Best 8 Black Bean Chip Dip Burgers Recipes

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Are you looking for a tasty and easy-to-make burger recipe? Look no further than black bean chip dip burgers! These delicious and nutritious burgers are packed with flavor, thanks to the combination of black beans, chipotle peppers, and sour cream. Served on a bun with your favorite toppings, these burgers are sure to be a hit with your family and friends.

Here are our top 8 tried and tested recipes!

BLACK BEAN BURGERS



Black Bean Burgers image

Take a bite out of Sandra Lee's Black Bean Burger recipe from Sandra's Money Saving Meals on Food Network for a budget-friendly vegetarian meal from the grill.

Provided by Sandra Lee

Categories     main-dish

Time 27m

Yield 4 burgers

Number Of Ingredients 13

1/2 medium yellow onion, roughly chopped
1 tablespoon chopped garlic
2 (15-ounce) cans black beans, rinsed and drained, divided
2 tablespoons freshly chopped cilantro leaves
2 teaspoons freshly chopped parsley leaves
1 egg
1/2 teaspoon red pepper flakes
1/2 cup bread crumbs
Salt and fresh ground black pepper
4 hamburger rolls
1 tomato, sliced
4 small Romaine lettuce leaves, or any other type you have on hand
1/4 cup ketchup

Steps:

  • Heat a grill or grill pan over medium-low heat.
  • In a food processor, pulse onion and garlic until finely chopped. Add 1 can black beans, cilantro, parsley, egg, and red pepper flakes and pulse to combine.
  • Transfer mixture to a large mixing bowl, add the remaining can of black beans and the bread crumbs. Season with salt and pepper, to taste, and mix until well combined.
  • Divide 2/3 mixture into 4 portions and form into patties. Save the remaining mixture for another use, like Black Bean Enchiladas. Place on hot oiled grill over medium-low heat and cook about 6 minutes a side or until heated through. Toast hamburger buns on a grill. Place a burger on the bottom of each bun. Top with lettuce, tomato and ketchup. Cover the burgers with the top of the bun and serve.

BLACK BEAN BURGERS



Black Bean Burgers image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 23

6 tablespoons extra-virgin olive oil
1 large red onion, finely chopped
1 clove garlic, finely chopped
3 cups mushrooms, finely chopped
1 tablespoon fresh thyme leaves, chopped
One 14-ounce can black beans, drained and rinsed
2 tablespoons soy sauce
1/4 cup whole-wheat flour
1 tablespoon nutritional yeast flakes (optional)
1000 Island Dressing, recipe follows
4 burger buns
4 butter lettuce leaves
4 teaspoons yellow mustard
4 large tomato slices or 8 medium slices
12 slices dill pickles
Handful of arugula
Salted potato chips, for serving (optional)
4 tablespoons mayonnaise
1 1/2 teaspoons tomato ketchup
1 teaspoon tomato paste
1 1/2 teaspoons capers, finely chopped
1 teaspoon freshly squeezed lemon juice
Small pinch sea salt and freshly ground black pepper to taste

Steps:

  • Heat 3 tablespoons oil in a large frying pan over a medium heat, then saute the onions for 4 minutes, until they start to soften. Add the garlic, mushrooms and thyme and cook for a further 3 minutes or until most of the mushroom juice has evaporated. Stir in the drained beans and soy sauce and cook through for around 2 minutes, stirring occasionally. Turn off the heat.
  • Roughly mash the mixture with a potato masher, whilst keeping some texture; be careful not to over mash. Stir in the flour and nutritional yeast flakes, if using. Divide the mixture into 4 portions. Then, using your hands, mold each portion into a burger shape about 1/2 inch thick and 3 inches wide or wide enough to fit your bun.
  • Put the burgers on a parchment-lined sheet pan. Allow to chill in the fridge for 1/2 hour, to firm up before cooking.
  • To fry the burgers: Heat the remaining 3 tablespoons oil in a medium-large frying pan over a medium heat (you want to hear a nice sizzle) and cook the burgers for about 2 minutes on each side or until cooked through and crisp brown on both sides.
  • To assemble the burgers: Spread 1 teaspoon of 1000 Island Dressing on the base of each bun, then lay a lettuce leaf on top. Add a burger, spread a thin layer of mustard onto each burger, add a slice or 2 of tomato, and then 3 thin slices of pickle. Add a few arugula leaves, then spread a little mustard on the underside of each burger top to complete. Serve with potato chips, if using.
  • Mix all the ingredients together in a small serving bowl, whisking with a fork.
  • This dressing is delicious spooned over veggie burgers or served as a dip with crudites. I also love it drizzled over a festive vegetarian nut roast the next day in a sandwich. Any unused dressing can be stored in an airtight container in the fridge for up to 4 days.

BLACK BEAN BURGERS RECIPE BY TASTY



Black Bean Burgers Recipe by Tasty image

Whether you're vegetarian or not, this black bean burger recipe will hit every spot. Made with black beans, oats, onion, and carrots, and spiced up with cumin, coriander, and cayenne, this burger is so good you'll wonder whether you ever want to go back to the carnivore version. Cook the patties on a pan covered in cooking spray, or use a slightly more generous pour of cooking oil for a crispier finish.

Provided by Tasty

Categories     Dinner

Time 15m

Yield 4 servings

Number Of Ingredients 14

2 cans black beans, rinsed and drained
1 onion, minced
3 cloves garlic, minced
2 carrots, shredded
½ cup quick-cook oats
1 tablespoon soy sauce
1 tablespoon olive oil
1 teaspoon cumin
½ teaspoon coriander
½ teaspoon chili powder
¼ teaspoon cayenne pepper
salt, to taste
pepper, to taste
4 buns, we did not use vegan buns, but you can

Steps:

  • Heat one tablespoon of olive oil in a pan. Combine onions, garlic, salt, and pepper and cook until onions are translucent.
  • Add carrots, cumin, coriander, chili powder, and cayenne pepper until carrots are tender. Remove pan from heat.
  • In a bowl, mash the beans and then add the contents of the pan along with the soy sauce and quick oats.
  • Mix and form four patties. Place in freezer for 30 minutes to set.
  • Cook patties on a pan coated in cooking spray over medium heat, flipping halfway.
  • Use patties to create your dream veggie burger.
  • Enjoy!

Nutrition Facts : Calories 533 calories, Carbohydrate 93 grams, Fat 8 grams, Fiber 18 grams, Protein 22 grams, Sugar 9 grams

HOMEMADE BLACK BEAN VEGGIE BURGERS



Homemade Black Bean Veggie Burgers image

You will never want to eat frozen veggie burgers again. These are so easy, and you'll be proud to have created such a vegetarian delight.

Provided by LAURENMU

Categories     Main Dish Recipes     Burger Recipes     Veggie

Time 35m

Yield 4

Number Of Ingredients 9

1 (16 ounce) can black beans, drained and rinsed
½ green bell pepper, cut into 2 inch pieces
½ onion, cut into wedges
3 cloves garlic, peeled
1 egg
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon Thai chili sauce or hot sauce
½ cup bread crumbs

Steps:

  • If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
  • In a medium bowl, mash black beans with a fork until thick and pasty.
  • In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
  • In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
  • Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
  • If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

Nutrition Facts : Calories 198.4 calories, Carbohydrate 33.1 g, Cholesterol 46.5 mg, Fat 3 g, Fiber 9.8 g, Protein 11.2 g, SaturatedFat 0.7 g, Sodium 607.3 mg, Sugar 2.1 g

BLACK BEAN CHIP & DIP BURGERS



Black Bean Chip & Dip Burgers image

I finally invented a healthy quinoa burger that wasn't dry and crumbly or really boring. These fit the bill-even my grandkids prefer them over hamburgers. They taste like chips and dip in a burger! -KT Rehrig, Allentown, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 8 servings.

Number Of Ingredients 10

2/3 cup water
1/3 cup quinoa, rinsed
1 can (15 ounces) black beans, rinsed and drained
1 jar (16 ounces) salsa, divided
1 cup crushed baked tortilla chip scoops
2 tablespoons reduced-sodium taco seasoning
8 whole wheat hamburger buns, split
8 lettuce leaves
8 slices tomato
8 slices red onion

Steps:

  • In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork., In a large bowl, mash black beans. Add 1 cup salsa, tortilla chips, taco seasoning and cooked quinoa; mix well. Shape into eight 1/4-in.-thick patties., Grill, covered, over medium heat 5-6 minutes on each side or until heated through. Serve on buns with lettuce, tomato, onion and remaining salsa.

Nutrition Facts : Calories 247 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 700mg sodium, Carbohydrate 47g carbohydrate (8g sugars, Fiber 7g fiber), Protein 8g protein.

BLACK BEAN BURGER



Black bean burger image

Make some healthy, hearty vegan burgers layered with avocado and served with a fresh crunchy carrot and cucumber salad alongside. They're full of goodness

Provided by Katy Gilhooly

Categories     Dinner

Time 50m

Number Of Ingredients 19

75g wholemeal bread ,or sourdough
75g walnuts
400g sweet potato
400g can black beans, drained
1 tsp smoked paprika
1 tsp ground cumin
1/2 tsp onion granules
1 tbsp tomato purée
2 tbsp rapeseed oil, to fry
½ cucumber, halved, deseeded and sliced on an angle
2 large carrots (about 300g) peeled into ribbons
small bunch coriander, finely chopped
2 tbsp lime juice
1 tbsp rapeseed oil
4 sourdough burger buns
2 large tomatoes, thickly sliced
1 avocado, peeled, stoned and sliced
50g rocket
coconut yogurt or burger sauce of choice

Steps:

  • Put the wholemeal bread and walnuts in a food processor and pulse to make fine crumbs.
  • Prick the sweet potatoes with a fork and microwave for 5-10 mins until soft. Cut in half and scrape the cooked centres into the food processor with the bread and walnut crumbs. Make sure the beans are drained thoroughly then add them to the processor with the paprika, cumin, onion granules, and tomato puree. Season generously and pulse until the mixture is mostly smooth and holding together. Divide the mix into 4 patties and chill for 20 mins to firm up.
  • Meanwhile make the side salad by mixing the cucumber, carrot, coriander, lime juice and rapeseed oil together. Season and put to one side.
  • Heat the oil in a large non-stick frying pan over a medium heat. Add the patties and fry for 4-5 mins on each side until golden and hot through. Place a small handful of rocket into each burger bun. Top with the tomato slices, burgers, and then avocado. Add a dollop of coconut yogurt or burger sauce of your choice. Serve with the carrot and cucumber salad alongside.

Nutrition Facts : Calories 509 calories, Fat 27 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 16 grams sugar, Fiber 14 grams fiber, Protein 14 grams protein, Sodium 0.43 milligram of sodium

MEATLESS BLACK BEAN BURGERS



Meatless Black Bean Burgers image

We are not vegans, but we do have Meatless Mondays in our house and these meatless burgers are the favorite for Gold Arch addicts. Serve with sweet potato fries.

Provided by LOLITA LEE

Categories     Main Dish Recipes     Burger Recipes     Veggie

Time 2h45m

Yield 8

Number Of Ingredients 23

2 (15 ounce) cans black beans, rinsed and drained
1 cup bread crumbs
½ cup finely chopped red bell pepper
½ cup finely chopped green bell pepper
1 medium onion, finely chopped
2 large eggs
2 tablespoons hickory-flavored barbecue sauce
2 tablespoons nutritional yeast
2 tablespoons salt
1 tablespoon olive oil
1 tablespoon taco seasoning
1 tablespoon ground black pepper
1 tablespoon garlic powder
1 tablespoon chili powder
1 tablespoon chili sauce
1 tablespoon vegetable oil, or as needed
6 tablespoons mayonnaise
1 tablespoon vegan bacon bits
1 tablespoon relish
1 teaspoon apple cider vinegar
1 teaspoon tomato paste
8 slices Monterey Jack cheese
8 large hamburger buns, split and toasted

Steps:

  • Puree black beans in a food processor, or mash with a fork.
  • Combine bread crumbs, bell peppers, onion, eggs, barbecue sauce, nutritional yeast, salt, olive oil, taco seasoning, black pepper, garlic powder, chili powder, and chili sauce in a large mixing bowl. Add mashed beans and mix well.
  • Form mixture into 8 patties. Place on greased waxed paper and let sit in the refrigerator until firm, about 2 hours.
  • Lightly grease a cast iron griddle pan with vegetable oil and heat over medium heat. Add burgers and fry until cooked through, 3 to 5 minutes per side.
  • While burgers are cooking, mix mayonnaise, vegan bacon bits, relish, vinegar, and tomato paste for aioli together in a small bowl.
  • Top each burger with a slice of Monterey Jack cheese. Serve on toasted hamburger buns with aioli sauce.

Nutrition Facts : Calories 660.8 calories, Carbohydrate 78.4 g, Cholesterol 75.7 mg, Fat 27.3 g, Fiber 12.1 g, Protein 26.1 g, SaturatedFat 8.8 g, Sodium 3197.5 mg, Sugar 4.5 g

CHIP 'N' DIP BURGERS



Chip 'n' Dip Burgers image

French onion dip and potato chips top these special hamburgers. They're so delicious, no other toppings are needed!

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 5

1 cup crushed potato chips, divided
1 cup French onion dip, divided
3 tablespoons dill pickle relish
1-1/2 pounds ground beef
6 hamburger buns, toasted

Steps:

  • In a bowl, combine half of the potato chips and half of the dip; add relish. Crumble beef over the mixture and mix well. Shape into six patties. , Grill, covered, over medium heat for 6 minutes on each side or until meat is no longer pink. Serve on buns; top with remaining chips and dip.

Nutrition Facts :

Tips:

  • To achieve a smooth and creamy dip, ensure the black beans are thoroughly cooked and mashed until there are no lumps.
  • For a spicier dip, add a pinch of cayenne pepper or a dash of hot sauce.
  • Feel free to experiment with different toppings for your burgers. Shredded lettuce, diced tomatoes, and sour cream are all great options.
  • If you don't have burger buns on hand, you can use English muffins or even slices of bread.
  • For a healthier option, bake the burgers in the oven instead of frying them in oil.

Conclusion:

Black bean chip dip burgers are a delicious and easy-to-make meal that is perfect for busy weeknights. They are also a great way to use up leftover black bean dip. With a few simple ingredients, you can create a satisfying and flavorful burger that the whole family will enjoy. So next time you're looking for a quick and easy meal, give black bean chip dip burgers a try.

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