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Ultimate Smoky Black Bean Burger Patties

Close-up of a thick, perfectly seared Smoky Black Bean Burger Patty with a dark, crusty exterior.
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A recipe for firm, flavorful black bean burger patties featuring a deep smoky taste from chipotle and smoked paprika.

Ingredients

Scale
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1/2 cup cooked brown rice
  • 1/2 cup breadcrumbs (panko or regular)
  • 1/4 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon liquid smoke
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chipotle powder (or more for extra heat)
  • 1 large egg, lightly beaten (or flax egg for vegan)
  • Salt and black pepper to taste

Instructions

  1. Place the rinsed and drained black beans on a baking sheet lined with paper towels. Pat them very dry.
  2. Heat olive oil in a small skillet over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant. Remove from heat.
  3. In a large bowl, mash about two-thirds of the dried black beans with a fork or potato masher until mostly smooth, leaving some texture.
  4. Add the cooked onion and garlic mixture, cooked brown rice, breadcrumbs, soy sauce, liquid smoke, smoked paprika, cumin, and chipotle powder to the mashed beans. Mix well.
  5. Add the beaten egg (or flax egg) to bind the mixture. Mix until everything is just combined. Do not overmix.
  6. Divide the mixture into four equal portions. Form each portion into a firm patty, about 3/4 inch thick. If the mixture seems too wet, add 1 tablespoon more breadcrumbs.
  7. Place the formed patties on a plate lined with parchment paper and chill in the refrigerator for at least 30 minutes. This helps them firm up.
  8. Cook the patties: Pan-fry in a lightly oiled skillet over medium heat for 5-7 minutes per side until heated through and a crust forms. Alternatively, grill over medium heat or bake at 375°F (190°C) for 15 minutes, flipping halfway.

Notes

  • Drying the beans thoroughly is key to preventing a mushy patty.
  • Chilling the formed patties before cooking helps them hold their shape during heating.
  • For a stronger smoky flavor, increase the smoked paprika to 1.5 teaspoons.

Nutrition

Find it online: https://cookerykings.com/smoky-black-bean-burger-patty-recipe/