Epic Black Bean Burger (Printer-Friendly)
Flavor-packed vegetarian patties with black beans, cumin, and smoked paprika on toasted buns with fresh toppings.
# What You'll Need:
→ Burger Patties
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→ Burger Assembly
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# How to Make It:
01 - Mash black beans in a large bowl using fork or potato masher until mostly smooth, leaving some chunks for texture.
02 - Mix in red onion, garlic, breadcrumbs, oats, egg, cumin, smoked paprika, chili powder, salt, pepper, and cilantro until well combined.
03 - Divide mixture into 4 equal portions and form into burger patties.
04 - Heat olive oil in non-stick skillet over medium heat. Cook patties 4-5 minutes per side until golden and heated through. Add cheese slices during final minute if using; cover to melt.
05 - Lightly toast burger buns.
06 - Spread mayonnaise and ketchup on buns. Layer with lettuce, black bean patty, tomato, avocado, red onion, and pickles if desired. Top with remaining bun.
# Expert Advice:
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- These burgers actually hold together when you flip them no more crumbling patties falling apart in the pan
- The smoked paprika and cumin create this incredible savory depth that makes you forget youre not eating meat
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- If you plan to grill these patties chill them in the refrigerator for at least 30 minutes first or they will crumble and fall through the grates
- The mixture should feel sticky and slightly tacky when you are shaping them if it is too wet add more breadcrumbs a tablespoon at a time
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- Let the patties rest for 5 minutes after cooking before assembling so they firm up slightly
- Warm your toppings like the tomato and onion slightly to prevent the burger from cooling down too fast