Vegetarian
Black bean burgers
Hearty veggie burgers with black beans, smoked paprika and a crisp crust. They hold together on the grill or in the pan.
- 35 min20 prep · 15 cook
- MediumDifficulty
- 540 kcalper serving
Ingredients
4 servings
- black beans, drained (400 g)2 cans
- Onion1
- garlic2 cloves
- Breadcrumbs60 g
- Egg1
- Smoked paprika1 tsp
- Ground cumin1 tsp
- Burger buns4
- cheddar4 slices
- Lettuce, tomato and red onion, to serveto taste
- Olive oil3 tbsp
- Saltto taste
- Black pepperto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Dry the beans on a tray in a hot oven so they lose their excess moisture.
- 2
Soften the finely chopped onion and garlic in a little oil.
- 3
Mash the beans roughly with a fork, leaving some whole. Mix in the onion, egg, breadcrumbs, spices, salt and pepper.
- 4
Shape four burgers and chill them so they firm up.
- 5
Fry them in oil over medium heat until crisp on both sides, adding the cheese at the end to melt.
- 6
Serve in toasted buns with lettuce, tomato and onion.
Tips and questions
- How do I stop them falling apart?
- Dry the beans well and only mash them roughly, then chill the patties for 30 minutes before cooking. Flip them only once.
- Can I make them vegan or gluten-free?
- Replace the egg with 1 tbsp ground flaxseed mixed with 3 tbsp water, and use gluten-free breadcrumbs or oats and buns.
- Can I freeze them?
- Yes, freeze the raw patties separated with baking paper for up to 3 months and cook them from frozen over medium heat.
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