Black beans get mashed to a thick, hearty paste and mixed with corn, diced red bell pepper, tomato paste, and warm smoked paprika and cumin, then shaped into thick patties that firm up in the fridge before hitting a hot skillet. Pan-searing in olive oil gives each patty a deep brown, crackly crust while keeping the inside tender enough to hold together bite after bite. The mix of whole beans and broken-down paste means great texture — never mushy, never dry. Pile them onto a bun with crisp romaine and juicy tomato slices for a burger that's satisfying enough to skip the meat entirely. It's a solid pick for a gluten free cookout spread, and the patties even hold up well for meal-prepping ahead. Smoky, savory, and a little spicy if you go heavy on the cayenne, this one delivers real burger satisfaction.
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 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 some whole beans remaining for texture.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
