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:
- 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.
- 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.
- Form the Patties:
- Divide the mixture into 4 equal portions and form each into a patty about 1/2-inch thick.
- 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.
- 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.
