
Smoky, hearty patties that hold together
Prep Time
15 min
Cook Time
12 min
Total Time
27 min
Servings
4
4 patties
Difficulty
Easy
Cost
Budget
$
Smoky, hearty patties that hold together
Smoky black bean burgers loaded with spices, oats, and flax that hold together on the grill or in a skillet. Satisfying enough to impress even the most devoted meat lovers.
15m
Prep Time
12m
Cook Time
27m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
(Updated )
The key to a great vegan burger is texture and seasoning. These patties use a combination of mashed and whole beans, oats for binding, and smoked paprika for depth.
Make flax egg and let sit 5 minutes to gel. Mash half the black beans in a bowl.
Pulse remaining beans, oats, garlic, paprika, and cumin in a food processor until chunky. Combine with mashed beans and flax egg.
Form into 4 patties and refrigerate 15 minutes to firm up.
Heat olive oil in a skillet over medium heat. Cook patties 5-6 minutes per side until crispy and heated through.
Serve on buns or lettuce wraps with your favorite toppings.
Serve with a fresh side salad for a balanced meal
Pair with your favorite grain or bread on the side
Garnish with fresh herbs for a beautiful presentation
Different flavor but same binding technique
Standard binding option with similar results
Do not over-process the mixture—visible bean chunks add texture and prevent a mushy patty.
Refrigerating the patties is essential. Warm patties will crumble in the pan.
Refrigerate uncooked or cooked patties for up to 5 days, or freeze for up to 3 months.
Reheat in a skillet over medium heat for 3-4 minutes per side.
Per serving (0mg) · 4 servings
A moderate-calorie serving · based on a 2,000 cal daily diet
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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