Hearty Veggie Burgers (Printable Version)
Satisfying black bean and vegetable patties seasoned with smoked paprika and cumin, ready for grilling or pan-frying.
# What You'll Need:
→ Vegetables
01 - 1 small onion, finely chopped
02 - 1 medium carrot, grated
03 - 1 clove garlic, minced
04 - 1/2 red bell pepper, finely diced
→ Legumes & Bindings
05 - 1 can (15 oz) black beans, drained and rinsed
06 - 1/2 cup rolled oats
07 - 1/2 cup breadcrumbs
08 - 1 large egg (or flax egg for vegan version)
→ Herbs & Spices
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon ground cumin
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - 2 tablespoons fresh parsley, chopped
→ Extras
14 - 2 tablespoons olive oil, divided for cooking
15 - 4 whole wheat burger buns
16 - Toppings: lettuce leaves, tomato slices, pickles, sliced onion, cheese (optional), ketchup, mayonnaise, and mustard
# Directions:
01 - Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion, grated carrot, and diced bell pepper. Sauté for 3 to 4 minutes until the vegetables are softened. Add the minced garlic and cook for 1 additional minute until fragrant. Remove from heat and let cool slightly.
02 - Place the drained and rinsed black beans in a large mixing bowl. Using a potato masher or fork, mash the beans to a coarse consistency, leaving some chunks intact for a satisfying texture.
03 - Add the sautéed vegetables, rolled oats, breadcrumbs, egg, smoked paprika, ground cumin, salt, black pepper, and chopped parsley to the mashed beans. Mix thoroughly until all ingredients are evenly incorporated. If the mixture is too wet, add additional breadcrumbs one tablespoon at a time. If too dry, add a splash of water.
04 - Divide the mixture into 4 equal portions and shape each into a firmly packed burger patty, approximately 3/4 inch thick.
05 - Heat the remaining 1 tablespoon of olive oil in a skillet over medium-high heat. Carefully place the patties in the skillet and cook for 4 to 5 minutes per side until golden brown and heated through. Alternatively, grill the patties over medium heat for a charred finish.
06 - Toast the burger buns lightly if desired. Layer each bun bottom with a cooked patty and your choice of toppings including lettuce, tomato slices, pickles, onion, cheese, and sauces. Cap with the bun top and serve immediately.
# Expert Hints:
01 -
- The smoky paprika and cumin combination makes these taste like they came off a backyard grill even when cooked in a skillet on a Tuesday night.
- They hold together beautifully without turning dense, thanks to a simple trick with oats and breadcrumbs that I stumbled into after a few crumbly disasters.
- You probably have most of the ingredients in your pantry right now, which makes this the perfect last minute dinner when the fridge is looking bare.
02 -
- The mixture needs to rest for about ten minutes before shaping so the oats can absorb moisture, otherwise your patties will spread in the pan and lose their shape.
- Do not rush the flip, because the crust that forms in those first four minutes is what holds the patty together when you turn it.
03 -
- Wet your hands slightly before shaping the patties to prevent sticking and get smoother edges without adding extra breadcrumbs.
- Let the cooked patties rest for one minute off the heat before serving so the structure sets and they stay intact when you bite into the bun.