Nothing says summer like burgers. These black bean burgers are quick to make, and very tasty! I always find mushrooms add great texture to veggie burgers. But if you are a mushroom hater, believe me… you can’t taste them!
Black Bean BurgersPrint Recipe
- 1 medium onion, finely sliced (about 1 cup)
- 227g mushroom, finely sliced (about 3 cups)
- 1 can black beans, drained and rinsed
- 1/2 cup cooked brown rice
- 1/4 cup bread crumbs
- 2 teaspoons smoked paprika
- 1 teaspoon salt
- 2 tablespoons ketchup
- 1 tablespoon oil
- To Serve:
- 6 buns
- Sliced tomatoes
- Red onion
- Spicy Mayo
Preheat oven to 400 degree F. Line a baking sheet with foil or parchment.
Heat a frying pan over medium heat. Sauté the onion and mushrooms until softened and slightly browned.
In a large mixing bowl, combine mash the black beans with a fork (or use your hands like I do!). The beans don't have to be smooth, it's good to keep some texture.
Add the rice, bread crumbs, paprika, salt, ketchup, and mushroom mixture. Mix well.
Portion the burgers into 6 patties and place on baking sheet. Drizzle with oil.
Bake for 30 - 40 minutes.
Top burgers with your favourite toppings and serve on buns.
These burgers are best after sitting for 10 minutes to firm up slightly. They are even better the next day and hold their shape well. My preference is to make them ahead of time, and reheat in a frying pan to give them a nice crust.