- Pre-heat the oven to 400-degrees.
- Shape the burgers into 4 equal round flat patties, and bake them for 7 minutes on each side or until crisp around the edges.
- To remove the extra moisture from the yogurt start by placing 2 coffee filter in a large strainer. Pour the yogurt in the coffee filter lined strainer. Drain the yogurt for two hours in the refrigerator.
- Remove the seeds from the cucumber. Finely dice the cucumber. Place the cucumber in a clean kitchen towel and squeeze the excess moisture from the cucumber.
- In a small bowl combine the cucumber, yogurt, sour cream, mayonnaise, minced garlic, chopped dill, chopped onion, lemon juice, salt and add pepper to taste.
- Refrigerate the tzatziki sauce for an hour to allow the flavors to develop. Top the ultimate black bean burger with the tzatziki sauce and enjoy!
Don’t Forget To Pin This Recipe!
