Burgers are nice to have sometimes, though if you’re avoiding meat most days like us, a bean burger might be a good alternative. We never had bean burgers before this recipe, but we did not go into it expecting it to taste like the meat-alternatives at the store, after all it’s beans. It is delicious though and still serves that burger crave.
Prep Time: 6.5 hours (including 6 hours soaking time)
Cooking Time: 8 minutes per patty
- 1 cup dry black beans
- 1 egg, beaten
- 1 cup breadcrumbs or panko crumbs
- 1/4 onion, chopped finely
- 1/2 tsp. black pepper
- 1/2 tsp. cumin
- 1/2 tsp. paprika
- 2 Tbsp. soy sauce or Worcestershire sauce
- Burger ingredients such as buns, sliced cheese, pickles, lettuce, mustard, ketchup, your favorite toppings/sauces, etc.
- Pot to soak and cook beans in
- Potato masher
- Frying pan
- Sturdy wooden spoon
- Mixing bowls x 1
- Soak the beans in cool water for at least 6 hours or overnight. Drain the water and add new cool water to cover the beans. Boil on high heat for 1 hour on the stovetop. The beans are done when they can be smashed easily with a fork. Drain the water and add the beans to a mixing bowl. Mash the beans until it is a paste. Some big sizes are okay for texture.
- Chop the onion and add to the mixing bowl with the black pepper, cumin, paprika, and soy sauce or Worcestershire sauce. Mix this all together with the beans really well. If the beans are dry, add a tablespoon of water until it is moist but still able to hold itself together.
- Add in the beaten egg and 1 cup of breadcrumbs or panko. Mix well and the mixture should be readily holding itself together with these additions. Divide the mixture into 4 balls. Heat the frying pan with a small amount of vegetable oil on medium-high heat.
- Form 4 patties (or more if smaller) from the mixture balls. Round the patties with your hands and flatten to roughly even heights. Fry each patty in the pan for 4 minutes on each side or until crispy. Assemble your burger with your favorite toppings and enjoy.