Hearty flavor-packed vegetarian burgers (Print View)
Hearty bean and vegetable patties seasoned with smoky spices.
# What You 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 to 4 minutes until softened. Add the minced garlic and cook for 1 additional minute until fragrant.
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 well combined. If the mixture is too wet, incorporate additional breadcrumbs. If too dry, add a splash of water.
04 - Divide the mixture into 4 equal portions and shape each into a firm burger patty.
05 - Heat the remaining tablespoon of olive oil in a skillet over medium-high heat. Cook the patties for 4 to 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. Assemble each burger with your preferred toppings and sauces. Serve immediately.
# Expert Hints:
01 -
- These patties hold together beautifully without feeling dense, which is the holy grail of homemade veggie burgers.
- The smoky, slightly spiced flavor profile convinces even the most devoted meat eaters at your table.
02 -
- Do not skip draining and rinsing the black beans, because excess liquid is the number one reason veggie burgers fall apart in the pan.
- Letting the mixture rest for ten minutes before shaping gives the oats time to absorb moisture and makes the patties much easier to handle.
03 -
- Wet your hands slightly before shaping the patties to prevent sticking and get cleaner edges.
- A cast iron skillet gives the best crust on these burgers, far superior to nonstick pans.