I’m not a vegetarian, but these Black Bean Burgers rank among my favorite burgers. Inspired by a Serious Eats recipe, I’ve given it a twist with a crunchy fried chickpea crust. The interior is richly seasoned and tender, while the exterior delivers a satisfying crisp.
Serve these with crispy onion rings for a classic pairing.
🍔 About This Recipe
The chickpea crust does two important things: it creates a crunchy shell that contrasts the moist interior, and it helps hold the patty together so the filling doesn’t spill out while you bite. Many veggie burgers can be too soft or crumbly—this version aims to fix that by combining texture and structure.
🧂 Key Ingredients
This burger plays with multiple textures: blistered black beans, crunchy chopped cashews, a thin fried chickpea crust, and creamy feta. The combination keeps each bite interesting.
Full ingredient list:
- Canned black beans (rinsed and drained)
- Chipotle peppers in adobo sauce
- Poblano pepper
- Feta cheese
- Breadcrumbs (divided)
- Eggs
- Dried chickpeas (rehydrated)
- Onion
- Garlic
- Cilantro (or parsley)
- Mayonnaise
- Roasted cashews (finely chopped)
- Salt
- 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 30–35 minutes until mostly dried and beginning to blister.
STEP 2: Heat 2 tablespoons neutral oil in a large nonstick skillet. Add chopped onion and diced poblano and cook 4–5 minutes until softened. Stir in minced garlic, minced chipotle peppers, and a teaspoon of adobo sauce; cook 1–2 minutes more. Transfer the mixture to a large bowl and add chopped cashews and cilantro.
STEP 3: Add roasted black beans and feta to a food processor. Pulse 10–15 short times until combined; the remaining bean pieces should be no larger than about ⅓ inch. Transfer to the onion/poblano bowl.
STEP 4: Mix in mayonnaise, ½ cup of the breadcrumbs, the egg, salt, and black pepper. Shape the mixture into six patties (about ½ cup each) and place on a parchment-lined sheet.
STEP 5: Place rehydrated chickpeas in a food processor and pulse until finely ground (about 5 long pulses). Combine the ground chickpeas with the remaining ½ cup breadcrumbs in a shallow bowl.
STEP 6: Whisk eggs in a shallow container. Dip each patty in the egg wash, then press gently into the chickpea-breadcrumb mixture. Apply only a thin, even layer of crust—about 1/16 inch—so the crust crisps without overpowering the patty.
STEP 7: Heat about 1 inch of neutral oil to 350°F in a deep skillet. Fry one or two patties at a time for 4–5 minutes per side until golden brown and crisp. Transfer to a wire rack to drain excess oil.
STEP 8: Assemble the burgers. Toast both buns, spread chipotle mayonnaise on top and bottom, and add dill pickles, minced onion, cheese, and lettuce. Place the hot patty on the bun and enjoy immediately.
đź“‹ Recipe
Chickpea-Encrusted Black Bean Burger
Ingredients
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Patties
- 1 cup dried chickpeas (soaked and rehydrated)
- 38 ounces canned black beans (rinsed and drained)
- 2 tablespoons neutral oil
- 1 medium onion (finely chopped)
- 1 poblano pepper (diced)
- 4 cloves garlic (minced)
- 2 chipotle peppers in adobo (minced) + 1 tsp adobo sauce
- 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 mayonnaise
- dill pickles (sliced)
- onion (minced)
- iceberg lettuce
- cheese of choice
Instructions
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Soak dried chickpeas in cold water for at least 24 hours before starting the recipe.
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Preheat oven to 350°F. Roast black beans on a foil-lined sheet in a single layer for 30–35 minutes until mostly dried and blistered.
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Heat oil in a large nonstick pan. Cook onion and poblano 4–5 minutes until soft, then add garlic, chipotle, and adobo and cook 1–2 minutes. Combine with cashews and cilantro in a bowl.
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Pulse black beans and feta in a food processor until combined but slightly chunky, then add to the onion mixture.
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Mix in mayonnaise, ½ cup breadcrumbs, egg, salt, and pepper. Form six patties and place on parchment.
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Process rehydrated chickpeas until fine, mix with ½ cup breadcrumbs, and set aside for coating.
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Dip patties in beaten egg, press lightly into the chickpea mixture to form a thin crust, and repeat for all patties.
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Heat oil to 350°F and fry patties two at a time for 4–5 minutes per side until golden. Drain on a wire rack.
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Toast buns, spread chipotle mayo, and top with pickles, minced onion, cheese, lettuce, and the hot patty. Serve immediately.
Nutrition
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