Hearty Flavor-Packed Vegetarian Burgers (Printable)
Satisfying black bean and vegetable patties spiced with smoked paprika and cumin
# What You'll Need:
→ 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
# How-To Steps:
01 - Heat 1 tablespoon 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 more 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 fork or potato masher, mash the beans until mostly smooth but leaving some chunks 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 well combined. If the mixture is too wet, add more breadcrumbs a 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. Press firmly so the patties hold together during cooking.
05 - Heat the remaining 1 tablespoon 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 lightly if desired. Place each patty on a bun and top with lettuce, tomato slices, pickles, onion, cheese, and your preferred sauces. Serve immediately.
# Expert Advice:
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 Tuesday.
- They hold together beautifully without falling apart, which is something I cannot say for many store bought veggie patties I have tried.
02 -
- The mixture will seem too wet at first, but letting it sit for five minutes gives the oats time to absorb moisture and makes shaping the patties much easier.
- Flipping too early is the number one reason veggie burgers fall apart, so wait until the bottom is deeply golden and releases easily from the pan.
03 -
- Wetting your hands slightly before shaping the patties prevents sticking and gives you smoother, more even burgers that cook uniformly.
- Pressing a small dimple into the center of each patty with your thumb keeps them from puffing up unevenly in the pan.