Hearty Veggie Burgers (Printable)
Protein-packed black bean patties with vegetables, oats, and smoky spices for a hearty meatless meal.
# What You'll Need:
→ Vegetables
01 - 1 small red onion, finely chopped
02 - 1 medium carrot, grated
03 - 1/2 red bell pepper, finely diced
04 - 2 cloves garlic, minced
05 - 1 cup baby spinach, chopped
→ Beans and Grains
06 - 1 (15 oz) can black beans, drained and rinsed
07 - 1/2 cup rolled oats
08 - 1/2 cup breadcrumbs (gluten-free if needed)
→ Binders and Seasonings
09 - 2 tbsp ground flaxseed (or 1 egg for non-vegan version)
10 - 3 tbsp water (only if using flaxseed)
11 - 2 tbsp tomato paste
12 - 1 tsp smoked paprika
13 - 1/2 tsp ground cumin
14 - 1/2 tsp salt
15 - 1/4 tsp black pepper
→ For Cooking
16 - 2 tbsp olive oil
# Directions:
01 - If using flaxseed, combine ground flaxseed with water in a small bowl and let rest for 5 minutes until a gel forms.
02 - Heat 1 tbsp olive oil in a skillet over medium heat. Sauté onion, carrot, bell pepper, and garlic for 4–5 minutes until softened. Stir in spinach and cook until wilted. Remove from heat.
03 - In a large bowl, mash black beans with a fork or potato masher, leaving some texture for a hearty bite.
04 - Add sautéed vegetables, oats, breadcrumbs, tomato paste, smoked paprika, cumin, salt, pepper, and the flax egg (or regular egg) to the mashed beans. Mix thoroughly until well combined.
05 - Shape the mixture into 4 equal patties, pressing firmly so they hold together.
06 - Heat remaining olive oil in the skillet over medium heat. Cook patties for 4–5 minutes per side until golden brown and cooked through.
07 - Serve on toasted buns with your favorite toppings such as lettuce, tomato, avocado, or pickles.
# Helpful Tips:
01 -
- The smoky paprika and cumin make these patties taste like they came off a backyard grill, even when cooked on your stovetop.
- They freeze beautifully, so you can make a double batch and have dinner ready in ten minutes on chaotic weeknights.
02 -
- If your patties feel too wet to hold their shape, sprinkle in another tablespoon of breadcrumbs and let the mixture rest for two minutes before reshaping.
- Letting the shaped patties chill in the refrigerator for fifteen minutes before cooking makes them dramatically sturdier in the pan.
03 -
- Do not skip the saute step, because raw vegetables hidden inside a patty will release steam and cause it to fall apart mid flip.
- A thin film of mayonnaise on the inside of your bun creates a moisture barrier that keeps the bread from turning soggy under a juicy patty.