Tastenexa
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American
Black Bean Burgers
27 min total15 prep12 cook4 servings420 cal
FlexitarianVegetarianVeganContains gluten
Hearty, well-seasoned patties made from mashed black beans, breadcrumbs, and warm spices, pan-fried until crisp outside and tender within. A satisfying plant-based burger that holds together and doesn't fall apart on the bun.
Ingredients
pantry
- 450 gcanned black beans
- 1 tspcumin
- 0.5 tspsmoked paprika
- 2 tbspolive oil
- 0.75 tspsalt
- 0.25 tspblack pepper
bakery
- 75 gbreadcrumbs
- 4burger buns
produce
- 0.5onion
- 2 clovesgarlic
Steps
- Drain and rinse the black beans, then pat dry with paper towels.
- Finely mince the onion and garlic.
- In a large bowl, mash about two-thirds of the black beans with a fork or potato masher, leaving the rest whole for texture.
- Add the breadcrumbs, minced onion, garlic, cumin, smoked paprika, salt, and black pepper to the mashed beans.
- Mix well until the mixture holds together when pressed; if it feels too wet, add a little more breadcrumbs.
- Divide the mixture into 4 portions and shape into patties about 3/4-inch thick.
- Refrigerate the patties 10 minutes to help them firm up.
- Heat the olive oil in a large skillet over medium heat.
- Cook the patties 4–5 minutes per side, until a deep golden crust forms and the centers are heated through.
- Toast the burger buns in the same skillet or a toaster during the last few minutes of cooking.
- Assemble the burgers on the toasted buns with your favorite toppings.
Tips
- Pat the drained beans dry before mashing — extra moisture is the main reason bean burgers fall apart.
- Leave some beans whole rather than mashing everything smooth for better texture.
- Chilling the shaped patties for 10 minutes helps them hold together in the pan.
- Resist the urge to flip too soon — let a solid crust form on the first side before turning.
