Hearty Black Bean Burgers
If you're looking for a satisfying veggie burger that actually holds together and has plenty of flavor, this one has become a staple in my kitchen. The combination of black beans and chickpeas gives these burgers a rich, hearty texture, while cumin and fresh garlic add just the right amount of warmth. They're great fresh off the griddle, piled high with your favorite toppings, or even made ahead for easy lunches throughout the week.
Ingredients
2 (15-ounce) cans black beans, drained and rinsed
1 (15-ounce) can chickpeas, drained and rinsed
2 large eggs
2 cups all-purpose flour
½ cup old-fashioned rolled oats
¼ cup olive oil
1 medium onion, roughly chopped
½ bell pepper, roughly chopped
Fresh garlic, to taste
Ground cumin, to taste
Salt and freshly ground black pepper, to taste
Instructions
Add the black beans, chickpeas, eggs, flour, oats, olive oil, onion, bell pepper, garlic, cumin, salt, and pepper to a food processor.
Blend until the mixture is smooth and evenly combined.
Transfer the mixture to a bowl, cover, and refrigerate for at least 2 hours. This helps the burgers firm up and makes them much easier to cook.
Heat a lightly oiled griddle or skillet over medium heat.
Using an ice cream scoop, portion the mixture onto the hot griddle. Flatten each scoop gently with a spatula to form burger patties.
Cook for 3–4 minutes per side, or until each burger develops a deep golden-brown crust and is cooked through.
Serving Suggestions
Serve on a toasted bun with crisp lettuce, sliced tomato, red onion, avocado, pickles, or your favorite burger sauce. They're equally delicious on top of a salad or tucked into a wrap for an easy weekday lunch.
REX Tip: These patties freeze beautifully. Cook them first, let them cool completely, then freeze between sheets of parchment paper for quick meals whenever you need them.
