Black Bean Burger Recipe

Prepare beans

If using canned black beans, drain and rinse them well, then drain thoroughly. Place beans in a large mixing bowl and use a fork or potato masher to mash until mostly smooth but still slightly chunky for texture (about 1–2 minutes).

Sauté aromatics

Heat 1 tablespoon olive oil in a small skillet over medium heat. Add diced onion and a pinch of salt and sauté until translucent, about 4–5 minutes. Add minced garlic and grated carrot and cook another 1–2 minutes until fragrant. Remove from heat and allow to cool slightly.

Mix patty ingredients

To the mashed beans, add the sautéed onion/carrot/garlic, oats, chopped cilantro, cumin, smoked paprika, salt, and black pepper. Crack in the egg (or add prepared flax egg: 1 tbs ground flax + 3 tbs water, mixed and rested 5 minutes). Mix thoroughly with a spoon or by hand until combined. If mixture feels too wet, add up to 1 tablespoon more oats; if too dry, add 1–2 teaspoons water or a little olive oil.

Form patties

Divide the mixture into 4 equal portions (about 3/4 cup each). With slightly wet hands, shape each portion into a 3/4-inch thick patty, compacting so they hold together. Place formed patties on a plate and refrigerate for 15 minutes to firm up (optional but recommended).

Cook patties

Heat remaining 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add patties (work in batches if necessary) and cook 4–5 minutes per side until a browned crust forms and internal temperature is about 165°F (or patties are heated through and firm). Flip gently to avoid crumbling. If patties brown too quickly, lower heat and cover briefly to heat through.

Prepare quick sauce: in a small bowl, combine mayonnaise (or vegan mayo), lime juice, and hot sauce (if using). Stir until smooth and taste; adjust seasoning with pinch of salt or more lime if desired.

Toast buns: split the burger buns and toast cut-side down in a dry skillet or toaster until lightly golden, about 1–2 minutes.

Assemble burgers: spread a tablespoon of the lime mayo on the bottom bun. Place a lettuce leaf, then a cooked black bean patty, top with a tomato slice, sliced red onion, and avocado slices if using. Spoon more sauce on the top bun and close the burger.

Serve: serve immediately with your choice of sides (fries, salad, or roasted vegetables). Leftover patties can be refrigerated up to 3 days or frozen for up to 1 month; reheat gently in a skillet.