Homemade black bean burgers
Updated: Feb 7
One of my favorite ways to celebrate meatless Mondays!
Don’t get me wrong, I love eating a variety of protein. But for various reasons (like health, helping the planet, YUMMY, nutritional recipes) I like to make one to two meals a week that only involve plant based ingredients. Realistically, our household would have a very hard time going 100% plant based. So, I like to think of this as a compromise. But enough about my families eating habits + preferences. You came here for the recipe!
These black bean burgers are freaking DAAAANNNKKKKK (this one’s for you Dunn). Thick, dense, flavorful. All the “must haves” in a black bean burger. Top with your favorites and enjoy! I love pairing this meal with sweet potato wedges. Super simple and this entire meal, (including sweet potato wedges) is ready in 30 minutes. Enjoy friends!
*If pairing with sweet potato wedges make sure to prep the wedges first so they can bake in the oven while you make your burgers.
Homemade Black Bean Burgers
Serving Size: about 5 burgers
Prep time: 15 minutes
Cook Time: 10 minutes
Total Cook Time: 25 minutes
1 can organic black beans
3-4 baby bella mushrooms finely chopped (you can also throw in a food processor)
3 tablespoons green onion chopped
¾ cup your favorite bread crumbs (gluten free works, so does almond flour)
1 teaspoon cumin
1 teaspoon garlic salt
½ teaspoon paprika (smoked paprika works too!)
½ teaspoon chili powder
1 large egg
salt and pepper to taste
2-3 tablespoons olive oil (to cook burgers)
Chipotle mayo (1 teaspoon sriracha mixed with 1 tablespoon of mayo)
In a small skillet drizzle a teaspoon of olive oil and turn up the heat to medium/low. Add in black beans, chopped mushrooms and green onions. Continue to cook on medium/low heat for 2-3 minutes. Turn off stove and transfer beans, mushrooms and onions to a large bowl. Using a held hand masher or fork begin mashing beans. Make sure to mash beans so they create a thick paste like texture.
Begin adding dry ingredients to your beans/mushrooms/onion, one at a time. Begin with breadcrumbs, then add cumin, garlic salt, paprika and chili powder. Stir thoroughly then add in egg, salt and pepper. Mix until thick and dense.
On low heat, heat a large skillet on stove top. Add in 2-3 tablespoons of olive oil. Using a 1/3 measuring cup, scoop out your black bean mixture, pack it within the 1/3 cup and add to the hot skillet to cook. Repeat this step until all of your black bean mixture is used up. (I usually have around 5 black beans burgers total).
Cook on each side until dark brown and then flip (about 2 minutes). Serve on a your favorite bun with optional toppings I’ve listed above.
Sweet potato Wedges
Serving Size: 12 potato wedges
Prep time: 3 minutes
Cook Time: 25-28 minutes
Total Cook Time: 30 minutes
1-2 large sweet potatoes, washed and cut into wedges (about 1 inch thick)
1 teaspoon melted coconut oil (olive oil and avocado oil works too)
salt and pepper to taste
Preheat oven to 400 degrees Fahrenheit
Wash, rinse and scrub sweet potato. Cut into 1 inch wedges.
Add sweet potato wedges to a large bowl and drizzle coconut oil over top. Toss the wedges around to make sure each one is evenly coated. Sprinkle with salt and pepper.
Place each sweet potato wedge on a roasting pan face up. Optional: lightly sprinkle chili powder and paprika over each wedge. Place in oven to roast for 25-28 minutes tops. Remove from oven, let cool for 3 minutes and enjoy.
Did you make this recipe?
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I love seeing your favorite toppings on one of my favorite dinner recipes.
I can’t wait to see your creativity!
Until next time,