Ingredients
Dry
- 0.75 cup Panko breadcrumbs (add more if mixture is too wet)
- 1 tsp Smoked paprika
- 1.5 teaspoons Ground cumin
- 1 tsp Garlic powder
- 0.5 tsp Onion powder
- 1 pinch Black pepper (freshly ground)
- 1 to taste Salt
Other
- 0.5 qty Yellow onion (finely chopped)
- 0.5 qty Red bell pepper (finely chopped)
- 4 qty Vegan burger buns (for serving)
- 1 to taste Toppings (lettuce, tomato, avocado, vegan mayo) (for serving)
Wet
- 15 oz Canned black beans (rinsed, drained, and patted very dry)
- 2 Tbsp Olive oil (divided for cooking veggies and patties)
- 2 tsp Vegan Worcestershire sauce
- 1 Tbsp Tamari or low-sodium soy sauce
Method
- 1. Heat 1 Tbsp of olive oil in a skillet over medium heat. Sauté the finely chopped onion and bell pepper for 5-7 minutes until soft. Set aside.
- 2. In a large bowl, add the thoroughly dried black beans. Mash about half of them with a fork or potato masher, leaving the other half whole for texture.
- 3. Add the sautéed vegetables, breadcrumbs, all dry spices, vegan Worcestershire sauce, and tamari to the bowl with the beans.
- 4. Mix gently with your hands or a spatula until just combined. Be careful not to overmix into a paste. This is your 'request body'.
- 5. Perform 'error handling': If the mixture is too wet to form a patty, add more breadcrumbs, 1 Tbsp at a time, until it holds together.
- 6. Divide the mixture into 4 equal portions and form into patties. Place them on a plate and let them 'cache' in the refrigerator for at least 10 minutes to firm up.
- 7. Wipe out the skillet and heat the remaining 1 Tbsp of olive oil over medium-high heat. Cook the patties for 5-6 minutes per side, until a dark, stable crust forms and they are heated through.
- 8. Serve the burgers on toasted buns with your favorite toppings. A successful 200 OK response!
Chef's notes
The key to a non-mushy burger is drying the beans as much as possible. For an even firmer result, you can bake the rinsed and dried beans on a baking sheet at 350°F (175°C) for 15 minutes before mashing.