Name: 25 Minute Black Bean Burger recipe
Ingredients: Canned Black Beans: 1 can (15-ounce or approx. 425g), rinsed and drained VERY well. This is the star ingredient.; Onion: ¼ cup, very finely chopped (or grated). Red or yellow onion works well. Using powder (1 tsp onion powder) is even faster if skipping sautéing.; Garlic: 1-2 cloves, minced (or ½ tsp garlic powder).; Breadcrumbs: ½ cup (plain, panko, or whole wheat). Acts as a binder. Use gluten-free breadcrumbs if needed. Rolled oats (not instant) can also be substituted.; Flax Egg (Vegan option) OR Large Egg (Vegetarian option): Flax Egg: 1 tablespoon ground flaxseed meal + 3 tablespoons water (stir together and let sit for 5 minutes to gel).; Large Egg: 1, lightly beaten. Acts as a binder.; Spices: The key to flavour! Cumin Powder: 1 teaspoon.; Chili Powder: 1 teaspoon (adjust to taste).; Smoked Paprika: ½ teaspoon (adds a lovely smoky depth).; Salt: ½ teaspoon (adjust to taste).; Black Pepper: ¼ teaspoon, freshly ground.; Worcestershire Sauce: 1 teaspoon (use a vegan version if needed). Adds umami depth. Soy sauce or tamari can be substituted.; Optional additions for texture/flavour: Corn Kernels (fresh or frozen/thawed): ¼ cup.; Chopped Cilantro: 2 tablespoons.; Hot Sauce: A few dashes, to taste.; Olive Oil or other Cooking Oil: 1-2 tablespoons. For pan-frying the burgers.; Burger Buns: Whole wheat, brioche, gluten-free, or lettuce wraps.; Toppings: Lettuce, tomato slices, onion rings (raw or fried), pickles, avocado or guacamole, cheese (dairy or vegan), salsa, ketchup, mustard, mayo (regular or vegan), etc.

Ingredients

For the Burger Patties:

Canned Black Beans: 1 can (15-ounce or approx. 425g), rinsed and drained VERY well. This is the star ingredient.

Onion: ¼ cup, very finely chopped (or grated). Red or yellow onion works well. Using powder (1 tsp onion powder) is even faster if skipping sautéing.

Garlic: 1-2 cloves, minced (or ½ tsp garlic powder).

Breadcrumbs: ½ cup (plain, panko, or whole wheat). Acts as a binder. Use gluten-free breadcrumbs if needed. Rolled oats (not instant) can also be substituted.

Flax Egg (Vegan option) OR Large Egg (Vegetarian option):
- Flax Egg: 1 tablespoon ground flaxseed meal + 3 tablespoons water (stir together and let sit for 5 minutes to gel).
- Large Egg: 1, lightly beaten. Acts as a binder.

Spices: The key to flavour!
- Cumin Powder: 1 teaspoon.
- Chili Powder: 1 teaspoon (adjust to taste).
- Smoked Paprika: ½ teaspoon (adds a lovely smoky depth).
- Salt: ½ teaspoon (adjust to taste).
- Black Pepper: ¼ teaspoon, freshly ground.

Worcestershire Sauce: 1 teaspoon (use a vegan version if needed). Adds umami depth. Soy sauce or tamari can be substituted.

Optional additions for texture/flavour:
- Corn Kernels (fresh or frozen/thawed): ¼ cup.
- Chopped Cilantro: 2 tablespoons.
- Hot Sauce: A few dashes, to taste.

For Cooking:

Olive Oil or other Cooking Oil: 1-2 tablespoons. For pan-frying the burgers.

For Serving (Suggestions):

Burger Buns: Whole wheat, brioche, gluten-free, or lettuce wraps.

Toppings: Lettuce, tomato slices, onion rings (raw or fried), pickles, avocado or guacamole, cheese (dairy or vegan), salsa, ketchup, mustard, mayo (regular or vegan), etc.

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Instructions

Prepare the Beans (2 mins): Open the can of black beans. Pour them into a colander and rinse thoroughly under cold water. Drain extremely well, shaking off excess water. Spread the beans on a layer of paper towels or a clean kitchen towel and pat them completely dry. This drying step is crucial to avoid mushy burgers.

Prepare Aromatics (If using fresh – 3 mins): Very finely chop the onion and mince the garlic. (If using powders, skip this and add them in step 4). Optional: For deeper flavour if you have an extra couple of minutes, quickly sauté the chopped onion in ½ tsp oil over medium heat for 2-3 minutes until softened before adding garlic for 30 seconds. Otherwise, add raw but ensure it’s very finely minced.

Mash the Beans (2 mins): Transfer the dried black beans to a large bowl. Using a potato masher or a fork, mash the beans until they are mostly broken down but still have some texture. Do not mash into a completely smooth paste – leaving some whole or partially mashed beans provides better texture. Aim for about 75% mashed.

Combine Ingredients (3 mins): Add the finely chopped onion and garlic (or powders), breadcrumbs (or oats), prepared flax egg or beaten egg, cumin, chili powder, smoked paprika, salt, pepper, and Worcestershire sauce (or substitute) to the bowl with the mashed beans. If using optional corn, cilantro, or hot sauce, add them now.

Mix Gently (1 min): Using a spoon or your hands, gently mix all the ingredients together until just combined. Be careful not to overmix, as this can make the burgers dense. The mixture should hold together when pressed. If it seems too wet, add a tablespoon more breadcrumbs; if too dry, add a teaspoon or two of water or ketchup.

Form Patties (3 mins): Divide the mixture into 4 equal portions. Gently form each portion into a patty, about ¾ inch thick. Don’t pack them too tightly. Place the formed patties on a plate.

Cook the Burgers (10 mins): Heat 1-2 tablespoons of oil in a large non-stick skillet over medium heat. Once the oil is shimmering, carefully place the patties in the skillet (cook in batches if necessary to avoid overcrowding). Cook for about 4-5 minutes per side. Look for a dark brown, crispy crust to form on each side. Adjust heat if they are browning too quickly. The burgers should be heated through.

Assemble and Serve (1 min): While the burgers cook the second side, lightly toast your buns if desired. Once cooked, remove the patties from the skillet. Immediately assemble your burgers with your favourite buns and toppings. Serve hot!

Nutrition

Serving Size: one normal portion
Calories: 180 - 250