Black Bean Burgers

Main Course · 30 minutes · Makes 4 burgers

The knock against black bean burgers has always been that they fall apart or taste bland. They fall apart. They taste bland. This recipe fixes both. The secret is simple: mash most of the beans into a paste for binding, leave some whole for texture, add oats and breadcrumbs to soak up moisture, and chill before cooking.

Ingredients

Burger Patties

• 2 cans (15 oz each) black beans, drained, rinsed, and patted very dry with paper towels
• 1/2 cup old-fashioned rolled oats
• 1/3 cup breadcrumbs (panko or regular)
• 1 large egg (or 1 flax egg: 1 tbsp ground flaxseed + 3 tbsp water, rested 5 minutes)
• 3 cloves garlic, minced
• 1/2 medium red onion, finely diced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1 tablespoon soy sauce or tamari (adds umami depth)
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon fresh lime juice
• Salt and pepper to taste
• 2 tablespoons olive oil or avocado oil, for cooking

To Serve

• 4 burger buns, toasted
• Sliced avocado
• Lettuce and tomato slices
• Pickled red onions
• Chipotle mayo (mix mayo + canned chipotle in adobo)

Instructions

1. Dry the beans thoroughly. A patty with a dark, crispy crust and a tender center. With smoked paprika, cumin, and lime, these actually taste good. Not a sad meat substitute. Something you'd crave.
2. Mash two-thirds of the beans. Place about two-thirds of the dried beans into a large mixing bowl. Use a fork or potato masher to mash them into a thick, mostly smooth paste. Some small chunks are fine and add texture. Add the remaining whole beans to the bowl.
3. Combine all burger ingredients. Add the rolled oats, breadcrumbs, egg (or flax egg), minced garlic, diced red onion, cumin, smoked paprika, chili powder, soy sauce, cilantro, lime juice, salt, and pepper. Mix everything together with a spatula or your hands until thoroughly combined and the mixture holds together when you squeeze a handful.
4. Chill the mixture. Cover the bowl and refrigerate for at least 15 minutes (up to overnight). This resting period lets the oats and breadcrumbs absorb moisture, making the mixture much easier to shape and far less likely to crumble during cooking.
5. Shape the patties. Divide the mixture into 4 equal portions (about 1/2 cup each). Shape each into a patty roughly 3/4 inch thick and slightly wider than your buns, since they will shrink a little while cooking. If the mixture sticks to your hands, wet them slightly.
6. Cook until crispy. Heat olive oil in a large non-stick skillet over medium heat. When the oil shimmers, carefully place the patties in the pan. Cook for 5-6 minutes per side without moving them — you want a dark, crispy crust to form. Flip once and cook the other side. Resist the urge to press down hard or flip multiple times.
7. Assemble and serve. Toast the burger buns. Spread chipotle mayo on the bottom bun, add the patty, then layer on avocado slices, lettuce, tomato, and pickled red onions. Serve immediately.

Variations

• Southwestern: Add 1/2 cup corn kernels and 1/4 cup diced roasted green chiles to the mixture. Top with pepper jack cheese, guacamole, and salsa.
• Mediterranean: Replace cumin and paprika with dried oregano and sun-dried tomatoes. Add crumbled feta to the mix. Serve with tzatziki, cucumber, and arugula.
• BBQ Style: Mix 2 tablespoons BBQ sauce into the patty mixture. Top with coleslaw, pickles, and extra BBQ sauce on a brioche bun.
• Lettuce Wrap (low carb): Skip the bun entirely. Wrap the patty in large butter lettuce leaves with all the toppings for a lighter, gluten-free version.

Nutrition Facts

Per serving (1 burger patty without bun):