Vegan Classic Black Bean Burgers

Total time1 hr 5 min

Prep time20 min

Cook time15 min

4.8

(20)

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Ingredients

4 servings

2 cans (15 oz each) black beans, drained and rinsed
2 tbsp olive oil, divided
½ cup yellow onion, finely diced
3 cloves garlic, minced
½ cup red bell pepper, finely diced
1 tsp ground cumin
1 tsp smoked paprika
½ tsp chili powder
½ tsp salt
¼ tsp black pepper
1 large egg, lightly beaten
Chef's tip
For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies.
2 tsp worcestershire sauce
½ cup breadcrumbs

For serving

4 hamburger buns
4 leaves romaine or green leaf lettuce (optional)
1 large tomato, sliced (optional)

Instructions

1
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.
2
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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