Food and Recipes Beans Black Beans Better-Than-Beef Black Bean Burgers Be the first to rate & review! Southerners know the power of a slow cooker, which is the best kept secret for perfect black bean burgers. This recipe calls for cooking dried black beans low and slow in a flavorful broth. Boosted with smoky bacon and sautéed aromatics, these hearty black bean burgers aren't vegetarian, but they’re perfect for switching things up when you're craving burgers but taking it easy on the red meat. It's true that even meat lovers will love this recipe, especially when these robust, umami-filled burgers are generously lathered with a spicy, smoky sauce. Easily make the burgers vegetarian by omitting the bacon and swapping the chicken broth for vegetable when slow cooking the beans. By Paige Grandjean Paige Grandjean Paige Grandjean is a food editor and recipe developer with over seven years of experience in food media. Her recipes and writing have appeared in over 15 nationally distributed print publications, as well as on various digital platforms. Paige's recipes have been showcased on the covers of magazines such as Food & Wine, Southern Living, and Cooking Light, with her 2020 Food & Wine Lamination cover story earning a spot as a Folio: Eddie and Ozzie Award Finalist. She is a member of IACP and has a WSET Level 2 Award in Spirits. Southern Living's editorial guidelines Published on August 1, 2024 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Rate PRINT Share Close Photo: Caitlin Bensel; Food Stylist: Torie Cox Active Time: 40 mins Total Time: 7 hrs 40 mins Caitlin Bensel; Food Stylist: Torie Cox Ingredients 1 lb. dried black beans 1 1/2 tsp. canola oil 1 3/4 cups chopped yellow onion (about 10 oz.) 1 cup chopped red bell pepper (about 8 oz.) 3 thick-cut bacon slices, chopped (about 4 oz.) 1 Tbsp. chopped garlic cloves (about 3 cloves) 1 jalapeño chile, halved lengthwise 6 cups chicken or vegetable broth 2 1/2 tsp. kosher salt, divided 1 tsp. light brown sugar 1 tsp. ground cumin 1/2 tsp. black pepper 1/2 tsp. chopped fresh oregano 3/4 cup mayonnaise 3 Tbsp. sweet chili sauce 3/4 tsp. smoked paprika 1 Tbsp. ketchup 1 Tbsp. hot sauce 1 Tbsp. Worcestershire sauce 1 large egg, beaten 1 1/2 cups panko (Japanese-style breadcrumbs) 2 Tbsp. grated yellow onion 2 Tbsp. olive oil 4 slices Muenster cheese 4 brioche buns, toasted 4 leaves butter lettuce 1 large tomato, cut into 8 thin slices Directions Rinse and prepare beans: Rinse and sort beans according to package directions. Caitlin Bensel; Food Stylist: Torie Cox Cook onions and bacon: Heat oil in a large skillet over medium-high. Add onion, bell pepper, and, if desired, bacon; cook, stirring occasionally, until onions are tender, about 8 minutes. Add garlic, and cook, stirring often, until fragrant, about 30 seconds. Caitlin Bensel; Food Stylist: Torie Cox Cook beans: Transfer onion mixture to a 6-quart slow cooker; add beans, jalapeño, chicken broth, salt, brown sugar, cumin, pepper, and oregano. Caitlin Bensel; Food Stylist: Torie Cox Cover and cook on LOW until beans are tender, about 6 hours Caitlin Bensel; Food Stylist: Torie Cox Prepare Comeback Sauce: Stir together mayonnaise, sweet chili sauce, smoked paprika, ketchup, hot sauce, and Worcestershire sauce. Caitlin Bensel; Food Stylist: Torie Cox Blend beans: Process 1 1/2 cups drained cooked black beans and 1/4 cup mayonnaise mixture in a food processor until smooth, about 10 seconds. Caitlin Bensel; Food Stylist: Torie Cox Form patties: Stir together pureed bean mixture, 2 cups drained Black Beans, beaten egg, panko, grated yellow onion, and 1 teaspoon kosher salt in a large bowl. Cover and chill mixture 30 minutes. Caitlin Bensel; Food Stylist: Torie Cox Form bean mixture into 4 (8 oz.) patties; chill 30 minutes. Caitlin Bensel; Food Stylist: Torie Cox Cook burgers: Heat 2 tablespoons olive oil in a large cast-iron skillet over medium-high and cook patties until heated through and a crust forms, about 4 minutes per side. Caitlin Bensel; Food Stylist: Torie Cox Assemble burgers: Top each patty with 1 slice of Muenster cheese; cook until melted. Divide remaining mayonnaise mixture evenly among buns; add 1 patty, 1 butter lettuce leaf, and 2 tomato slices to each bun. Caitlin Bensel; Food Stylist: Torie Cox Rate It Print