Black Bean Burgers with Oats, Cumin and Smoked Paprika

These black bean burgers use oats and egg to bind the patties, while a short oven-drying step removes excess moisture from canned beans. The result is a sturdy, savory vegetarian patty with crisp edges and a soft center—easy to cook in a skillet without relying on a store-bought meat substitute. Why drying the beans matters Rinsed canned beans carry surface water, and a wet mixture can spread or crumble before it browns. After draining and rinsing, blot the beans well, then spread them on a baking sheet in a 350°F (175°C) oven for 12–15 minutes. They should look dry on the outside but remain soft inside. This is not a second cooking step; it is a way to concentrate the bean mixture so the patties hold together. Pulse or mash only about two-thirds of the beans. Leaving some whole gives the burgers texture, while oats and egg bind the mashed portion. If the mixture feels loose after resting, add one tablespoon of oats at a time rather than several handfuls; too much binder makes a dense…

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