Black Bean Veggie Burgers with Smoky Spices

Ingredients

• 2 cans (15 oz each) black beans, drained and rinsed
• 1 cup old-fashioned rolled oats
• 1/2 small red onion, finely diced
• 1 small carrot, grated
• 2 cloves garlic, minced
• 1 large egg
• 2 tablespoons ketchup or tomato paste
• 1 tablespoon soy sauce
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil, for cooking
• 4 burger buns
• 4 slices cheese (optional)
• 4 leaves lettuce, sliced tomato, and condiments, for serving

Nutrition (estimated per serving)

Method

1. Preheat your oven to 375 degrees Fahrenheit. Spread the drained and rinsed black beans on a large rimmed baking sheet in a single layer and pat them dry with a paper towel.
2. Bake the beans for 15 minutes, then remove; this dries out excess moisture so your patties hold together instead of turning mushy. Let the beans cool for 5 minutes.
3. Place the cooled beans in a large mixing bowl and mash them with a potato masher or the back of a fork for about 1 minute, leaving the mixture chunky rather than a smooth paste; you want about half whole beans and half mashed for good texture.
4. Add the rolled oats, finely diced red onion, grated carrot, minced garlic, egg, ketchup, soy sauce, cumin, smoked paprika, chili powder, salt, and black pepper to the mashed beans.
5. Mix everything together thoroughly with a spatula or your hands for about 1 minute, until you no longer see dry pockets of oats and the mixture holds together when you squeeze a small amount in your fist.
6. Cover the bowl and refrigerate the mixture for 15 minutes; this lets the oats absorb moisture and firm up, which is the key step that prevents burgers from falling apart when cooked.
7. Divide the chilled mixture into 4 equal portions (about 3/4 cup each). Shape each portion into a patty about 3/4 inch thick and 4 inches wide, pressing firmly and smoothing the edges with your hands so there are no loose cracks.
8. Heat 2 tablespoons vegetable oil in a large skillet (12-inch, nonstick or cast iron) over medium heat for about 2 minutes, until the oil shimmers when the pan is tilted.
9. Carefully place the patties in the skillet, leaving space between them, and cook undisturbed for 5 to 6 minutes on the first side, until a deep golden-brown crust forms and the patty releases easily from the pan without sticking when nudged with a spatula.
10. Flip each patty carefully using a wide spatula, supporting the whole patty so it doesn't break apart, and cook for another 5 to 6 minutes on the second side until equally browned and the patty feels firm (not squishy) when pressed gently in the center.
11. If adding cheese, place a slice on top of each patty during the last minute of cooking and cover the skillet loosely with a lid so the cheese melts using the trapped heat.
12. Transfer the patties to a plate and let rest for 2 minutes. Toast the burger buns lightly if desired, then assemble with lettuce, sliced tomato, the black bean patty, and your favorite condiments.

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