Epic Black Bean Burger (Print Version)
Flavor-packed vegetarian burger featuring black beans, spices, and fresh toppings for a hearty meal.
# What You'll Need:
→ Burger Patties
01 - 2 (15 oz) cans black beans, drained and rinsed
02 - 1/2 red onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1/2 cup breadcrumbs
05 - 1/4 cup rolled oats
06 - 1 large egg
07 - 1 tsp ground cumin
08 - 1/2 tsp smoked paprika
09 - 1/2 tsp chili powder
10 - 1/2 tsp salt
11 - 1/4 tsp black pepper
12 - 2 tbsp chopped fresh cilantro
13 - 1 tbsp olive oil
→ Burger Assembly
14 - 4 burger buns
15 - 4 slices cheddar cheese
16 - 1 avocado, sliced
17 - 1 tomato, sliced
18 - 1 small red onion, thinly sliced
19 - Lettuce leaves
20 - 4 tbsp mayonnaise
21 - 2 tbsp ketchup
22 - Pickles
# How to Make It:
01 - Mash the black beans in a large bowl using a fork or potato masher until mostly smooth, leaving some chunks for texture.
02 - Add chopped red onion, garlic, breadcrumbs, oats, egg, cumin, smoked paprika, chili powder, salt, pepper, and cilantro. Mix until thoroughly combined.
03 - Divide the mixture into 4 equal portions and form into burger patties.
04 - Heat olive oil in a non-stick skillet over medium heat. Cook patties for 4-5 minutes per side until golden and heated through. Add cheese slices during the final minute and cover to melt if using.
05 - Lightly toast the burger buns.
06 - Spread mayonnaise and ketchup on toasted buns. Layer with lettuce, black bean patty, tomato, avocado, red onion, and pickles. Top with remaining bun.
# Expert Advice:
01 -
- These patties actually hold together when you flip them, which is more than I can say for my first three attempts at homemade veggie burgers
- The smoky spices and fresh toppings make you forget youre eating something healthy, until you feel good afterward
02 -
- I learned the hard way that if the mixture feels too wet, add more breadcrumbs, and if it is too dry, splash in a little water, the texture should be like cookie dough that holds its shape
- Letting the formed patties chill for thirty minutes before cooking makes them much easier to handle and less likely to fall apart in the pan
03 -
- Use a rimmed baking sheet lined with parchment when shaping the patties, so if you need to chill them you can just slide the whole sheet into the fridge without touching each one
- Press a small indentation into the center of each patty before cooking, because they plump up in the heat and this keeps them from turning into little domes that slide right off the bun