Vegan Black Bean Burger
A hearty, smoky-flavored black bean burger that's quick to prepare and perfect for any occasion, packed with protein and customizable toppings.
Ingredients
Main Ingredients
- 1 can (15 oz) black beans, drained and rinsed
- 1/2 cup cooked quinoa (cooled) Cook and cool before mixing
- 1/2 cup breadcrumbs Use gluten-free if desired
- 1/4 cup chopped onion (yellow or sweet)
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika Add cayenne for heat if desired
- to taste Salt and pepper
- as needed Olive oil for cooking For frying the patties
- 4 pieces Burger buns To serve
Toppings
- lettuce
- tomato
- avocado
- pickles
- vegan mayo
- mustard
Instructions
Preparation
- Drain and rinse the black beans. Mash with a fork or potato masher until mostly broken down but still chunky.
- Add the cooled cooked quinoa, breadcrumbs, chopped onion, minced garlic, ground cumin, smoked paprika, and a generous pinch of salt and pepper. Mix until evenly combined; the mixture should be tacky and hold together when pressed.
- Divide the mixture and form into 3–4 patties, pressing each firmly to compact.
Cooking
- Heat a skillet over medium heat and coat with olive oil. Add the patties without crowding.
- Cook the patties for 5–6 minutes per side until a deep golden crust forms.
- Toast your buns if desired and build burgers with toppings before serving.
Notes
Store cooked patties in an airtight container for up to 4 days. Freeze for up to 3 months and reheating tips provided.