Black Bean Burgers

Finding alternatives to meat are often hard, but we expect these burgers really nail it. The secret? Stop trying to form them taste like beef, and specialise in the flavor! Below, we break down why these burgers are so good.

The Beans

It may appear to be an annoying extra step, but roasting the beans does such a lot for the feel of those burgers. Allowing a number of the moisture to flee means a more tender, less mushy texture. nobody wants a mushy burger.

The Veggies

Mushrooms are one among the simplest things to happen to vegetarian cooking. they have that earthy taste that does alright as a flavor stand-in for meat. Roasting them before cooking just brings out that extra-deep umami flavor. The onions? they only bring more flavor and texture to your patty.

The Avocado

We love avocado for 2 reasons: First, it adds a healthy dose of fat that’s otherwise absent in turtle bean burgers. Secondly, it is the only binder we’d like , meaning no eggs. Shoutout to all or any my vegans, I’m lookin’ out for ya! 😏(If you are not vegan, and without avocado, an egg will add its place!)

The Herbs & Spices

Listen, nobody has ever bitten into a bean burger and said “Wait, is that this meat?” turtle bean burgers are never getting to taste exactly sort of a hamburger, so why not get a touch creative with the seasonings? We chose to lean in to the turtle bean vibe and add some cilantro, cumin, flavorer , and paprika for smokiness. that does not mean you cannot switch it up—any chopped herbs or spices would be delicious here, so try your favorites!
A note on shaping the burgers: unlike meat, these burgers won’t shrink—so make them roughly an equivalent size as your burger bun. This recipe makes 4 sizable burgers, but if you’re more of a skinny patty sort of person, you’ll always divide the mixture into 8 patties instead and make a double decker!


2 (15-oz.) cans black beans, drained and rinsed
1 (3.5-oz.) package shiitake mushrooms, roughly chopped
1/2 yellow onion, thinly sliced
1 tbsp. extra-virgin vegetable oil
Kosher salt
Freshly ground black pepper
1/2 c. old-fashioned oats
1/2 avocado, chopped
1/4 c. loosely packed cilantro or parsley leaves
2 cloves garlic, chopped
2 tsp. smoked paprika
1 tsp. flavorer
1 tsp. ground cumin
Vegetable oil, for cooking


Preheat oven to 375°. Spread beans in a good layer on an outsized baking sheet. Place mushrooms and onion on another large baking sheet and drizzle with vegetable oil . Season with salt and pepper and toss to coat, then spread in a good layer. Bake beans until they’re dry and therefore the skins are starting to split, 7 to 9 minutes. Bake mushrooms and onions until tender, 18 to twenty minutes.
Add beans, mushrooms, and onion to the bowl of a kitchen appliance , along side oats, avocado, cilantro, garlic, paprika, flavorer , and cumin. Blend until smooth, scraping down sides of kitchen appliance as required . Let mixture rest 10 minutes in refrigerator, then form into 4 patties.
In a large skillet over medium heat, heat enough oil to coat rock bottom of the pan. Add veggie burgers to skillet and cook until outside is crisp and golden, and inside is heated through, about 4 minutes per side.
Assemble burgers with preferred toppings.

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