Description
This Epic Black Bean Burger is a flavorful and hearty plant-based burger made with mashed black beans, spices, and a flaxseed egg binder. Perfectly pan-fried to a golden crisp, these patties are a delicious and nutritious alternative to traditional burgers, ideal for vegetarians and anyone looking for a tasty meatless option.
Ingredients
Scale
Main Ingredients
- 1 can black beans, drained and rinsed
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 1 tablespoon ground flaxseed
- 1 tablespoon water
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Optional Ingredients
- 1/4 cup corn kernels
- 1 tablespoon fresh cilantro, chopped
Instructions
- Heat the skillet: Place a medium-sized skillet over medium heat and add 1 tablespoon of olive oil. Allow it to heat until shimmering.
- Sauté onion: Add the finely chopped onion to the hot oil and cook, stirring occasionally, for about 3-4 minutes until soft and translucent.
- Add garlic: Stir in the minced garlic and cook for another 30 seconds, taking care not to burn it.
- Combine aromatics: Transfer the cooked onion and garlic mixture into a large mixing bowl.
- Warm black beans: In the same skillet, add the drained black beans and cook for 2-3 minutes, stirring occasionally, to heat through.
- Mash beans: Add the black beans to the bowl and mash them using a fork or potato masher until mostly mashed but still textured.
- Add dry ingredients and soy sauce: To the mashed beans, add the breadcrumbs, soy sauce, ground cumin, chili powder, smoked paprika, black pepper, and salt.
- Prepare flax egg: In a small bowl, mix 1 tablespoon ground flaxseed with 1 tablespoon water and let it sit for 5 minutes until it forms a gel-like consistency.
- Combine flax egg: Pour the flax egg into the black bean mixture and mix thoroughly to incorporate all ingredients well.
- Fold in optional ingredients: If using, gently fold in corn kernels and chopped fresh cilantro.
- Portion patties: Divide the mixture evenly into 4 portions.
- Form patties: Shape each portion into a round patty about 1/2 inch thick, pressing edges tightly so they hold together during cooking.
- Heat skillet again: Reheat the skillet over medium heat and add a little olive oil if the pan looks dry.
- Cook patties: Place the patties in the skillet and cook for 4-5 minutes on each side until golden brown and crispy on the outside.
- Drain excess oil: Remove cooked patties and place them on paper towel-lined plate to absorb any excess oil.
- Serve: Serve the black bean patties on buns with your favorite toppings or enjoy as is for a wholesome meal.
Notes
- Make sure not to over-mash the black beans to retain some texture in the patties.
- The flax egg acts as a vegan binder; do not skip this step for best results.
- If the mixture feels too wet, add a little more breadcrumbs to help bind it.
- Feel free to customize spices to your preference, adding heat or herbs.
- The optional corn and cilantro add a nice sweetness and freshness but can be omitted.
- Use gluten-free breadcrumbs to make the recipe gluten-free friendly.
- These patties can be baked at 375°F for 20 minutes as an alternative cooking method.
