Black bean burgers are my go-to when I crave something hearty but don’t want to fuss in the kitchen. What I love is how forgiving they are—no precise flour or binding agents needed, just mashed beans and whatever’s in the fridge. They’re a tiny rebellion against overly processed veggie burgers, rustic and honest.
Why I Keep Coming Back to This Recipe
These burgers remind me that good food doesn’t need fuss. They’re forgiving, adaptable, and always satisfying—perfect after a long day or when I want something honest and filling. Plus, they taste better than many store-bought veggie options, and I feel a little proud of making them myself.
Inside the Ingredient List: What Makes These Burgers Work
- Black beans: Creamy and earthy, they bind everything together with a slight ooze of bean liquid—sub for chickpeas if you prefer a different texture.
- Oats: Provides structure and chew; opt for quick oats for a finer texture, or steel-cut for more rustic bites.
- Red onion: Adds a sweet sharpness; any sweet onion will do, but red gives a nice color punch.
- Garlic: Packs a smoky, pungent punch; skip if you dislike strong garlic, but it’s key here.
- Smoked paprika: Lends a subtle smoky depth—if you only have regular paprika, add a pinch of cumin for extra earthiness.
- Soy sauce: Brings umami and saltiness; tamari works well for gluten-free needs.
- Oil: For sautéing; a neutral oil like vegetable or canola keeps things simple.
Tools of the Trade for the Best Black Bean Burgers
- Large mixing bowl: To mash and combine all ingredients.
- Frying pan or skillet: To cook the patties evenly and develop a crust.
- Spatula: To flip the burgers without breaking them.
- Measuring spoons and cups: For accuracy in adding seasonings and oats.
- Knife and chopping board: To prep onion and garlic.
Crafting the Perfect Patty
Step 1: Start by rinsing one 15-ounce can of black beans. Drain and mash in a large bowl until mostly smooth, leaving some chunks for texture.
Step 2: Chop half a small red onion and a clove of garlic finely. Sauté in a pan with a splash of oil over medium heat until fragrant and slightly caramelized, about 5 minutes.
Step 3: Add the sautéed onion and garlic to the mashed beans. Stir in 1/2 cup of oats, a tablespoon of soy sauce, and a teaspoon of smoked paprika.
Step 4: Form the mixture into 4-6 patties, about 1-inch thick. Chill for 15 minutes to help them hold shape.
Cooking Tips & Tricks for Black Bean Burgers
- Ensure the mixture is not too wet; if it is, add a bit more oats or breadcrumbs.
- When forming patties, keep them compact but gentle—loose patties fall apart.
- Cook on medium heat; too high and they burn outside before cooking through.
- Look for a nice crust forming—if they stick, adjust the heat or add a little more oil.
Common Pitfalls and How to Avoid Them
- The patties fall apart during cooking.? Add more oats or breadcrumbs if the mixture is too wet.
- The burgers are hard to flip without breaking.? Chill the patties longer if they’re too soft.
- They burn outside before cooking through.? Use medium heat and enough oil to prevent sticking.
- Burgers fall apart when handled.? Don’t skip resting time—gives the flavors a moment to settle.
Black Bean Burgers
Ingredients
Equipment
Method
- Rinse the black beans thoroughly, then drain and mash them in a large bowl until mostly smooth, leaving some chunks for texture.
- Finely chop the red onion and garlic, then heat a tablespoon of oil in a skillet over medium heat.
- Sauté the onion and garlic in the hot oil until fragrant and slightly caramelized, about 5 minutes. The aroma should be warm and inviting, with the onions turning golden.
- Add the sautéed onion and garlic to the mashed beans. Stir in the oats, soy sauce, and smoked paprika, mixing everything until well combined and sticky.
- Divide the mixture into 4 to 6 equal portions and shape each into a patty about 1 inch thick. Place the formed patties on a plate or tray.
- Chill the patties in the refrigerator for 15 minutes to help them firm up and hold together during cooking.
- Heat a little more oil in a skillet over medium heat, then carefully place the chilled patties into the pan.
- Cook the patties until golden brown and crispy on the outside, about 4-5 minutes per side, flipping gently with a spatula.
- Once cooked through and crispy, remove the burgers from the pan and let them rest for a minute.
- Serve these hearty black bean burgers hot, on buns or with your favorite toppings and sides.
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