Black Bean Burgers

1. 1
   prep · ~2 min

   Mash the black beans.

   1.Place 315g (about 1.5 cups) of the cooked black beans into a large mixing bowl.

   2.Mash with a potato masher or fork until mostly smooth with some chunky bits.

   3.Set aside the remaining 105g (about 0.5 cup) of whole beans for texture.
2. 2
   saute · ~6 min

   Sauté the aromatics.

   1.Heat 1 tablespoon oil in a small skillet over medium heat until shimmering.

   2.Add the finely chopped onion and sauté until softened and translucent (4-5 min).

   3.Add minced garlic, cumin, smoked paprika, chili powder, salt, and black pepper.

   4.Cook until fragrant, about 30 seconds.

   TIPDon't rush the onions — letting them soften properly prevents raw crunch in the patty.
3. 3
   mix · ~5 min

   Combine the burger mixture.

   1.Scrape the sautéed onion mixture into the bowl with the mashed beans.

   2.Add the reserved whole beans, breadcrumbs, and beaten egg.

   3.Mix well with a spoon or your hands until evenly combined.

   4.Divide the mixture into 4 equal portions and shape into patties about 2 cm thick.

   TIPIf the mixture feels too wet to hold a patty shape, chill in the fridge 10 minutes or add 1 extra tablespoon breadcrumbs.
4. 4
   fry · ~10 min

   Cook the black bean patties.

   1.Heat the remaining 1 tablespoon oil in a large skillet or grill pan over medium heat.

   2.Place the patties in the pan without crowding and cook 4-5 minutes per side.

   3.Flip gently when the underside is well-browned and crisp.

   4.Cook until deeply golden on both sides and heated through.

   TIPAvoid flipping too early — a good crust prevents the patty from crumbling.
5. 5
   assemble · ~2 min

   Build the burgers.

   1.Toast the split buns lightly on the pan or in an oven until golden.

   2.Place a cooked black bean patty on the bottom half of each bun.

   3.Top with your favorite fixings: lettuce, tomato, red onion, pickles, or a tangy sauce.

   4.Close with the top bun and serve immediately.

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