Mashed black beans get bulked up with sliced scallions, minced jalapeño, and garlic for a patty that's packed with flavor in every bite, then pan-seared until deeply browned and crisp on the outside while staying tender in the middle. A hit of lime juice, smoked paprika, and cumin gives these patties a smoky, zesty kick, and the whole thing comes together into a hearty, satisfying burger with real texture. Piled onto a bun with crisp lettuce, juicy tomato, and a smear of creamy mayo, it's the kind of veggie burger that doesn't taste like a compromise. Since the patties get their structure from the beans themselves rather than any one binder, this recipe is a solid pick for a gluten free cookout, and the fresh, bright toppings only make it better.
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Spread the drained black beans in a single layer on a parchment-lined baking sheet. Pat them dry with paper towels, then let them air-dry at room temperature for 15 minutes — the drier the beans, the better the patties will hold together and crust.
Transfer the dried beans to a large mixing bowl. Use a potato masher or fork to mash them until roughly three-quarters of the beans are broken down into a thick paste, with some whole beans remaining for texture.
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