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–+ servings
two veggie burgers on a wooden cutting board.

Black Bean Burger Recipe

Course: Dinner, Main Course, Sandwiches
Cuisine: American
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: 4 burgers
Calories: 913kcal
Author: Krista Teigen
Black beans, corn, nuts, breadcrumbs, jalapeños, adobo sauce, and lots of other delicious ingredients make the best black bean burger patties!
Step-by-step photos can be seen below the recipe card.
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Equipment

Ingredients

  • 1 cup pecans or walnuts
  • 3½ tablespoons olive oil divided
  • ½ onion chopped
  • 2 jalapeño peppers chopped
  • ¾ cup corn kernels (drained and rinsed if canned)
  • 2 cloves garlic minced
  • 2 teaspoons chili powder
  • ½ teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon kosher salt
  • 15.5 ounces black beans drained (1 can)
  • 2 chipotle peppers in adobo sauce chopped (from 1 can)
  • 1 tablespoon Worcestershire sauce (see note)
  • 1 cup Panko breadcrumbs
  • 1 large egg

For the Chipotle Mayonnaise

  • ½ cup mayonnaise
  • ½ clove garlic minced
  • 1 tablespoon adobo sauce (from the can of chipotle peppers)

For Assembly

Instructions

  • Pulse the pecans in the food process until their texture mimics coarse crumbs.
    1 cup pecans
    a food processor filled with granola.
  • Heat ½ tablespoon olive oil in a skillet set over medium heat.
    3½ tablespoons olive oil
  • Once heated, add in the onion and jalapeños and sauté for a few minutes until softened.
    ½ onion, 2 jalapeño peppers
  • Add in the corn, garlic, chili powder, smoked paprika, cumin, and salt, and cook for another minute.
    ¾ cup corn kernels, 2 cloves garlic, 2 teaspoons chili powder, ½ teaspoon smoked paprika, 1 teaspoon ground cumin, ½ teaspoon kosher salt
    corn in a frying pan with a wooden spoon.
  • Add the black beans to a large bowl. Use a fork or potato masher to mash the beans.
    15.5 ounces black beans
    a person scooping chocolate chips into a bowl.
  • Stir in the pecans, chipotle peppers, Worcestershire sauce, and onion/pepper mixture.
    2 chipotle peppers in adobo sauce, 1 tablespoon Worcestershire sauce
  • Add in the panko breadcrumbs and egg and stir to incorporate.
    1 cup Panko breadcrumbs, 1 large egg
    ingredients for a bowl of black bean quinoa.
  • Form the mixture into 4 patties.
    four black bean and corn burgers on a white plate.
  • Heat 2 tablespoons olive oil in a large pan set over medium heat.
  • Once heated, place the burgers in the pan, cooking on each side for 3-4 minutes until the outside of the burgers are browned and toasty.
  • To make the chipotle mayo, combine the mayonnaise, garlic, and adobo sauce in a small bowl.
    ½ cup mayonnaise, ½ clove garlic, 1 tablespoon adobo sauce
  • Place the burgers in hamburger buns, and top with a slice of pepper jack cheese, chipotle mayo, tomato slices, red onion, and lettuce.
    4 hamburger buns, 4 slices pepper jack cheese, 8 slices tomato, 8 slices red onion, 4 leaves lettuce

Notes

  • Note: For vegetarians, swap out the Worcestershire sauce for low-sodium soy sauce, tamari, or coconut aminos.
  • For gluten-free burgers, use gluten-free breadcrumbs and buns.
  • Take care not to over-mash the beans. You still want to see chunks of bean!
Storage: Store black bean burgers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Nutrition

Serving: 1burger | Calories: 913kcal | Carbohydrates: 67g | Protein: 24g | Fat: 63g | Saturated Fat: 12g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 27g | Trans Fat: 0.1g | Cholesterol: 77mg | Sodium: 2263mg | Potassium: 785mg | Fiber: 14g | Sugar: 10g | Vitamin A: 844IU | Vitamin C: 19mg | Calcium: 345mg | Iron: 7mg