This burger builds all its flavor and structure from black beans, mashed to a hearty, craggy texture with scallions, jalapeño, and garlic stirred throughout for brightness and bite. Smoked paprika, cumin, and chili powder add warmth and depth, while a splash of lime juice keeps things zesty and fresh. The patties get a great crust from pan-searing in olive oil, giving you that deeply browned, crisp exterior with a tender interior that holds together beautifully. Piled onto a toasted bun with crisp lettuce, juicy tomato, and a creamy spread, it's a satisfying, veggie-forward burger that's easy to love. This one is a great fit for a vegetarian table, whether it's a weeknight dinner or a backyard cookout centerpiece.
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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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