Hearty Flavor-Packed Veggie Burgers (Printable Version)
Savory black bean and vegetable patties packed with smoky spices, oats for binding, and fresh herbs. Ready in 40 minutes.
# Ingredient List:
→ 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 teaspoon smoked paprika
10 - 1/2 teaspoon ground cumin
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - 2 tablespoons fresh parsley, chopped
→ Extras & Serving
14 - 2 tablespoons olive oil, divided for cooking
15 - 4 whole wheat burger buns
16 - Toppings: lettuce leaves, tomato slices, pickles, sliced onion, cheese (optional), ketchup, mayonnaise, and mustard
# How to Make:
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 the vegetables have softened. Add the minced garlic and cook for 1 additional minute until fragrant. Remove from heat and let cool slightly.
02 - Place the drained and rinsed black beans in a large mixing bowl. Using a potato masher or fork, mash the beans until mostly smooth but 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 evenly 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 firmly to ensure they hold together during cooking.
05 - Heat the remaining 1 tablespoon of olive oil in a skillet over medium-high heat. Carefully place the patties in the pan 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 if desired. Place each cooked patty on a bun and top with lettuce, tomato slices, pickles, onion, cheese if using, and your choice of sauces. Serve immediately while hot.
# Expert Tips:
01 -
- These patties actually hold together on the grill, which is more than I can say for most veggie burgers Ive tried.
- The smoky paprika and cumin combo gives a depth that makes you forget youre eating beans for dinner.
02 -
- Wet hands before shaping the patties and the mixture will stick to itself instead of to your fingers.
- Flipping too early is the fastest way to break these, so wait until the bottom is truly golden and releases easily from the pan.
03 -
- Letting the shaped patties rest in the fridge for even ten minutes makes them dramatically sturdier in the pan.
- A light dusting of cornmeal on the outside of each patty before cooking creates an irresistible crunch.