Seriously Awesome Black Bean Burgers with Quick Pickled Red Onions Recipe

Try this seriously awesome black bean burger recipe with quick pickled red onions.

Seriously Awesome Black Bean Burgers with Quick Pickled Red Onions Recipe
Seriously Awesome Black Bean Burgers with Quick Pickled Red Onions Recipe
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Try this seriously awesome black bean burger recipe with quick pickled red onions.

  • Preparing Time: 15 minutes
  • Total Time: 30 minutes
  • Served Person: 8
white meat free contains gluten contains red meat shellfish free contains dairy contains eggs
not set

Step-by-step

  • Wait! Did you look at the pickled red onion recipe yet? Did you make them for the burgers? DO IT NOW. See below in the Notes section for the recipe.
  • Cooking your beans or using canned? See below for both (excerpted from my black beans with cilantro oil recipe post): IF USING DRIED BEANS: Soak beans overnight (or at least 8 hours) covered in 2 inches of water. Drain the next day and immerse in fresh water before cooking. Bring to boil, then simmer for approximately 40 min, or until beans are softened but not mushy. Forgot to soak overnight and have a couple of hours? Quick-soak the beans instead: rinse and cover beans with water (about 4 cups), bring to a boil, and boil for 2 minutes. Turn off heat and allow to sit for 2 minutes, covered. Remove from burner and allow to sit for 1 hour. Drain, cover with new water, and cook, covered, for another hour, checking tenderness at 45 minutes. And remember: no salt or acid when cooking! Don’t toughen up the beans!
  • Slightly cool your beans (or open the canned, if using, and rinse if canned), and place on a baking sheet in one layer. Preheat the oven to 350 degrees F and roast about 20 minutes. The goal is to dry out the beans, evidenced by the popping open of their skins and some crunchiness. (This is an important step to prevent mushy burgers, the bane of black bean burgers.) Allow to cool slightly.
  • While beans are drying out in the oven, chop your red pepper and onion. In a skillet, heat a few tablespoons of oil at medium-high heat, add dry spices and cook to release fragrance. Add onions and pepper to cook until soft. Add garlic and cook until fragrant. Transfer to large mixing bowl. Set aside.
  • Using a food processor, whiz the cashews to make them about the size of ½-inch. Add the nuts to the onion-pepper mixture. Don't clean the food processor! You'll use it again in the next step.
  • Add cooled beans and Cotija cheese to food processor and whiz until beans are about ½ of bean in size (per Kenji’s instructions). Add to large mixing bowl with the onions, peppers, and nuts.
  • Gently mix in mayo and panko. STOP! Don't add the egg yet. Taste the mixture. Need salt? Pepper? Add to taste, then add egg. (NOTE: If you don't care about eating raw egg, then IGNORE this attention. Just thinkin' about the pregnant ladies and immunocompromised.) Gently fold all together (use your hands). Form into 8 patties.
  • TO COOK: Option 1 - grill: Kenji gives great instructions on grilling these burgers. I did not try this, but I totally trust his trials and instructions. Paint the patties with oil and cook 3 to 5 minutes on each side, adding cheese, if you like (see the link above for more complete instructions on grill heat). Option 2 - pan: Heat 1 tablespoon of oil on a cast iron (or similar) pan over medium heat, cooking each patty about 5 minutes (until side is well browned and crisp, then flip and do the same, adding cheese (yes, ADD the CHEESE! DO IT!), if desired. Keep patties warm in a 200 degree F oven while cooking the lot.
  • Serve immediately with condiments. Quick pickled red onions: THEY ARE THE BOMB. Fat yellow tomatoes -- beautiful. Flavored mayo with chipotle and garlic -- squeeeeeeeeeee. *burp* Serve with picked onions, pickles, ketchup, mustard, smoked paprika mayo, chipotle mayo, whatever you like. I really liked the quick pickled red onions for tang and color. See below in Notes section for the recipe.
  • NOTES ON FREEZING: Burger mixture can be stored in a sealed container in the refrigerator for up to 3 days before forming into patties and cooking. TO FREEZE: Place formed patties on a parchment-lined or plastic wrap covered baking sheet and freeze for about 1 hour. Using plastic wrap or parchment in between each patty, stack frozen burgers and transfer to a zipper-lock freezer bag. Freeze for up to 3 months. TO COOK FROZEN BURGERS: Spread patties in a single layer on a baking sheet and allow to thaw at room temperature for 1 hour before cooking as directed. I have done this a couple of times and it works beautifully.

Seriously Awesome Black Bean Burgers: A Busy Mom's Recipe for a Quick & Delicious Weeknight Meal

Let's be honest, moms are superheroes. We juggle work, kids, errands, and somehow, miraculously, find time to cook (or at least, attempt to). But sometimes, even a superhero needs a quick and easy recipe that doesn't compromise on flavor. That's where these seriously awesome black bean burgers come in. This recipe is my go-to when I need a healthy, delicious, and satisfying meal on the table quickly – and it's kid-approved too!

Forget those dry, crumbly black bean burgers you might have encountered in the past. These are juicy, flavorful, and packed with wholesome ingredients. The secret? Perfectly roasted black beans (to prevent mushiness!), a vibrant blend of spices, and the perfect textural contrast provided by crunchy cashews and panko breadcrumbs. And let's not forget the star of the show: quick-pickled red onions. They add a delightful tang and pop of color that elevates the whole burger experience. This is a recipe I often double, making extra patties to freeze for busy weeknights down the road. I simply pop them in the oven straight from the freezer - genius, right?

The beauty of this recipe lies in its versatility. You can customize it to your liking. Love spice? Add a pinch of cayenne pepper. Prefer a different cheese? Feta or cheddar work beautifully as well. Feeling adventurous? Experiment with different toppings! The possibilities are endless. I've served them on everything from toasted brioche buns to lettuce wraps for a lower-carb option. Whatever your preference, these burgers are sure to be a hit.

One of my favorite things about this recipe is how it adapts to my busy schedule. I often prep the burger mixture ahead of time – it keeps beautifully in the fridge for up to three days. This means I can throw together the patties when I have a free moment, or even freeze them for future use. And let's face it, as a busy mom, the ability to batch cook and save time is invaluable.

Beyond the ease and deliciousness, these black bean burgers are a nutritional powerhouse. They're a fantastic source of plant-based protein, fiber, and essential vitamins and minerals. Feeling good about what I'm feeding my family makes this recipe even more special. It's not just a quick and easy weeknight meal; it's a nutritious and satisfying one that nourishes both body and soul.

So, the next time you're looking for a healthy and delicious meal that's ready in a flash, give these Seriously Awesome Black Bean Burgers a try. You won't regret it! Trust me, even your pickiest eaters will be reaching for seconds. And with leftovers easily frozen, you'll wonder why you ever spent time making anything else.

Pro-Tip: Don't skip the quick-pickled red onions! They truly take these burgers to the next level. Trust me on this one. And if you're really pressed for time, you can use pre-made panko, reducing the prep time even further. Even with the extra steps, however, these are a faster option than most other burgers I've made.

Enjoy!

Waffles?
Apple Turnovers Recipe?
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Pancakes?
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