Ingredients:

  • 2 (15 ounce) cans black beans, rinsed and thoroughly drained
  • 1 1/4 cups rolled oats (quick or old-fashioned), divided
  • 1/2 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tablespoon smoked paprika
  • 1 tablespoon Worcestershire sauce (ensure vegan if required)
  • 1 teaspoon ground cumin
  • 4 tablespoons olive oil, divided
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions:

  1. Dry the Beans: Preheat the oven to 350°F (175°C). Spread the drained and rinsed black beans on a baking sheet. Bake for 15 minutes to remove excess surface moisture, then let cool slightly. This is crucial for a non-crumbly patty.
  2. Prepare Aromatics: Heat 1 tablespoon of olive oil in a small skillet over medium heat. Sauté the diced onion until softened, about 5-7 minutes. Add the minced garlic and cook for 1 minute until fragrant. Set the sautéed mixture aside.
  3. Process the Binder: In a food processor, pulse 3/4 cup of the rolled oats until a fine flour forms. Transfer the resulting oat flour and the remaining 1/2 cup of whole rolled oats to a large mixing bowl.
  4. Combine and Mash: Add the dried beans to the food processor. Pulse until about two-thirds of the beans are mashed and the mixture is slightly chunky. You want plenty of visible, intact beans remaining for texture and structure.
  5. Mix the Patty Base: Transfer the bean mixture to the mixing bowl containing the oats. Add the sautéed aromatics, smoked paprika, Worcestershire sauce, cumin, salt, and pepper. Mix thoroughly using your hands or a spoon until all ingredients are well-incorporated and the mixture is stiff enough to hold a shape.
  6. Form Patties: Divide the mixture into 6 equal portions and form into sturdy 1-inch thick patties. If the mixture is too wet, add another tablespoon of oat flour.
  7. Cook the Burgers: Heat the remaining 3 tablespoons of olive oil in a large skillet (cast iron works best) over medium-high heat. Cook the patties for 5–7 minutes per side, until deeply browned and a firm, crispy exterior has formed. Serve immediately on buns with desired toppings.