Hearty Black Bean Veggie Burgers (Printable)
Hearty black bean patties with vegetables, oats, and smoky spices for grilling or pan-frying.
# What You’ll 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 (for cooking)
15 - 4 whole wheat burger buns
16 - Toppings: lettuce leaves, tomato slices, pickles, onion rings, cheese (optional), ketchup, mayonnaise, 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 fork or potato masher, mash the beans until mostly smooth but leaving some chunks intact for a hearty 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, pressing firmly to hold together.
05 - Heat the remaining 1 tablespoon of olive oil in a skillet over medium-high heat. 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 grill.
06 - Toast the burger buns 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.
# Expert Tips:
01 -
- The smoky paprika and cumin combo makes these taste like they came off a backyard grill, even from a stove.
- They hold together beautifully without turning into mush, which is the veggie burger struggle most recipes ignore.
- You probably have almost everything in your pantry right now.
02 -
- Let the shaped patties rest in the fridge for fifteen minutes before cooking because cold patties hold their shape dramatically better in the pan.
- If your mixture feels too wet to shape, add breadcrumbs one tablespoon at a time rather than dumping a handful all at once.
03 -
- For a vegan version, combine one tablespoon ground flaxseed with three tablespoons water and let it sit for five minutes before adding it in place of the egg.
- A teaspoon of chili powder folded into the mix transforms this into something bolder and deeply warming.