Hearty Black Bean Veggie Burgers (Printable)
Hearty plant-based patties loaded with vegetables, beans, and smoky spices
# What You'll Need:
→ Vegetables
01 - 1 cup grated carrots (about 120 g)
02 - 1 cup finely chopped mushrooms (about 100 g)
03 - 1/2 cup finely diced red onion (about 70 g)
04 - 1/2 cup corn kernels, fresh or frozen and thawed (about 70 g)
→ Legumes
05 - 1 can (15 oz) black beans, drained and rinsed
→ Binders
06 - 1/2 cup rolled oats (about 50 g)
07 - 1/2 cup breadcrumbs (about 60 g)
08 - 1 large egg (or 1 flax egg: 1 tbsp ground flaxseed mixed with 2.5 tbsp water)
→ Seasonings
09 - 2 cloves garlic, minced
10 - 2 tbsp fresh parsley, chopped (or 1 tbsp dried)
11 - 1 tsp smoked paprika
12 - 1 tsp ground cumin
13 - 1/2 tsp salt
14 - 1/4 tsp black pepper
→ Cooking and Serving
15 - 2 tbsp olive oil
16 - 4 burger buns
17 - Lettuce leaves, tomato slices, pickles, ketchup, or toppings of choice
# Directions:
01 - In a large mixing bowl, mash the drained black beans with a fork or potato masher until coarse and chunky, avoiding a fully pureed texture.
02 - Add the grated carrots, chopped mushrooms, diced red onion, corn kernels, minced garlic, chopped parsley, rolled oats, breadcrumbs, smoked paprika, ground cumin, salt, and black pepper to the bowl with the mashed beans.
03 - Crack the egg into the bowl (or add the prepared flax egg) and mix thoroughly until all ingredients are evenly incorporated and the mixture holds together when pressed.
04 - Divide the mixture into 4 equal portions and shape each into a burger patty approximately 1 inch thick.
05 - Heat olive oil in a large skillet over medium heat. Cook the patties for 4 to 5 minutes per side until golden brown and cooked through.
06 - Toast the burger buns in the skillet or under a broiler until lightly golden.
07 - Layer each bun with a cooked patty, lettuce leaves, tomato slices, pickles, and your preferred condiments. Serve immediately.
# Expert Tips:
01 -
- These patties hold together beautifully without turning into mush, which is the veggie burger promise that almost never gets kept.
- The smoky paprika and cumin combination makes them taste like they came off a backyard grill even if you made them on a Tuesday in your apartment kitchen.
02 -
- Do not skip draining and rinsing the beans because leftover canning liquid will turn your patties into a soggy mess that falls apart the second it hits the pan.
- Letting the shaped patties rest in the fridge for fifteen minutes before cooking makes a noticeable difference in how well they hold their shape.
03 -
- Wet your hands slightly before shaping the patties and the mixture will not stick to your fingers nearly as much.
- Toasting the oats in a dry pan for two minutes before adding them brings out a nutty flavor that most people will not be able to identify but will definitely notice.