Hearty Vegetable and Bean Burgers (Printable Version)
Flavorful patties loaded with vegetables, beans, and spices for a satisfying meatless meal.
# What You 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
→ Cooking and Assembly
15 - 2 tbsp olive oil
16 - 4 burger buns
17 - Lettuce leaves, tomato slices, pickles, ketchup, or toppings of choice
# Directions:
01 - Place the drained black beans in a large mixing bowl and mash with a fork or potato masher until coarsely broken down, leaving some texture intact.
02 - Add the grated carrots, chopped mushrooms, diced red onion, corn kernels, minced garlic, parsley, rolled oats, breadcrumbs, smoked paprika, cumin, salt, and pepper to the mashed beans.
03 - Crack in the egg (or add the prepared flax egg) and mix thoroughly until all ingredients are evenly distributed and the mixture holds together when pressed.
04 - Divide the mixture into 4 equal portions and shape each into a patty approximately 1 inch thick, pressing firmly to compact.
05 - Heat the olive oil in a large skillet over medium heat. Cook the patties for 4 to 5 minutes per side until golden brown and cooked through.
06 - Toast the burger buns cut-side down in the skillet for about 1 minute until lightly golden.
07 - Layer each bun with a patty, lettuce leaves, tomato slices, pickles, and your preferred condiments. Serve immediately.
# Expert Tips:
01 -
- The smoky cumin and paprika combination makes these taste like they came off a backyard grill even when cooked in a skillet.
- Mashing the beans yourself creates the perfect texture, hearty enough to satisfy devoted meat eaters without feeling like you are eating birdseed.
02 -
- Wet hands while shaping the patties prevents the mixture from sticking to your fingers and helps compress them evenly.
- If you want to grill these instead of pan frying, chill the shaped patties for thirty minutes first so they firm up and survive the grate without falling apart.
03 -
- Squeeze the grated carrots in a clean kitchen towel before adding them to remove excess water that can make the patties soggy.
- Let the cooked patties rest for two minutes off the heat before serving so the structure sets and they hold together on the bun.