Vegan Black Bean Burger

1. 1
   prep · ~2 min

   Mash the black beans.

   Drain the soaked black beans and place them in a mixing bowl. Use a potato masher to mash until mostly broken down but still slightly chunky — some whole beans should remain for texture.

2. 2
   mix · ~3 min

   Combine the burger mixture.

   1.Add the chopped onion, minced garlic, ground cumin, smoked paprika, black pepper, and salt to the mashed beans.

   2.Sprinkle in the breadcrumbs.

   3.Mix everything together with your hands until the mixture holds together when squeezed.

   TIPIf the mixture feels too wet, add another tablespoon of breadcrumbs. If too dry, a splash of water helps bind it.
3. 3
   prep · ~2 min

   Shape the patties.

   1.Divide the mixture into 4 equal portions.

   2.Shape each portion into a patty about 3/4-inch thick and slightly wider than the buns.

   TIPThe patties shrink slightly during cooking, so make them a touch larger than the bun.
4. 4
   fry · ~10 min

   Cook the patties.

   1.Heat 2 tablespoons of oil in a non-stick skillet over medium heat.

   2.Place the patties in the skillet and cook for 4-5 minutes per side until a deep brown crust forms.

   3.Flip carefully and cook the second side until equally crisp and heated through.

   TIPAvoid flipping too early — let the crust form fully so the patty stays intact.
5. 5
   assemble · ~2 min

   Assemble the burgers.

   1.Toast the burger buns lightly in the same skillet.

   2.Place a lettuce leaf on the bottom bun.

   3.Set the hot patty on top of the lettuce.

   4.Add a tomato slice and the top bun.
6. 6
   serve

   Serve immediately while hot.

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