Smoky Black Bean Veggie Burgers

Dry the beans. Heat the oven to 350°F. Spread the drained black beans on a parchment-lined sheet pan. Bake for 10 minutes until the outsides look a little dry and matte. They should look dry on the surface, but not hard or cracking. This step makes a sturdier burger.

Cook the aromatics. Warm 1 tablespoon olive oil in a skillet over medium heat. Add onion and cook 3 to 4 minutes until softened. Add garlic and cook 30 seconds. Stir in smoked paprika, cumin, and chili powder for 15 seconds, just until fragrant.

Mash, but keep texture. In a large bowl, add the dried beans and mash with a fork or potato masher until about half are broken down and half are still chunky.

Build the mix. Add the cooked onion mixture, salt, pepper, soy sauce or tamari, tomato paste, egg, breadcrumbs, herbs (if using), and lime juice. Mix until it holds together when you press it. Let it sit 5 minutes so the crumbs hydrate.

Shape and chill. Divide into 4 equal portions (about 1/2 cup mixture each) and form 4-inch patties about 1/2 to 3/4-inch thick. Place on a plate and chill for 20 minutes. This is where the “will it flip?” anxiety disappears.

Pan-fry for crisp edges. Heat 1 to 2 tablespoons oil in a large skillet over medium-high, just enough to film the pan. Cook patties 4 to 5 minutes on the first side until deeply browned and a crust forms. Flip carefully and only once, then cook 4 to 5 minutes more. If they are browning too fast, reduce heat to medium. If adding cheese, lay it on during the last minute and cover the pan to melt.

Assemble. Toast buns. Add sauce, then the patty, then toppings. Eat immediately while the edges are still doing that crispy thing.