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I pinned this recipe from my friend Terri over at A Girl in the South months ago. I'm glad I finally got around to making them - they packed some major flavor! I loved the combination of cumin with the fresh cilantro and green onion inside the patties.
These burgers are delicate but they hold together beautifully. I used an oval-shaped skillet to fry them, which made it a little tricky to flip them, but it all worked out.
I needed a bit more panko for coating the outside of the burgers (it was almost gone after the first 2), and I loved the extra crunch that it gave them.
We topped the burgers with mayo, baby spinach, tomato and red onion. I think avocado would also pair well with the cumin and cilantro in these beauties.
These will definitely be going on the menu again! This time around, I served them with Creamy Balsamic Sorghum Salad and some stuffed grape leaves from a new vendor at my local Farmers Market.
One more note - these call for an egg, but I'm certain that they would still work out well if you were to use an egg substitute if you want to keep these vegan.
Print📖 Recipe
Terri's Favorite Vegetarian Black Bean Burger
Ingredients
- 1 (15-ounce) can black beans, drained and rinsed
- 2 tablespoons + 1 teaspoon vegetable oil, divided
- 1 large egg (or vegan egg substitute)
- ¾ cup panko breadcrumbs, divided
- ⅓ cup finely chopped green onions
- 3 tablespoons chopped cilantro
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- ¼ teaspoon kosher salt
- ¼ teaspoon ground cayenne pepper
Instructions
- In a food processor, combine the black beans, 1 tablespoon of the vegetable oil, and the egg. Pulse the mixture 15-20 times or until the consistency is that of a thick paste.
- Transfer to a medium bowl and add 5 tablespoons of the panko, the green onions, cilantro, garlic, cumin, salt, and cayenne. Mix together well. Divide the bean mixture into 4 equal portions and shape into a patty, approximately ¾ inch thick. Pat each side of the patty into the remaining panko.
- Heat a nonstick pan to medium-high heat and add the remaining 4 teaspoons of oil. Once the oil is hot, add the black bean burgers and cook for about 3 minutes on each side.
- Serve with your favorite toppings, as desired.
Notes
Use a vegan egg substitute to keep these burgers vegan.
BabyJune
That looks awesome! I love making homemade veggie burgers, this variation sounds scrumptious. 🙂
BigFlavorsFromATinyKitchen
Thanks 🙂 I haven't tried many veggie burger recipes - do you have any other favorites that I should try out?
BabyJune
This one is my favorite: http://kblog.lunchboxbunch.com/2012/02/easy-sweet-potato-veggie-burgers-with.html 🙂
BigFlavorsFromATinyKitchen
Ooh yum! I love sweet potatoes. This looks awesome - pinned it!
Katie
This is our standby black bean burger recipe (we do it with red bell pepper) http://allrecipes.com/recipe/homemade-black-bean-veggie-burgers/detail.aspx The cilantro in yours sounds good!
BigFlavorsFromATinyKitchen
These look great, too! Love adding bell pepper in there 🙂
Christine at Cook the Story
This looks and sounds absolutely delicious!
BigFlavorsFromATinyKitchen
Thanks, Christine! I wish I had some leftovers right about now!
Meral
This looks delicious! Do you think they could be frozen to save for later?
BigFlavorsFromATinyKitchen
You know, I'm not sure, but I'd definitely give it a try! Just make sure to freeze them on something flat, individually before wrapping them and putting them into a bag or other container. If you try it, let me know how it goes!