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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.