Budget-Friendly Black Bean Burgers

by Anjali @ The Picky Eater on December 7, 2009

I’m planning on trying out this recipe this week – I saw it on Sandra’s Money Saving Meals on the Food Network and it looked super easy but also very healthy! Here is the link to the recipe. My notes on how I’ll modify it to make it healthier are below. Enjoy!

Ingredients

  • 1/2 medium yellow onion, roughly chopped (I’m going to use red onion because I like the flavor and it’s healthier!)
  • 1 tablespoon chopped garlic
  • 2 (15-ounce) cans black beans, rinsed and drained, divided
  • 2 tablespoons freshly chopped cilantro leaves
  • 2 teaspoons freshly chopped parsley leaves
  • 1 egg
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup bread crumbs (If you can find whole wheat bread crumbs that’s a great substitution)
  • Salt and fresh ground black pepper
  • 4 hamburger rolls (I always use Oroweat’s Whole Wheat Hamburger Buns for any burger I make!)

Burger Toppings:

  • Sliced Tomato
  • Sliced Red Onion (I always add this to my burgers because I love red onion 🙂 )
  • 4 small Romaine lettuce leaves, or any other type you have on hand (I always use baby spinach as a substitution for lettuce – it basically tastes the same and you get way more nutritional bang for your buck!)
  • Ketchup

Directions:

1. Heat a grill or grill pan over medium-low heat.

2. In a food processor, pulse onion and garlic until finely chopped. Add 1 can black beans, cilantro, parsley, egg, and red pepper flakes and pulse to combine.

3. Transfer mixture to a large mixing bowl, add the remaining can of black beans and the bread crumbs. Season with salt and pepper, to taste, and mix until well combined.

4. Divide mixture into 6 portions and form into patties. Place on hot oiled grill over medium-low heat and cook about 6 minutes a side or until heated through. Toast hamburger buns on a grill. Place a burger on the bottom of each bun. Top with baby spinach (or lettuce), tomato, onions, and ketchup. Cover the burgers with the top of the bun and serve.

{ 6 comments… read them below or add one }

Emily C March 26, 2012 at 5:53 pm

These sound simply delicious! I’ve been looking for an easy and healthy black bean burger recipe, so I will have to try these out! I was just wondering, do you think these would freeze well?

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Anjali @ The Picky Eater March 26, 2012 at 10:48 pm

Yay! Let me know how you like them! As for freezing – I think they might not freeze all that well – but you can refrigerate them for a few days and then reheat them on the stove! I know that works well for sure 🙂

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Christina January 9, 2013 at 7:37 am

I made this for the first time last night, (there will be many more times) and it was ABSOLUTELY AMAZING! I was nervous because generally I don’t enjoy beans at all but wanted to be supportive of my sisters recent decision to live a vegetarian life style.I can’t say enough about this recipe, it was delicious! The texture is of course different from the hamburgers I am accustomed to but I got over that quickly because it is so full of flavor. This one is a keeper!

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Anjali @ The Picky Eater January 10, 2013 at 12:13 am

Woohoo!! I’m so happy to hear that Christina! I agree with you that the texture is different, but so glad that the flavor made up for it. Thanks for letting me know!

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Joe S March 3, 2014 at 4:14 pm

I liked the recipe, but my burgers kind of fell apart. How did you keep them firm like a Boca Burger?

Reply

Anjali @ The Picky Eater March 4, 2014 at 12:21 am

Hi Joe! So these burgers won’t end up having the same texture as a boca burger — those are extremely firm because of the soy protein (black beans are a much softer protein so the texture of these burgers will be softer). To keep these from falling apart, try pan frying them a little bit longer so that the outside becomes a little crispy. The inside will still be slightly soft, but they should hold together better. Hope that helps!

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