Green Goddess Black Bean Burger
Green Goddess Black Bean Burgers are a tasty twist on a classic veggie burger, packed with hearty black beans, fresh herbs, and a creamy green goddess dressing that adds a…
By Ava
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Reading time: 7 min
Tip: save now, make later.
Green Goddess Black Bean Burgers are a tasty twist on a classic veggie burger, packed with hearty black beans, fresh herbs, and a creamy green goddess dressing that adds a bright, zesty flavor. These burgers have a lovely mix of textures—soft on the inside with a little crisp on the outside, making every bite super satisfying.
I love making these burgers because they’re simple to put together yet feel special enough for any meal. The green goddess dressing brings such a fresh and tangy touch, and I like to add a little crunch with toppings like lettuce or sliced cucumbers. It’s one of those recipes that feels healthy without being boring, and I always look forward to the leftovers in my lunch the next day.
When I serve these burgers, I usually go for a whole grain bun or even wrapped in a big leaf of lettuce if I’m keeping things light. Adding some simple fries or a crisp salad on the side rounds out the meal perfectly. This burger has become a favorite at my house because it’s easy to make, full of flavor, and truly satisfying—everyone always asks for seconds!
Key Ingredients & Substitutions
Black Beans: Canned black beans save time and give good texture. Rinsing removes excess salt. If you prefer, cook dry beans yourself for a fresher taste.
Breadcrumbs: They help bind the patty. Use gluten-free breadcrumbs if needed, or try crushed oats for a wholesome alternative.
Egg / Flax Egg: Egg binds the mixture well. For vegan options, flax egg works great—just mix ground flaxseed with water and let it sit a few minutes.
Green Herbs (parsley, basil, chives): Fresh herbs brighten the sauce flavor. If you don’t have fresh, freeze-dried or fresh-only parsley can still work, but fresh is best.
Anchovies in Sauce: Optional but add umami depth. Skip for vegan or vegetarian versions—extra lemon juice or capers can help boost flavor instead.
How Can I Get the Perfect Black Bean Patty Texture?
The patties should hold together but not be too dense or crumbly. Here’s how to get it right:
- Mash beans mostly smooth but keep some chunks for texture.
- Add breadcrumbs gradually—if mixture is too wet, add more a little at a time.
- Chill patties at least 30 minutes before cooking; this firms them up and prevents splitting.
- Cook over medium heat and avoid flipping too soon; let a crust form on one side first.
Equipment You’ll Need
- Large mixing bowl – perfect for mashing and combining the black bean mixture easily.
- Potato masher or fork – helps mash beans without turning them into paste.
- Food processor or blender – makes the Green Goddess sauce smooth and creamy fast.
- Non-stick skillet or cast-iron pan – cooks patties evenly and forms a nice crust.
- Spatula – for flipping patties gently without breaking them.
- Measuring cups and spoons – keep the seasoning balanced.
- Baking sheet or plate – handy for chilling patties before cooking so they firm up.
Flavor Variations & Add-Ins
- Swap black beans for chickpeas or lentils for a different veggie burger taste and texture.
- Add chopped jalapeños or a pinch of cayenne in the patty for a spicy kick.
- Mix shredded cheddar or pepper jack cheese into the patties for melty goodness.
- Include finely chopped mushrooms or grated zucchini to add moisture and mild earthiness.
How to Make Green Goddess Black Bean Burger?
Ingredients You’ll Need:
For the Black Bean Burger Patties:
- 2 cans (15 oz each) black beans, drained and rinsed
- 1/2 cup breadcrumbs (use gluten-free if preferred)
- 1/4 cup finely chopped onion
- 1/4 cup grated carrot
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp chili powder
- 1/4 tsp black pepper
- 1/2 tsp salt, or to taste
- 1 large egg or flax egg (1 tbsp ground flaxseed + 3 tbsp water)
- 2 tbsp olive oil (for frying)
For the Green Goddess Sauce:
- 1/2 cup mayonnaise (or vegan mayo)
- 1/2 cup fresh parsley leaves
- 1/4 cup fresh basil leaves
- 1/4 cup fresh chives
- 1 tbsp lemon juice
- 2 tsp apple cider vinegar
- 1 small garlic clove
- 2 anchovy fillets (optional, omit for vegan/vegetarian version)
- 1/4 cup sour cream or Greek yogurt (or vegan alternative)
- Salt and pepper to taste
For Assembling:
- 4 whole grain sandwich buns with seeds
- Fresh spinach or lettuce leaves
- Sliced ripe tomatoes
- Fresh arugula
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the patties and sauce. Then chill the patties for at least 30 minutes to help them hold together. Cooking the patties takes around 10 minutes. So, expect about 55 minutes total from start to finish.
Step-by-Step Instructions:
1. Prepare the Black Bean Patties:
Start by mashing the black beans in a large bowl with a fork or potato masher. You want most of them smooth but still a little chunky for a nice texture. Then add the breadcrumbs, chopped onions, grated carrot, minced garlic, cumin, smoked paprika, chili powder, salt, and black pepper. Mix well. Next, stir in the egg or flax egg until everything comes together. If the mix feels too wet, sprinkle more breadcrumbs until it firms up. Shape the mixture into 4 equal patties. Place them on a plate or tray and put them in the fridge for at least 30 minutes to firm up nicely before cooking.
2. Make the Green Goddess Sauce:
While the patties chill, make the sauce. Add parsley, basil, chives, lemon juice, apple cider vinegar, garlic, anchovies (if using), mayonnaise, and sour cream into a food processor or blender. Blend until smooth and creamy. Taste it and add salt and pepper if needed. Pour the sauce into a bowl and keep it in the fridge until you’re ready to assemble.
3. Cook the Black Bean Patties:
Heat olive oil in a large skillet over medium heat. Carefully place the patties in the pan and cook for about 4 to 5 minutes per side. You’re looking for a nice golden brown color and that they feel heated through. When done, take them out and let them rest a minute or two.
4. Assemble the Burgers:
Toast your sandwich buns lightly to add a bit of crunch. Spread a generous spoonful of Green Goddess sauce on the bottom bun, then add a layer of fresh spinach or lettuce. Place the warm black bean patty on top. Spoon more sauce over the patty, then add tomato slices and fresh arugula. Finish by putting the top bun on.
5. Serve and Enjoy:
Serve your burger right away while warm and fresh. Enjoy the delicious mix of flavors and the creamy green sauce that makes this burger special!
Can I Use Frozen Black Beans Instead of Canned?
Yes! Just be sure to fully thaw and drain them before using. Pat them dry with a paper towel to reduce extra moisture, which helps the patties hold together better.
How Can I Make This Recipe Vegan?
Simply replace the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) and use vegan mayo and sour cream alternatives in the sauce. Omit the anchovy fillets to keep it plant-based.
Can I Make the Patties Ahead of Time?
Absolutely! After shaping the patties, you can refrigerate them for up to 24 hours before cooking. You can also freeze them for longer storage—thaw in the fridge before cooking.
What’s the Best Way to Store Leftover Burgers?
Keep any leftover patties and sauce separately in airtight containers in the fridge for up to 3 days. Reheat patties gently in a skillet or microwave, and use fresh buns when ready to assemble again.