Sandwiches · American
Black Bean Burgers
Crisp-edged, cumin-scented bean patties that actually hold together on the bun.
- Hands-on
- 45 min
- Hands-off
- 1 h 15 min
- Total
- 2 h
- Makes
- 6 burgers
- Serves
- 6
Total = 45 min hands-on (mixing, shaping, two batches in the pan) + 75 min hands-off (15 min for the rinsed beans to drain, at least 1 hour for the mix to chill). The low oven only keeps the first batch warm and heats while you shape the patties (preheat overlaps). You can chill the mix up to 24 hours, which splits the work over two days.
Oven 95 °C · 75 °C fan (200 °F)
- medium
- vegetarian
- vegetarian
- meatless
- make-ahead
- burgers
Verified against at least two trusted test kitchens or food-safety guides · Last checked · What this means
Scaling? A 25 cm (10 in) skillet fits 3 patties, so 6 burgers means two batches; a double batch means four. The 2 eggs make halving awkward: for 3 burgers use 1 egg and 1 tbsp flour. Some items (like eggs) don’t halve neatly: beat them, then measure out half.
Ingredients
You need: rimmed baking sheet · paper towels · food processor · large bowl and whisk · 25 cm (10 in) nonstick skillet · wire rack set in a second baking sheet · thin spatula · instant-read thermometer · plastic wrap
Contains: egg · wheat
Method
Drain the beans
Line a rimmed baking sheet with three layers of paper towels. Spread the 2 cans of rinsed black beans over them and leave for 15 minutes so the surface water soaks away.
Otto tried this firstOtto tips the beans into the bowl still dripping from the colander. The mix turns to mush and the patties slump in the pan. Give them the full 15 minutes on paper towels.Make the binder
In a large bowl, whisk the 2 eggs with 15 g (2 tbsp) flour into a smooth paste. Stir in the 4 minced scallions, 3 tbsp cilantro, 2 minced garlic cloves, 1 tsp cumin, 1 tsp hot sauce if using, 1/2 tsp coriander, 1/4 tsp salt and 1/4 tsp pepper.
Grind, pulse, mix
Grind the 28 g (1/2 cup) crushed tortilla chips in the food processor until fine, about 30 seconds. Add the drained beans and pulse about 5 times, just until they're broken up but still have some texture. Stir this into the egg mixture.
Chill
Cover the bowl and refrigerate for at least 1 hour, or up to 24 hours. This firms the mix so it shapes cleanly.
Warm the oven, shape the patties
Heat the oven to about 95°C (200°F) and set a wire rack in a baking sheet. Divide the mix into 6 equal portions, pack each one firmly into a ball, then flatten it into a patty about 9 cm (3 1/2 in) across.
Cook the first batch
Heat 2 tsp oil in the 25 cm (10 in) nonstick skillet over medium heat. Add 3 patties and cook about 5 minutes without moving them. Flip, add 2 tsp more oil and cook the second side 3 to 5 minutes. Move them to the rack in the oven to stay warm.
Ready when: Oil shimmers before the patties go in. Each side is deep brown and crisp, and the centre is hot all the way through: 71°C (160°F) on a thermometer, because the mix holds raw egg.
Cook the second batch and serve
Repeat with the remaining 3 patties and 4 tsp oil (2 tsp per side). Serve on the 6 buns.
Ready when: Both sides deep brown and crisp; centre 71°C (160°F).
Make ahead, store & reheat
- Make ahead
- The mixed, covered patty mix keeps in the fridge for up to 24 hours before cooking. Shaped, uncooked patties can be wrapped one by one, bagged and frozen for up to 2 weeks; thaw them in the fridge before cooking.
- Storage
- Refrigerate cooked burgers within 2 hours and eat within 3 to 4 days.
- Reheat
- Reheat until hot through, 74°C (165°F) in the centre.
If something goes wrong
- Patties fall apart in the pan Why: Wet beans, too short a chill, or loosely packed patties.
Drain the beans on paper towels for the full 15 minutes, chill the mix at least 1 hour, and pack each portion firmly before flattening. - Mushy, paste-like texture Why: The beans were processed too long.
Only pulse the beans about 5 times; you want broken beans, not a purée.
Good to know
- Leave the patties alone for the first 5 minutes: moving them early tears the soft crust before it sets.
- They don't shrink in the pan, so shape them to the size you want on the bun.
Safety
- The mix contains raw egg: don't taste it before cooking, and wash hands, bowl and processor in warm soapy water afterwards.
- Cook each patty until the centre reaches 71°C (160°F); egg dishes need that temperature to be safe.
- The food processor blade is very sharp. Lift it out by the centre stem, and keep it away from kids; they can help pack the patties instead.
- Buns, tortilla chips and hot sauce vary: check labels for milk, soy, sesame or other allergens.