Vegan Zesty Scallion Black Bean Burger

Total time1 hr 5 min

Prep time20 min

Cook time15 min

4.8

(8)

These hearty black bean patties are packed with bold, layered flavor — smoky paprika, warm cumin, a hit of jalapeño heat, and a bright squeeze of lime that ties everything together. The scallions bring a fresh, savory bite throughout every patty, making each mouthful feel anything but boring. One of the biggest challenges with plant-based burgers is getting them to hold their shape and develop a real crust, and this recipe solves that with a smart drying step for the beans and a stint in the fridge before they ever hit the pan. The result is a patty that sears up deeply golden and satisfying — no crumbling, no mush. Soy sauce adds an umami depth that makes these taste genuinely meaty, while panko breadcrumbs give the interior just enough structure without weighing things down. Served on toasted vegan buns with crisp romaine, fresh tomato, and a swipe of vegan mayo, this is a full burger experience that makes four generous servings. Whether you're cooking for a crowd or meal-prepping for the week, this one earns a permanent spot in the rotation.

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Ingredients

4 servings

For the patties

2 cans (15 oz each) black beans, drained and rinsed
6 scallions, thinly sliced (white and green parts)
1 jalapeño, seeded and finely minced
3 cloves garlic, finely minced
½ cup panko breadcrumbs
2 tbsp soy sauce
1 tbsp lime juice
1 tsp smoked paprika
1 tsp ground cumin
½ tsp chili powder
½ tsp salt
¼ tsp black pepper
2 tbsp olive oil, divided

For serving

4 vegan burger buns
4 leaves romaine or butter lettuce
1 large tomato, sliced
vegan mayonnaise, to taste
hot sauce, to taste (optional)

Instructions

1
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.
2
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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