- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 800 g
- 80 g
- 3 cloves
- 2 tsp
- 1 tsp
- 1 tsp
- 2 tbsp
- 1 tbsp
- 2 tbsp
- ½ tsp
- ¼ tsp
- 4 slices
Process
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Preheat the oven to 200°C and line a baking tray with parchment paper.
Spread the drained black beans on a clean kitchen towel and pat them completely dry. Dry beans are the difference between a patty that holds and one that turns to mush.
Pulse the rolled oats in a blender until they look like coarse flour, about 10 short pulses. Tip into a large bowl.
Add the black beans to the bowl and mash them with a fork or potato masher until about three quarters are broken down and the rest stay whole for texture.
Stir in the red onion, garlic, ground cumin, smoked paprika, chili powder, tomato paste, soy sauce, olive oil, salt and black pepper until evenly combined.
Mix in the beaten egg until the mixture clumps together when squeezed. If it still feels wet, add 1 tbsp more pulsed oats.
Divide into 4 equal portions and shape into patties about 2 cm thick. Press firmly so there are no cracks at the edges.
Place the patties on the lined tray, brush the tops lightly with olive oil, and bake for 15 minutes.
Flip the patties carefully with a spatula, brush the second side with olive oil, and bake another 10 to 12 minutes until firm and dry to the touch.
Heat a non-stick pan over medium heat and sear the baked patties for 1 to 2 minutes per side to build a crisp crust. Do not press down on them.
Toast the burger buns cut-side down in the same pan for 30 seconds, then build the burgers with lettuce, tomato and the patties.
Kitchen notes
Kitchen notes
- The most common mistake is skipping the drying step: wet beans and wet onion steam inside the patty and it falls apart. Pat the beans dry and keep the onion dice small.
- The patties are done when they feel firm and spring back lightly when pressed, and the surface looks dry rather than glossy. If they still feel soft in the middle, bake 5 more minutes.
- Baking before searing is the trick that makes these hold together: the oven sets the structure, and the quick pan sear only adds crust, so the patty never cooks into a crumble.
- Let the shaped patties rest 10 minutes before baking if you have time; the oats absorb moisture and the patties firm up noticeably.
Substitutions
- rolled oats→panko breadcrumbs (use gluten-free panko if needed)
- egg→3 tbsp aquafaba or 1 tbsp ground flaxseed mixed with 3 tbsp water, rested 5 minutes
- canned black beans→cooked dried black beans, well drained and dried
- soy sauce→coconut aminos for a soy-free version
Storage & reheating
Cool the patties completely, then store in an airtight container in the fridge for up to 4 days, separating layers with parchment so they do not stick. To freeze, wrap each patty tightly and freeze for up to 2 months; thaw overnight in the fridge. Reheat in a 180°C oven for 8 to 10 minutes, or in a covered pan over medium heat for 3 to 4 minutes per side, until hot through. Avoid the microwave, which makes them soft and crumbly.
FAQ
The questions we get asked most
Why did my black bean burgers fall apart?
The mixture was too wet or not mashed enough. Pat the beans and onion dry, mash about three quarters of the beans so the mixture clumps when squeezed, and add 1 tbsp more pulsed oats if it still feels wet. Baking the patties before searing also sets them so they hold together.
Can I make black bean veggie burgers without eggs?
Yes. Replace the egg with 3 tbsp aquafaba or 1 tbsp ground flaxseed mixed with 3 tbsp water and rested for 5 minutes. The patties will be slightly more delicate, so handle them gently when flipping and let them cool 2 minutes on the tray before moving them.
Can I use dried black beans instead of canned?
Yes, cook 250 g dried beans until tender, then drain and pat them very dry. Dried beans usually need a little more salt and a slightly longer bake, about 5 extra minutes, because they hold more moisture than canned ones.
How do I know when the patties are fully cooked?
They should feel firm and spring back lightly when pressed in the center, with a dry, matte surface. If the middle still feels soft or the patty bends easily, return it to the 200°C oven for 5 more minutes before searing.
Can I make these burgers ahead of time?
Yes. Shape the patties, put them on a parchment-lined tray, cover and refrigerate for up to 24 hours before baking. You can also bake them a day ahead and refrigerate; sear them in a pan just before serving so the crust is fresh.
Can I freeze black bean veggie burgers?
Freeze fully cooled patties wrapped individually for up to 2 months. Thaw overnight in the fridge, then reheat in a 180°C oven for 8 to 10 minutes. Do not thaw in the microwave, as they steam and lose their firm texture.
Why are my black bean burgers mushy in the middle?
Too much moisture from the beans, onion or tomato paste, or the patties were too thick. Dry the beans thoroughly, keep patties at about 2 cm thick, and bake until the surface is dry before searing. A mushy center usually means they needed another 5 to 8 minutes in the oven.
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