Ingredients:

  • 3 (15-oz) cans Canned Black Beans, rinsed and thoroughly drained
  • 1 Large Egg, lightly beaten
  • 1/2 cup Plain Rolled Oats, pulsed into a coarse flour consistency
  • 1/4 cup Panko Breadcrumbs
  • 1 Tbsp Olive Oil
  • 1/2 medium Brown Onion, finely diced
  • 3 Garlic Cloves, minced
  • 1/4 cup Red Bell Pepper, very finely diced (optional)
  • 1 Tbsp Smoked Paprika
  • 1 tsp Ground Cumin
  • 1/2 tsp Dried Oregano
  • 1/2 tsp Chipotle Powder (adjust for heat)
  • 2 Tbsp Fresh Coriander (Cilantro), roughly chopped
  • 1 tsp Salt, or to taste
  • 1/2 tsp Black Pepper, freshly ground
  • 1 tsp Worcestershire Sauce (or Tamari/Soy Sauce)

Instructions:

  1. Dry the Beans (Crucial): Preheat the oven to 350°F (175°C). Spread the drained black beans on a parchment-lined baking sheet. Bake for 15–20 minutes, stirring halfway, until the beans look slightly dull and dry on the surface. Allow to cool slightly.
  2. Prep the Binder: While the beans cool, pulse the rolled oats in the food processor until they resemble a coarse flour or fine breadcrumbs. Set aside.
  3. Sauté the Aromatics: Heat the olive oil in the skillet over medium heat. Add the diced onion, bell pepper, and a pinch of salt. Cook gently for 5–7 minutes until the onions are soft. Add the minced garlic and cook for 1 minute until fragrant. Transfer this mixture to the large mixing bowl.
  4. Process the Mixture: Place about 1/3 of the dried black beans into the food processor (leaving the rest whole). Pulse 4–5 times until roughly chopped but not fully puréed. Add the remaining whole beans to the mixing bowl with the sautéed aromatics.
  5. Combine Ingredients: Add the pulsed oats, Panko breadcrumbs, egg, all the spices (paprika, cumin, chipotle, oregano, salt, pepper), Worcestershire sauce, and chopped coriander to the bowl.
  6. Mix and Mash: Use a sturdy fork or potato masher to mash about half of the remaining whole beans. Mix thoroughly with your hands until the mixture is uniform and feels firm enough to roll into a ball.
  7. Form the Patties: Divide the mixture into 6 equal portions. Form firm patties, about 3/4 inch (2 cm) thick, ensuring the edges are smooth and compact.
  8. Chill (Non-Negotiable): Place the formed patties on a plate lined with parchment paper. Refrigerate for a minimum of 30 minutes. This setting time is vital for structural integrity during cooking.
  9. Cook the Burgers: Heat 1 tablespoon of oil in a large skillet over medium heat. Carefully place the chilled patties in the hot oil (do not overcrowd the pan).
  10. Sear and Finish: Cook for 6–7 minutes on the first side until a deep golden-brown crust forms. Flip the patties and cook for another 5–6 minutes. The burgers should feel firm to the touch when ready.