These hearty patties start with a mountain of black beans, mashed until thick and craggy, then loaded with sautéed onion, garlic, and red bell pepper for real depth. Smoked paprika, cumin, and chili powder bring warmth and a subtle smoky edge, while a beaten egg and breadcrumbs hold everything together for patties that actually stay intact on the grill or in the skillet. A short chill in the fridge firms them up before they hit hot oil and develop a deep, craggy crust on each side. Piled onto a toasted bun with crisp lettuce and juicy tomato, this is the kind of veggie burger that satisfies even committed meat-eaters. It's a reliable, crowd-pleasing option for a vegetarian table, no fuss required.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
