Veggie Burgers (Print Version)
Satisfying veggie burgers packed with black beans, vegetables, and aromatic spices. Ready in 35 minutes.
# What You'll Need:
→ Vegetables
01 - 1 cup grated carrots (about 120 g)
02 - 1 cup finely chopped mushrooms (about 100 g)
03 - 1/2 cup finely diced red onion (about 70 g)
04 - 1/2 cup corn kernels, fresh or frozen and thawed (about 70 g)
→ Legumes
05 - 1 can (15 oz) black beans, drained and rinsed
→ Binders
06 - 1/2 cup rolled oats (about 50 g)
07 - 1/2 cup breadcrumbs (about 60 g)
08 - 1 large egg (or 1 tbsp ground flaxseed mixed with 2.5 tbsp water for vegan option)
→ Seasonings
09 - 2 cloves garlic, minced
10 - 2 tbsp fresh parsley, chopped (or 1 tbsp dried)
11 - 1 tsp smoked paprika
12 - 1 tsp ground cumin
13 - 1/2 tsp salt
14 - 1/4 tsp black pepper
→ For Cooking and Serving
15 - 2 tbsp olive oil
16 - 4 burger buns
17 - Lettuce leaves, tomato slices, pickles, ketchup, or toppings of choice
# How to Make It:
01 - Place the drained and rinsed black beans in a large mixing bowl. Using a potato masher or fork, mash the beans until coarsely broken down but not fully pureed — some texture should remain.
02 - Add the grated carrots, chopped mushrooms, diced red onion, corn kernels, minced garlic, chopped parsley, rolled oats, breadcrumbs, smoked paprika, ground cumin, salt, and black pepper to the mashed beans.
03 - Crack the egg into the bowl (or add the prepared flax egg). Stir thoroughly until all ingredients are evenly distributed and the mixture holds together when pressed.
04 - Divide the mixture into 4 equal portions. Shape each portion into a patty approximately 1 inch thick, pressing firmly so they hold their shape.
05 - Heat the olive oil in a large skillet over medium heat. Carefully place the patties in the pan and cook for 4 to 5 minutes per side until golden brown and cooked through.
06 - Toast the burger buns in a dry skillet or oven until lightly golden on the cut sides.
07 - Layer each bottom bun with a lettuce leaf, a cooked patty, tomato slices, pickles, and your preferred condiments. Cap with the top bun and serve immediately.
# Expert Advice:
01 -
- These patties hold together beautifully without turning into mush, which is the veggie burger struggle most recipes quietly ignore.
- Smoked paprika and cumin give them a deep, savory flavor that makes you forget you are eating something healthy.
02 -
- If the mixture feels too wet to hold shape, add another tablespoon of breadcrumbs and let it sit for five minutes before trying again.
- Chilling the shaped patties for 30 minutes before cooking makes them dramatically sturdier and easier to flip without breaking.
03 -
- Do not skip the smoked paprika, because it is the single ingredient that makes these taste like a burger rather than a bean cake.
- Wet your hands slightly before shaping each patty to prevent sticking and get cleaner edges without adding extra crumbs.