Ingredients:

  • 2 cans (15 oz each) black beans, rinsed and patted dry
  • 1 tbsp extra virgin olive oil
  • 1/2 cup quick-cooking oats
  • 1/2 medium yellow onion, finely minced
  • 3 cloves garlic, minced
  • 1.5 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tbsp tomato paste
  • 1 tbsp low-sodium soy sauce
  • 1 tsp maple syrup
  • 1/2 tsp fine sea salt
  • 1/4 tsp black pepper
  • 2 tbsp neutral oil for searing
  • 6 vegan brioche-style buns

Instructions:

  1. Preheat your oven to 180°C and line a large baking sheet with parchment paper.
  2. Spread the rinsed and dried black beans in a single layer on the prepared baking sheet. Roast for 15 minutes until the skins begin to pop and the beans appear slightly shriveled.
  3. While the beans roast, heat 1 tablespoon of olive oil in a small pan over medium heat. Sauté the minced onion and garlic for 3–5 minutes until translucent and aromatic.
  4. In a large mixing bowl, combine the roasted beans, sautéed onion and garlic, oats, cumin, smoked paprika, tomato paste, soy sauce, maple syrup, salt, and pepper.
  5. Using a potato masher or a heavy fork, mash the mixture until mostly combined but still retaining some whole bean texture for structure. Let the mixture sit for 5 minutes to allow the oats to absorb excess moisture.
  6. Divide the mixture into 6 equal portions and shape into patties about 1-inch thick.
  7. Heat 2 tablespoons of neutral oil in a cast iron skillet over medium-high heat. Sear the patties for 4–5 minutes per side until a deep mahogany crust forms.
  8. Serve on vegan brioche buns with your choice of toppings like avocado and red onion.