Weekend Black Bean Burger

My Weekend Black Bean Burger is a tasty solution for those looking for a plant-based meal that's packed with flavor and nutrition. Made with protein-rich black beans, this burger is not only delicious but also a great source of fiber, vitamins, and minerals. The addition of fresh vegetables like red bell peppers, mushrooms, and corn, combined with a blend of aromatic spices including cumin, turmeric, and garlic granules, not only adds to the flavor and richness but also provides additional nutrients. The unexpected ingredient–soy sauce adds an extra layer of umami taste, making this burger a true delight for your taste buds! Topped with melted cheddar cheese, crisp lettuce, juicy tomato slices, tangy pickles, and your choice ketchup or special sauce this burger is an exquisite balance of savory and sweet.

Whether you're vegan, vegetarian, or just looking to add more plant-based meals to your diet, my Weekend Black Bean Burger is a quick and easy meal that's both satisfying and nutritious. So go-ahead, give it a try and taste just how delicious and satisfying plant-based eating can be!

• Time and Serving Size

  Time:

  Prep: 5 min

  Cook: 15 min

  Servings: 4

• Ingredients

  For Patties:

  1 can black beans (drained and rinsed)

  1 ½ tablespoons olive oil

  0.25 yellow onion (roughly chopped)

  1 elephant garlic clove (large, minced)

  kosher salt to taste

  freshly ground black pepper to taste

  3 Tbsp panko bread crumbs

  1 egg (large, beaten)

  1 teaspoon cumin powder

  ½ teaspoon turmeric

  2 teaspoon garlic granules

  1 tablespoon soy sauce

  1 cup corn

  1 red bell pepper

  2 oz trumpet mushrooms

  For Serving

  4 burger buns (toasted)

  4 slices cheese cheddar

  8 leaves butter lettuce

  2 tomato (large, sliced)

  bread and butter pickles

  Ketchup or Special Sauce

• Nutrition

  Nutrition per serving:

  Calories 475.97kcal, 24% DV

  Total Fat 19.1g, 27% DV

  Carbs 53.7g, 21% DV

  Sugars 12.33g, 14% DV

  Protein 21.1g, 42% DV

  Sodium 1228.43mg, 61% DV

  Fiber 8.25g, 29% DV

  Percent Daily Values based on a 2,000 calorie diet.

  Health Score: 7.5/10

  *Health Scores are calculated on a 1-10 scale based on nutrient density and USDA recommendations for a healthy diet. A higher Health Score means healthier food. The value based on impact of more than 28 nutrients.

  Nutrients in this dish with a positive impact:

  Unsaturated Fat 10g, 20% DV

  Fiber 8g, 29% DV

  Protein 21g, 42% DV

  Potassium 729mg

  21% DV

  Magnesium 76mg, 20% DV

  Iron 5mg, 32% DV

• Flavor Profile

  Tasting Notes:

  Sweet, Nutty - Corn

  Nutty, Earthy - Black Beans

  Savory- Trumpet Mushrooms, Soy Sauce

  Sweet - Red Bell Pepper

  Tangy - Bread and Butter Pickles

  Rich, Tangy, Nutty - Cheddar Cheese

Step 1

Preheat the oven to 350 degrees Fahrenheit. Arrange the black beans in an even layer on a baking sheet and bake for 10 minutes or until lightly crisp and dry to the touch. Remove from the oven and transfer to the bowl of a food processor.

Step 2

Using a food processor, pulse the half of the beans.

Step 3

In a large cast iron skillet over medium-high heat, heat 2 tablespoons of the olive oil. Add chopped onions, mushrooms, peppers, corn, and garlic. Sauté until onions are soft and translucent.

Step 4

Add the vegetable mixture to the pulsed beans in the food processor. Add the remaining beans, breadcrumbs, egg, and seasoning. Pulse until combined.

Step 5

Form the patties into thick discs. Do not knead or smash the mixture.

Step 6

Heat oil in a skillet on medium heat and working two at a time sear the patties until crispy, about 5 minutes per side.

Step 7

Serve the patties on toasted buns with cheese, butterhead lettuce, tomato, pickles, and ketchup.