This post contains products independently chosen (and loved) by our editors and writers. Food52 earns an affiliate commission on qualifying purchases of the products we link to.
Who among us hasn’t been burned by a dry turkey burger before? (Or chi…
This post contains products independently chosen (and loved) by our editors and writers. Food52 earns an affiliate commission on qualifying purchases of the products we link to.
Who among us hasn’t been burned by a dry turkey burger before? (Or chicken, or pork, or even beef, that time whoever was in charge of shopping went down a dark path and bought the 98% lean mix.) I had an especially dismal one just recently at the burger joint across the street from my apartment. Fool me, I don’t know, a hundred times?
At its best, the veggie burger is more than just a meat alternative—it’s an opportunity to celebrate the flavors of vegetables, grains, and legumes in a convenient, delicious way (between two buns, covered in sauce). Of course, the veggie patty has ran…
At its best, the veggie burger is more than just a meat alternative—it’s an opportunity to celebrate the flavors of vegetables, grains, and legumes in a convenient, delicious way (between two buns, covered in sauce). Of course, the veggie patty has range, too. A savvy addition to any salad, substantial enough to qualify as an afternoon snack, and just generally delicious, these meatless wonders rightfully belong at any meal. In hopes of celebrating—and perhaps spreading awareness—of the culinary genius behind the veggie burger, we’ve compiled our seven favorite recipes below.
According to recipe developer Rick Martinez, miso gives this burger a “really deep, caramel-y, umami flavor. That’s going to basically simulate a burger being seared over an open fire on a grill and being smashed.” Even better—Rick says you can find all of the ingredients at your average grocery store.
This post contains products independently chosen (and loved) by our editors and writers. Food52 earns an affiliate commission on qualifying purchases of the products we link to.
When I was tasked with writing about Food52’s most popular burger reci…
This post contains products independently chosen (and loved) by our editors and writers. Food52 earns an affiliate commission on qualifying purchases of the products we link to.
When I was tasked with writing about Food52’s most popular burger recipe, I thought I knew what to expect. At the very least, there’d be beef involved, right? Nope. As it turns out, our most popular burger recipe is a veggie burger—and a non-traditional one at that. Specifically, the honor goes to Shake Shack’s ’Shroom Burger, a longtime vegetarian offering from the chain that defies and stretches our understanding of what a burger can be.
Few things taste like summer more than biting into a freshly grilled, fully loaded, burger. The bun is buttery, the toppings are piled high (unless you’re more of a minimalistic burger connoisseur and keep things simple or plain), and you know you’ll b…
Few things taste like summer more than biting into a freshly grilled, fully loaded, burger. The bun is buttery, the toppings are piled high (unless you're more of a minimalistic burger connoisseur and keep things simple or plain), and you know you'll be going back for seconds.
If you're typically the one enjoying the burgers and never behind the grill, you might wonder how the mouthwatering backyard dinner staples come to be. It's not magic or a skill that has to be passed down through generations—anyone can make a truly excellent burger with the right tools.
To make the ideal burger bar, you need to nail two things: burgers and toppings. Lucky for us, our new Resident, Five Marys—a Northern California livestock farm run by Mary and Brian Heffernan—is an expert on both. Not only does Five Marys produce exce…
To make the ideal burger bar, you need to nail two things: burgers and toppings. Lucky for us, our new Resident, Five Marys—a Northern California livestock farm run by Mary and Brian Heffernan—is an expert on both. Not only does Five Marys produce exceptionally consistent, grass-fed, dry-aged beef, but they also run their own, burger-forward restaurant, Five Marys Burgerhouse. In the most recent episode of their new series, Raised On The Ranch, Mary shares her blueprint for the ultimate burger bar—here are four of her best tips.
According to Mary, much of the impetus for starting Five Marys Farm came from her and Brian’s pursuit of truly great burger meat. “What motivated us was actually the quest to find the perfect ground beef,” she says. Years later, they’re producing it themselves. Five Marys ground beef is grass-fed and dry-aged, giving it a deep and complex flavor, making it perfect for your next burger night or barbecue. If you’re planning to grill out in the near future, we recommend ordering some Five Marys beef online. However, if you’re in need of burgers at this very moment, the butcher at your local grocery store should be able to steer you towards another beef of similarly high quality.
These tuna burgers are thick, savory, and irresistible! Pile on the toppings and smother with aioli for a satisfying meal.
Here’s a unique way to use a can of tuna…try Tuna Burgers! Tuna makes an unexpectedly excellent burger: thick and savory. Balanced on a bun with chipotle aioli and veggie toppings, it’s a satisfying meal that everyone will enjoy. Plus, it’s economical and a great alternative to red meat. Just like our popular tuna patties, it’s a healthy dinner idea that will surprise and delight. Here’s how it’s done!
Ingredients in tuna burgers
Tuna burgers are simply a burger where canned tuna stands in for ground meat. You’ll also need to add some binders to help the tuna stick together, like egg, breadcrumbs, mustard and mayonnaise. It all comes together into a savory, hearty mix of flavors! Here’s what you’ll need:
White meat tuna (see below)
Green onion
Worcestershire sauce
Garlic powder
Kosher salt
Plain panko or coarse breadcrumbs (or gluten free breadcrumbs; see below*)
Dijon mustard
Mayonnaise
Eggs
Olive oil
Tips for buying canned tuna
There are lots of options at the grocery store when it comes to canned tuna. Here’s what to look for when buying for these tuna burgers:
Look for light tuna caught by pole and line fishing, which is the most sustainable choice. Light tuna that comes from skipjack has the lowest mercury levels of all types of tuna. (Read more here.)
Buy BPA free cans. Look for cans or pouches that are BPA free.
Oil packed or water packed work. Use whatever is your personal preference for this recipe! Either way, drain the can before using.
Panko vs breadcrumbs
Do you stock panko in your pantry? It’s extremely versatile and our favorite option when it comes to breadcrumbs. The breadcrumbs are important to get a cohesive, solid texture to a tuna burger. Here’s the difference between panko and traditional breadcrumbs, and why we prefer panko:
Panko is a Japanese-style breadcrumb mixture that is airier and lighter than traditional breadcrumbs. It makes a beautifully crispy coating and it’s very versatile. Use it in recipes like Pistachio Crusted Salmon or Stuffed Portobello Mushrooms. Or our favorite way: use it as a stand-in for croutons in a Kale Caesar Salad or Romaine Salad.
Breadcrumbs also work! Packages labeled “coarse breadcrumbs” are best, since traditional breadcrumbs have a finer texture like sand. But either should work! You can also make homemade breadcrumbs.
Want breadcrumb substitutes? Try gluten-free panko or gluten-free breadcrumbs, or use an equal amount of crushed crackers of any type.
How to make tuna burgers: some tips
Once you’ve got all your ingredients, tuna burgers are simple to put together. Just make sure to leave 15 minutes for allowing the burgers to firm up in the fridge. Here are some notes on the process:
This recipe makes 4 very large or 5 medium burgers. We prefer the size with 5 because it fits in a bun nicely but still has some heft (the size with 6 is too small). It might be an odd number, but then someone gets seconds! Or leftovers save well for 2 to 3 days.
Form the burgers, then refrigerate 15 minutes. This helps them firm up prior to pan frying. Use this time to make the burger sauce or prep other parts of the meal.
Pan fry 4 minutes per side. Fry in olive oil until they’re golden brown on both sides.
Tuna burger toppings
Once you’ve got your tuna burgers: the best part is the toppings! Make sure you pair a creamy sauce with these tuna burgers, otherwise the sandwich will be on the dry side. Here are some of our favorite sauces and toppings for a tuna burger:
Drain the tuna and flake it into small pieces with a fork, smashing up any big chunks. In a medium bowl, mix it with green onion, Worcestershire sauce, garlic powder, kosher salt, panko, Dijon mustard, mayonnaise, and eggs.
Form the dough into 5 small or 6 large patties. Refrigerate the patties for 15 minutes to firm up the texture (or up to 24 hours). If desired, use the time to make the aioli, remoulade or tartar sauce.
When ready to cook, heat 1 tablespoon of the olive oil in a large skillet over medium high heat. Add the burgers and cook for about 4 to 5 minutes until lightly browned, then gently flip them with a spatula and cook about 3 to 4 minutes more until lightly browned on the other side.
Serve on a bun with tomato, red onion, lettuce, and aioli, remoulade or tartar sauce. Leftovers save well refrigerated for 2 to 3 days.
Notes
*Make sure to have a creamy sauce with these tuna burgers, otherwise the texture will be on the dry side.
In Absolute Best Tests, Ella Quittner destroys the sanctity of her home kitchen in the name of the truth. She’s boiled dozens of eggs, mashed a concerning number of potatoes, and seared more Porterhouse steaks than she cares to recall. Today, she tackl…
In Absolute Best Tests, Ella Quittner destroys the sanctity of her home kitchen in the name of the truth. She's boiled dozens of eggs, mashed a concerning number of potatoes, and seared more Porterhouse steaks than she cares to recall. Today, she tackles cheeseburgers.
At 1500 West Colorado Boulevard in Pasadena, California—an otherwise unassuming corner—if you look down at your feet, you might be surprised to find a plaque that reads as follows:
This black bean burger recipe is hearty and satisfying! Pile ’em high with toppings for a meal that pleases everyone.
Everyone has their own favorite black bean burger recipe…and at long last, here’s ours! Here’s the thing with bean burgers: you either love ’em or you hate ’em. But a good one can be fantastic. This one is hearty and savory, spiced with cumin, garlic, and smoked paprika. Walnuts give it texture so it’s not just mush on a bun. Top it with cheese, guacamole and all the burger fixin’s, and it’s pretty darn satisfying. We always polish these off quickly: and leftovers last in the fridge for days!
What’s in this black bean burger recipe?
There are many variations on a black bean burger recipe. This one is mostly beans, walnuts, and spices, held together with breadcrumbs and egg. It doesn’t have the texture of an actual burger, so don’t expect that! But it’s hearty and satisfying when served in a bun with toppings. Here are the key ingredients you’ll need:
Black beans
Onion and garlic
Olive oil
Spices: cumin, garlic powder and smoked paprika
Soy sauce
Ketchup
Panko
Chopped walnuts
Egg
Methods for cooking a black bean burger
There are a few methods for cooking a black bean burger: baking, pan frying, and grilling. In our experience, pan frying a black bean burger can come out mushy and not cooked through. So our favorite method is baking! But you can grill it as well. Here’s what to know:
Baked: Bake the burgers at 400 degrees Fahrenheit for 15 minutes on each side. This cooks them through perfectly. They’re even better after they rest for about 10 minutes to firm up.
Grilled: Pre-bake them at 400 degrees Fahrenheit for 10 minutes per side. Then you can go right to the grill and grill 5 minutes per side on medium high heat, or refrigerate until grilling. The smoky char of the grill adds unreal nuance to the burger!
Sauces and topping ideas
Once you’ve whipped up this black bean burger recipe, the fun part is the toppings! The best bang for your buck? A great burger sauce recipe. Often times we go simple and just slather the bun with guacamole (as you see above), but there are lots of other great sauce ideas. Make sure to pair this burger with a sauce or spread: it’s much too dry otherwise. Here are some options:
Cheese adds great savory flavor and richness, which is helpful for a bean burger
Leftovers and make ahead instructions
This black bean burgers recipe stores very well and is ideal for making in advance! The texture of the burgers firms up the longer they sit, so they’re great after refrigeration. They even work well frozen! This recipe makes enough for 8 burgers, so you can have leftovers for days. Here are a few notes on storage:
Burgers last well refrigerated up to 5 days. Eat them cold, room temp, or re-warm them before eating (in a skillet, oven, broiler or on the grill).
Or, freeze burgers you don’t plan to eat right away for up to 3 months. Stack them with parchment paper in between each and freeze in a sealed container.
More veggie burger recipes
There are lots of ways to make a burger without using black beans! Here are a few more options you might enjoy:
Mince the garlic and finely chop the onion, making sure the pieces are small (avoid random large ones which can break up the texture). In a large skillet, heat the olive oil. Add the the onion and sauté for 3 minutes, then add the garlic and sauté for for 2 more minutes until golden and translucent. Remove from the heat.
In a large bowl, mash the black beans with a fork, keeping some whole– the texture should be mostly mashed with chunks and whole beans remaining. Add the sauteed onion and garlic, cumin, garlic powder, smoked paprika, soy sauce, ketchup, panko, chopped walnuts, kosher salt, and egg. Mix to combine until a dough forms.
Use a ½ cup measuring cup to portion the dough into patties: 7 burgers with a full ½ cup or 8 burgers measuring a scant ½ cup. Shake the patty out of the measuring cup, then place it on a parchment lined baking sheet and gently press it until it’s 3/4” thick. When the dough starts to stick to the cup, wash out the measuring cup.
Place the burgers in the oven. Bake 15 minutes on one side, then flip and bake 15 minutes on the other side. If using, add cheese slices and bake 3 minutes more until the cheese is melted. Serve immediately or wait about 10 to 15 minutes until the burgers firm up. Place on a bun spread with guacamole and layered with pickles, ketchup red onion and tomato. Leftover burgers last well refrigerated up to 5 days. Or freeze leftovers for up to 3 months, stacked with parchment paper in between each in a sealed container. Reheat or grill prior to serving (see below).
Alternative grilling instructions: If you plan to grill the burgers, first bake the burgers for 20 minutes: 10 minutes per side. Then grill the burgers over medium high heat for about 5 minutes per side.
Category:Main Dish
Method:Baked
Cuisine:American
Diet:Vegetarian
Keywords: Black bean burger recipe, black bean burger
I’ve realized that the population of my Brooklyn neighborhood, where I’ve lived for a decade, can be divided into buffalo chicken salad people and patty melt people. I put myself in the latter category. One of my favorites was the patty melt they serve…
I’ve realized that the population of my Brooklyn neighborhood, where I've lived for a decade, can be divided into buffalo chicken salad people and patty melt people. I put myself in the latter category. One of my favorites was the patty melt they served at beloved local spot MeMe’s Diner, which closed its doors in 2020 but has been reborn as K.I.T., a natural-wine spot that also sells excellent baked goods.
But here’s the question: Is the patty melt a sandwich or a hamburger? Because if it’s a burger, then we enter a minefield of issues that people just love to debate when it comes to things you can grill in the summertime and put between a bun.
Labor Day is just around the corner, which means that millions of Americans will be stocking up on burger patties, sausages, bags of chips, patriotic desserts, crisp lagers, and sparklers. But if you already purchased some hot dog and hamburger buns for the holiday, you may want to check the label. According to the Food and Drug Administration (FDA), Hostess Cake has issued a voluntary recall of their Soft White Hamburger Buns and Soft White Hot Dog Buns, as they may be contaminated with salmonella and listeria, two different forms of bacteria that can both cause foodborne illness. The company first announced the recall on August 13th, 2021 and has not learned of any illnesses related to the recall at this time. The bacteria was detected during a routine monitoring of the food production facility.
Fear not—no other Hostess products, including beloved nostalgic treats like Twinkies, Ding Dongs, Ho Hos, Donettes, or Honey Buns, were included in the recall.
Labor Day is just around the corner, which means that millions of Americans will be stocking up on burger patties, sausages, bags of chips, patriotic desserts, crisp lagers, and sparklers. But if you already purchased some hot dog and hamburger buns for the holiday, you may want to check the label. According to the Food and Drug Administration (FDA), Hostess Cake has issued a voluntary recall of their Soft White Hamburger Buns and Soft White Hot Dog Buns, as they may be contaminated with salmonella and listeria, two different forms of bacteria that can both cause foodborne illness. The company first announced the recall on August 13th, 2021 and has not learned of any illnesses related to the recall at this time. The bacteria was detected during a routine monitoring of the food production facility.
Fear not—no other Hostess products, including beloved nostalgic treats like Twinkies, Ding Dongs, Ho Hos, Donettes, or Honey Buns, were included in the recall.
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