Hearty Flavor-Packed Veggie Burgers (Printable)
Protein-packed black bean patties with fresh vegetables, oats, and smoky spices for satisfying meatless meals.
# What You'll Need:
→ Vegetables
01 - 1 small onion, finely chopped
02 - 1 medium carrot, grated
03 - 1 clove garlic, minced
04 - 1/2 red bell pepper, finely diced
→ Legumes & Bindings
05 - 1 can (15 oz) black beans, drained and rinsed
06 - 1/2 cup rolled oats
07 - 1/2 cup breadcrumbs
08 - 1 large egg (or flax egg for vegan)
→ Herbs & Spices
09 - 1 tsp smoked paprika
10 - 1/2 tsp ground cumin
11 - 1/2 tsp salt
12 - 1/4 tsp black pepper
13 - 2 tbsp fresh parsley, chopped
→ Extras
14 - 2 tbsp olive oil (for cooking)
15 - 4 whole wheat burger buns
16 - Toppings: lettuce, tomato slices, pickles, onion, cheese (optional), ketchup, mayo, mustard
# How To Make It:
01 - Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion, grated carrot, and diced bell pepper. Sauté for 3 to 4 minutes until softened. Add the minced garlic and cook for 1 additional minute until fragrant. Remove from heat and let cool slightly.
02 - Place the drained and rinsed black beans in a large mixing bowl. Using a fork or potato masher, mash the beans until mostly smooth but leaving some chunks for texture.
03 - Add the sautéed vegetables, rolled oats, breadcrumbs, egg, smoked paprika, ground cumin, salt, black pepper, and chopped parsley to the mashed beans. Mix thoroughly until all ingredients are well combined. If the mixture is too wet, add additional breadcrumbs a tablespoon at a time. If too dry, add a splash of water.
04 - Divide the mixture into 4 equal portions and shape each into a burger patty, pressing firmly to hold together.
05 - Heat the remaining tablespoon of olive oil in a skillet over medium-high heat. Cook the patties for 4 to 5 minutes per side until golden brown and heated through. Alternatively, grill the patties over medium heat on an outdoor grill.
06 - Toast the burger buns if desired. Layer each bun with a cooked patty and your choice of lettuce, tomato slices, pickles, onion, cheese, and condiments. Serve immediately.
# Expert Hints:
01 -
- These patties hold together without turning into mush, which is the quiet victory every veggie burger cook chases.
- The smoky paprika and cumin combination makes them taste like they came off a backyard grill even when you made them on a Tuesday night stove.
02 -
- Do not flip the patties too early or they will fall apart because the crust has not set yet to hold them together.
- Letting the mixture rest in the fridge for fifteen minutes before shaping makes a noticeable difference in how well the patties hold their form.
03 -
- Wet your hands slightly before shaping the patties and the mixture will not stick to your fingers nearly as much.
- Press a small indent into the center of each patty with your thumb so they cook flat instead of puffing up into domes.