Beef up your meatless Mondays with this recipe for plant-based burgers that are firm, flavorful, and topped with fancy flair!
I love a good, juicy burger. But my partner and I are really trying to eat more veggies, so we’ve committed to at least two meatless dinners a week. It’s been going okay, but we both get a little tired of salads and stir-fries after a while. That puts us both on high alert for plant-based dishes that bring more interest to our plates.
A vegan friend of mine heard of our effort and recommended this recipe for a black bean burger with avocado crema. I was immediately skeptical because I’ve had a lot of not-so-great black bean burgers—they’re often dry or soggy and surprisingly bland. She assured me that this dish was different. And she was right! These patties hold together really well and stay nicely moist, thanks to the inclusion of an egg as binder. The combo of shredded veggies and black beans creates a lovely texture that’s really close to ground beef.
But what really blew us away was the complex flavor profile. Accented by the warm sweetness of the caramelized onions and the cool creaminess of the avocado crema, the burger patty delivers the closest thing to umami I’ve experienced without actual meat. And I love using lettuce instead of a bun! It adds a crisp freshness that’s simply delightful.
Plus, these babies come together in less than an hour. The recipe is easy enough for a weeknight dinner yet impressive enough for a weekend lunch with my partner’s parents. His avid meat-eater dad even said he liked it!
The secret to perfect black bean burger patties
One of the biggest challenges with homemade black bean burgers is getting the patties to hold their shape without falling apart in the pan. The key lies in balancing moisture, texture, and binding ingredients. Start by thoroughly mashing the black beans—leaving just a few whole for texture—so the mixture becomes cohesive. The egg acts as a binding agent, helping to hold everything together, while the breadcrumbs absorb excess moisture and provide structure.
If your mixture feels too wet and sticky, sprinkle in more breadcrumbs a tablespoon at a time until it holds its shape when pressed. If it’s too dry or crumbly, add a splash of broth or a little more beaten egg. For the best results, let your formed patties rest in the fridge for at least 20 minutes before cooking. My vegan friend suggested this, and it really firmed them up and made them easier to handle. When it’s time to cook, use a nonstick skillet and avoid flipping the patties too soon—let them develop a golden crust on one side before carefully turning.
How do I store leftovers?
Store leftover fully assembled power burgers in an airtight container in the fridge and enjoy them within 1 or 2 days. The lettuce may wilt and the crema may brown, so the best idea is to store the components separately. The cooked burger patties will keep for up to 4 days in the fridge, separated by parchment paper in an airtight container. They’ll also freeze well for up to 3 months. You can keep the caramelized onions in an airtight container in the fridge for up to 5 days or freeze them in a small container or ice cube tray for up to 2 months. Store avocado crema in an airtight container with plastic wrap pressed directly onto the surface (to minimize browning) for up to 2 days. Washed and dried lettuce leaves will keep in a resealable bag with a piece of paper towel (to absorb moisture) for up to 3 days. Neither the crema nor the lettuce leaves freezes well.
Serving suggestions
Serve these black bean burgers with a side of baked Parsnip Fries for a nutritious twist on the classic burger-and-fries combo. Or pair them with this Vegan Paleo Broccoli-Cashew Salad for a superfood boost. They also go well with simpler dishes, like this Tomato-Basil Soup or a crisp Green Salad. Then treat yourself to these Superfood Protein Berry Cashew Cream No-Bake Bars for a dessert that’s in line with your health goals!
Ingredients
For The Caramelized Onion:
- 2 tablespoons vegetable or olive oil
- 1 yellow onion cut into 1/4-inch slices
- Salt to taste
For The Avocado Crema:
- 1 ripe avocado halved, pitted, and peeled
- 1/4 cup sour cream or plain nonfat Greek yogurt
- Juice of 1/2 a lime
- Salt to taste
For The Burgers:
- 1 1/2 cups Mann’s Power Blend or any combination of shredded, raw, sturdy vegetables, like kale, cabbage, Brussels sprouts, carrots, and broccoli
- 1 clove large garlic minced
- 1 can black beans (15 ounces) drained
- 1 egg
- 1/2 cup gluten-free bread crumbs
- 1 tablespoon sriracha
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable or olive oil
- 6 green leaf or iceberg lettuce singles
Instructions
Caramelize The Onion:
- Heat a medium saucepan over medium-high heat. Add the oil and onion, then reduce the heat to medium. Sauté, stirring occasionally, until the onion is soft and light golden brown, about 15-20 minutes. Season with salt, remove from heat, and set aside.
Prepare The Avocado Crema:
- In a food processor, combine the avocado, sour cream or yogurt, lime juice and a pinch of salt. Process until smooth, then set aside.
Make The Burgers:
- To make the burgers, sauté the shredded veggies until softened, about 2 minutes. Add the minced garlic and stir for 1 more minute. Remove from heat.
- In a medium mixing bowl, mash the black beans with a potato masher or food mill. Add the sautéed veggies, egg, bread crumbs, sriracha, salt, and pepper. Stir well to combine. Form mixture into 6 patties.
- Cook the patties with the oil in a nonstick skillet over medium-high heat until nicely browned, about 5-6 minutes per side.
Assemble The Dish:
- Place 1 burger patty on top of 1 lettuce leaf. Top with a couple spoonfuls of the caramelized onion and a dollop of the avocado crema. Wrap the leaf around the patty, secure with a toothpick, and serve.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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