American · Lunch
Black Bean Veggie Burger
California black bean burger spiced with cumin and smoked paprika, pan-crisped and stacked on a toasted bun with mashed avocado, lettuce, and tomato.
$
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
485Calories
16gProtein
18gFat
62gCarbs
4gSugar
11gFiber
680mgSodium
0mgChol
Goes well with
Spanish GarnachaSpanish Garnacha — A refreshing pairing...
local
House-made limeadeHouse-made limeade — A refreshing pairin...
international
Instructions
1
Prep
Drain the beans and mash roughly in a bowl. Mix in breadcrumbs, onion, cumin, paprika, and flaxseed, then shape into two thick patties.
2
Fry
Heat oil in a large skillet over medium heat. Cook the patties 4 minutes a side until a crisp brown crust forms and they hold together firmly.
3
Toast
Wipe the pan and toast the bun halves cut-side down over medium heat 1 minute until golden. Mash the avocado with a pinch of salt.
4
Plate
Spread avocado over each bun base. Stack the patties, lettuce, and tomato, then crown with the bun tops and serve.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g (10.6 oz / 1 can) canned black beans
- 2 tbsp neutral oil
- 80g (2.8 oz) breadcrumbs
- 0.5 small red onion
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 2 tbsp ground flaxseed
- 1 avocado
- 2 burger buns
- 40g (1.4 oz) lettuce leaves
- 60g (2 slices) tomato