Black Bean Burgers with Oats, Cumin and Smoked Paprika

These black bean burgers use oats and egg to bind the patties, while a short oven-drying step removes excess moisture from canned beans. The result is a sturdy, savory vegetarian patty with crisp edges and a soft center—easy to cook in a skillet without relying on a store-bought meat substitute.

Why drying the beans matters

Rinsed canned beans carry surface water, and a wet mixture can spread or crumble before it browns. After draining and rinsing, blot the beans well, then spread them on a baking sheet in a 350°F (175°C) oven for 12–15 minutes. They should look dry on the outside but remain soft inside. This is not a second cooking step; it is a way to concentrate the bean mixture so the patties hold together.

Pulse or mash only about two-thirds of the beans. Leaving some whole gives the burgers texture, while oats and egg bind the mashed portion. If the mixture feels loose after resting, add one tablespoon of oats at a time rather than several handfuls; too much binder makes a dense patty.

Build a patty that stays together

• Dry rolled oats: They absorb moisture as the mixture rests. Quick oats work too, though the texture may be a little softer.
• Egg: It helps the patties set as they cook. This recipe is vegetarian, but it is not vegan as written.
• Cumin and smoked paprika: They add earthy warmth and a mild smoky note without making the burger taste like chili powder.
• Chill before cooking: A 20-minute rest firms the patties and gives the oats time to hydrate. If preparing ahead, cover and refrigerate the shaped patties.

Skillet timing and doneness

Shape four patties of even thickness and heat a thin film of oil over medium heat. Cook for about 5–6 minutes per side, turning once when the first side releases easily and has a deep brown crust. If it sticks, give it another minute; forcing a spatula underneath can split the patty. Keep the heat moderate so the outside browns before the center dries.

Because the mixture contains egg, cook the center to 160°F (71°C) for a fully set patty. Use a clean thermometer inserted from the side. The stated cooking time is a guide; pan material, patty thickness and burner strength all affect it.

Vagner Carvalho

Black Bean Burgers with Oats, Cumin and Smoked Paprika

A good black bean burger should hold together and keep a little texture. Briefly drying the beans in the oven reduces the wet paste that can make a patty collapse.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Resting 20 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 230

Ingredients Equipment Method Notes

Ingredients

  

• 2 cans (15 oz / 425 g each) black beans, drained and rinsed
• 1 tablespoon olive oil, divided
• 1/2 small onion, finely chopped
• 1 garlic clove, minced
• 1/2 cup (45 g) rolled oats
• 1 large egg
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper

Equipment

• Sheet pan, mixing bowl and nonstick skillet

Method

 

1. Heat oven to 350°F (175°C). Spread drained beans on a lined sheet pan. Bake for 12–15 minutes until the surfaces look dry and some skins split. Let cool for 5 minutes.
2. Meanwhile heat 1 teaspoon oil in a skillet. Cook onion for 5 minutes, then garlic for 30 seconds. Remove from heat.
3. Mash the cooled beans, leaving some pieces. Stir in onion, oats, egg, cumin, paprika, salt and pepper. Shape into 4 patties about 3/4 inch thick. Chill for 20 minutes to firm up.
4. Heat remaining 2 teaspoons oil in a nonstick skillet over medium heat. Cook patties for about 5–6 minutes per side until browned and the center reaches 160°F (71°C). Turn once using a wide spatula. Serve with your chosen buns and toppings.

Notes

Times are planning estimates; use the listed doneness cues. Nutrition is an approximate ingredient-based estimate for 1 patty without bun or toppings.

Serving ideas

Toast the buns briefly, then layer the patty with crisp lettuce, tomato, sliced red onion and a tangy sauce. Keep wet toppings modest until serving so the bun and patty do not soften. For an easy side, try skillet cornbread, or pair this vegetarian dinner with the tomato-and-coconut chickpea curry for another meatless meal.

Make-ahead and storage

Shape the uncooked patties up to one day ahead and refrigerate them in a single layer with parchment between layers. Cooked patties keep in an airtight container for up to three days. Reheat in a skillet over medium-low heat until hot throughout; microwaving is faster but softens the crust. Freeze cooked patties individually wrapped for up to two months for best texture, then thaw overnight in the refrigerator before reheating.

Estimated nutrition

Approximate values are for one bean patty, without bun, oil absorbed during cooking, toppings or sauce. Actual values vary by brands and portion size.