🇺🇸 United StatesCatalog recipe
Mashed black beans and chickpeas bound with breadcrumbs and spices, seared crisp outside and tender inside — a budget vegetarian burger night.
For 4 servings.
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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.
Stir in the breadcrumbs, egg, onion, garlic, cumin, paprika and salt until evenly combined.
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.
Chill the patties 10 minutes if time allows, to help them hold together.
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.
Rest 1 minute, then serve on toasted buns with whatever toppings you'd put on a beef burger.
Bean-based burgers grew out of American vegetarian cooking in the 1970s and 80s as an answer to the ubiquitous backyard burger, and the black bean version in particular became a mainstream restaurant and home staple by the 2000s for its meaty texture and cheap pantry ingredients.
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Nothing here yet — questions about technique, timing, and substitutions all welcome.