This Recipe For Black Bean Burger Patties Makes The Best Veggie Burgers!

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This Recipe For Black Bean Burger Patties Makes The Best Veggie Burgers!

May 24, 2022
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This Recipe For Black Bean Burger Patties Makes The Best Veggie Burgers!

Veggie burgers are on every menu in town these days and there are lots of premade, frozen options available at the store too. But, if you want to know who makes the best veggie burgers near you, it’s actually you! This recipe for black bean burger patties makes the most perfect veggie patty on the planet in my opinion – they’re full of flavor, easily customizable, and pretty darn easy to make too.

What ingredients are needed to make this recipe for black bean burger patties?

If you have never made black bean burger patties yourself you may think that they are time-consuming and laborious to make. But, I assure you the process of making homemade black bean burgers couldn’t be any easier or more approachable. Plus, you will be left with 6 big beautiful black bean patties to cook up, however, and whenever, your heart desires!

This Recipe For Black Bean Burger Patties Makes The Best Veggie Burgers

Black Bean Burger shopping list.

  • Rolled oats, gluten-free if necessary.
  • 2 cans of black beans
  • Cooked wild rice, wild rice blend, or your favorite cooked grain
  • Egg
  • Green onion
  • Jalapeno
  • Cilantro
  • Garlic
  • Shredded pepper jack cheese
  • Spices: salt, cumin, coriander
  • Olive oil, almond oil, or avocado oil for cooking.

How to meal prep this recipe for black bean burger patties.

My family is BIG fans of these black bean burgers so I like to have them on hand at all times. You can easily batch up this recipe and make as many black bean patties as your heart desires. Store some in the fridge for fast, easy meals now, and then store some black bean patties in the freezer for later.

To freeze uncooked black bean patties:

Place the desired amount of uncooked black bean burger patties in a single layer on a sheet pan lined with parchment paper. Cover with plastic wrap and freeze until frozen through about 4 hours. Now you can transfer all of the frozen patties to a large reusable bag or freezer container.

When ready to cook, remove the desired amount of black bean burger patties from the freezer and place them on a plate in the fridge to thaw for a few hours or overnight.

To freeze cooked black bean patties:

Once cooked and cooled, place the cooked black bean patties in a single layer on a sheet pan lined with parchment paper. Cover with plastic wrap and freeze until frozen through about 4 hours. Now you can transfer all of the frozen patties to a large reusable bag or freezer container.

When ready to reheat. Remove the desired amount of frozen, cooked black bean patties from the freezer and place them on a microwavable plate, covered with a paper towel. Reheat for 2 minutes at 50% power. Flip and cook again for another 1:30 at 50% power. Touch the center of the patty, it should be warm to the touch throughout and soft – if not cook for another 30 seconds.

What side dishes pair best with this recipe for black bean burger patties?

Asparagus fresh off the grill with woody stems removed.

How to Grill Asparagus Like a Pro!

Forget losing precious asparagus spears down the grill grate or charring those tender tips to oblivion! Our fail-proof method will teach you how to grill asparagus to perfection every single time without ever losing a spear! 

Click here for this delicious Black Bean Burger side dish!
Crispy Oven Roasted Potatoes

Crispy Oven Roasted Potatoes

This 5-ingredient recipe from This Mess is Ours requires very little hands-on time and almost effortlessly creates potatoes that are ultra crispy on the outside and smooth and silky on the inside! Literally, it’s like biting through a perfectly crisp french fry to reveal creamy mashed potatoes inside.

Click here for this delicious black bean burger side dish.
Sweet Potato Salad with Chili-Lime Dressing

Sweet Potato Salad with Chili-Lime Dressing

This Sweet Potato Salad recipe from G Free Foodie can be served cold or at room temperature. If you haven’t tried sweet potatoes in potato salad, this is definitely the time to start. I love a potato salad that works cold or warm.

Click here for this delicious black bean burger side dish.
Crispy mushrooms.

Crispy Mushrooms

These umami-rich pan-fried mushrooms are like little flavor bombs whether you eat them on top of your burger or alongside.

Click here for this delicious black bean burger side dish (or topping!).
Esquites, a Mexican corn salad

Esquites: Mexican Corn Salad

This easy recipe from Eat the Love for Esquites, a Mexican corn salad, is basically a salad version of Elote, grilled Mexican corn on the cob.

Click here for this delicious black bean burger side dish.

Share your black bean burger creations with us by snapping a pic and tagging us on social using #CAGROWN. 

Craving more CA Grown goodness? Follow us on Pinterest for fresh and fabulous recipe inspiration!

This Recipe For Black Bean Burger Patties Makes The Best Veggie Burgers
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5 from 1 vote

Black Bean Burger Patties for Veggie Burgers

This recipe for black bean burger patties makes the most perfect veggie patty on the planet in my opinion – they're full of flavor, easily customizable, and pretty darn easy to make too. Less than 30 minutes hands-on time!
Course dinner, Lunch, Main Course
Cuisine American
Keyword Black Beans, burger, chunky olive oil dip, cilantro, egg, French onion dip, green onion, hamburger, Jalapenos, pepper jack cheese, veggie burger
Prep Time 15 minutes
Cook Time 9 minutes
Chill time 30 minutes
Total Time 54 minutes
Servings 6 patties

Ingredients

  • 1/2 cup rolled oats gluten free if necessary
  • 2 15-ounce cans of black beans drained and rinsed, divided
  • 1 large egg
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 – 1 teaspoon coarse kosher salt
  • 1 cup cooked wild rice or wild rice blend
  • 1-2 tablespoons minced cilantro
  • 1 clove garlic grated on a microplane or minced and crushed into a paste.
  • 1 tablespoon minced jalapeno
  • 1 green onion light and dark green parts only, minced
  • 1/2 cup shredded pepper jack cheese
  • 2 tablespoons olive, almond, or avocado oil divided

Black Bean Burger toppings if serving

  • leafy greens
  • red onion
  • slices of tomato
  • slices of avocado
  • fresh or pickled jalapeno slices
  • Desired condiments homemade mayo, ketchup, mustard, tomato jam
  • favorite buns or large leafy greens for wrapping the burger

Instructions

  • Pulse the oats in a food processor fitted with the 'S' blade 5 times to roughly chop the oats. Add one can of black beans and pulse an additional 5 times to create a chunky paste.
  • Add the egg, cumin, coriander, and salt to the food processor. Process until most of the large pieces are gone. You will be left with a thick paste that will act like the "glue" for the black bean burger.
  • In a medium-sized bowl, mix the remaining can of drained and rinsed black beans with the cooked wild rice or wild rice blend, cilantro, garlic, jalapeno, green onion, and cheese. Stir to combine. Add the mixture from the food processor, season with salt then stir again until all of the ingredients are completely combined.
  • Line a baking sheet with parchment paper and wipe on a bit of whatever oil you will be cooking with. Measure out 1/2-cupfuls of the veggie burger mixture then form into 6 patties. Chill for at least 30 minutes.
  • Heat a cast-iron or heavy-bottomed skillet over medium-high heat. See note if using a glass cooktop. Once the pan is hot, add 1 tablespoon of oil and place the desired amount of black bean patties in the pan being careful to not overcrowd the pan.
    You may have to cook the patties in batches if cooking all 6 at once.
  • Cook the burgers until a golden brown crispy crust has formed, about 3-4 minutes, flip and cook 4-5 minutes more.

To serve

  • Spread large lettuce wraps or toasted buns with desired condiments. Layer on black bean burger patties and desired vegetable toppings. Add cheese if desired.

Notes

If cooking on a glass stovetop:
You will need to cook at a lower temperature as the glass cooktop takes longer to respond to turning the heat down and is less responsive than gas. So, cook slow or risk the chance of scorching those veggie patties. 
 

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