Black Bean Veggie Burgers

★ 4.1 · Medium

These vegan black bean burgers are hearty, well-seasoned, and hold together perfectly on the grill or in a skillet, proving that plant-based patties can be just as satisfying as the real thing.

25 minPrep Time

15 minCook Time

40 minTotal Time

4 servings (4 burgers)Yield

Why You'll Love This

Naturally vegan with a flax egg binder
Freezer-friendly; make a double batch and freeze extras
Great texture that holds together on the grill

Ingredients

2 cans (15 oz each)black beans, drained and rinsed
1/2 cuprolled oats
1/2 cupbreadcrumbs
1/2small red onion, finely diced
1small carrot, grated
2 clovesgarlic, minced
1 tablespoonsoy sauce
1 tablespoonground flaxseed mixed with 3 tablespoons water (flax egg)
1 teaspoonground cumin
1 teaspoonsmoked paprika
1/2 teaspoonsalt, plus more to taste
1/4 teaspoonblack pepper
3 tablespoonsneutral oil, for cooking
4burger buns
Toppingslettuce, tomato slices, and condiments of choice

Nutrition (estimated per serving)

380Calories

16gProtein

12gFat

55gCarbs

13gFiber

620mgSodium

Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.

Method

In a small bowl, stir together the ground flaxseed and water; let sit for 5 minutes to thicken into a flax egg.
Spread the drained black beans on a paper towel and pat them very dry to remove excess moisture.
Place about two-thirds of the black beans in a large bowl and mash well with a fork or potato masher until mostly smooth, leaving some texture.
Add the remaining whole black beans, oats, breadcrumbs, diced onion, grated carrot, garlic, soy sauce, flax egg, cumin, smoked paprika, salt, and pepper.
Mix thoroughly with your hands or a sturdy spoon until well combined and the mixture holds together when pressed.
If the mixture feels too wet, add a bit more breadcrumbs, 1 tablespoon at a time; if too dry, add a teaspoon of water.
Divide the mixture into 4 equal portions and shape each into a patty about 3/4 inch thick, pressing firmly so they hold together.
Refrigerate the patties for at least 15 minutes to help them firm up before cooking.
Heat 2 tablespoons of the oil in a large nonstick or cast iron skillet over medium heat.
Carefully add the patties and cook, without moving them, until deeply browned and a crust forms on the bottom, 5 to 6 minutes.
Carefully flip with a wide spatula and cook the other side until browned and heated through in the center, 5 to 6 minutes more, adding the remaining oil if the pan looks dry.
Toast the buns lightly if desired, then assemble the burgers with lettuce, tomato, and your favorite condiments.
Serve immediately while hot.

Tips

Patting the beans very dry and mashing only part of them gives the patties structure so they do not fall apart while cooking.
Chilling the shaped patties before cooking firms them up and helps them hold together during flipping.