These super easy burgers are the solution to a fast week-night meal, or an evening where nothing else but a “burger” will do. Meaty-tasting with lots of hearty texture and umami flavor, they are so satisfying, you won’t miss the meat!
Along with the black beans, the smoked paprika adds lots of umami, or taste of “richness” to the burger. Smoked paprika is made by drying peppers over smoking oak wood. Over a period of about ten to 15 days, the hot air and smoke both help to evaporate the moisture in the peppers, as well as to impart a wonderful smoky flavor. Once the drying process is complete, the peppers are milled into a fine powder, and packaged. All dried peppers have capsaicin, which is a plant compound that has a wide range of health benefits including helping with arthritis to helping prevent anemia. Paprika is also rich in carotenoids.
In a large bowl, mash one can of the black beans with a potato masher. Then, chop your veggies and seeds. Using a food processor, finely chop the onion, carrots, garlic and pumpkin seeds then transfer to a large bowl. Pro Tip – process each ingredient individually to achieve the best texture.
Beat the eggs together in a small bowl. Add the tomato paste, Worcestershire, oregano, smoked paprika, sea salt and red pepper flakes and mix well. Add to the veggie bowl and mix.
Add the remaining can of beans. Sprinkle in flour as needed to make a mixture that can be shaped into a burger. (If you have time, the burgers can be placed in the fridge for about 30 minutes to “set up”)
Place the burgers on a sheet tray and slide into a 400F oven. Cook the burgers until they “hold together” or about 20 minutes.
These are great make-ahead burgers – they will keep in the fridge for 2 – 3 days, or freeze for 3 or 4 months!
*You can make them vegan: Replace the eggs by combining 2 tablespoons ground chia or flax seed with 6 tablespoons water. Set aside to thicken for at least 5 minutes then add to the recipe in place of the eggs.