Don’t like traditional burgers? I got you covered. Making your own bean burgers does take an extra step than buying them from the store. But unlike most store-bought versions, you can pronounce every ingredient and black beans are the bulk of what’s in here.
Behind the Recipe: Black Bean Burgers with Caramelized Onions
Okay- don’t be fooled by the long-ish list of ingredients. I know. These have more ingredients than most of my recipes. That’s because I needed to ensure they were AMPED with flavor. No bland black bean burger here, I promise. A combination of sautéed veggies and serious flavor bombs like smoked paprika, adobo sauce, soy sauce, and Worcestershire sauce give these some serious umami flavor.
Add some provolone and caramelized onions (along with @daveskillerbread burger buns) and I’m in heaven. Definitely a great meal if you’re trying to include some meatless meals as well. It’s super filling and delicious! P.S. Serve with a side of sweet potato fries and a side salad for a full meal.
To learn more about my recipe development and process in creating these recipes, you can see here- my original black bean burger post. In this original post, I served it with some smashed avocado. It’s another absolutely DELISH topping for these bad boys. It gives these burgers a totally different feel, so if you’re looking for a way to spice up your leftovers, grab an avocado and try this recipe too!
Oh and last thing- don’t be afraid to serve this as an open face burger. I actually really like this way because I can taste the caramelized onions more!
Black Bean Burgers with Caramelized Onions
- 1 can black beans, ,rinsed and drained
- 1/2 tablespoons extra virgin olive oil
- 1 small green bell pepper, , diced (5 ounces)
- 2 ounces sliced shitake mushrooms, (about 1/4 cup)
- 1/4 yellow onion, , diced
- 2 garlic cloves
- 1 tablespoon adobo sauce
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- scant 1/2 cup (take away 1 tablespoon away) bread crumbs
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cumin
- 1/2 teaspoon chili powder
- 3/4 teaspoon diamond kosher salt
- 1 egg
- 6 slices provolone cheese, (gruyere is another good option)
- 1 cup caramelized onions (see below)
- 6 burger buns
- 2 tablespoons olive oil, (give or take- you may need another tablespoon)
- 2 large yellow or vidalia onions, , sliced thinly
- kosher salt, , to taste
- Preheat oven to 350. Spread out beans onto a foil-lined baking sheet. Bake for 15 minute to dry out.
- Saute pepper, mushrooms, onion, garlic until soft. Then put in food processor and add in remaining ingredients. Pulse until somewhat mixed.
- Form into 1/2 cup patties (about 4-5).
- Heat a non-stick oven-proof skillet over medium heat (if you don’t have open proof, no worries- just transfer to a baking sheet when baking). Spray pan generously with oil.
- Place patties onto pan- it should sizzle immediately. Cook until the bottom side is brown, about 2 minutes, then flip for another 2 minutes.
- Place pan in the oven until falafels are fully baked inside, about 5-7 minutes. Serve.
- Heat the largest/widest saute pan you have over medium heat. Add in olive oil. It should generously coat the bottom of the pan.
- Once the pan is hot, add in the onions. It's okay if they stack a bit- they will very quickly reduce in size.
- Continue to saute over medium heat, stirring occasionally (stir more often if there's a lot of stacking going on), until they are a bit beyond "beginning to brown".
- Once they are brown, turn down the heat and continue to saute at low heat for about 10 ish minutes, until wilted and reduced in size. Set aside to slightly cool before using. These store in the fridge in an airtight container for about 5ish days, although I try to use within 3.