Ingredients
For the Patties
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup rolled oats
- 1 small carrot, grated
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 1 egg (or flax egg for vegan option)
- 2 tbsp breadcrumbs
- 1 tsp soy sauce
- 1 tsp smoked paprika
- 1/2 tsp cumin
- Salt and black pepper to taste
- 1 tbsp olive oil
For Serving
- Burger buns
- Lettuce
- Tomato slices
- Onion rings
- Cheese slices (optional)
- Mayo, ketchup, or burger sauce
Instructions
1. Prepare the Mixture
Mash the black beans in a large bowl until mostly smooth but slightly chunky.
2. Add Ingredients
Mix in oats, carrot, onion, garlic, egg, breadcrumbs, soy sauce, and spices. Stir until fully combined.
3. Shape Patties
Form the mixture into 4 equal patties. If the mixture feels too wet, add more breadcrumbs.
4. Chill
Refrigerate patties for 20–30 minutes to help them firm up.
5. Cook
Heat olive oil in a skillet over medium heat. Cook patties for 4–5 minutes per side until crispy and browned.
6. Assemble
Place patties on toasted buns and add your favorite toppings and sauces.
Tips for the Best Veggie Burgers
1. Don’t Over-Mash
Leave some texture in the beans so the burgers don’t become mushy.
2. Chill Before Cooking
Cold patties hold together much better during cooking.
3. Use Oats or Breadcrumbs
These absorb moisture and help bind the mixture.
4. Add Extra Flavor
Try chopped mushrooms, corn, jalapeños, or fresh herbs for variety.
5. Toast the Buns
Lightly toasted buns improve texture and prevent sogginess.
6. Make It Vegan
Replace the egg with a flax egg:
- 1 tbsp ground flaxseed + 3 tbsp water
- Let sit for 5 minutes before using.
7. Baking Option
Bake at 375°F (190°C) for 20–25 minutes, flipping halfway through.
Serving Suggestions
Serve with:
- Sweet potato fries
- Coleslaw
- Potato wedges
- Fresh salad
- Grilled vegetables
If you’d like, I can also give you:
- spicy veggie burgers,
- chickpea burgers,
- mushroom Swiss veggie burgers,
- high-protein gym-style burgers,
- or air fryer veggie burgers.
