Black Bean Burger Vg Recipe

Prep the aromatics

Finely chop the onion (to measure 1/2 cup) and mince the garlic. Heat 1 tablespoon olive oil in a small skillet over medium heat and sauté the chopped onion until translucent, 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant. Remove from heat and let cool slightly.

Mash and combine

Place the cooked black beans in a large bowl. Use a fork or potato masher to mash about two-thirds of the beans, leaving some whole for texture. Add the sautéed onion and garlic, rolled oats (or panko), ground cumin, smoked paprika, chili powder, soy sauce, lime juice, chopped cilantro, salt, and black pepper. Mix well until everything is evenly incorporated and mixture holds together when pressed. If too wet, add another tablespoon of oats/panko; if too dry, add 1 teaspoon water or extra lime juice.

Form patties

Divide the mixture into 4 equal portions (about 3/4 cup each) and form into patties roughly 3–4 inches in diameter and 1/2 inch thick, pressing the edges to compact them so they hold together while cooking.

Cook patties

Heat remaining 1 tablespoon olive oil in a nonstick or cast-iron skillet over medium heat. When hot, add the patties (work in batches if needed) and cook 4–5 minutes per side, pressing gently once with a spatula to ensure good contact. You want a browned crust. If patties are thick, reduce heat to medium-low and cook an extra 1–2 minutes per side to cook through. Remove patties to a plate and keep warm.

Halve and pit the avocados, scoop the flesh into a bowl and mash with a fork leaving it slightly chunky. Stir in lime juice, finely chopped red onion, cilantro, salt, black pepper and minced jalapeño (if using). Taste and adjust seasoning. Cover and refrigerate until assembly.

Toast buns

Split the brioche buns and lightly butter the cut sides. In a clean skillet over medium heat, toast buttered sides face down until golden, about 1–2 minutes. Remove from heat.

Melt cheese on patties

Return cooked patties to the skillet on low heat. Place one slice of American cheese on each patty and cover the skillet for 30–45 seconds until the cheese softens and slightly melts. Remove cover.

Build the burgers: Spread about 1 tablespoon mayo on the bottom bun (optional). Place one lettuce leaf on the bottom bun, add a tomato slice, then the hot black bean patty with melted cheese. Top the patty with about 2 tablespoons guacamole, another lettuce leaf if desired, and the top bun. Repeat for remaining burgers.

Serve immediately with your choice of sides. Leftover patties keep refrigerated up to 3 days or freeze uncooked patties for up to 1 month.