NRM Black Bean Veggie Burgers
Description
Whether you’re a lifelong vegetarian or just participating in Meatless Monday, these No Red Meat Black Bean Veggie Burgers are a total gamechanger for your kitchen rotation. Most plant-based patties suffer from being either bland or crumbly, but this recipe is special because it strikes the perfect balance of heartiness and structural integrity without relying on processed fillers.
Every bite offers a complex profile of smoky cumin and bright lime, providing a savoury “umami” kick that rivals any beef slider. The experience is all about the contrast: you get a satisfyingly crisp, seared exterior that gives way to a tender, melt-in-your-mouth centre. Paired with your favourite toppings, these burgers prove that skipping the meat doesn’t mean skipping the indulgence.
Prep Time: 15 minutes
Cook Time: 12–15 minutes
Servings: 4 burgers
NRM Black Bean Veggie Burgers
Ingredients
Equipment
Method
- Mash the Beans: In a mixing bowl, mash the black beans with a fork or potato masher until mostly smooth with some texture remaining.
- Add Veggies & Seasonings: Stir in the onion, bell pepper, garlic, smoked paprika, cumin, chili powder, salt, and pepper.
- Bind the Mixture: Add the egg (or flax egg) and breadcrumbs. Mix until the mixture holds together. Add extra breadcrumbs if needed.
- Shape the Patties: Divide the mixture into 4 even portions and form into burger patties. Place them on a plate or baking sheet.
- Heat the Pan: Warm the olive oil in a skillet or grill pan over medium heat.
- Cook the Burgers: Cook each patty for 5–7 minutes per side, or until firm, lightly crispy on the outside, and heated through.
- Assemble: Toast the burger buns if desired. Add patties and top with your favourite toppings. Serve warm.
Notes
- If the mixture feels too wet, add more breadcrumbs; if too dry, mix in a splash of water or a bit more mashed beans.
- For extra flavour, mix in a spoonful of your favourite BBQ sauce or mayo into the burger mixture.
- These patties freeze well—layer them between parchment paper and freeze for up to 3 months.
- To make them spicier, add a minced jalapeño or a pinch of cayenne pepper.
