Hearty black beans get patted dry and mashed to a thick, craggy paste, giving these patties a texture that's satisfying without falling apart in the pan. Sautéed onion, garlic, and red bell pepper build a savory base, while smoked paprika, cumin, and chili powder bring warmth and a little smoky depth to every bite. A chilled rest firms up the patties so they sear into a deep, crusty exterior in the skillet, and the inside stays tender and well-seasoned. Piled onto a toasted bun with crisp lettuce and juicy tomato, it's the kind of burger that satisfies without any fuss. This one's a reliable pick for a plant-based weeknight dinner or a backyard cookout 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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