Equipment
* optional
Ingredients
Burger Base
- 480 g black beans, canned, rinsed, and drained well
- 150 g cooked brown rice, cold
- 1 egg, lightly beaten
- 60 g panko breadcrumbs
Aromatics and Seasonings
- 1 yellow onion, finely diced
- 2 garlic, minced
- 3 g ground cumin
- 2 g smoked paprika
- 4 g fine sea salt
- 2 g black pepper
Cooking and Assembly
- 30 ml olive oil
- 4 eggs, raw
- 4 burger buns, toasted
Nutrition (per serving)
Method
Preheat oven to 200°C/400°F and line a baking sheet with parchment paper.
Heat 10ml of olive oil in a large skillet over medium heat. Sauté the diced onion and minced garlic for 5 minutes until softened and translucent.
In a large mixing bowl, thoroughly crush the drained black beans using a potato masher until they are completely smooth and paste-like, resembling the texture of refried beans.
Add the cooked rice, sautéed aromatics, cumin, smoked paprika, salt, pepper, beaten egg, and breadcrumbs to the mashed beans. Mix vigorously until the mixture is uniform and holds together.
Divide the mixture into 4 equal portions and shape into tight, uniform patties about 2 centimeters thick.
Heat the remaining 20ml of olive oil in the skillet over medium-high heat. Sear the patties for 3 minutes on each side until a deeply browned, crispy crust forms.
Transfer the seared patties to the prepared baking sheet. Bake in the preheated 200°C/400°F oven for 15 minutes to dry out the exterior and firm up the center.
While the patties are in their final minutes of baking, wipe the skillet clean and fry the remaining 4 eggs to your preferred doneness. A runny yolk is highly recommended to act as a rich sauce for the burger.
Place each baked patty onto a toasted burger bun and top immediately with a freshly fried egg before serving.
Chef's Notes
- For the best refried bean texture, ensure your black beans are thoroughly drained and patted dry before mashing to prevent excess moisture from compromising the structural integrity.
- Using day-old, cold cooked rice provides vastly superior structure and bite compared to freshly cooked, warm rice, which can make the interior too gummy.
- Patience is crucial during the searing phase. Do not attempt to flip the burgers until a robust crust has completely formed and naturally releases from the skillet, as the soft interior makes them fragile when hot.
- The combination of pan-frying and subsequent baking is non-negotiable for this recipe. The stovetop provides the Maillard reaction for flavor, while the oven gently draws out surface moisture to ensure the crust remains shatteringly crisp without burning.
Storage
Refrigerator: 4 days — Store cooked patties separately from buns and eggs.
Freezer: 3 months — Freeze cooked or uncooked patties between layers of parchment paper.
Reheating: Reheat patties in a 180°C/350°F oven for 10 minutes until crisp.
