Ingredients:

  • 2 cans (15 oz / 425g each) black beans, rinsed and patted dry
  • 1/2 cup (50g) panko breadcrumbs
  • 1/4 cup (60ml) finely diced red onion
  • 3 cloves (9g) garlic, minced
  • 1 tbsp (15ml) soy sauce
  • 1 tbsp (15ml) smoked paprika
  • 1 tsp (2g) ground cumin
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1 tbsp ground flaxseed + 3 tbsp water (flax egg)
  • 2 tbsp (30ml) avocado oil

Instructions:

  1. Spread rinsed black beans on a paper towel and pat thoroughly. Optionally, toss beans in a dry pan over medium heat for 5 minutes until skins begin to crack to ensure a firm texture.
  2. In a large bowl or food processor, pulse the beans until chunky but not a puree. Stir in diced red onion, minced garlic, soy sauce, smoked paprika, cumin, salt, and black pepper.
  3. Fold in the panko breadcrumbs and the flax egg (or one large egg) until the mixture clings together.
  4. Divide the mixture into 6 equal portions and shape them into patties approximately 3/4 inch (2cm) thick.
  5. Heat avocado oil in a skillet over high heat. Cook patties for 4-5 minutes per side until a deep brown, crispy crust forms.
  6. Remove patties from the pan and rest for 2 minutes to let the internal starches set.