Everyone needs an easy black bean burger, so here is one for you. You can have this cooked and on the bun in less than 30 minutes.

This Hearty Black Bean Burger is made with only whole, unprocessed ingredients. The olive oil used at the end for frying (optional, more below) is the only processed ingredient involved. However, I’ve found that the only way to get a good crisp on plant-based burgers is to fry them. 

To begin, make your flax egg. This vegan egg alternative option is my favorite one to use in recipes. There are several other options, but I’ve found flax egg work best.

For the black beans, open your can and add into a strainer. Rinse clean, then place onto a couple paper towels and pat dry. In this step, it pays to take you time to ensure you dry them thoroughly.

Once dried, add them to a large mixing bowl and mash with the back of a  spoon or potato masher. Some chunks are fine, but aim to mash 75% of the beans.

Next, process your oats in a rough oat flour. Pulsing them a handful of times usually does the trick.

Now for the veggies: chop them up. We need to get them into smaller pieces for the food processor. 

Once chopped, add them to your food processor and pulse. Then dump them into a fine mesh strainer and press them with a spatula to squeeze out the excess water.

This one step will make or break your burgers. Those veggies hold more water than you think and it’s crucial to drain out as much as possible.

Additionally, anytime you make plant burgers, you always want to minimize the water content within the burger. That way, they form into patties properly. If you get to the end and the mixture is still too runny, choose one of three options to firm it up:

• Additional oat flour (processed in your food processor)
• Flour of choice (like this or this)
• Add in breadcrumbs

Start by adding one tablespoon of your given option so you don’t over-dry it.

After all the water is strained out, add your veggies, flax egg, seasonings, salt and pepper to the beans and combine. You can use your hands or a wooden spatula here.

I prefer the spatula to mix, then hands to combine. This helps too much of the mixture from clumping in your fingers.

To form your patties, grab a chunk the size of a tennis ball and make a circular motion to form into a ball. Then, press between your hands and flatten into your desired size. I was able to make five burger patties using this method.

Finally, fry those patties in a large nonstick skillet over medium heat in a little olive oil for five minutes on each side. Depending on the size of your pan, you may need to cook a couple rounds. Always allow the burgers some shoulder space, so make sure not to overcrowd the pan.

Alternatively, if your oil free, you can bake these burgers (instead of frying) at 350 degrees for 20 minutes, flipping halfway through.

Top with guacamole or your favorite condiments (like my Vegan Thousand Island Dressing) along with tomato and lettuce. Serve these alongside some potato wedges or my Sweet and Spicy Sweet Potato Fries for a good ‘ole fashioned all-American meal!