Smashed Black Bean Burger
A plant-based patty built from smashed black beans, bound with whole-wheat flour and aromatics, formed into a firm disc. Pan-fried until crispy-edged and served on a swappable bun or bread base with customizable toppings and condiments.
Ingredients
Method
Open and drain black beans, rinsing under cold water. Finely dice onion and mince garlic.
In a medium bowl, roughly mash drained beans with a fork until chunky, leaving some whole beans for texture.
Stir in whole-wheat flour, diced onion, minced garlic, cumin, salt, and black pepper until just combined.
Divide mixture into 4 equal portions. Firmly pack each into a 3-inch patty roughly 3/4 inch thick; refrigerate 10 minutes.
Heat olive oil in a skillet over medium-high heat until shimmering.
Gently place patties in hot oil and cook without moving for 5–6 minutes until golden-brown and crispy on the bottom.
Flip patties carefully and cook the second side 5–6 minutes until firm and slightly crispy. Transfer to a plate.
Warm pita bread or toasted bun. Slice tomato and prepare lettuce leaves and red onion slices.
Spread special burger sauce on bread. Layer one patty, tomato slice, lettuce, and red onion; serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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