Bean Burgers

By • June 19, 2013 • 7 Comments


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Author Notes: These are amazing—so good you'll want to double the recipe and freeze some. Canned beans work well here, since their super-soft texture and their mild flavor makes them very amenable to other seasonings. Letting the bean mixture and the patties rest for a few minutes helps keep the burgers from falling apart. If you have time, you can put he patties in a container with a tight-fitting lid and refrigerate them for an hour (or up to a day), or freeze for up to a month; let them return to room temperature before cooking.Mark Bittman

Makes 4 to 8 servings

  • 2 cups cooked or drained canned white, black, or red beans or chickpeas or lentils
  • 1 medium onion
  • 1/2 cup rolled oats, or as much as needed
  • 1 tablespoon chili powder
  • Salt and freshly ground black pepper
  • Bean-cooking liquid or water as needed
  • 2 tablespoons olive oil, plus more as needed
  1. Line a baking sheet with parchment or wax paper. Put the beans, onion, oats, and chili powder in a food processor with a sprinkle of salt and pepper. Let the machine run, stopping occasionally to scrape down the sides, until the mixture is thoroughly combined but not puréed, about a minute. (If you don't have a machine, use a potato masher and a large bowl.)
  2. Let the mixture sit in the processor for 5 minutes. You want a moist consistency that will easily form cakes. If the mixture is too wet, add more oats, 1 tablespoon at a time. If it's too dry, add bean‐cooking liquid or water 1 tablespoon at a time. Pulse (or mash) after each addition.
  3. Shape the bean mixture into 4 large or 8 small patties and put them on the baking sheet. Let them sit for another 5 minutes.
  4. Put the oil in a large skillet over medium heat. When the oil is hot, add the patties. Cook, undisturbed, until brown and crisp on one side, 3 to 8 minutes. Add more oil if the pan looks dry, then turn them over carefully with a spatula and cook on the other side until the burgers feel firm and are browned on the other side too, another 3 to 5 minutes. Serve hot or warm with side dishes or on buns with the usual burger fixings.

Comments (7) Questions (0)

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9 months ago allie

I found these were even better the next day - firmer too.

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9 months ago loubaby

I would not make these again because we don't like the texture of soft mushy burgers...the flavor was good, but being more meat eaters than vegans, these are for toothless people. I dolled them up with all sorts of toppings and yet the mushiness of the whole thing was disagreeable. I ended up spreading the remaining two on 2 large burrito size tortillas as a bean spread before I adding other fillings for a burrito.

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9 months ago lapadia

I have been making these Vegetarian Black Bean onsite recipe here on F52, by MadisonMayberry and they are worth a try, IMO.
http://food52.com/recipes...
In all fairness I have not tried this recipe...

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9 months ago lapadia

PS-can't edit but you know what I mean :)

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10 months ago allie

I baked these (spread olive oil on the lined baking sheet and a bit on top) - it worked, though I made smallish patties, but they weren't quite firm enough inside - I liked it, but I suspect the texture would be a bit more burger like if cooked in a skillet.

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10 months ago Jil

Can these be frozen? And if so, would it be best to freeze them after cooking or before?

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10 months ago jeanne gerber

Can you bake these also?