Mashed black beans form the base here, kept extra firm by air-drying them first and leaving a good third of the beans whole for real bite. Garlic, red onion, and bell pepper add sharp, fresh contrast, while cumin, smoked paprika, and chili powder bring warm, smoky depth to every bite. The mixture gets pressed into thick patties, chilled until firm, then seared in olive oil until deeply browned and crisp-edged on both sides. Pile one onto a bun with crisp lettuce and juicy tomato slices for a hearty, satisfying handheld meal. It's a genuinely solid pick for a vegetarian table, whether you're feeding a crowd or just meal-prepping lunches for the week.
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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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