Hearty Flavorful Veggie Burgers (Printable)
Savory black bean patties with vegetables, oats, and smoky seasonings.
# What You’ll Need:
→ Vegetables
01 - 1 small red onion, finely chopped
02 - 1 medium carrot, grated
03 - 1/2 red bell pepper, finely diced
04 - 2 cloves garlic, minced
05 - 1 cup baby spinach, chopped
→ Beans and Grains
06 - 1 (15 oz) can black beans, drained and rinsed
07 - 1/2 cup rolled oats
08 - 1/2 cup breadcrumbs (gluten-free if desired)
→ Binders and Seasonings
09 - 2 tbsp ground flaxseed (or 1 egg for non-vegan option)
10 - 3 tbsp water (if using flaxseed)
11 - 2 tbsp tomato paste
12 - 1 tsp smoked paprika
13 - 1/2 tsp ground cumin
14 - 1/2 tsp salt
15 - 1/4 tsp black pepper
→ For Cooking
16 - 2 tbsp olive oil
# Steps:
01 - In a small bowl, combine ground flaxseed with water and let rest for 5 minutes until a gel forms. Skip this step if using a regular egg.
02 - Heat 1 tbsp olive oil in a skillet over medium heat. Add onion, carrot, bell pepper, and garlic; cook for 4–5 minutes until softened. Stir in spinach and cook until wilted. Remove from heat and set aside.
03 - In a large bowl, mash the drained black beans using a fork or potato masher, leaving some chunks for texture.
04 - Add sautéed vegetables, oats, breadcrumbs, tomato paste, smoked paprika, cumin, salt, pepper, and the flax egg (or regular egg) to the mashed beans. Mix thoroughly until evenly combined.
05 - Divide the mixture into 4 equal portions and shape into uniform patties.
06 - Heat the remaining olive oil in the skillet over medium heat. Cook patties for 4–5 minutes per side until golden brown and cooked through.
07 - Serve on toasted buns with desired toppings such as lettuce, tomato, avocado, and pickles.
# Expert Advice:
01 -
- These patties hold together beautifully without falling apart, which is the number one complaint with homemade veggie burgers and I tested plenty of failed versions before getting it right.
- The smoky, savory flavor comes together from pantry staples you probably already have on hand.
- They freeze well, so you can make a double batch and have dinner ready in ten minutes on a lazy night.
02 -
- If the mixture feels too wet to hold its shape, add another tablespoon of breadcrumbs and let it sit for two minutes before trying again.
- Flipping too early is the fastest way to break a patty, wait until the bottom is deeply golden and releases easily from the pan.
- The patties firm up as they cool, so do not panic if they feel slightly soft right out of the skillet.
03 -
- Chill the shaped patties in the refrigerator for fifteen minutes before cooking because cold patties hold their shape far better in the hot skillet.
- Toast the buns in the same pan right after the patties come out so they soak up every bit of leftover flavor.