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Black bean burgers with browned edges served on toasted buns
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.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting 20 minutes
Total Time 1 hour 10 minutes
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.