These patties start with two cans of black beans, dried out and mashed to a thick, hearty paste that still keeps some texture from the beans left whole. A quick saute of onion, garlic, and red bell pepper brings sweetness and depth, while cumin, smoked paprika, and chili powder give the whole thing a smoky, earthy backbone. An egg helps everything bind together into patties that hold their shape and sear into a deep, crackly crust in a hot skillet. Chilling the patties before cooking is the trick to that clean release and golden exterior, no crumbling required. Piled onto a toasted bun with crisp lettuce and juicy tomato, this is a satisfying, veggie-forward burger that fits neatly into a gluten free spread.
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Spread the drained black beans in a single layer on a baking sheet and pat dry with paper towels. Let them air-dry for 10 minutes — the drier the beans, the better the patties will hold together and sear.
Heat 1 tbsp of the olive oil in a large skillet over medium heat. Add the onion and red bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Remove from heat and let cool for 5 minutes.
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