Pioneer Woman Black Bean Burger

Pioneer Woman black bean burger is an easy meatless dinner made with seasoned black beans, Swiss cheese and toasted Kaiser rolls, ready in 20 minutes. Save this quick vegetarian burger dinner for cookout night, game day or busy weeknights, because it's a simple one-skillet recipe with no grill needed.

Mash the beans with a fork and stop while some whole beans are still visible, so the patties hold together with real texture. Mash them to a smooth paste and you get a mushy burger that feels more like refried beans.

Frying the patties in olive oil and butter over medium-low heat gives them a browned, crisp crust that most veggie burgers never get. Making each patty slightly larger than the bun also matters, since these patties won't shrink as they cook.

Pioneer Woman Black Bean Burger

0.0 from 0 votes

Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

1222

kcal

Mashed seasoned black beans, breadcrumbs and egg form thick patties that brown in butter and olive oil while Swiss cheese melts on top. Piled on buttery griddled buns with mayo, hot sauce, lettuce and tomato, they stay hearty and a little chunky.

Ingredients

• 2 cans (14.5 ounces each) seasoned black beans
  

• 1 c. seasoned breadcrumbs
  

• 1/4 c. grated white onion
  

• 1 whole egg
  

• 1/2 tsp. chili powder
  

• salt and pepper
  

• hot sauce (I used Cholula)
  

• 8 slices Swiss cheese
  

• olive oil, for frying
  

• butter, for frying and grilling
  

• 4 whole Kaiser rolls or good hamburger buns
  

• Mayonnaise
  

• Lettuce or other greens
  

• Sliced tomato
  

Directions

• Mash the beans: Drain, but do not rinse, 2 cans (14.5 ounces each) seasoned black beans, then mash them in a bowl with a fork. Keep going until they're mostly broken up but some whole beans are still visible.
• Mix the patty mixture: Add 1 cup seasoned breadcrumbs, 1/4 cup grated white onion, 1 egg, 1/2 teaspoon chili powder, salt, pepper and a few dashes of hot sauce. Stir until combined, then let the mixture sit for 5 minutes.
• Heat the skillet: Heat 1 to 2 tablespoons olive oil with an equal amount of butter in a skillet over medium-low heat. The butter adds flavor while the olive oil keeps it from burning.
• Form the patties: Shape the bean mixture into 4 patties slightly larger than your buns. They will not shrink when they cook, so size them to match the rolls.
• Cook the first side: Place the patties in the hot skillet and cook for about 5 minutes on the first side. Wait for a browned crust before you touch them.
• Flip and add cheese: Flip the patties and lay 2 slices of Swiss cheese on each one. Continue cooking for another 5 minutes, or until the burgers are heated through, and cover the skillet with a lid if the cheese needs help melting.
• Toast the buns: Grill 4 Kaiser rolls or good hamburger buns on a griddle with a little butter until golden. Then spread them with mayonnaise and a little hot sauce.
• Build the burgers: Set the cheesy patties on the bottom buns and top with lettuce and sliced tomato. Pop on the lids and serve right away.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, Pyrex 3-piece glass mixing bowl set, Winco slotted fish spatula, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make black bean burgers without an egg?

The egg works as the binder, so leaving it out makes the patties more fragile. A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) is a common swap, and you can also add a few extra tablespoons of breadcrumbs.

How do I store leftover black bean burgers?

Keep cooked patties in an airtight container in the fridge for a few days. Reheat them in a skillet over medium-low heat so the outside crisps back up, since the microwave makes them soft.

Can I make the patties ahead of time?

Yes, you can shape the patties and keep them covered in the fridge until you're ready to cook. Chilling them also helps them firm up, so they're easier to flip.

Can I bake these instead of pan-frying?

Baking works if you don't want to stand at the stove, though you lose some of the crisp, buttery crust. Brush both sides with oil and flip them partway through, then add the cheese at the end.

Why are my black bean burgers falling apart?

Most of the time the beans were mashed too wet or the patties were flipped too soon. Drain the beans well, let the mixture rest for the full 5 minutes, and wait for a browned crust before flipping.