Hearty Black Bean Veggie Burgers (Printable Version)
Hearty black bean patties loaded with vegetables and spices, ready for the grill or skillet.
# What You Need:
→ Vegetables
01 - 1 small onion, finely chopped
02 - 1 medium carrot, grated
03 - 1 clove garlic, minced
04 - 1/2 red bell pepper, finely diced
→ Legumes & Bindings
05 - 1 can (15 oz) black beans, drained and rinsed
06 - 1/2 cup rolled oats
07 - 1/2 cup breadcrumbs
08 - 1 large egg (or flax egg for vegan version)
→ Herbs & Spices
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon ground cumin
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - 2 tablespoons fresh parsley, chopped
→ Extras
14 - 2 tablespoons olive oil
15 - 4 whole wheat burger buns
16 - Toppings: lettuce, tomato slices, pickles, onion, cheese (optional), ketchup, mayo, mustard
# How To Make It:
01 - Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion, grated carrot, and diced bell pepper. Sauté for 3 to 4 minutes until the vegetables are softened. Add the minced garlic and cook for 1 additional minute until fragrant. Remove from heat and let cool slightly.
02 - Place the drained and rinsed black beans in a large mixing bowl. Using a potato masher or fork, mash the beans partially, leaving some chunks intact for a satisfying texture.
03 - Add the sautéed vegetables, rolled oats, breadcrumbs, egg, smoked paprika, ground cumin, salt, black pepper, and chopped parsley to the mashed beans. Mix thoroughly until all ingredients are evenly incorporated. If the mixture is too wet, add additional breadcrumbs one tablespoon at a time. If too dry, add a splash of water.
04 - Divide the mixture into 4 equal portions. Shape each portion into a firm burger patty, approximately 3/4 inch thick. Press the edges together to prevent crumbling during cooking.
05 - Heat the remaining tablespoon of olive oil in a skillet over medium-high heat. Carefully place the patties in the skillet and cook for 4 to 5 minutes per side until golden brown and heated through. Alternatively, grill the patties over medium heat on an outdoor or indoor grill for similar timing.
06 - Toast the burger buns lightly if desired. Place each cooked patty on a bun and top with lettuce, tomato slices, pickles, onion, cheese, and your preferred sauces. Serve immediately while hot.
# Helpful Hints:
01 -
- The smoky paprika and cumin combo makes these taste like they came off a backyard grill even when cooked in a skillet on your stove.
- Mashing the beans yourself gives you control over the texture so every bite has both creamy and chunky moments.
- They hold together beautifully which is the number one complaint people have about veggie burgers and the reason most folks give up on making them at home.
02 -
- Wet hands while shaping the patties prevent the mixture from sticking to your fingers and help compress the edges so nothing falls apart during cooking.
- Moving the patties too early in the pan will tear the crust so wait until they release naturally from the skillet before flipping.
- The mixture benefits from a ten minute rest in the refrigerator before cooking because the oats and breadcrumbs soak up excess moisture and firm everything up beautifully.
03 -
- Toasting the oats in a dry pan for two minutes before adding them to the mixture brings out a nutty flavor that most people will not be able to identify but everyone will notice.
- Pressing a small dimple into the center of each patty with your thumb prevents it from puffing up into a ball shape while cooking and keeps the surface flat for maximum topping real estate.