Black Bean Burger
A hearty, protein-packed veggie burger built on a customizable base of seasoned black beans and whole grains. Swap the bun, toppings, and flavor profile to create everything from a smoky Southwestern burger to a garlicky Mediterranean version.
Ingredients
Method
Drain canned black beans well and pat dry. If using fresh cooked beans, cool to room temperature.
Finely dice the onion and mince the garlic. Cook them together briefly in a dry skillet over medium heat (30 seconds) to release fragrance, then cool.
Ensure the grain base (quinoa, rice, or farro) is fully cooked and cooled.
In a large bowl, gently mash the black beans with a fork until about 70% broken down (some texture is good).
Fold in the cooled grain, onion, garlic, flour binder, cumin (or your chosen spice), and salt until just combined. Do not overmix.
Divide mixture into 4 equal portions. Form each into a patty about 3/4 inch thick. Refrigerate for at least 10 minutes (or up to 24 hours) to help them hold shape.
Heat oil in a skillet over medium-high heat or preheat a grill to medium. Cook patties 5–6 minutes per side, until the exterior is golden and crispy, flipping gently once.
Toast or warm your chosen bun type. Spread condiment on the bottom bun.
Layer the patty on the bottom bun, then add tomato slices and leafy greens. Top with the second bun and serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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