Hearty Veggie Burgers (Printable version)
Satisfying bean and vegetable patties seasoned with smoked paprika and cumin, ready in 40 minutes.
# Ingredient List:
→ Vegetables
01 - 1 small onion, finely chopped
02 - 1 medium carrot, grated
03 - 1 clove garlic, minced
04 - 1/2 red bell pepper, finely diced
→ Legumes & Bindings
05 - 1 can (15 oz) black beans, drained and rinsed
06 - 1/2 cup rolled oats
07 - 1/2 cup breadcrumbs
08 - 1 large egg (or 1 flax egg for vegan option)
→ Herbs & Spices
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon ground cumin
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - 2 tablespoons fresh parsley, chopped
→ Extras & Serving
14 - 2 tablespoons olive oil, divided
15 - 4 whole wheat burger buns
16 - Lettuce, tomato slices, pickles, and onion for topping
17 - Ketchup, mayonnaise, and mustard to taste
# How to Make It:
01 - Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion, grated carrot, and diced bell pepper. Sauté for 3 to 4 minutes until the vegetables are softened. Stir in the minced garlic and cook for 1 additional minute until fragrant. Remove from heat and let cool slightly.
02 - Place the drained and rinsed black beans in a large mixing bowl. Using a fork or potato masher, partially mash the beans, leaving some chunks intact for a hearty texture.
03 - Add the sautéed vegetable mixture, rolled oats, breadcrumbs, egg, smoked paprika, ground cumin, salt, black pepper, and chopped parsley to the mashed beans. Stir until all ingredients are evenly incorporated. If the mixture is too wet, sprinkle in additional breadcrumbs. If too dry, add a splash of water to bind.
04 - Divide the mixture into 4 equal portions and shape each into a firmly packed burger patty, approximately 3/4 inch thick.
05 - Heat the remaining 1 tablespoon of olive oil in a skillet over medium-high heat. Carefully place the patties in the pan and cook for 4 to 5 minutes per side until golden brown and heated through. Alternatively, grill the patties over medium heat for a smoky char.
06 - Toast the burger buns if desired. Layer each bun with a cooked patty and your choice of lettuce, tomato slices, pickles, onion, cheese, and condiments. Serve immediately while hot.
# Expert Suggestions:
01 -
- The smoky paprika and cumin combination makes these taste like they came off a backyard grill, even from a stovetop skillet.
- They hold together beautifully without falling apart, which is the secret struggle most veggie burger recipes never solve.
- You likely have almost everything in your pantry right now, no specialty shopping required.
02 -
- Do not skip the resting time after mixing because the oats and breadcrumbs need a few minutes to absorb moisture and firm up.
- If your patties fall apart in the pan, the mixture was too wet and you should add breadcrumbs one tablespoon at a time until it holds.
- Flax egg works perfectly as a vegan swap but let it sit for five minutes before adding so it thickens properly.
03 -
- Wet your hands slightly before shaping the patties because it prevents sticking and gives you smoother edges.
- Let the cooked patties rest for two minutes off the heat before serving so the structure sets and they do not break apart on the bun.