Ingredients:

  • 2 cans (15 oz / 425g each) black beans, drained and rinsed
  • 1/2 cup (60g) red onion, finely diced
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (15ml) Worcestershire sauce
  • 1 tsp (2g) smoked paprika
  • 1 tsp (2g) ground cumin
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1/2 cup (60g) Panko breadcrumbs
  • 1 large (50g) egg
  • 1 tbsp (15ml) soy sauce
  • 2 tbsp (30ml) oil
  • 6 whole grain buns
  • 1 large (150g) avocado, sliced
  • 1 cup (30g) sprouts or baby arugula
  • 3 slices (45g) red onion, thinly sliced

Instructions:

  1. Mash the drained black beans in a bowl using a fork or pulse them in a food processor until mostly smashed but still containing some whole beans for texture.
  2. Stir in the diced onion, garlic, Worcestershire sauce, smoked paprika, cumin, salt, and pepper until the mixture looks like a thick, textured paste.
  3. Fold in the breadcrumbs, egg, and soy sauce. Mix until the dough feels tacky and holds together when squeezed.
  4. Divide the mixture into 6 equal portions and form them into disks about 1 inch (2.5cm) thick, pressing firmly to prevent air pockets.
  5. Heat 2 tbsp of oil in a skillet over medium-high heat. Place patties in the pan and cook for 4–5 minutes per side without pressing down, until a dark golden brown, charred crust develops.
  6. Assemble the burgers on whole grain buns with sliced avocado, sprouts or baby arugula, and thinly sliced red onion.