Smoky bean burgers that hold together
Mashing the beans and resting the mixture helps these burgers keep their shape. They are a practical way to turn a can of beans into a dinner with a familiar format. Serve with crisp lettuce and tomato rather than adding too many wet toppings inside the bun.
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Original recipe · serves 2
Smoky bean burgers that hold together
15 minPreparation15 minCooking30 minTotal
Ingredients
How to make it
- Mash the beans in a bowl, leaving a little texture. Stir in breadcrumbs, egg, spices and onion.
- Rest for 5 minutes. If very loose, add 1 tbsp more breadcrumbs. Shape into two patties about 1.5 cm thick.
- Heat oil in a nonstick pan over medium heat. Cook patties for about 6 to 7 minutes per side, turning carefully once, until the centre reaches 71°C / 160°F because the mixture contains egg.
- Toast the buns if desired. Add lettuce, patties, tomato and sauce, then serve immediately.
Make it work in your kitchen
Dry beans well before mashing; excess surface water makes the mixture harder to handle. Use a wide spatula and let the first side set before turning. Check the buns and crumbs for wheat and sesame, and the sauce for dairy or other allergens.
Recipe note: Original AI-assisted recipe, not kitchen-tested. Timings are estimates; use the doneness and temperature checks stated. Photographs are illustrative. Check ingredient labels for allergens and read our food preparation and storage guide.
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