Vegan Black Bean Burger – Detailed Recipe

Ingredients (Makes 4–6 burgers)

For the patties:

• 1 can (400 g) black beans, drained and rinsed
• ½ cup rolled oats or oat flour
• ½ cup finely chopped onion
• 2 cloves garlic, minced
• 1 small carrot, grated (optional, for texture and sweetness)
• 2 tbsp ground flaxseed + 6 tbsp water (flax egg)
• 1 tsp smoked paprika
• 1 tsp cumin
• ½ tsp chili powder (optional)
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp fresh cilantro or parsley, chopped (optional)

For cooking:

• 2 tbsp olive oil or avocado oil

Optional burger toppings:

• Vegan cheese slices
• Lettuce, tomato, onion
• Avocado or vegan mayo
• Whole grain or gluten-free burger buns

Step 1: Prepare flax egg

1. In a small bowl, mix 2 tbsp ground flaxseed with 6 tbsp water.
2. Let it sit for 5–10 minutes until it becomes gelatinous.

Step 2: Mash the beans

1. Place the black beans in a large bowl.
2. Use a fork or potato masher to mash until mostly smooth, leaving some chunks for texture.

Step 3: Mix the patty ingredients

1. Add grated carrot, chopped onion, minced garlic, oats (or oat flour), flax egg, spices, salt, pepper, and herbs to the mashed beans.
2. Mix until well combined.
3. Let the mixture rest for 5–10 minutes to allow the oats to absorb moisture.

Step 4: Form the patties

1. Divide the mixture into 4–6 portions.
2. Shape each portion into a firm patty about 1–1.5 cm thick.
3. If too sticky, wet your hands slightly. If too dry, add a splash of water or unsweetened plant milk.

Step 5: Cook the patties

Pan-fry method:

1. Heat oil in a skillet over medium heat.
2. Cook patties 4–5 minutes per side until golden brown and heated through.

Oven method:

1. Preheat oven to 200°C (400°F).
2. Place patties on a parchment-lined baking sheet.
3. Bake for 15–20 minutes, flipping halfway, until firm and slightly crispy.

Step 6: Assemble the burgers

• Place patties on buns or lettuce wraps.
• Add vegan cheese, avocado, tomato, onion, or any preferred toppings.
• Serve immediately.

Tips for Best Results

• Use black beans, not kidney or pinto, for the best texture.
• Let patties rest in the fridge for 15–30 minutes before cooking for better firmness.
• For extra flavor, toast the buns lightly or add a smoky BBQ sauce.
• Patties can be frozen uncooked; thaw before pan-frying or baking.

Approximate Nutrition (per burger, 4 servings)

• Calories: 220–250
• Protein: 10–12 g
• Fat: 6–8 g
• Carbs: 30–32 g
• Fiber: 8–10 g