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NRM Black Bean Veggie Burgers

. Most plant-based patties suffer from being eitherbland or crumbly, but this recipe is special because it strikes the perfectbalance of heartiness and structural integrity without relying on processedfillers.
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Prep Time 15 minutes
Cook Time 12 minutes
Servings: 4
Course: Main Course
Cuisine: USA
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can 15 oz black beans, drained and rinsed
  • 1 cup breadcrumbs regular or gluten-free
  • 1 small onion finely chopped
  • 1 small bell pepper finely diced
  • 1 large egg or flax egg for vegan option: 1 tbsp ground flax + 3 tbsp water
  • 2 garlic cloves minced
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • ½ tsp chili powder
  • Salt and black pepper to taste
  • 2 tbsp olive oil
  • Optional toppings: lettuce tomato slices, avocado, pickles, cheese (or dairy-free alternative)
  • Burger buns of choice

Equipment

  • Mixing bowl
  • Fork or potato masher
  • Baking sheet or plate
  • Skillet or grill pan
  • Spatula

Method
 

  1. Mash the Beans: In a mixing bowl, mash the black beans with a fork or potato masher until mostly smooth with some texture remaining.
  2. Add Veggies & Seasonings: Stir in the onion, bell pepper, garlic, smoked paprika, cumin, chili powder, salt, and pepper.
  3. Bind the Mixture: Add the egg (or flax egg) and breadcrumbs. Mix until the mixture holds together. Add extra breadcrumbs if needed.
  4. Shape the Patties: Divide the mixture into 4 even portions and form into burger patties. Place them on a plate or baking sheet.
  5. Heat the Pan: Warm the olive oil in a skillet or grill pan over medium heat.
  6. Cook the Burgers: Cook each patty for 5–7 minutes per side, or until firm, lightly crispy on the outside, and heated through.
  7. Assemble: Toast the burger buns if desired. Add patties and top with your favourite toppings. Serve warm.

Notes

Chef’s Tips
  • 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.