These black bean burger bowls are delicious — crispy smashed black bean patties with melted cheddar on a bed of romaine, cherry tomatoes, red onion and a dill pickle vinaigrette. Yum!
This is exactly how I like dinner to look: colorful, crunchy and loaded with flavor.
These bowls start with a simple base of chopped romaine, tomatoes and pickled onions, then get topped with cheesy smashed black bean burgers, your favorite condiments and a bright pickle vinaigrette.
Give me all the pickle dressing, please.
I love a burger bowl — there’s something refreshing about a burger served over crisp lettuce with lots of toppings. While I often make these with beef, the black bean version has been my go-to lately.
And it’s fantastic.
The burger recipe is from my black bean smashburgers and it really nails the texture and flavor — a nice mix of whole beans and mashed beans gives it body while the grated cheddar helps the patties hold together.
I like to smash them in the pan to get crispy, crunchy edges — there’s nothing better than that texture.
After cooking, I top each patty with another slice of cheddar so it melts on the burger. Because there’s cheese inside and on top, I usually skip adding cheese to the salad, but feel free to add more if that’s your thing.
All your favorite burger toppings work great here — mustard, ketchup, BBQ sauce or a house-style burger sauce all pair nicely. A drizzle of mustard is my personal fave alongside plenty of pickles.
The dressing is a big reason this bowl sings: tangy, briny and pickle-forward, it’s one of my go-to vinaigrettes. If you love pickles, you’ll love this dressing.
Pickles are my love language.
I’ve loved pickles forever, and this pickle vinaigrette is bold, tangy and full of briney flavor. It brightens the salad and complements the savory, crispy black bean patties.
The combination of crisp lettuce, juicy tomatoes, crunchy pickles and the zippy dressing creates a satisfying mix of textures and flavors.
Dreamy!
I could eat this every day.
Black Bean Burger Bowls
Black Bean Burger Bowls
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Ingredients
Black Bean Burgers
- 1 (15 ounce) can black beans, drained and rinsed
- 1 large egg, lightly beaten
- ⅓ cup seasoned bread crumbs
- ½ cup freshly grated cheddar cheese
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- kosher salt and pepper
- 1 to 2 tablespoons avocado oil
- 4 slices cheddar cheese
- mustard, ketchup or other condiments
Pickle Vinaigrette
- ¼ cup diced dill pickles or dill relish
- 3 tablespoons dill pickle juice
- 2 tablespoons diced shallot
- 2 garlic cloves, minced
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- kosher salt and pepper
- ½ cup extra virgin olive oil
Salads
- pickled onions, for topping
- 8 to 10 cups chopped romaine lettuce
- kosher salt and pepper
- 12 ounces cherry tomatoes, halved or quartered
- a few spoonfuls of hamburger dill chip pickles
Instructions
Black Bean Burgers
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Place the black beans in a bowl and use a fork to coarsely smash them, leaving a mix of whole and mashed beans.
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Add the egg, bread crumbs, grated cheddar, smoked paprika, garlic powder and a generous pinch of salt and pepper. Mix until combined.
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Use your hands to bring the mixture together; it should be moist and hold when formed into a patty. If needed, mash more beans with a fork.
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Divide into four equal portions and form into balls.
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Heat the oil in a large cast iron skillet over medium. Place a black bean ball in the pan and press it flat with the back of a jar or glass (spray the glass with nonstick spray if desired), smashing into a thin patty. Use the glass to press the edges together if they break apart. Cook 1 to 2 minutes until golden, then carefully flip.
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Cook the second side until brown, golden and crisp. Add a slice of cheddar to each patty and let it melt. Assemble the salad and top with burgers, dressing and any condiments you like.
Salads
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In a large bowl, toss the romaine with salt and pepper. Add pickled onions, tomatoes and pickles to taste. Top with the smashed black bean burger and a generous drizzle of the pickle vinaigrette.
Pickle Vinaigrette
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Whisk together the diced pickles, pickle juice, shallot, garlic, Dijon and honey. Season with salt and pepper, then whisk in the olive oil in a slow stream until the dressing emulsifies. Keeps well in the fridge for several days.
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