American · Free recipe
Black Bean Veggie Burger
Black beans are partially dried in the oven before mashing, which is the trick that keeps these patties sturdy on the grill pan instead of mushy. Smoked paprika, toasted walnuts, and sauteed onion give them a savory, meaty depth, and a hard sear builds a proper crust.
- Prep
- 30 min
- Cook
- 25 min
- Total
- 55 min
- Serves
- 6
- Level
- Medium
Method
-
Heat the oven to 325F, spread the beans on a sheet pan, and bake for 15 minutes until the skins split and the beans look dry and slightly leathery.
-
Meanwhile, cook the onion in the oil over medium heat for 6 minutes until soft, then add the garlic, paprika, and cumin and stir for 1 minute.
-
Pulse the walnuts in a food processor until finely ground, then add the beans and pulse a few times so the mixture is chunky rather than pureed.
-
Scrape into a bowl and mix in the onion mixture, eggs, panko, barbecue sauce, and salt; chill for 15 minutes, then shape into six 3/4-inch-thick patties.
-
Cook the patties in an oiled cast-iron skillet over medium heat for 4 to 5 minutes per side, pressing lightly once, until a dark crust forms and the centers are hot; lay cheese on top for the last minute and cover to melt.
-
Serve on toasted buns with your favorite burger toppings.
Zest note from the test kitchen
Flip only once, and wait until the patty releases on its own; if it sticks to the spatula, give it another minute to firm up.
