Black Bean Burger Recipe

Prepare beans and aromatics

Place the drained and rinsed black beans in a large bowl and lightly mash with a fork or potato masher, leaving some whole beans for texture (about 70% mashed).

Add the finely diced red bell pepper, diced onion, minced garlic, chopped cilantro (if using), ground cumin, smoked paprika, salt, and black pepper to the bowl and stir to combine.

Add the rolled oats and the egg. Mix thoroughly until the mixture holds together when pressed. If too wet, add up to 2 tablespoons more oats/panko; if too dry, add 1 tablespoon water or a splash of olive oil.

Form the mixture into two evenly sized patties (about 3/4-inch thick). Place patties on a plate and chill in the refrigerator 15–20 minutes to help them firm up (optional but recommended).

Heat a skillet over medium heat and add 1 tablespoon olive oil. When oil is shimmering, add patties and cook 4–5 minutes per side until browned and heated through. Add the remaining 1 tablespoon oil if needed. Alternatively, bake at 375°F (190°C) on a parchment-lined sheet for 18–22 minutes, flipping halfway.

In a small bowl combine mayonnaise, minced garlic, lemon juice, salt, and black pepper. Stir until smooth and taste; adjust seasoning as needed. Refrigerate until ready to assemble.

If adding smashed avocado (+2), scoop avocado flesh into a small bowl. Add lime juice and salt, then mash with a fork to a chunky spread. Adjust lime and salt to taste.

Lightly butter the cut sides of the buns or brush with oil. Toast buns in a skillet or under a broiler until golden, about 1–2 minutes per side.

Spread about 1 tablespoon garlic aioli on the bottom bun. If using smashed avocado, spread about 2 tablespoons on the top or bottom bun as preferred.

Place the warm black bean patty on the bottom bun. Top patty with a generous sprinkle (about 2 tablespoons) of crumbled goat cheese so it warms slightly from the patty.

Add a slice of tomato, a handful (about 1/2 cup) of spinach leaves, and 2 tablespoons pickled red onion on top of the cheese.

Close the sandwich with the top bun. Serve immediately. Optionally, serve with extra aioli or pickled onions on the side.