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Recipe courtesy of Amanda Freitag
Recipe courtesy of Amanda Freitag
Watch how to make this recipe.
Black Bean Burgers with Tomato-Lime Mayo
- Level: Easy
- Total: 1 hr 25 min
- Active: 25 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 297
- Total Fat
- 18 g
- Saturated Fat
- 3 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 6 g
- Sugar
- 3 g
- Protein
- 8 g
- Cholesterol
- 29 mg
- Sodium
- 309 mg
- Level: Easy
- Total: 1 hr 25 min
- Active: 25 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 297
- Total Fat
- 18 g
- Saturated Fat
- 3 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 6 g
- Sugar
- 3 g
- Protein
- 8 g
- Cholesterol
- 29 mg
- Sodium
- 309 mg
Ingredients
Black Bean Burgers:
Tomato-Lime Mayo:
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Directions
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35m
Easy
CLASS
- For the burgers: Add the beans to a large bowl with the breadcrumbs, lemon juice, oregano, salt, pepper, garlic, eggs, onions and 2 tablespoons of olive oil. Mash with a fork or your hands until the mixture is homogeneous. Portion into 6 patties and refrigerate for 1 hour.
- For the mayo: In a small bowl, mix the mayonnaise, sundried tomato puree, pepper, salt, garlic and lime juice.
- Heat a medium non-stick pan over medium-high heat and add the remaining 2 tablespoons olive oil. Cook the burgers until golden brown, 3 to 4 minutes per side. Slather each side of the bun with mayo, then top the bottom bun with the lettuce, burger, tomatoes, pickles, pickled jalapenos, another lettuce slice and top with the top bun.
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18 Reviews
Lisa L.July 31, 2024
By far the best black bean burger I have tried! This also happens to be the #1 requested meal in my house. I did make a few adjustments to the recipe to make them VEGAN and hold together better.
I cook the beans in the oven or air fryer first to dry them out a bit. This helps take the extra moisture out so they don't fall apart or become so watery. In the oven just bake them on a flat baking sheet at 350 deg for 10 minutes then let cool for about 5-10 mins. In the air fryer I cook them at 400 deg for about 5 mins, shaking them halfway.
While the beans are cooking you can prepare all other ingredients in a large bowl or even in a food processor if you don't want to use your hands. I use my hands to help keep some of the beans whole for texture. About a 25% whole bean mixture to 75% smashed beans.
I increased the breadcrumbs to 1 cup.
I use 1-1/2 tsp oregano (it really brings out the flavor of this burger)
Lower the salt to 1 tablespoon of kosher or 1/2 tablespoon of sea salt (as this is saltier)
I use 5-6 tsp minced garlic
For eggs I use 2 flax seed eggs (2 Tbsp flaxseed meal + 5 Tbsp water) or use 6 Tbsp of aquafaba. No need to mix in more salt for the eggs
I use a large red union, finely diced
I only use 2 Tbsp of EV Olive Oil (I don't need all those extra calories)
I add all ingredients to a large mixing bowl and when the beans are slightly cooled to the point where I can hand mash them, I add the beans and begin to mash until my mixture is thoroughly combined with about 20 - 25% of the beans still whole.
I cut burger size portions of parchment paper to form each burger patty on. I get 12 burgers out of this mix. They tend to be the perfect size and height to fit a standard burger roll and they do not fall apart easily. Don't get me wrong, they are black bean burgers so they will smash as you eat them and get messy, but much less so with this method and size.
You can cook them right away or put them in the fridge for later. I also freeze them and cook them right from the freezer when I want them.
To cook them I put them in my air fryer at 350 deg for 10 minutes. No need to flip.
I use KETO burger rolls with these as they are a decent low calorie option with the authentic feel and taste you want from a delicious burger.
I cook the beans in the oven or air fryer first to dry them out a bit. This helps take the extra moisture out so they don't fall apart or become so watery. In the oven just bake them on a flat baking sheet at 350 deg for 10 minutes then let cool for about 5-10 mins. In the air fryer I cook them at 400 deg for about 5 mins, shaking them halfway.
While the beans are cooking you can prepare all other ingredients in a large bowl or even in a food processor if you don't want to use your hands. I use my hands to help keep some of the beans whole for texture. About a 25% whole bean mixture to 75% smashed beans.
I increased the breadcrumbs to 1 cup.
I use 1-1/2 tsp oregano (it really brings out the flavor of this burger)
Lower the salt to 1 tablespoon of kosher or 1/2 tablespoon of sea salt (as this is saltier)
I use 5-6 tsp minced garlic
For eggs I use 2 flax seed eggs (2 Tbsp flaxseed meal + 5 Tbsp water) or use 6 Tbsp of aquafaba. No need to mix in more salt for the eggs
I use a large red union, finely diced
I only use 2 Tbsp of EV Olive Oil (I don't need all those extra calories)
I add all ingredients to a large mixing bowl and when the beans are slightly cooled to the point where I can hand mash them, I add the beans and begin to mash until my mixture is thoroughly combined with about 20 - 25% of the beans still whole.
I cut burger size portions of parchment paper to form each burger patty on. I get 12 burgers out of this mix. They tend to be the perfect size and height to fit a standard burger roll and they do not fall apart easily. Don't get me wrong, they are black bean burgers so they will smash as you eat them and get messy, but much less so with this method and size.
You can cook them right away or put them in the fridge for later. I also freeze them and cook them right from the freezer when I want them.
To cook them I put them in my air fryer at 350 deg for 10 minutes. No need to flip.
I use KETO burger rolls with these as they are a decent low calorie option with the authentic feel and taste you want from a delicious burger.
AnonymousOctober 3, 2022
I made the Black Bean Burgers for my Book Club this past week and I have to say that it got great reviews. It was very tasty and the Mayo-Lime sauce was wonderful! I will modify the salt as well as use the low-sodium black beans. This recipe was very easy to make and came out delicious!
AnonymousAugust 24, 2022
Just think this is WAY TO MANY everything. Too many calories, too many carbs, fats etc.
Patricia from MassachusettsFebruary 16, 2021
There's no problem with these not staying together. Just add more breadcrumbs if they're too wet! I think I added too much onions as they really did need the fixings because plain mine had too much onion taste. I made the mayo with ketchup instead of the tomatoes and I didn't eat it as a sandwich. For my sides I had lime corn tortillas, purple cabbage, and peperchinis chopped with jalapeños with the mayo. It's so good! Just next time I'll cut back on the onions.
Ron S.August 9, 2020
They taste great. The issue I did have was them falling apart when trying to flip them. Maybe smaller diameter and thicker patties with only 2 in the pan at a time would help.
roxykat929July 7, 2020
I made these exactly by the recipe and the burgers came out delicious. Love the tomato-lime mayo.
Food Network UserMay 14, 2020
This is gross. It was way too wet even after overnight in the frig and adding more panko and oatmeal. Don’t recommend
Rudy N Z.May 8, 2020
delicious! they held up pretty well while biting them.
douglas w.April 12, 2020
Awesomely delicious!
Diane B.April 2, 2020
Delicious and easy to make!!
