These black bean burgers are hearty, a little spicy, and sturdy enough to survive a generous pile of toppings without crumbling apart mid-bite thanks to the good old food processor, and can be pan-fried or grilled.
I used canned black beans to keep this recipe weeknight-friendly, and a combination of mayo and eggs keeps the patties perfectly moist while helping everything hold together like a burger should.
If you don't have a food processor, use a potato masher so you can really mash up the beans.
Cumin, oregano, onion, and fresh cilantro add major flavor to the patties, and the spicy sriracha mayo on top adds a kiss of heat that offsets the black bean patties perfectly.
If you’ve been settling for frozen black bean burgers from the grocery store and have given up hope of ever finding a good vegetarian alternative to your favorite hamburger, this easy recipe is about to change the grilling game for you.
Enjoy!
Heidi
P.S. If you love veggie burgers, be sure to make my portobello mushroom burgers next!
