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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.

50 minEasyServes 4320 cal/serving

AmericanDinnerStovetopVeganHigh FiberHigh ProteinLow CarbDairy-FreeEgg-FreeCorn-Free

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Ingredients

  • 2 cans black beans (15 oz), 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 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

  1. 1

    Spread 2 cans drained, rinsed black beans (15 oz) on a clean towel and pat very dry. This step is critical - wet beans make mushy patties.

  2. 2

    Mash the black beans in a large bowl with a fork until about two-thirds are mashed, leaving some whole beans for texture.

  3. 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 minced garlic cloves for 5 minutes until softened. Add to the mashed beans.

  4. 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.

  5. 5

    Divide mixture into 4 equal portions and form into patties about 3/4 inch thick.

  6. 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.

  7. 7

    Serve on 4 buns toasted hamburger buns (vegan) with your choice of toppings.

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Questions

What is 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. This reference files it under American dinner: made on the stovetop, rated easy and about 50 minutes start to finish.

Why pat it dry first in Black Bean Veggie Burgers?

Step 1 reads: "Spread 2 cans drained, rinsed black beans (15 oz) on a clean towel and pat very dry." Surface water has to boil off before anything can brown. Drying at step 1 means the food sears in the first minute instead of steaming.

Is there a substitute for smoked paprika in Black Bean Veggie Burgers?

The entry for Black Bean Veggie Burgers calls for 1 tsp smoked paprika. In its place: Sweet paprika with a small pinch of cumin, or a few drops of liquid smoke. Chipotle powder works if you want heat as well.

Can I use dried beans instead of canned in Black Bean Veggie Burgers?

Yes. One 15-ounce can is about one and a half cups of cooked beans, which comes from a generous half cup dried. Soak them overnight and simmer until tender before you start the recipe. As written, the entry for Black Bean Veggie Burgers uses 2 cans black beans (15 oz), drained, rinsed.

How hot is Black Bean Veggie Burgers?

Only mildly. The heat in Black Bean Veggie Burgers comes from 1 tsp chili powder. For a milder plate, halve the chili powder; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Can I make Black Bean Veggie Burgers gluten-free?

Yes. The gluten in Black Bean Veggie Burgers is 1/2 cup old-fashioned rolled oats, 4 buns hamburger buns (vegan), toasted. Swap the oats for certified gluten-free oats; the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

Is Black Bean Veggie Burgers keto-friendly?

A serving of Black Bean Veggie Burgers carries 0 g of carbohydrate, 6 g of it fiber. Against a strict 20 g keto day that is 0 percent of the budget; against a moderate 100 g low-carb day it is 0 percent.

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