📝 About This Recipe
Forget the mushy veggie burgers of the past; this is a robust, savory powerhouse designed for true burger lovers. By roasting the beans to concentrate their flavor and using smoked paprika and Worcestershire, we achieve a 'meaty' depth that stands up to any fast-food classic. It’s a protein-packed masterpiece that delivers a satisfying crunch on the outside and a tender, seasoned bite on the inside.
🥗 Ingredients
The Burger Base
- 2 cans Black beans (15oz each, drained and rinsed)
- 1/2 piece Red bell pepper (finely minced)
- 1/2 piece Yellow onion (finely diced)
- 3 cloves Garlic (minced)
Binders and Seasoning
- 1 large Egg (beaten)
- 1/2 cup Breadcrumbs (Panko or plain)
- 1/3 cup Feta cheese (crumbled (optional for extra tang))
- 1 tablespoon Smoked paprika
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 1 tablespoon Worcestershire sauce (use vegan version if preferred)
- 2 tablespoons Ketchup
For Serving
- 4 pieces Brioche buns (lightly toasted)
- 1 piece Avocado (sliced)
- 4 slices Pepper jack cheese
- 1/4 cup Chipotle mayo
👨🍳 Instructions
-
1
Preheat your oven to 325°F (165°C). Spread the drained and rinsed black beans in a single layer on a parchment-lined baking sheet.
-
2
Bake the beans for 15 minutes. This is a crucial chef's secret: it dries out the beans slightly so your burger isn't mushy.
-
3
While beans are roasting, sauté the finely diced onion, bell pepper, and garlic in a small pan with a teaspoon of oil over medium heat until soft (about 5-6 minutes). Blot away any excess moisture with a paper towel.
-
4
In a large mixing bowl, whisk together the egg, Worcestershire sauce, ketchup, cumin, chili powder, and smoked paprika until well combined.
-
5
Remove the beans from the oven and transfer them to the mixing bowl. Use a fork or a potato masher to crush them, leaving about one-third of the beans whole for texture.
-
6
Fold in the sautéed vegetables, breadcrumbs, and crumbled feta cheese. Mix until the ingredients are evenly distributed and the mixture holds together when pressed.
-
7
Divide the mixture into 4 equal portions and shape them into thick patties, roughly the size of your buns.
-
8
Heat a cast-iron skillet or non-stick pan over medium-high heat with 2 tablespoons of high-heat oil (like avocado or vegetable oil).
-
9
Place the patties in the hot skillet. Cook for 4-5 minutes on the first side until a deep, dark crust forms.
-
10
Carefully flip the burgers. If using cheese, place a slice of pepper jack on each patty now. Cover the pan for 1-2 minutes to help the cheese melt.
-
11
Remove from heat once the second side is browned and the patty feels firm to the touch.
-
12
Assemble by spreading chipotle mayo on the toasted buns, followed by the patty, avocado slices, and your favorite greens.
💡 Chef's Tips
The most important step is roasting the beans; skipping this leads to a soft, 'wet' burger. If the mixture feels too wet to form patties, add 1-2 extra tablespoons of breadcrumbs. For a vegan version, swap the egg for a 'flax egg' (1 tbsp ground flax + 3 tbsp water) and use vegan cheese/mayo. Let the formed patties chill in the fridge for 20 minutes before cooking to help them stay together in the pan. Don't over-process the beans in a food processor; a manual mash provides a much better, steak-like texture.
🍽️ Serving Suggestions
Serve alongside crispy sweet potato fries seasoned with sea salt. Pair with a cold, hoppy IPA or a refreshing lime sparkling water. A side of tangy vinegar-based coleslaw cuts through the richness of the smoky patty. Add pickled red onions on top for a bright, acidic pop of flavor.