Simple Bean Burgers Recipe

This is the way to go when you want a burger and have neither the time nor the inclination to fuss. When made with chickpeas, they're golden brown and lovely; with black beans, much darker; with red, somewhere in between. Lentils give you a slightly grainy texture.

There are, of course, an infinite number of ways to jazz these up, but this has good flavor and texture and is excellent served on a bun with the usual fixings.

If you start with beans you've cooked yourself—especially well-seasoned ones—the results will be even better, and you can put the bean-cooking liquid to good use (I usually don't use the liquid from canned beans, which often has a tinnier taste than the beans themselves). Like almost all veggie burger mixtures, these will hold together a little better if you refrigerate them first (ideally you'd refrigerate both before and after shaping, but that's only if you have the time).

Simple Bean Burgers Recipe
No Ratings
Prep Time
10
minutes
Cook Time
10
minutes
Servings
4
servings
Ingredients
  • 2 cups beans of your choice
  • 1 medium onion
  • 1/2 cup rolled oats
  • 1 tablespoon chili powder or spice mix of your choice
  • 1 egg
  • stock
  • like grapeseed or corn
Directions
  1. Combine the beans, onion, oats, chili powder, salt, pepper, and egg in a food processor and pulse until chunky but not puréed, adding a little liquid if necessary (this is unlikely but not impossible) to produce a moist but not wet mixture. Let the mixture rest for a few minutes if time allows.
  2. With wet hands, shape into whatever size patties you want and again let rest for a few minutes if time allows. (You can make the burger mixture or even shape the burgers up to a day or so in advance. Just cover tightly and refrigerate, then bring everything back to room temperature before cooking.) Film the bottom of a large nonstick or well-seasoned cast-iron skillet with oil and turn the heat to medium. A minute later, add the patties. Cook until nicely browned on one side, about 5 minutes; turn carefully and cook on the other side until firm and browned.
  3. Serve on plates with any of the accompaniments listed in “Serving Burgers”, or on buns with the usual burger fixings. Or cool and refrigerate or freeze for later use.
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