Hearty Veggie Burgers (Print Version)
Satisfying black bean and vegetable patties seasoned with smoked paprika and cumin, ready for the grill or skillet.
# What You 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 tsp smoked paprika
10 - 1/2 tsp ground cumin
11 - 1/2 tsp salt
12 - 1/4 tsp black pepper
13 - 2 tbsp fresh parsley, chopped
→ Extras
14 - 2 tbsp olive oil (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 softened. Add the minced garlic and cook for 1 additional minute until fragrant. Remove from heat and let cool slightly.
02 - In a large mixing bowl, add the drained and rinsed black beans. Using a potato masher or fork, mash the beans while leaving some chunks intact for a hearty 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 well 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. Shape each portion into a firm burger patty, approximately 3/4 inch thick, pressing tightly so they hold together during cooking.
05 - Heat the remaining 1 tablespoon of olive oil in a skillet over medium-high heat. 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 on an outdoor grill for similar timing.
06 - Toast the burger buns lightly if desired. Layer each bun bottom with a cooked patty and your choice of lettuce, tomato slices, pickles, onion, cheese, and condiments. Cap with the bun top and serve immediately.
# Expert Tips:
01 -
- The smoked paprika gives these patties a depth that makes you forget youre not eating meat.
- Mashing the beans by hand instead of a food processor leaves perfect chunky texture that feels substantial.
02 -
- Let the mixture rest in the fridge for fifteen minutes before shaping because cold patties hold together much better in the pan.
- If the mixture feels too wet add breadcrumbs one tablespoon at a time and if too dry add a splash of water.
03 -
- Wet your hands slightly before shaping the patties because it prevents sticking and gives you smoother edges.
- The single biggest improvement you can make is pressing the patties slightly thinner at the center so they cook evenly throughout.