If you’re reading this, and you’re anything like me, you just thought “yeah, I have serious doubts about a black bean burger”. Do me a favor and stay with me. Because I totally get what you’re thinking.
“A black bean burger? There’s no way that’s gonna be any good.” Yep, that’s EXACTLY what I thought. I mean, I’m from Iowa. We’re known for our beef (yeah yeah, and corn). The word “skeptical” was a serious understatement for me going into recipe testing for this bowl meal.
But let me back up, because I can’t take the credit.
Last week I was at work warming up my Low Carb Cheeseburger Chowder and my co-worker came into the lunch room to warm up her meal (hey Victoria! This is for you girl!). Of course I asked her what she was having, I love food! And she said a black bean burger.
Obviously I’ve heard of black bean burgers before but had never had the inclination to try one, so maybe it was my hunger talking, but for the first time ever I was intrigued. I like healthy things. So why not try one?
My coworker sent me her recipe, recommended I add some salsa and avocado on top, and give it a try. There was no turning back. Now I HAD to try this black bean burger.
Cooking the recipe was pretty easy; as always, just be sure you read it through thoroughly before cooking and prep what you need and it will come together quickly.
When you form the patties they will be really sticky, but just work slowly. Remember, there isn’t any egg or fat to bind them together, so they’ll have a different consistency than when you form a burger using ground beef.
After cooking them for the first 15 minutes they’ll come off the parchment paper easily, but I again advise you to go slow. They’ll be fragile, but should slide onto a spatula easily. Once you’ve cooked the second side they’ll still be more fragile than a regular burger, but will stay together easily for you.
With a quarter of an avocado, smashed, and a dollop of salsa, they’re quite lovely! I have to admit, I was pleasantly surprised by how much I liked black bean burgers. Which seems a bit absurd for me considering how much I love black beans. My brain just could never make the jump for using black beans as a side or in a dish to using them in a burger. But I am ever so glad I did. THANK YOU to Victoria for sending me your recipe – you’re the best!
Do you make black bean burgers? How do you make them and how do you eat them? I’d love to hear your variations!
Yields 4 bowls
15 minPrep Time
45 minCook Time
1 hrTotal Time
- 1 can black beans, rinsed and drained
- 1/2 small yellow onion, chopped
- 1 tsp. olive oil
- 1 clove garlic, minced
- 1 c. cooked quinoa
- 1/2 c. water
- 1 avocado, quartered
- 1 c. salsa, divided
- 2 c. mexican rice
- Garlic Powder
- Preheat the oven to 375 degrees.
- Heat the olive oil in a medium skillet over medium heat until the oil is hot and shimmering. Add the onion and saute for 5 minutes.
- Stir in half of the black beans and garlic, then season with a dash of salt, pepper and garlic powder. Add the water and stir.
- Bring the black bean mixture to a boil then reduce to a simmer for 5 minutes, or until the majority of the liquid is absorbed.
- Place the black bean and onion mixture in a food processor, blender or NutriBullet, then add 1/2 cup of the cooked quinoa. Blend until smooth then pour mixture into a bowl.
- Stir the remaining quinoa and black beans into a mixture, then season with another dash of salt and pepper.
- Form into 4 patties and place on a baking sheet lined with parchment paper.
- Bake for 10-15 minutes, flip the patties, then back for another 15 minutes or until the outside of the patties are crispy.
- While the patties are baking, cook your mexican rice according to the package directions.
- When the patties are done cooking divide the rice between four bowls. Top with a black bean burger, then add salsa and avocado. Enjoy!