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The Ultimate No-Fail Black Bean Burger: Flavorful and Holds Together

Two halves of a dark, richly seared black bean burger resting on a white plate, showing the textured interior.
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Make hearty, flavorful black bean burgers that stay firm on the grill or pan. This recipe focuses on moisture control for a perfect, non-mushy patty every time.

Ingredients

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  • 1 (15-ounce) can black beans, rinsed and thoroughly dried
  • 1/2 cup cooked brown rice or rolled oats (quick-cooking preferred)
  • 1/4 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 large egg (or 1 flax egg for vegan version)
  • 2 tablespoons breadcrumbs (or gluten-free alternative)

Instructions

  1. Spread the rinsed and dried black beans on a baking sheet lined with paper towels. Let them air dry for at least 15 minutes, or bake at 300°F for 10 minutes to remove excess moisture. Pat them dry again.
  2. Heat olive oil in a small skillet over medium heat. Sauté the chopped onion until soft, about 5 minutes. Add minced garlic, chili powder, cumin, and smoked paprika. Cook for 1 minute until fragrant. Remove from heat.
  3. In a large bowl, lightly mash about two-thirds of the dried black beans with a fork until mostly broken down but still some texture remains. Leave the remaining one-third whole.
  4. Add the sautéed onion mixture, cooked rice (or oats), salt, and pepper to the mashed beans. Mix well.
  5. Add the egg (or flax egg) and breadcrumbs to the mixture. Mix until just combined. Do not overmix. The mixture should hold its shape when squeezed.
  6. Divide the mixture into four equal portions. Form each portion into a patty about 3/4-inch thick. Place patties on a plate and chill in the refrigerator for at least 30 minutes to help them firm up.
  7. To cook, heat a lightly oiled grill or skillet to medium heat. Cook patties for 5 to 7 minutes per side until heated through and nicely browned. Avoid pressing down on the patties while cooking.

Notes

  • For a vegan patty, substitute the egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water, allowed to sit for 5 minutes to gel.
  • If you prefer a spicier burger, add 1/4 teaspoon cayenne pepper or a dash of hot sauce to the spice mixture.
  • These patties freeze well. Place parchment paper between raw or cooked patties and store in an airtight container for up to 3 months.

Nutrition

Find it online: https://eatableempress.com/ultimate-black-bean-burger-no-mush-recipe/