The Simplest Bean Burgers (Mark Bittman)

I remember the first time I tried a bean burger that actually tasted good. It wasn’t some dry, crumbly hockey puck. It was at a little vegetarian cafe tucked away on a side street in college. That first bite – the earthy flavor of the beans, the subtle spices, the satisfying texture – completely changed my perception of what a veggie burger could be. I’ve been on a quest to recreate that experience ever since, and this recipe, adapted from Mark Bittman’s “How to Cook Everything Vegetarian,” gets me pretty darn close.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: 4-6
• Yield: 4-6 burgers
• Dietary Type: Vegetarian (can be made Vegan)

Ingredients

• 2 cups well-cooked beans (can be white, black, or red beans, chickpeas, or lentils) or 14 ounces canned beans, drained.
• 1 medium onion, quartered
• ½ cup soy flakes (preferably not instant) or ½ cup rolled oats (preferably not instant)
• 1 tablespoon mixed spice, of your choice (for example 1 tbsp chili powder or a mix of cumin, smoked paprika, and chili flakes)
• 1 teaspoon minced garlic
• Salt & freshly ground black pepper to taste
• 1 egg (can be omitted for vegan burgers)
• Bean-cooking liquid (or other liquid: wine, cream, milk, water, ketchup, etc.) or stock (or other liquid: wine, cream, milk, water, ketchup, etc.), if needed
• Grapeseed oil or corn oil, any neutral oil, as needed

Equipment Needed

• Food Processor
• Large Nonstick or Well-Seasoned Cast-Iron Skillet
• Spatula

Instructions

1. In a food processor, combine the beans, onion, oats (or soy flakes), spices, salt, pepper, and egg (if using).

2. Pulse the mixture until it is chunky but not pureed. The goal is to have a mixture that still has some texture but is cohesive enough to form patties. Avoid over-processing, which can result in a mushy burger.

3. Assess the consistency of the mixture. If it seems too dry and crumbly, add a small amount of liquid (bean-cooking liquid, stock, water, etc.), a tablespoon at a time, until the mixture is moist but not wet. This step is crucial for ensuring the burgers hold together well during cooking. However, it’s unusual to need the liquid.

4. Let the mixture rest for a few minutes, if time allows. This allows the oats or soy flakes to absorb some of the moisture, further helping the burgers bind together.

5. Wet your hands with water. This will prevent the burger mixture from sticking to your hands as you form the patties.

6. Shape the mixture into patties of your desired size and thickness. Aim for a uniform thickness to ensure even cooking.

7. Again, let the shaped patties rest for a few minutes before cooking. This helps them firm up and reduces the risk of them falling apart in the pan.

8. If you have time, you can make the burger mixture or even shape the burgers up to a day or so in advance. Just cover tightly and refrigerate, then bring everything back to room temperature before cooking. This chilling time helps the burgers hold their shape even better.

9. Film the bottom of a large nonstick or well-seasoned cast-iron skillet with oil. Ensure the entire surface of the pan is lightly coated to prevent sticking.

10. Turn the heat to medium. Allow the pan to heat up for a minute before adding the patties. A hot pan is essential for achieving a good sear and preventing the burgers from sticking.

11. Carefully add the patties to the hot pan, being careful not to overcrowd the pan. Cook in batches if necessary to maintain even heat distribution.

12. Cook the patties until nicely browned on one side, about 5 minutes. Resist the urge to move them around too much during this time, as this can interfere with the browning process.

13. Carefully turn the patties with a spatula and cook on the other side until firm and browned, about another 5 minutes.

14. Once the patties are cooked through and browned on both sides, remove them from the pan and serve immediately.

15. Serve on buns with your favorite burger fixings, such as lettuce, tomato, onion, pickles, ketchup, mustard, and mayonnaise.

16. Alternatively, cool the cooked burgers and refrigerate or freeze for later use.

Expert Tips & Tricks

• Bean Variety is Key: Don’t be afraid to experiment with different types of beans. Chickpeas create a lighter, nuttier flavor, while black beans offer a more robust and earthy taste. Lentils add a slightly grainy texture that some people love.
• Spice it Up: The mixed spice is where you can really personalize this recipe. Consider adding smoked paprika for a smoky flavor, cumin for warmth, or chili flakes for a touch of heat. A pinch of cayenne pepper can also add a subtle kick.
• The Binding Agent: If you’re omitting the egg for a vegan version, make sure the bean mixture isn’t too dry. You may need to add a little more liquid to help the burgers bind together. Ground flaxseed mixed with water (1 tablespoon flaxseed meal + 3 tablespoons water, let sit for 5 minutes) can also be used as an egg replacement.
• Preventing Sticking: A well-seasoned cast-iron skillet is ideal for cooking these burgers, as it provides excellent heat distribution and helps prevent sticking. If using a nonstick skillet, make sure it’s in good condition and lightly oiled.
• Freezing for Later: These bean burgers freeze incredibly well. To prevent them from sticking together, place a piece of parchment paper between each burger before freezing.

Serving & Storage Suggestions

These bean burgers are delicious served on toasted buns with all your favorite burger toppings. Consider adding a side of sweet potato fries, coleslaw, or a fresh salad for a complete meal.

Leftover cooked bean burgers can be stored in an airtight container in the refrigerator for up to 3-4 days. They can also be frozen for up to 2-3 months. To reheat, thaw the burgers in the refrigerator overnight and then pan-fry, bake, or microwave until heated through.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients used.

Nutrient	Amount per Serving	% Daily Value
Calories	300 kcal	15%
Total Fat	12g	18%
Saturated Fat	2g	10%
Cholesterol	50mg	17%
Sodium	400mg	17%
Total Carbohydrate	35g	12%
Dietary Fiber	10g	40%
Sugars	5g	–
Protein	15g	30%

Variations & Substitutions

• Gluten-Free: Ensure you are using certified gluten-free rolled oats.
• Spicy Bean Burger: Add a chopped jalapeno or a pinch of cayenne pepper to the bean mixture for a spicy kick.
• Mediterranean Bean Burger: Use chickpeas as the base and add chopped sun-dried tomatoes, feta cheese (omit for vegan), and oregano to the mixture. Serve with a dollop of tzatziki sauce.
• Southwestern Bean Burger: Use black beans as the base and add corn, black olives, and cilantro to the mixture. Serve with salsa and guacamole.
• Sweet Potato Bean Burger: Add cooked and mashed sweet potato to the bean mixture for added sweetness and moisture.

FAQs (Frequently Asked Questions)

Q: Can I use canned beans instead of cooking my own?
A: Yes, canned beans work perfectly well. Just make sure to drain and rinse them thoroughly before using.

Q: How can I prevent the burgers from falling apart?
A: Make sure the bean mixture isn’t too wet or too dry. Resting the mixture before shaping and again after shaping helps the burgers bind together. Chilling them in the refrigerator before cooking also helps.

Q: Can I bake these burgers instead of pan-frying them?
A: Yes, you can bake them at 375°F (190°C) for about 20-25 minutes, flipping halfway through.

Q: What if I don’t have soy flakes or rolled oats?
A: You can try using breadcrumbs, but you may need to adjust the amount of liquid to achieve the right consistency.

Q: Can I make these ahead of time and freeze them?
A: Absolutely! These burgers freeze beautifully. Just make sure to wrap them individually to prevent them from sticking together.

Final Thoughts

These simple bean burgers are a fantastic way to enjoy a delicious and healthy meatless meal. With their customizable flavors and easy preparation, they’re perfect for weeknight dinners or weekend cookouts. Don’t be afraid to experiment with different bean varieties and spices to create your own signature bean burger recipe. I hope you enjoy this recipe as much as I do! Feel free to share your feedback and any variations you try – I’m always eager to hear how you make this recipe your own. Consider pairing these burgers with a crisp IPA or a refreshing glass of lemonade for the perfect summer meal!