My family loves burgers! Once a week, we either go out to our favorite burger place, The Habit, or I make one of my recipes at home. I am sharing one of my all-time favorite Veggie Burger or Black Bean Burger recipe with you all, which even my meat-loving hubby relishes!
Loaded with Veggies and Kids Approved 🙂
This flavorful recipe is a true family pleaser! I incorporate finely chopped bell peppers, or rainbow peppers, to the burger patty and that adds a great texture and taste contrast to the creamy beans. Fine chopping ingredients can be a pain sometimes, so, I de-seed the peppers, cut them into large chunks and pulse them a few times in my trusty Mini Food Processor by Ninja. I also add corn, which gives just the right hint of sweetness. Adding shredded cheese not only enhances the flavor, but also helps in binding these patties beautifully.
Also try these Quinoa Veggie Burgers
Black Bean Burger or Pinto Bean Burger
Using this recipe, I make burger patties with all kinds of beans. I’ve made them with black beans, kidney beans, and even a combination of pinto and black. I also build additional flavor in the patties by using Mexican Taco seasoning. Taco seasoning is a mix of chili powder, paprika, Mexican oregano, salt, cumin, and cayenne powder. Check out my recipe for homemade taco seasoning in the recipe instructions.
Which Beans to Use: Canned or Dry?
You can make this recipe with dry or canned beans. I prefer to use canned beans in this recipe. This shortcut saves me a lot of time and turns this into a 30-minute meal, which is perfect for weeknights too. I drain and rinse the canned beans to get rid of any extra moisture. If using dry beans, rinse and soak them overnight. Rinse and drain them again before cooking. I pressure cook the beans in my electric pressure cooker, Instant Pot, which reduces the time and effort significantly. Drain the cooked beans and follow the recipe.
Cook Time for Dry Beans in an Instant Pot?
The pressure cooking time for soaked Black beans is 25 mins. Pinto beans take 30 minutes to cook in an Instant Pot.
How to Make this Recipe Vegan
This recipe calls for a large egg, which binds and helps hold these patties together. You can make this burger egg-less and instead add about ½ cup breadcrumbs to the mix, to bind them. Adjust the quantity based on how wet your bean mixture is. This recipe also calls for shredded cheese. Cheese also helps bind these patties together. You can substitute with Coconut Flour or Corn Starch. The quantities are mentioned in the ingredient list.
Gluten-Free Veggie Bean Burger Recipe
It is very easy to make these Veggie Burger Patties gluten-free. The recipe uses Panko Bread Crumbs for coating, to achieve a crispy exterior texture. If you remove that ingredient, this veggie bean patty becomes gluten-free. Simply omit the breadcrumbs and pan fry the patties as per the instructions. I love to have it with a bowl of salad. Drizzle some sriracha-mayo on top and enjoy!
Step by Step Instructions to Make Delicious Veggie Burger Patties
Prepare the ingredients: Thaw out corn, chop peppers and cilantro and keep aside. If using canned beans, rinse and drain them. If using soaked dried beans, cook them in the Instant Pot for 25-30 minutes. (Black Beans = 25 mins; Pinto & Kidney Beans= 30 mins) Mash the beans: Drain the beans and add them to a large mixing bowl. Using a fork or a potato masher, mash the beans coarsely. You want them to hold together in a patty, so leave them a bit chunky, don’t make a paste out of them. Add veggies and seasoning: Add Taco seasoning mix, chopped peppers and spinach, corn, cheese, egg or breadcrumbs, whichever you prefer to use, and mix everything well. Divide evenly and form patties: Roughly score the patty-mix into 8 or so portions. Wet your palms with water and take one portion and gently shape it in a round patty. Alternatively, use an ice-cream scooper to scoop a portion and shape with your hands. Using this technique, form all patties and keep aside. Coat the patties with Panko: As an optional step, you can coat these patties lightly with Panko breadcrumbs to get a nice crunch on the outside. Spread some breadcrumbs on a plate and gently press down the bean patty in it. Flip the patty and repeat. Cook the patties: Heat a large skillet on medium-high heat. Drizzle a few teaspoons of olive oil (or any clear oil) and place the patties in. Cook them 6-8 minutes on each side, till they turn golden brown. This time may vary, depending on the type of skillet and heat intensity.
How to Assemble Veggie Bean Burger
Lightly toast your burger buns using a little butter. This is an extra, but totally worth-it step. Spread some sriracha mayo sauce (recipe link) on the bottom bun. Place 1 or 2 patties on top, depending on your taste preference. Spread another teaspoon or two of the sriracha sauce. Place a slice of pepper-jack cheese, top that with slices of tomato and lettuce of your choice. Finally, spread some sauce on the top bun and place it on the lettuce, to finish building this masterpiece! Time to dig in!
Do Bean Patties Freeze Well
These bean patties can be made ahead of time and refrigerated, or even frozen. To serve, thaw if frozen. Brush lightly with oil and cook them for 6-8 minutes on each side on medium-high heat. If using an outdoor grill, cook them for 4-5 minutes on each side on medium heat.
Similar Recipes on my blog
Homemade French Fries: simple air-fryer recipe to make fries at homeSpicy Bombay Potatoes: Baby potatoes coated with Indian spices Quinoa Veggie Burger: Quinoa, potatoes, peas, onions and Indian spices create a tasty vegetarian burger patty
Check out more Summer Recipes from the blog
📖 Recipe
