The crispy-edge black bean burger
A golden-edged bean patty, crunchy lettuce, and a bun with a proper job to do.
Double cheeseburger
Black beans and oats bring fiber to the patty. This homemade filling lets you choose the amount of oil and salt; the bun, cheese, and sauces still affect the overall meal.
same craving, a fresh idea
A closer look at the craving.
Black beans and oats bring fiber to the patty. This homemade filling lets you choose the amount of oil and salt; the bun, cheese, and sauces still affect the overall meal.
A little more possibility.
A bean-centered burger with fiber and a satisfying skillet crust.
The crispy-edge black bean burger
What you’ll need
Ingredients
Let’s do this
- 1
Pat the drained beans thoroughly dry with a clean towel. Mash in a bowl until mostly smooth with a few small pieces; large whole beans make patties fragile.
- 2
Mix in oats, egg, paprika, garlic powder, and salt. Cover and refrigerate for 15 minutes so the oats absorb moisture and the mixture firms.
- 3
Shape into two wide, firmly packed patties about 3/4 inch thick. Heat the oil in a nonstick skillet over medium heat.
- 4
Cook for about 5–6 minutes per side, turning once with a wide spatula, until browned and the centers reach 160°F on a food thermometer. Lower the heat and continue cooking if the outside browns before the middle is ready.
- 5
Toast the split buns. Spread with mustard, then add lettuce, tomato, and a patty. Let the first side brown properly before flipping; this burger appreciates a little patience.
Original recipe idea. Times are estimates; nutrition has not been calculated. Adjust for your dietary needs and allergies.
Good questions.
These sources support general nutrition and food-safety principles. This particular recipe has not been nutritionally analyzed or kitchen-tested; comparisons depend on portions, brands, and preparation.
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