Ingredients:

• 1 (15 oz) can black beans, drained and rinsed
• 1/2 cup breadcrumbs (or use oats for a gluten-free option)
• 1/4 cup finely chopped onion
• 1 clove garlic, minced
• 1 tbsp soy sauce or tamari (for gluten-free option)
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp chili powder (optional for a little heat)
• 1/4 cup chopped fresh cilantro (optional)
• 1 egg (or flax egg for vegan option: 1 tbsp ground flaxseed + 3 tbsp water)
• 1 tbsp olive oil (for frying)
• Salt and pepper to taste

Instructions:

1. Prepare the Black Beans:
   • In a large bowl, mash the black beans with a fork or potato masher until mostly smooth, leaving a few chunks for texture.
2. Mix the Ingredients:
   • Add the breadcrumbs (or oats), onion, garlic, soy sauce, cumin, paprika, chili powder, cilantro, and the egg (or flax egg). Season with salt and pepper.
   • Stir the mixture until it forms a cohesive dough-like consistency. If the mixture seems too wet, add a bit more breadcrumbs; if too dry, add a splash of water or a bit more soy sauce.
3. Form the Patties:
   • Divide the mixture into 4 equal portions and form each into a patty about 1/2-inch thick.
4. Cook the Burgers:
   • Heat the olive oil in a large skillet over medium heat. Add the black bean patties and cook for 4-5 minutes per side, until golden brown and crispy on the outside.
   • If you prefer, you can bake them in the oven at 375°F (190°C) for 20-25 minutes, flipping halfway through.
5. Serve:
   • Serve the black bean burgers on toasted buns with your favorite toppings such as lettuce, tomato, avocado, onion, and a dollop of vegan mayo or aioli. Or wrap them in lettuce for a low-carb option!

Tips:

• Make a double batch and freeze the uncooked patties for a quick weeknight meal.
• These burgers pair perfectly with sweet potato fries or a fresh green salad.