Description

These 20-Minute Black Bean Burgers are a quick, delicious, and nutritious plant-based alternative to traditional beef burgers. Packed with mushrooms, black beans, and seasoned with low-sodium steak seasoning, these burgers are perfectly pan-fried to achieve a flavorful crust and tender inside. Ideal for a fast weeknight meal, they serve four and pair wonderfully with your favorite buns, fresh arugula, and sliced cheese.

Ingredients

For the Burgers

1 tablespoon + 2 teaspoons olive oil, divided
4 ounces baby bella or white button mushrooms, finely chopped
¼ small red onion, peeled and finely chopped (about ½ cup)
2 cloves garlic, minced
1 (15-ounce) can black beans, rinsed and drained
2/3 cup Panko breadcrumbs
1 egg white
2 teaspoons low-sodium steak seasoning (adjust to taste)

For Serving

Hamburger buns
Arla Muenster sliced cheese
Fresh baby arugula
Other desired toppings

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Instructions

Sauté Vegetables: Heat 2 teaspoons of olive oil in a large sauté pan over medium-high heat. Add the finely chopped mushrooms and red onion, sautéing for 4-5 minutes until the onion is soft and translucent. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant. Remove from heat, drain excess juices or oil, and set aside.
Prepare the Burger Mixture: While the mushrooms cook, place the rinsed and drained black beans into a large mixing bowl and roughly mash them using a potato masher or the back of a spoon. Add the cooked mushroom mixture, Panko breadcrumbs, egg white, and low-sodium steak seasoning. Stir thoroughly until combined. If the mixture feels too wet, incorporate a few extra tablespoons of breadcrumbs to help bind it.
Form Patties: Divide the mixture into four equal portions, approximately ½ cup each. Shape each portion into a large patty using your hands. Set the formed patties aside.
Cook the Burgers: Rinse out the sauté pan and heat the remaining 1 tablespoon of olive oil over medium-high heat. Carefully place the black bean patties into the pan, cooking each side for 5-6 minutes until a golden crust forms. Flip the burgers once halfway through cooking. If your pan cannot fit all four at once, cook them in batches.
Serve: Remove the cooked burgers from the pan and serve immediately on hamburger buns topped with Arla Muenster sliced cheese, fresh baby arugula, and any other preferred toppings.

Notes

You can substitute Panko breadcrumbs with gluten-free breadcrumbs for a gluten-free option.
If you prefer a vegan version, replace the egg white with a flax egg or other binding alternatives.
Adjust the steak seasoning to your taste or replace it with your favorite spice blend.
Make sure to drain off any excess liquid after sautéing mushrooms to prevent soggy burgers.
Cooking in batches ensures even browning and prevents overcrowding the pan.