Black bean burgers have proliferated over the years, and they’ve become a highly popular vegetarian menu item. Rightfully so! They are delicious, nutritious, cheap to make, and they can take on a variety of flavour profiles. You can find many varieties of them to make at home too in the freezer section of most grocery stores…but why buy frozen when you can go fresh? This recipe is easy to make, and it’s extremely budget friendly. Give it a try, and you won’t be disappointed!
Tonight’s version is served on toast with a habanero cilantro aioli and Baked Jalapeno Poppers, but it would also go well on cornbread (or corn muffin tops) or a regular burger bun with bbq sauce, and it would pair nicely with a fiesta corn, roasted vegetables, fries, or a side salad.
If you prefer a less spicy black bean burger, try our Mushroom and Onion Black Bean Burgers!
Time: 20 Minutes
Ingredients:
- 1 Can’s worth of black beans (equivalent in rehydrated dried beans works too)
- 1 Egg
- Any veggies you want to cook into the burgers (diced red pepper or roasted corn are great bets here)
- Seasonings. I used ground cumin and chili powder to give the southwestern Tex/Mex flavors
- Shredded cheese (optional) to cook into the burgers
Method:
- Rinse your beans, and pour them into a large bowl.
- Mash them with your hand until you reach your desired consistency. I like to have a good pastiness with some whole beans still in tact.
- Add your veggies, egg, and cheese, and mix that all in.
- Heat a flat bottomed pan, and spray with a little oil.
- Form your bean goop into patties, and place in your pan.
- Cook until golden brown on the bottom (about 4-5 minutes), and flip.
- Do it again until the other side is done.
- While your burgers are cooking, turn your attention to your sauce!
- For the Habenero Cilantro Aioli:
- Pour some mayo into a small bowl (can use half mayo/half plain nonfat yogurt as well)
- Add your dried habenero and cilantro, and stir. Done!
- For a spicy BBQ sauce:
- Pour some BBQ sauce into a small bowl
- Stir in spices (dried habenero is good here too). Done!
- For the Habenero Cilantro Aioli:
- Plate, Devour, and Enjoy!
