American
Black Bean Burgers
Mashed black beans, oats, and spices hold together in a skillet without a packet mix.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Dry the beans or the patty falls apart.
- Oats are the binder.
- A real sear, then a few minutes through.
- Salsa beats a heavy cheese sauce here.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Mash the beans until they hold together but some pieces remain. Stir in oats, onion, chili powder, cumin, salt, and egg.
- 2
Shape 4 patties. Chill 10 minutes if the mix feels soft.
- 3
Fry in oil over medium, 4 minutes per side, until a crust forms.
- 4
Serve on buns with lettuce and salsa.
Pro tips
- If a patty cracks, give the mix 2 more minutes of mashing.
- Do not move them early. The crust is the glue.
- These freeze raw between parchment for a month.
Easy substitutions
- Egg
- 2 tbsp mayonnaise, for an egg-free patty
- Oats
- Panko
Storage and reheating
Storage
Refrigerate cooked patties up to 4 days.
Reheating
Warm in a covered skillet. Toast a fresh bun.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 380
- Protein
- 18 g
- Carbs
- 58 g
- Fat
- 8 g
- Fiber
- 12 g
Budget friendly · Stovetop · Vegetarian
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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