Description
Hearty black bean burgers loaded with sautéed onion and bell pepper, warm cumin and smoked paprika, and a touch of feta, sturdy enough to hold together beautifully on the grill or in a skillet.
Ingredients
- 2 (14-ounce) cans black beans, drained, rinsed, and patted dry
- 1 tbsp extra virgin olive oil
- 3/4 cup (100g) finely chopped bell pepper (1/2 of a pepper)
- 1 cup (130g) finely chopped yellow onion (1/2 of a large onion)
- 3 garlic cloves, minced (about 1 tbsp)
- 1.5 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
- 1/2 cup (60g) bread crumbs or oat flour
- 1/2 cup (70g) feta cheese (skip if vegan)
- 2 large eggs (see note for vegan substitution)
- 1 tbsp Worcestershire sauce (see note for vegan & vegetarian version)
- 2 tbsp ketchup, mayo, or BBQ sauce
- Pinch of salt and pepper
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper, if baking.
- Heat olive oil in a skillet over medium heat and sauté the bell pepper and onion until softened, about 5-6 minutes. Add the garlic and cook for another minute until fragrant.
- In a large bowl, mash the black beans with a fork or potato masher, leaving some texture for heartiness.
- Add the sautéed vegetables, cumin, chili powder, garlic powder, smoked paprika, bread crumbs or oat flour, feta cheese, eggs, Worcestershire sauce, ketchup, and a pinch of salt and pepper to the mashed beans.
- Mix everything together until well combined and the mixture holds together when pressed.
- Form the mixture into 6 evenly sized patties.
- Bake for 20-25 minutes, flipping halfway through, or pan-fry in a lightly oiled skillet for 4-5 minutes per side until golden and firm.
- Let the patties rest for a few minutes before serving on buns with your favorite toppings.
Notes
- Pat the black beans very dry before mashing to avoid a mushy, hard-to-form mixture.
- Let the patties rest for a few minutes after cooking to help them firm up further.
- Prep Time: 20 minutes
- Cook Time: 25 minutes