Classic Black Bean Burgers

Name: Classic Black Bean Burgers
Prep time: 20 min
Cook time: 26 min
Total time: 46 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cans (15 oz each) (510 g) canned black beans, drained (about 3 cups total), rinsed well, and patted very dry with a clean towel; 1 tbsp (15 ml) olive oil; ¾ cup (110 g) yellow onion, finely diced (about 1 small onion); 3 cloves (9 g) garlic cloves, minced; 2 tsp (4 g) ground cumin; 1 tsp (2½ g) smoked paprika; 1 tsp (2½ g) chili powder; 1 tbsp (16 g) tomato paste; 1 large (50 g) large egg, lightly beaten; ¾ cup (45 g) panko breadcrumbs; 2 tbsp (8 g) fresh cilantro, finely chopped (optional); ¾ tsp (4½ g) kosher salt; ½ tsp (1 g) black pepper, freshly ground; 3 tbsp (45 ml) neutral oil such as avocado or canola, divided into 1½ tbsp (22 ml) per batch; 4 buns (280 g) hamburger buns, split; 1 medium (150 g) ripe tomato, cut into 4 slices; 4 leaves (40 g) lettuce leaves, washed and dried; 1 medium (170 g) ripe avocado, pitted, peeled, and sliced (optional)

From the MyKitchenBank Kitchen

Hearty pan-fried black bean burgers with a crisp, browned crust and a tender, smoky-cumin center. Mashing most of the beans while leaving some whole gives patties that hold together and still have texture.

Prep: 20 min
Cook: 26 min
Wait: 30 min
Total: 1 hr 16 min
Makes: 4 burgers

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Ingredients

4 servings

2 cans (15 oz each) (510 g) canned black beans, drained (about 3 cups total), rinsed well, and patted very dry with a clean towel
1 tbsp (15 ml) olive oil
¾ cup (110 g) yellow onion, finely diced (about 1 small onion)
3 cloves (9 g) garlic cloves, minced
2 tsp (4 g) ground cumin
1 tsp (2.5 g) smoked paprika
1 tsp (2.5 g) chili powder
1 tbsp (16 g) tomato paste
1 large (50 g) large egg, lightly beaten
¾ cup (45 g) panko breadcrumbs
2 tbsp (8 g) fresh cilantro, finely chopped (optional)
¾ tsp (4.5 g) kosher salt
½ tsp (1 g) black pepper, freshly ground
3 tbsp (45 ml) neutral oil such as avocado or canola, divided into 1½ tbsp (22 ml) per batch
For serving
4 buns (280 g) hamburger buns, split
1 medium (150 g) ripe tomato, cut into 4 slices
4 leaves (40 g) lettuce leaves, washed and dried
1 medium (170 g) ripe avocado, pitted, peeled, and sliced (optional)

Equipment (5)

12-inch (30 cm) nonstick or cast-iron skillet
Large mixing bowl
Potato masher or large fork
Rimmed baking sheet or plate lined with parchment paper
Wide thin spatula

Steps

Before you start

Drain and rinse the beans, then dry them well. Wet beans make a mushy mix that falls apart in the pan.
The patty mix must chill for 30 minutes so the panko absorbs moisture. Build that into your timing.
Use a nonstick or well-seasoned cast-iron skillet. Stainless steel tends to stick to bean patties.
Cook the patties in two batches so the pan isn't crowded and they brown instead of steaming.

1
Dry the beans
- Pour the beans into a colander and rinse under cold water until the water runs clear.
- Spread them on a clean kitchen towel or a double layer of paper towels and pat the tops dry.
- Let them sit while you cook the onion.
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Ready when: Beans look matte, not glossy, and no moisture transfers to a fresh towel when pressed.
Tip: Skipping this step is the most common reason bean burgers turn out mushy.
2
Sauté onion and spices
- Heat the olive oil in the skillet over medium heat.
- Add the onion and ¼ tsp of the salt and cook, stirring often, for 5 minutes.
- Add the garlic, cumin, smoked paprika, and chili powder and stir for 30 to 45 seconds.
- Scrape into a large mixing bowl and let cool for 5 minutes.
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Ready when: Onion is soft and translucent with no raw bite, and the spices smell toasty and fragrant.
Tip: Lower the heat if the garlic starts to brown. Burnt garlic tastes bitter.
3
Mash the beans
- Add about two-thirds of the dried beans (roughly 2 cups / 340 g) to the bowl with the onion mixture.
- Mash with a potato masher or fork into a thick, rough paste.
- Stir in the remaining whole beans.
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Ready when: Mixture is a chunky paste with about one-third of the beans still whole.
Tip: Do not use a food processor. It turns the mix into a smooth paste and the burgers lose their texture.
4
Mix the patty base
- Add the egg, panko, tomato paste, cilantro if using, the remaining ½ tsp salt, and the pepper.
- Stir firmly with a spatula for about 1 minute, until evenly combined and sticky.
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Ready when: A spoonful pressed in your palm holds its shape and does not crumble.
Tip: If the mix feels wet and slumps, add 1 to 2 more tablespoons of panko.
5
Chill the mixture
- Cover the bowl and refrigerate for 30 minutes.
- The panko absorbs moisture as it rests, so the mix firms up and is easier to shape.
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Ready when: Mixture feels firm and tacky, not loose.
6
Shape the patties
- Line a baking sheet with parchment.
- Divide the mix into 4 equal portions (about 175 g each).
- With slightly damp hands, press each into a patty about 4 inches (10 cm) wide and ¾ inch (2 cm) thick, pressing firmly and smoothing the cracked edges.
- Place on the sheet.
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Ready when: Patties are smooth-edged and hold together when lifted.
Tip: Wet hands keep the sticky mix from clinging to your fingers.
7
Pan-fry in batches
- Wipe out the skillet and heat 1½ tbsp (22 ml) of the frying oil over medium heat for 2 minutes until it shimmers.
- Add 2 patties, leaving space between them, and cook undisturbed for 4 to 5 minutes.
- Flip once with a wide spatula and cook 4 to 5 minutes more.
- Transfer to a plate, then repeat with the remaining oil and patties.
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Ready when: Both sides are deeply browned and crisp, and the center reads 160°F (71°C) on an instant-read thermometer.
Tip: Don't press down on the patties or move them early. The crust needs time to set before flipping.
8
Toast the buns
- Wipe the skillet and lower the heat to medium-low.
- Place the buns cut-side down and toast for 1 to 2 minutes.
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Ready when: Cut sides are golden brown and slightly crisp.
9
Assemble and serve
- Set a lettuce leaf on each bottom bun, then a patty, a tomato slice, and avocado slices if using.
- Cover with the top buns and serve right away while the crust is crisp.
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Tip: Putting lettuce on the bottom bun keeps the bread from going soggy.

Good to know

Tips

Leave about a third of the beans whole. The whole beans give texture and the mashed beans act as the glue.
Patties at ¾ inch thick brown on the outside by the time the center is hot. Thicker patties can burn before they heat through.
Keep the heat at medium. Higher heat darkens the crust before the egg in the center sets.
Taste the cooked onion and spice mix before adding the egg. Adjust salt or chili powder at that stage, not once the raw egg is in.

Make ahead

"Shape the patties up to 24 hours ahead. Stack them between pieces of parchment, cover, and refrigerate. Cook straight from the fridge, adding about 1 minute per side if needed."

Storage & reheating

"Cooked patties keep in an airtight container in the fridge for up to 4 days. Freeze cooked patties, separated by parchment, for up to 3 months. Reheat in a skillet over medium-low heat for 3 to 4 minutes per side (add 2 to 3 minutes per side from frozen), or in a 375°F (190°C) oven for 12 to 15 minutes, until hot at the center. Do not store assembled burgers at room temperature for more than 2 hours."

Substitutions

panko breadcrumbs → Rolled oats or plain dry breadcrumbs. Use ½ cup (45 g) quick oats, or ⅔ cup (65 g) fine dry breadcrumbs. Both work, but the crust will be slightly less crisp than with panko.
large egg → 1 tbsp ground flaxseed mixed with 3 tbsp water. Rest 5 minutes to thicken. This makes the burgers vegan and a bit more delicate, so flip gently.
canned black beans → Cooked dried black beans. Use 3 cups (about 510 g) cooked beans, drained and dried very well.
hamburger buns → Gluten-free buns and gluten-free breadcrumbs. Swap the panko for gluten-free panko or oats to make the whole burger gluten-free.