Ingredients
For the patties
- 2 15-oz cans low-sodium black beans drained, rinsed and thoroughly dried; about 480 g drained total
- 1 large egg lightly beaten
- 3/4 cup plain dry breadcrumbs 90 g
- 1/3 cup finely chopped scallions 30 g, white and green parts
- 1 tablespoon tomato paste 16 g
- 1 teaspoon ground cumin 2.1 g
- 1 teaspoon smoked paprika 2.3 g
- 1/4 teaspoon fine salt 1.5 g
- 2 tablespoons olive oil 27 g; divided, for cooking
Optional serving ingredients
- 6 whole-wheat buns optional
- 6 lettuce leaves optional
- 1 large tomato sliced; optional
Equipment
- 1 Colander and clean kitchen towel
- 1 Large mixing bowl and fork or potato masher
- 1 Knife and cutting board
- 1 Measuring cups and spoons
- 1 12-inch skillet
- 1 Wide thin spatula
- 1 Instant-read thermometer
- 1 Plate or tray
Instructions
- Drain and rinse the black beans in a colander. Spread them on a clean kitchen towel and pat thoroughly dry. Measure about 480 g drained beans; excess surface water makes the mixture loose.
- Place the beans in a large bowl and mash with a fork or potato masher until most are broken down but small pieces remain. Stir in the egg, breadcrumbs, finely chopped scallions, tomato paste, cumin, smoked paprika and salt until evenly combined. Wash hands and utensils after handling raw egg.
- Let the mixture rest for 10 minutes so the breadcrumbs absorb moisture. Divide into 6 equal portions and press firmly into patties about 3 1/2 inches wide and 1/2 inch thick. If a patty cracks at the edges, press it together; avoid adding unmeasured liquid.
- Heat 1 tablespoon olive oil in a 12-inch skillet over medium heat. Add 3 patties without crowding. Cook about 5–6 minutes per side, turning gently once with a wide spatula, until browned and the centers reach 160°F (71°C). Lower the heat if browning is too fast. Transfer to a clean plate and repeat with the remaining tablespoon oil and patties. Allow about 24 minutes total cooking time.
- Serve the patties warm. If using the optional toppings, place each patty in a whole-wheat bun with a lettuce leaf and tomato slices. Nutrition and cost below cover the patties only.
Nutrition
Serving: 1patty (without bun or toppings)Calories: 190kcalCarbohydrates: 25.3gProtein: 8.2gFat: 6.5gSaturated Fat: 1.1gCholesterol: 31mgSodium: 332mgFiber: 6.6gSugar: 1.6g
Video
Notes
Timing: About 50 minutes includes a 10-minute rest and two skillet batches. Patty thickness, pan and stove alter cooking time; use 160°F as the endpoint because the mixture contains egg.
Nutrition: Estimated for one of six patties using generic ingredient data and all measured oil. Low-sodium canned black beans are modeled at the drained recipe weight; brands, draining and oil left in the pan change the result. Optional buns, lettuce, tomato and sauces are excluded.
Estimated cost: About $3.60 for six patties, or $0.60 each, in USD. Based on portions used at sample US online grocery prices with an allowance for small amounts of pantry spices. Excludes optional serving ingredients, tax, delivery and energy; buying full packages costs more.
Storage: Refrigerate cooked patties in covered containers within 2 hours, or 1 hour above 90°F. Keep at 40°F or below, use within 3–4 days and reheat to 165°F.
Video: The Stay At Home Chef demonstrates related egg-and-breadcrumb black bean burgers and skillet cooking. Its version uses red onion, garlic and optional chipotle, with different proportions, rather than this card’s scallions, tomato paste and smoked paprika. Follow this card for ingredients, safe temperatures and storage.
