Preheat the oven to 375 ℉ and line a baking sheet pan with parchment paper.
Place the beans in a colander and rinse well. After rinsing the beans, pat them dry with a paper towel. Spread the beans out onto the baking sheet and bake for 10-15 minutes, or until they dry out and begin to split open.
While the beans are baking, heat 1 teaspoon of oil in a small nonstick skillet over medium-high heat. Add the onions and saute until softened about 3 to 4 minutes. Add the mushrooms and saute for another 2-3 minutes. Blot off excess moisture on the onions and mushrooms, using a paper towel.
Add the beans, sauteed mushrooms, and onions, egg, ⅓ cup breadcrumbs, paprika, salt, and Worcestershire sauce to a food processor fitted with the s-shaped blade. Pulse the mixture until just combined but some chunks of beans remain intact. If the mixture is still fairly wet, add another tablespoon or two of breadcrumbs and mix it in by hand.
Divide the mixture into 4 equal portions and form into burger patties. Place onto the parchment paper lined sheet pan (you can reuse the parchment from cooking the beans.)
Bake the burgers at 375℉ for 15 minutes, flip, and continue to bake the burgers for another 10-15 minutes, or until the patties are set.
To Grill or Pan-Fry Black Bean Burgers
After shaping the burgers, place the prepared burgers into the freezer for 10-20 minutes to firm up to help keep their shape. Grill the burgers over medium-high heat on an oiled grill for 4-5 minutes per side. Or pan-fry in a greased nonstick skillet for 4-5 minutes per side.
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Notes
Egg: If you would like to keep your burgers egg-free, use 1 tablespoon ground flaxseed mixed with 3 tablespoons water or ¼ cup pureed sweet potato. Worcestershire Sauce: To keep this recipe strictly vegetarian, replace the Worcestershire Sauce (which some brands contain anchovies) with soy sauce or Tamari.Gluten-Free Option: Use gluten-free panko bread crumbs or oats. Also, be sure your Worcestershire Sauce is gluten-free, or Tamari sauce.Vegan Black Bean Burgers: In place of an egg, use ¼ cup pureed sweet potato or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water.) In place of Worcestershire sauce, use soy sauce or coconut amino acids. Prepare without a Food Processor: If you don't have a food processor, use a fork to mix the ingredients BUT the beans. Once combined, add the means and use the fork to mash the beans up slightly as you combine the mixture.Leftovers: Allow burgers to cool and then store in an air-tight container for up to 4 days in the refrigerator or freeze for up to 3 months. It is best to reheat under a preheated broiler or in a dry skillet for a few minutes to retain the texture of the burger.Freezing Uncooked Black Bean Burgers: Place the uncooked patties onto a baking sheet lined with parchment paper. Place them into the freezer and freeze until solid for about 1 hour. Place the flash-frozen patties in between layers of parchment and then place them into a freezer-safe bag. Grill from frozen over medium heat or bake at 375 degrees F for 15 minutes per side, or until warmed through.