Mashed black beans form the hearty base here, kept together with a savory mix of red bell pepper, red onion, garlic, and a warm blend of cumin, smoked paprika, and chili powder. The beans get dried and mashed until roughly two-thirds break down into a thick paste, leaving the rest chunky for real texture in every bite — no mushy patties here. A hard sear in olive oil gives each patty a deep-brown, crisp crust on both sides, while a quick melt of cheddar on top adds a rich, gooey finish if you want it. Pile it onto a bun with crisp lettuce and fresh tomato slices for a burger that's smoky, satisfying, and packed with real texture. It's a solid pick for a gluten free cookout menu, and the patties hold up beautifully whether you're grilling for a crowd or meal-prepping for the week ahead.
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Spread the drained black beans on a parchment-lined baking sheet and pat dry with paper towels. Let them air-dry for 10 minutes — the drier the beans, the firmer the patties.
Transfer the dried beans to a large mixing bowl and mash with a potato masher or fork until roughly two-thirds of the beans are broken down into a thick paste, with the remaining third left as whole or halved beans for texture.
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