Black Bean Burgers with Oats, Carrot and Cumin
Hearty black bean patties with oats, carrot, cumin and fresh coriander.
Black bean burgers hold together best when some beans remain whole and the rest are mashed with a dry binder. The source’s mixture combines beans, carrot, oats, egg and crumbs but gives no chilling or moisture control, which can make patties fall apart. Drain the beans very well, cook off moisture from the vegetables and chill the formed patties before pan-searing. This version uses egg as a binder; a flax mixture can replace it for a vegan option. Serve on toasted buns with crisp vegetables and a tangy sauce. Heat oven to 180°C (350°F). Spread drained beans on a tray and bake 10 minutes to dry their surface; cool slightly. Heat olive oil in a skillet. Cook onion and carrot 5 to 7 minutes until soft and moisture has evaporated. Add garlic, cumin and chilli for 30 seconds.
Recipe card
Black Bean Burgers with Oats, Carrot and Cumin
Equipment: Baking tray, skillet, mixing bowl, potato masher
Ingredients
Instructions
Dry beans
Heat oven to 180°C (350°F). Spread drained beans on a tray and bake 10 minutes to dry their surface; cool slightly.
Cook aromatics
Heat olive oil in a skillet. Cook onion and carrot 5 to 7 minutes until soft and moisture has evaporated. Add garlic, cumin and chilli for 30 seconds.
Mash mixture
Mash about two-thirds of beans in a bowl. Stir in remaining whole beans, cooked vegetables, salt, pepper, oats, breadcrumbs, egg and coriander.
Chill patties
Form 6 equal patties about 2 cm thick. Refrigerate 30 minutes to firm.
Sear
Heat neutral oil in a skillet over medium heat. Cook patties 4 to 5 minutes per side until browned and hot through.
Serve
Rest patties 2 minutes, then place on toasted buns with lettuce, tomato and sauce.
How to tell when it is ready
Patties are browned on both sides, hot throughout and hold their shape when lifted.
Tips
- Dry beans before mashing.
- Leave some beans whole for texture.
- Chill patties before frying.
- Flip only after a browned crust forms.
Troubleshooting
- If patties crumble, mash more beans and add crumbs a tablespoon at a time.
- If mixture is wet, chill longer and add oats or crumbs.
Substitutions
- Use certified gluten-free oats and crumbs if required.
- Use the flax binder for an egg-free version.
Variations
- Add smoked paprika.
- Fold in chopped jalapeño.
Serving suggestions
- Serve on burger buns.
- Add avocado and tomato.
- Pair with slaw.
- Serve with oven fries.
Make ahead
Prepare suitable components ahead and store them safely. Refrigerate cooked patties within 2 hours up to 3 days. Freeze cooked patties separated by parchment up to 2 months; reheat until steaming.
Storage
Refrigerate cooked patties within 2 hours up to 3 days. Freeze cooked patties separated by parchment up to 2 months; reheat until steaming.
Food safety
Keep raw egg mixture chilled; cook patties through and refrigerate leftovers promptly.
Frequently asked questions
How can I make these vegan?
Replace the egg with 1 tablespoon ground flax mixed with 3 tablespoons water and rest 10 minutes; add extra crumbs if mixture feels loose.
How should I store black bean burgers with oats and cumin?
Refrigerate cooked patties within 2 hours up to 3 days. Freeze cooked patties separated by parchment up to 2 months; reheat until steaming.
Serve on burger buns. Refrigerate cooked patties within 2 hours up to 3 days. Freeze cooked patties separated by parchment up to 2 months; reheat until steaming.
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