These black bean burgers are made crispy by switching out breadcrumbs for rolled oats pulsed in the food processor. As a bonus, the oats make these fabulous burgers gluten free.
If you're tight on time, make these black bean burgers ahead of time, and refrigerate overnight. They'll only benefit from the long chill, by holding their shape better.
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We're in BBQ season now, and that always makes me think of burgers. My childhood was full of them, cooked on the outside grill, with baked beans, and coleslaw.
As a wimpy vegetarian, I do sometimes have a beef burger (sorry!). But more often, I make a black bean burger or a Beyond Beef burger. My challenge with veggie burgers has been to get them a little crispy. I'm all about the texture, and I don't want a mooshy burger.
How to make Black Bean Burgers Crispier
Food isn’t only about flavor for me. It’s also texture. A burger shouldn’t have the texture of mashed potatoes. Know what I’m saying?
Burgers should crumble. The edges should have a little crispy pieces that fall from the patty, fully of intense, savory flavor.
And this black bean burger delivers. The secret ingredient is OATS. Not instant oats, mind you. Old fashioned rolled oats. Grind them up a using a mini food processor and add it to the black bean mixture.
And yes, this works for other kinds of veggie burgers.
Ingredients for Black Bean Burgers
- Rolled oats - not instant oats.
- Cooked black beans - here's how I'm cook black beans in the Instant Pot
- Cooked cauliflower - steamed in the microwave if you're in a hurry.
- Onion
- Cheese
- Spicy tomato sauce - use your favorite.
- Egg
- Taco seasoning
- Cilantro
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Recommended Equipment
Food processor
Steamer basket - if you steam the cauliflower on the stove
Large skillet
Wooden spoon
Cheese grater
Instructions
Step 1 (10 minutes)
Steam the cauliflower. Cut the cauliflower into florets. Steam on the stove, or place in a bowl, cover with plastic wrap, and steam in the microwave.
Step 2 (10 minutes)
Process the base. While the cauliflower steams, put the oats in a food processor and pulse 5 times to roughly chop. Add half of the beans and pulse about 10 - 15 times into a coarse paste.
Add the egg, seasoning, and ½ teaspoon of kosher salt. Buzz a few times to mix well, about 1 minute.
Transfer to a large bowl.
Step 3 (1 minute)
Process the cauliflower and cheese together. Combine the steamed cauliflower with the cheese in the same food processor. Buzz for 10 seconds. Add to the bowl with the beans and oats mixture.
Step 4 (4 minutes + 15 minutes baking time)
Add the remaining ingredients. Add the remaining beans, scallion, jalapeño pepper, spicy tomato sauce and cilantro. Mix well using your hands or a wooden spoon.
Step 5
Make patties. With wet hands, form the bean mixture into four patties. Place on a lightly oiled plate, and refrigerate for at least 30 minutes to let the burgers set up.
If you want to make these ahead, refrigerate overnight.
Step 6
Cook. Heat a skillet on high heat until very hot. Add a slick of oil. Cook the burgers until browned with a good crust, for about 2 - 3 minutes. Carefully flip and cook until the burgers feel firm when pressed with a fingertip. This should take another 3 - 5 minutes.
If you want a cheese burger, add a slice or two of cheese when you flip the burger over.
Step 7
Serve. Stack on a hamburger bun with tomatoes, avocado, and lettuce.
Black Bean Burgers FAQ
Are black bean burgers keto friendly?
These black bean burgers have 28.5 grams of carbs from the black beans and oats. I limit myself to 50 carbs a day, so I just need to plan on less carbs elsewhere in my day.
On the other hand, there's excellent fiber (9 grams) in these burgers so they keep my appetite satisfied longer.
How do I keep black bean burgers from falling apart?
An egg acts as a binder, but the other key factor is the size of the ingredients in the burger. Finely chopped ingredients hold together better than ones that are coarsely chopped. For this reason, I recommend using a food processor.
Half of the beans are puréed into a paste with the oats before adding everything else. And the cauliflower is processed into rice sized pieces with the cheese.
Even with all these factors, flip the burgers with some caution with a spatula.
Can I make this dish ahead?
You can make the patties ahead of time, and refrigerated overnight on a lightly oiled plate covered with plastic wrap.
More ideas
Another easy and popular way to use black beans is in tacos, like these vegetarian Cuban tacos.
I also like to make these quinoa potato patties that have spinach in them. The protein comes from quinoa. I top them with a mustard-yogurt sauce that is included in the Recipe Card.
Crispy Black Bean Burgers Recipe (with Mexican Flavors!)
Ingredients
- ½ cup rolled oats
- 2 cups cooked black beans rinsed and drained
- 1 large egg
- 1 teaspoon Taco Seasoning
- 1 teaspoon kosher salt
- ½ cup cooked cauliflower
- 2 ounces finely grated pepper Jack cheese ½ cup, plus more for topping
- 1 large scallion finely chopped
- 1 teaspoon minced Serrano
- 2 tablespoons your favorite spicy tomato sauce
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons extra-virgin olive oil plus more for the plate
- Sliced tomato for topping
- Sliced avocado for topping
- Whole wheat hamburger buns
Instructions
- Steam the cauliflower. Cut the cauliflower into florets. Steam on the stove, or place in a bowl, cover with plastic wrap, and steam for 2 minutes in the microwave.
- Process the base. While the cauliflower steams, put the oats in a food processor and pulse 5 times to roughly chop. Add half of the beans and pulse about 10 - 15 times into a coarse paste.Add the egg, seasoning, and ½ teaspoon of kosher salt. Buzz a few times to mix well, about 1 minute.Transfer to a large bowl.
- Process the cauliflower and cheese together. Combine the steamed cauliflower with the cheese in the same food processor. Buzz for 10 seconds. Add to the bowl with the beans and oats mixture.
- Add the remaining ingredients. Add the remaining beans, scallion, jalapeño pepper, spicy tomato sauce and cilantro. Mix well using your hands or a wooden spoon.
- Make patties. With wet hands, form the bean mixture into four patties. Place on a lightly oiled plate, and refrigerate for at least 30 minutes to let the burgers set up.If you want to make these ahead, refrigerate overnight.
- Cook. Heat a skillet on high heat until very hot. Add a slick of oil. Cook the burgers until browned with a good crust, for about 2 - 3 minutes. Carefully flip and cook until the burgers feel firm when pressed with a fingertip. This should take another 3 - 5 minutes.If you want a cheese burger, add a slice or two of cheese when you flip the burger over.
- Serve. Stack on a hamburger bun with tomatoes, avocado, and lettuce.
Coreoposis
How do you cook the cauliflower?
The Wimpy Vegetarian
I cut up the amount I need from the florets and smaller stalks, place it in a bowl with a little water, cover with plastic, and microwave for 2 minutes. And then I drain it. Since it's being mixed in, it doesn't matter how you cook it. You can roast it if you prefer, but I was going for speed. Thanks so much for your question - I'll add this to the recipe!
lizthechef
Totally agree with you about the needy for texture and crisp-ness!
The Wimpy Vegetarian
Thanks Liz! I wasn't thinking and accidentally scheduled this to post last night before I loaded the photos and Food Network links. All done now, but yes, texture and crisp-ness is key for me too.
Rita
YUMM! By "southwest" seasoning, you mean something like chili powder? or...
The Wimpy Vegetarian
Argh. I was in a rush to get this done on time and meant to go back and specify. I'll do it right now. It's a Spicely spice that's called Southwest Seasoning. I get it at Whole Foods in those little boxes. THANKS!!!
tanya
I am craving a burger today. I can't wait to put this on my menu.
Katie @Dishin & Dishes
This looks delicious! I LOVE black beans and black bean burgers and am intrigued by the addition of cauliflower!
cheri
Hi Susan, always looking for a good veggie burger, will definitely be trying this, after all it has the Carnivorous Maximus seal of approval. Take care!
Rosemary Mark
When to my surprise my carnevorous maximus suggested veggie burgers for 4th of July I remembered your recipe. Was just the inspiration I needed to make a version with broccoli (didn't have cauliflower), and a few other variations (can I ever follow a recipe?) -- it was great!
The Wimpy Vegetarian
I love this, Rosemary!! I can't believe he suggested veggie burgers!!!! I'm so glad you liked it - and I can never follow a recipe either 🙂