Black Bean Veggie Burgers
Hearty, flavor-packed patties made from seasoned black beans, oats, and vegetables that hold together beautifully on the skillet. Serve on toasted buns with your favorite toppings.
Ingredients
- 2 cans canned black beans, drained, rinsed
- 1/2 cup old-fashioned rolled oats
- 1/2 cup yellow onion, finely diced
- 1/2 cup red bell pepper, finely diced
- 2 cloves garlic cloves, minced
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 4 buns hamburger buns (vegan), toasted
Instructions
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1
Spread 2 cans drained, rinsed canned black beans on a clean towel and pat very dry. This step is critical — wet beans make mushy patties.
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2
Mash the black beans in a large bowl with a fork until about two-thirds are mashed, leaving some whole beans for texture.
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3
Heat 1 teaspoon of olive oil in a skillet over medium heat. Cook 1/2 cup finely diced yellow onion, 1/2 cup finely diced red bell pepper, and 2 cloves minced garlic cloves for 5 minutes until softened. Add to the mashed beans.
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4
Stir in 1/2 cup old-fashioned rolled oats, 2 tbsp soy sauce (or tamari for gluten-free), 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp kosher salt, and 1/2 tsp black pepper. Mix until the mixture holds together when pressed. If too wet, add more oats a tablespoon at a time. Refrigerate 15 minutes to firm up.
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5
Divide mixture into 4 equal portions and form into patties about 3/4 inch thick.
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6
Heat remaining 2 tbsp olive oil in a skillet over medium heat. Cook patties 4-5 minutes per side until a dark crust forms and they are heated through. Do not press down.
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7
Serve on 4 buns toasted hamburger buns (vegan) with your choice of toppings.