Smoky Black Bean Burgers

Sauté the Aromatics

Heat 1 tablespoon of olive oil in a skillet over medium heat.

Add the diced onion and red bell pepper to the skillet.

Cook, stirring occasionally, until softened, about 4 minutes.

Add the minced garlic and cook for 30 seconds until fragrant.

Remove the skillet from heat and let the mixture cool for 3 minutes.

Mash the Beans

Add the drained, dried black beans to a large mixing bowl.

Mash the beans with a fork or potato masher until about 3/4 of the beans are mashed with some whole beans remaining.

Combine the Mixture

Add the sautéed vegetable mixture to the mashed beans.

Add the rolled oats, tomato paste, and soy sauce to the bowl.

Add the smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper.

Mix everything together until well combined and the mixture holds together when pressed.

Form the Patties

Divide the mixture into 4 equal portions.

Shape each portion into a round patty about 3/4-inch thick and 4 inches in diameter.

Place the formed patties on a plate and refrigerate for 5 minutes to firm up.

Cook the Patties

Heat the remaining 1 tablespoon of olive oil in the skillet over medium heat.

Carefully place the patties in the skillet without crowding them.

Cook undisturbed for 4 to 5 minutes until a deep brown crust forms on the bottom.

Carefully flip each patty using a wide spatula.

Cook the second side for 4 to 5 minutes until equally browned and heated through.

Toast the Buns

While the patties finish cooking, place the buns cut-side down in a separate dry skillet over medium heat for 1 to 2 minutes until lightly toasted.

Assemble and Serve

Place a lettuce leaf on each bottom bun, then set a patty on top.

Top each patty with a slice of tomato and a few rings of red onion.

Place the top bun on and serve immediately.