Black Bean and Chickpea Veggie Burgers

Method

1. 1

   Mash the black beans and chickpeas together in a large bowl with a fork or potato masher, leaving some texture rather than a smooth paste.

2. 2

   Stir in the breadcrumbs, egg, onion, garlic, cumin, paprika and salt until evenly combined.

3. 3

   Divide into 4 portions and press firmly into patties about 2 cm thick.

   💡 Pressing firmly matters here — a loosely packed bean patty falls apart in the pan.

4. 4

   Chill the patties 10 minutes if time allows, to help them hold together.

5. 5

   Heat the oil in a large skillet over medium heat and cook the patties 5–6 minutes per side until a deep golden crust forms.

6. 6

   Rest 1 minute, then serve on toasted buns with whatever toppings you'd put on a beef burger.