USA · Appetizers and Sandwiches

Black Bean Burger

45 min4 servings380 kcal

Black beans mashed to a chunky paste, mixed with sautéed onion and garlic, smoked paprika, cumin, chipotle, oats, and a flax egg, then shaped into patties, chilled until firm, and pan-fried until dark and crisp on the…

Black Bean Burger

Ingredients

  • canned black beans, drained, rinsed, and dried well800 g
  • ground flaxseed + 3 tbsp water1 tbsp
  • rolled oats80 g
  • small onion, very finely diced1
  • garlic cloves3
  • smoked paprika2 tsp
  • ground cumin1 tsp
  • chipotle in adobo sauce or 0.5 tsp chipotle powder1 tbsp
  • soy sauce or tamari1 tbsp
  • tomato paste1 tbsp
  • fine salt0.5 tsp
  • neutral oil2 tbsp
  • burger buns4

Method

  1. 1Dry the beans and make the flax egg. Spread the drained and rinsed black beans on a paper-towel-lined tray and pat thoroughly dry — surface moisture is the main enemy of a firm patty. For extra firmness, spread them on a bare baking tray and put in a 150°C oven for 8 to 10 minutes. Meanwhile, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water in a small bowl. Set aside for at least 10 minutes to gel. Cook the onion and garlic in a dry or lightly oiled pan for 5 minutes until soft. Let cool.
  2. 2Mash the beans. Place two-thirds of the dried beans in a large bowl and mash firmly with a potato masher or fork until most beans are broken down into a rough paste — leave some visible chunks for texture. Add the remaining beans and stir through without mashing them further. You want a mix of paste and whole beans: paste holds the patty together, whole beans give it something to bite into.
  3. 3Mix and season. Add the cooled onion-garlic mixture, flax egg, rolled oats, smoked paprika, cumin, chipotle sauce, soy sauce, tomato paste, and salt to the mashed beans. Stir firmly until everything is well combined and the mixture starts pulling away from the sides of the bowl slightly. Taste — it should be well-seasoned, smoky, and faintly spicy. If the mixture feels too wet, add another tablespoon of oats.
  4. 4Shape and chill. Divide the mixture into 4 equal portions. With slightly damp hands, form each into a patty about 2 cm thick and slightly wider than your burger bun (they shrink slightly as they cook). Press firmly — the more compactly shaped, the better they hold. Place on a parchment-lined plate and refrigerate for at least 30 minutes, or freeze for 15 minutes. This step makes a significant difference to how they behave in the pan.
  5. 5Cook and assemble. Heat the oil in a large, heavy-bottomed pan (cast iron is ideal) over medium heat until hot but not smoking. Add the patties and cook for 5 to 6 minutes without moving them — let the crust form. Flip once with a wide spatula and cook another 4 to 5 minutes until the second side is equally dark and firm. Toast the buns in the same pan. Assemble with sliced avocado or guacamole, pickled red onion, rocket or lettuce, and a chipotle or sriracha mayo.