Black Bean Burgers
These smoky and satisfying meatless black bean burgers feature a nutty bite from walnuts and a salty, tangy finish from cotija cheese, perfect for weeknight dinners or cookouts.
Ingredients
For the patties
- 1 can black beans, drained and rinsed
- 1/2 cup walnuts, finely chopped Can be toasted for more aroma
- 1/2 cup cotija cheese, crumbled Can substitute with feta for a similar flavor or omit for dairy-free
- 1/2 cup breadcrumbs Use gluten-free breadcrumbs for a gluten-free option
- 1 tablespoon cumin Toast briefly for additional flavor
- 1 tablespoon chili powder
- 1-2 jalapeños, minced Remove seeds for milder heat if desired
- 1/4 cup onion, finely chopped
- Salt and pepper, to taste
- Olive oil, for brushing
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment or lightly oil it.
- In a large bowl, mash the drained black beans with a fork or potato masher until mostly smooth, but with some texture.
- Add chopped walnuts, crumbled cotija, breadcrumbs, cumin, chili powder, minced jalapeño, and chopped onion. Season with salt and pepper to taste.
- Stir until the mixture holds together and adjust breadcrumbs if necessary to ensure a shape-holding patty.
- Divide the mixture into four portions and press each into a 3/4-inch thick patty.
- Place the patties on the baking sheet and brush the tops with olive oil.
Cooking
- Bake for 12–15 minutes, flip each patty, brush the other side with oil, and bake for another 12–15 minutes until golden.
- Optional: broil for 1–2 minutes for extra crust, watching closely.
Serving
- Serve on toasted buns with toppings like lettuce, tomato, avocado, and zesty yogurt or chipotle mayo.
Notes
For storage, refrigerate cooked patties in an airtight container for up to 4 days. For freezing, flash freeze patties for 1 hour and store in a freezer bag for up to 3 months. Reheat in the oven or pan-fry for best results.