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Black Bean Burgers · Smoky Skillet

Smoky Black Bean Burgers

A quick bake dries the beans so these patties stay firm, then a hot skillet gives them a crisp crust. Smoked paprika and cumin make them taste grilled.

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Prep
20 min
Cook
35 min
Total
1 hr 5 min
Serves
6 · 6 burgers
Level
Easy

Ingredients

Patties

  • 2 cans black beans, 15 oz each, drained and rinsed
  • 1 tbsp olive oil
  • ½ medium onion, finely chopped
  • ½ cup red bell pepper, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp chili powder
  • ¾ cup panko
  • 1 large egg, beaten
  • 1 tbsp soy sauce
  • ½ tsp kosher salt

To cook and serve

  • 2 tbsp vegetable oil
  • 6 slices monterey jack (optional)
  • 6 hamburger buns, toasted
  • lettuce, sliced tomato, avocado, for topping

Cook to 160°F inside (check with a thermometer).

Steps

  1. Heat the oven to 325°F (165°C) and line a sheet pan with parchment.
  2. Pat the rinsed beans dry with a towel and spread them on the pan.
  3. Bake until the skins split and the beans look dry on the outside. This keeps the patties from turning mushy.
  4. While the beans bake, heat the olive oil in a cast iron skillet over medium heat. Cook the onion and bell pepper until soft and any liquid is gone.
  5. Add the garlic, cumin, smoked paprika and chili powder and stir until fragrant. Take the pan off the heat.
  6. Put the warm beans in a bowl and mash them with a potato masher, leaving some pieces whole.
  7. Stir in the onion mixture, panko, egg, soy sauce and salt until the mixture holds together when pressed.
  8. Shape into 6 patties about 1/2 inch thick. Wet your hands if the mixture sticks.
  9. Chill the patties on a plate to firm up.
  10. Wipe out the skillet. Heat the vegetable oil in it over medium heat.
  11. Cook the patties until a crisp crust forms on the bottom.
  12. Flip, add cheese if using, cover the pan and cook until the bottoms are crisp and the centers reach 160°F (71°C), the safe temperature for the egg in the mix.
  13. Serve on toasted buns with your toppings.

Tip: For vegan burgers, swap the egg for 1 tablespoon ground flaxseed stirred into 3 tablespoons water and left 5 minutes, and skip the cheese.

Tip: Patties are softer than beef burgers. Flip once, gently, with a wide turner.

Storage: Refrigerate cooked patties up to 4 days.

Make ahead: Freeze uncooked patties between sheets of parchment up to 3 months. Cook from frozen over medium-low heat, about 6 minutes per side, until 160°F in the center.

Estimated nutrition per serving: 340 calories · protein 14 g · carbohydrates 49 g · fiber 9 g · sugars 5 g · fat 10 g (saturated 2 g) · sodium 780 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 14 of 14 ingredients.