Form the patties with your hands and place them onto the parchment paper on the baking sheet. I used a half-cup measure to get even amounts for each patty. Prep a rimmed baking sheet by lining it with parchment paper and preheat your oven.If it still seems super wet, you can add some more breadcrumbs. Refrigerating it will help the breadcrumbs that are already in there absorb some of the excess liquid. It should be fairly wet and soft, but if it’s too wet to hold its shape at all, you can refrigerate it for a while. How to make Black Bean Burgers (that won’t fall apart!) Things for serving – buns, sliced tomatoes, etc.Hot sauce – optional, if you like things spicy!.Soy sauce – this adds saltiness and umami, feel free to use salt if you don’t have any soy sauce, or tamari or coconut aminos for a gluten-free option.Spices: cumin, chili powder, and smoked paprika – feel free to use what you have here or experiment!.Breadcrumbs – panko or regular are fine, gluten-free if needed, or quick oats.Eggs – flax or chia “eggs” or mashed sweet potato can be used for a vegan version – see more below on this.Garlic – omit if you like, or use garlic powder instead.Or other bean for that matter – feel free to experiment with what you have on hand! Make sure they are drained and rinsed very well, and any excess water is shaken off before using. Black Beans – I used canned, but you can use any cooked black bean.This batch makes about 8-10 burgers, so you can stash them in your freezer and take out one or as many as you need, making them perfect for prepping a cheap, healthy meal ahead of time. You can make them ahead and stock your freezer with them.You don’t need to sauté any peppers and onions or chop them up finely – saving you time and dishes.

They’re easy to prepare! Everything is chopped up and mixed in a food processor in only a few minutes.To compensate for that, this recipe adds some olive oil into the mixture itself, as well as uses soy sauce for a savory umami punch instead of salt. They have healthy fat and umami flavor – Veggie and bean burgers often lack juiciness and umami compared to beef burgers.Then, before serving, sear the in a skillet with oil to make a delicious crunchy exterior and reheat the inside perfectly (this step is optional – you can just eat them as is – but highly recommended). The oven cooks through the burger slowly, firming everything up and dehydrating them a bit so they aren’t too soft. They’re firm enough to hold their shape, but not dry or crumbly! The trick? Form patties and bake them first.Why are these black bean burgers so tasty and EASY? One word of warning: the mixture is quite wet (so be prepared for this!) – I’ll talk about how to manage this below. This is the perfect recipe to stock your freezer with something super easy to pull out on a busy night, or make a single serving if you’re cooking for one. Too dry! This is my Goldilocks version of Black Bean Burgers. I’ve made some that hold their shape, but are dry and crumbly in texture. I’ve made black bean burgers that taste great, but smush out the sides of the bun as soon as you bite down.

Black bean burger