dairy-freevegetarian

Mashed Potato Black Bean Burgers

Finally the search for the perfect black bean burgers is over! These Mashed Potato Black Bean Burgers make a healthy and filling meal, or you can make them into sliders for a mouth-watering vegetarian option on the game day appetizer table.

Mashed Potato Black Bean Burgers

It’s been about a year since I left America, destined for Holland, the tulip-man, and at least 147 stroopwafels. With this big milestone reached, I’m realizing there are a few things I miss terribly about America, like:

  • Watching all the awards shows. Sunday nights spent watching the Golden Globes and Oscars were the best kind of nights, but now here I am, not even knowing that they were happening before it was too late (P.S. what is this La La Land I’m just now hearing of?)
  • Knowing things about things. What’s cool in America now? What are people wearing? Are choker necklaces still a thing? Have jelly shoes come back yet?
  • 24 hour anything. In Holland, shops close by 5pm, and if you need something on Sunday? Forget about it.
  • Chipotle. No explanation needed, right?
  • Free water in restaurants. Like, why do I have to pay more for water than for beer. Why?
  • Game days. As a Penn State alum, it’s been pretty hard finding anyone here to share my enthusiasm about this season.

So today I’m making something to bring a little game day spirit to this side of the pond…Mashed Potato Black Bean Burgers! You can make them into mini-sliders or full size burgers, top them with the humble basics or the extravagant extras (being Dutch, the tulip-man’s will most certainly consist of no less than 1/2 jar of mayonnaise). But whichever route you go, these make a really tasty vegetarian addition to the game day apps table!

Mashed Potato Black Bean BurgersMashed Potato Black Bean BurgersMashed Potato Black Bean BurgersMashed Potato Black Bean BurgersMashed Potato Black Bean BurgersMashed Potato Black Bean Burgers

Mashed Potato Black Bean Burgers
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Mashed Potato Black Bean Burgers

These Mashed Potato Black Bean Burgers make a healthy and filling meal, or you can make them into sliders for a mouth-watering vegetarian option on the game day appetizer table.
Course Appetizers, Main Dishes, Sandwiches and Wraps
Diet Dairy-Free, Vegetarian
Occasion 4th of July, Birthdays, Game Day
Time 45 minutes or less
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 regular sized burgers
Calories 144 kcal
Author Live Eat Learn

Ingredients

Burgers

  • 1 15-oz can black beans 1 ½ cup, 425 g, drained and rinsed
  • ½ cup roughly chopped white onion
  • ½ red bell pepper seeds removed
  • ½ jalapeno seeds removed
  • 2 cloves garlic
  • 2 tsp smoked paprika or 1 adobe chili
  • 1 tsp cumin
  • 1 egg
  • 1 cup panko bread crumbs
  • 1 cup Idaho Spuds Three Cheese mashed potatoes
  • ½ tsp each of salt and pepper

To Serve

  • 8 hamburger buns or 12 to 15 mini buns if you’re making sliders
  • Optional toppings: cheese, tomato, lettuce, red onion, pickles, condiments

Instructions

  1. Preheat oven to 350 degrees F (175 C). Spread black beans onto a baking sheet and bake for 15 minutes, or until beans have split open and are slightly dry*.
  2. In a food processor (or chopping finely by hand), combine onion, red bell pepper, jalapeno, garlic, paprika, and cumin. Spoon mixture into a large skillet and cook for 5 minutes over medium heat until fragrant. Try to squeeze out excess moisture with your spatula and place back in the food processor.
  3. To the food processor add baked beans, egg, bread crumbs, mashed potatoes, salt, and pepper. Pulse until roughly combined (you can also combine and mash by hand).
  4. Form mixture into 8 regular-sized patties, or 12 to 15 mini patties if you want to make sliders**.
  5. To cook, you have a few options. For burgers that are quite firm all the way through, bake on a parchment paper-lined baking sheet at 375 degrees F (190 C) for 20 minutes, flipping halfway through. For burgers that have a crisp outside and softer inside, brush with oil and grill or cook on in a skillet, 5 to 8 minutes per side.
  6. Serve warm on buns with whatever toppings you fancy. Keep leftover in the fridge for 2 to 3 days.

Notes

  • *If you’re short on time you can skip this step, but it adds a really nice texture to the burgers.
  • **At this point you can store the patties in an airtight container and keep in the fridge until ready to make, up to 3 days.
Nutrition Facts
Mashed Potato Black Bean Burgers
Amount Per Serving (1 burger)
Calories 144 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Cholesterol 21mg 7%
Sodium 520mg 22%
Total Carbohydrates 25.9g 9%
Dietary Fiber 3.6g 14%
Protein 6.4g 13%
* Percent Daily Values are based on a 2000 calorie diet.

Helpful products for Mashed Potato Black Bean Burgers


Huge thanks to Idaho Spuds for sponsoring this post! Go big on game day with these potato-packed recipes, and enter to win a big adventure in Boise, ID to hereI was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own. This post contains affiliate links, which means if you buy something from that link I may earn a commission, at no extra cost to you. Thanks for supporting Live Eat Learn and for making these mashed potato black bean burgers possible!

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