So here is a little pro tip on making bean-based veggie burgers. If you are using canned beans, you must roast them. It removes a lot of the excess water, making the burgers significantly less mushy, and a lot more enjoyable.
So drain and rinse the 29 ounce can of black beans, then spread the beans out in a single layer on a parchment-lined baking sheet. Roast the beans in a preheated oven for 20 minutes at 350°F.
Add the roasted black beans to your food processor.
Add in the 1 cup of breadcrumbs, 1/3 cup chopped red onion, 3 garlic cloves, 1/3 cup chopped cilantro, 1/2 teaspoon salt, a pinch of cracked black pepper, and the egg. Pulse until well combined.
Here’s another pro tip, you can save yourself some chopping and only use the food processor. Just chop up the cilantro, red onion, and garlic in the processor before adding the beans or any other ingredient. I list how the items need to be prepped in case you don’t have a food processor. In that scenario, you will have to mash the beans yourself. In fact the burgers you see here were made this way, just to prove you don’t need a processor.
Using a biscuit cutter, create the veggie burger patties. Simply add some of the black bean mixture to a cutter, pressing it down, to form a tight veggie burger. I made mine on the thicker side but you can probably get six patties out of this recipe if you wanted.
Warm some olive oil up in a cast iron skillet and fry the patties on both sides until golden brown. I did this over a medium heat and it took about a minute or so to cook them. Melt cheese over the top, unless you are vegan…speaking of which, you can leave the egg out and make the patties vegan.
Add in the usual burger fixins and you are ready to go. Look at this delicious burger! Yes, I topped mine off with avocado fries. You are going to want them, trust. Oh, I also used a chipotle sauce which is just mayo and adobo sauce mixed together to taste.