I’m not a vegetarian, but these Black Bean Burgers rank among my favorites. Inspired by a Serious Eats staple, this version adds a crisp fried chickpea crust that transforms the usual soft patty into something with contrast: a flavorful, tender interior and a satisfyingly crunchy exterior.
Serve with my crispy Onion Rings recipe for a classic combo.
🍔 About This Recipe
The chickpea crust does two important things: it gives the patty a crunchy texture that many veggie burgers lack, and it forms a firm shell that keeps the filling intact. That means you get all the flavor and none of the mess—easy to eat and full of character.
🧂 Key Ingredients
This recipe plays with texture: blistered roasted black beans, crunchy chopped cashews, a crisp chickpea coating and creamy feta. Below is the ingredient list used to make six hearty patties.
- Canned black beans (rinsed and drained)
- Chipotle peppers in adobo (minced) + a teaspoon of adobo
- Poblano pepper
- Feta cheese
- Breadcrumbs (divided)
- Eggs
- Dried chickpeas (soaked and rehydrated)
- Onion
- Garlic
- Cilantro (or parsley)
- Mayonnaise
- Roasted cashews (finely chopped)
- Coarse kosher salt
- Ground black pepper
🔪 Instructions
STEP 1: Preheat the oven to 350°F. Line a large baking sheet with foil and spread the black beans in a single layer. Roast for 30–35 minutes until mostly dried and beginning to blister.
STEP 2: Heat 2 tablespoons neutral oil in a large nonstick pan. Sauté the chopped onion and poblano for 4–5 minutes until soft. Add the garlic, minced chipotle peppers and adobo sauce; cook another 2 minutes. Transfer this mixture to a large bowl and stir in the chopped cashews and cilantro.
STEP 3: In a food processor, pulse the roasted black beans with the feta until combined but still slightly chunky—pulses should leave pieces no larger than about ⅓ inch. Transfer the mixture to the bowl with the onion/poblano mixture.
STEP 4: Add mayonnaise, ½ cup of the breadcrumbs, the egg, salt and black pepper. Mix well, then form six patties (about ½ cup each) and place them on a parchment-lined sheet.
STEP 5: Drain the pre-soaked chickpeas and pulse them in a food processor until fine, about 5 long pulses. Combine the ground chickpeas with the remaining ½ cup breadcrumbs in a shallow bowl.
STEP 6: Whisk an egg in a shallow container. Dip each patty into the egg wash, then gently press into the chickpea-breadcrumb mixture, applying a thin coating (about 1/16 inch). Repeat for all patties.
STEP 7: Heat about 1 inch of oil to 350°F in a deep skillet. Fry one or two patties at a time for 4–5 minutes, turning once, until golden brown. Transfer to a wire rack to drain excess oil.
STEP 8: Assemble the burgers: toast the buns, spread chipotle mayo on top and bottom, then add the patty and finish with dill pickles, minced onion, cheese and lettuce. Serve immediately.
📋 Recipe
Chickpea-Encrusted Black Bean Burger
Ingredients
Patties
- 1 cup dried chickpeas (soaked)
- 38 ounces canned black beans (rinsed & drained)
- 2 tablespoons neutral oil
- 1 medium onion (finely chopped)
- 1 poblano pepper
- 4 cloves garlic (minced)
- 2 chipotle peppers in adobo (minced + 1 tsp adobo)
- 1 cup roasted cashews (finely chopped)
- ½ cup cilantro (or parsley)
- ½ cup feta cheese
- 3 tablespoons mayonnaise
- 1 cup breadcrumbs (divided)
- 1 large egg
- 1 teaspoon coarse kosher salt
- ½ teaspoon ground black pepper
Assembling
- 4 hamburger buns
- chipotle mayo
- dill pickles (sliced)
- onion (minced)
- iceberg lettuce
- cheese
Instructions
-
Soak dried chickpeas in cold water for at least 24 hours before starting.
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Roast black beans on a foil-lined sheet at 350°F for 30–35 minutes until blistered.
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Sauté onion and poblano in oil until soft, then add garlic and chipotle; cook briefly and combine with cashews and cilantro.
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Pulse roasted beans and feta in a food processor until chunky and combined, then mix into the sautéed vegetable mixture.
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Stir in mayonnaise, ½ cup breadcrumbs, egg, salt and pepper. Form six patties and chill briefly on parchment.
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Process rehydrated chickpeas until fine and mix with remaining breadcrumbs for the crust.
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Dip patties in beaten egg, press a thin layer of chickpea mixture onto each, and fry in 1 inch of oil at 350°F until golden, 4–5 minutes per batch.
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Assemble on toasted buns with chipotle mayo, pickles, onion, cheese and lettuce. Serve hot.
Nutrition
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