Hearty Veggie Burgers (Print version)

Hearty black bean and vegetable patties seasoned with smoked paprika and cumin, perfect for grilling or stovetop cooking.

# What goes in:

→ 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 tsp smoked paprika
10 - 1/2 tsp ground cumin
11 - 1/2 tsp salt
12 - 1/4 tsp black pepper
13 - 2 tbsp fresh parsley, chopped

→ Extras

14 - 2 tbsp olive oil (for cooking)
15 - 4 whole wheat burger buns
16 - Toppings: lettuce, tomato slices, pickles, onion, cheese (optional), ketchup, mayo, mustard

# Cooking steps:

01 - Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the onion, carrot, and bell pepper. Sauté for 3-4 minutes until softened. Add the minced garlic and cook for 1 additional minute until fragrant. Remove from heat and let cool slightly.
02 - In a large mixing bowl, mash the drained black beans using a fork or potato masher, leaving some chunks intact for a hearty texture.
03 - Add the sautéed vegetables, rolled oats, breadcrumbs, egg, smoked paprika, cumin, salt, black pepper, and chopped parsley to the mashed beans. Mix thoroughly until all ingredients are well incorporated. If the mixture is too wet, add extra breadcrumbs a tablespoon at a time. If too dry, add a splash of water.
04 - Divide the mixture into 4 equal portions and shape each into a firm burger patty, approximately 3/4 inch thick.
05 - Heat the remaining tablespoon of olive oil in a skillet over medium-high heat. Cook the patties for 4-5 minutes per side until golden brown and heated through. Alternatively, grill the patties over medium heat for a charred finish.
06 - Toast the burger buns if desired. Layer each bun with a cooked patty and your choice of toppings including lettuce, tomato slices, pickles, onion, cheese, and sauces. Serve immediately.

# Tips from flavorandfeast:

01 -
  • The smoky paprika and cumin combination makes these taste like they came off a backyard grill even when cooked in a skillet on a random weeknight.
  • They hold together beautifully once you get the moisture balance right, which means no more crumbling patties falling through the grates.
  • Leftover patties freeze perfectly, so you can double the batch and have instant dinners ready for busy nights ahead.
02 -
  • Let the mixture rest for ten minutes before shaping because the oats and breadcrumbs need time to absorb moisture and firm up.
  • Flipping the patties too early is the fastest way to break them apart, so wait until the edges look set and golden before attempting a flip.
03 -
  • Pulsing the oats in a blender for a few seconds before adding them creates a finer binder that holds the patty together without making it dense.
  • Pressing a small dimple into the center of each patty with your thumb prevents it from puffing up into a ball shape while cooking.

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