Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1 small onion, chopped (approx. 100g)
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped (approx. 150g)
  • 1 jalapeno pepper, finely minced (optional, remove seeds for less heat)
  • 1 (15-ounce/425g) can black beans, rinsed and drained
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper (optional)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup chopped fresh coriander (cilantro) (approx. 10g)
  • 1/2 cup breadcrumbs (either Panko or regular)
  • 1 large egg (or flax egg for vegan option)
  • 1 tbsp tomato paste (15ml)
  • 1 tbsp yellow mustard (15ml)
  • 1 tbsp worcestershire sauce (15ml)

Instructions:

  1. Heat olive oil in a skillet over medium heat. Add onion, garlic, bell pepper, and jalapeno (if using) and sauté until softened, about 5-7 minutes.
  2. In a food processor, combine the sautéed vegetables, black beans, chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, pepper, coriander, breadcrumbs, egg, tomato paste, mustard, and Worcestershire sauce. Pulse until the mixture is coarsely ground but still has some texture.
  3. Transfer the black bean mixture to a mixing bowl. Gently form the mixture into 4 equal-sized patties.
  4. Cover the patties with plastic wrap and refrigerate for at least 30 minutes. This helps them firm up and prevents them from falling apart during cooking.
  5. Heat a lightly oiled skillet or frying pan over medium heat. Cook the patties for 5-7 minutes per side, or until heated through and slightly browned.
  6. Serve the black bean burgers on burger buns with your favorite toppings.