Print

Print Recipe

A firm, flavorful plant-based black bean burger with a crispy crust and satisfying bite, designed to hold together well without mushiness. Made from pantry staples and suitable for pan-frying, baking, or grilling.

Ingredients

Scale
  • 2 cans black beans (15 oz) — rinsed, drained, and lightly dried
  • ½ medium onion — finely chopped
  • 2 cloves garlic — minced (or ½ tsp garlic powder)
  • ½ cup rolled oats or breadcrumbs
  • 1 tsp ground cumin
  • ½ tsp smoked paprika (optional)
  • ½ tsp chili powder
  • Salt and pepper — to taste
  • 1 tbsp olive oil — for cooking
  • 1 tbsp soy sauce or tamari (use tamari for gluten-free)
  • 1 egg or flax egg (for flax egg: 1 tbsp ground flaxseed + 2.5 tbsp water)

Instructions

  1. Drain and rinse the black beans.
  2. Spread beans on paper towels or a clean kitchen towel and air-dry 10–15 minutes or bake at 300°F (150°C) for about 10 minutes to remove excess moisture.
  3. Place the dried beans in a large bowl and mash until about 80% smooth, leaving some chunks for texture.
  4. If using a flax egg, combine 1 tbsp ground flaxseed with 2.5 tbsp water and let thicken.
  5. Finely chop the onion and mince the garlic.
  6. Sauté the onion and garlic in 1 tbsp olive oil over medium heat until soft and fragrant, about 4 minutes, then let cool slightly.
  7. Add the cooled aromatics, ground cumin, smoked paprika (optional), chili powder, salt, pepper, soy sauce or tamari, oats or breadcrumbs, and the binder (egg or flax egg) to the mashed beans.
  8. Stir with a spatula or mix with your hands until the mixture is moist but not sticky and holds its shape when squeezed; if too wet, add extra oats or breadcrumbs tablespoon by tablespoon; if too dry, add a splash of olive oil or soy sauce.
  9. Divide the mixture into 4–5 equal portions and shape each into a compact patty without overworking.
  10. Place patties on a tray or plate and refrigerate for at least 20–30 minutes to firm (or freeze 10–15 minutes to speed up firming).
  11. To pan-fry: heat 1 tbsp olive oil in a nonstick skillet over medium heat and cook patties 4–5 minutes per side until golden and crispy.
  12. To bake: arrange patties on a lined baking sheet, brush lightly with oil, and bake at 375°F (190°C) for 20–25 minutes, flipping halfway through.
  13. To grill: oil the grill or grill pan and cook chilled patties 3–4 minutes per side until nicely charred and firm.
  14. Cook until the outsides are browned and patties feel firm when pressed.

Notes

Drying the beans before mashing prevents sogginess., Chill the patties before cooking to help them hold together better., Adjust moisture levels by adding oats or breadcrumbs if mixture is too wet, or olive oil/soy sauce if too dry., Mixing by hand helps achieve optimal texture without overworking the mixture., Optional add-ins like toasted sunflower seeds or crushed walnuts can add crunch., Use tamari instead of soy sauce for a gluten-free version., Cooking methods include pan-frying, baking, or grilling depending on preference and convenience., Leftover cooked patties keep in the fridge for up to 4 days and freeze for up to 3 months., Reheat gently in a skillet or toaster oven for best texture; microwaving may reduce crispiness.

Nutrition

Find it online: https://cookerygood.com/black-bean-burger-recipe-that-actually-holds-together/