Black Bean Zucchini Burgers That Hold Together

Black bean zucchini burgers are savory, meat-free patties made with mashed beans, grated zucchini, oats, and warm spices, served on buns or over a salad. Squeezing excess moisture from the zucchini and chilling the mixture help the burgers hold their shape while they brown in a skillet.

Ingredients

1 medium zucchini, about 8 oz (225 g), ends trimmed
1 can (15 oz/425 g) black beans, drained and rinsed (about 1½ cups/255 g)
½ cup (45 g) old-fashioned rolled oats
1 large egg
¼ cup (30 g) finely chopped red onion
1 garlic clove, minced
1 tablespoon (15 ml) tomato paste
1 teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon fine salt
¼ teaspoon black pepper
2 tablespoons (30 ml) neutral oil, divided, for cooking
4 burger buns, for serving

Instructions

Grate the zucchini on the large holes of a box grater. Place it in a clean kitchen towel or several layers of paper towel and squeeze firmly over the sink to remove as much liquid as possible. Measure about ¾ cup (110 g) packed, squeezed zucchini; a little variation is fine.
Put the drained black beans in a large bowl and mash them with a fork or potato masher until mostly broken down, leaving some small pieces for texture. Add the zucchini, oats, egg, red onion, garlic, tomato paste, cumin, smoked paprika, salt, and pepper. Stir until evenly combined.
Let the mixture stand for 5 minutes so the oats can absorb moisture. If it still looks loose or wet, mash a few more beans into it or mix in 1 tablespoon (6 g) additional oats. Divide into four portions and shape into patties about ¾ inch (2 cm) thick. Set them on a plate and refrigerate for 15 minutes to firm up.
Heat 1 tablespoon (15 ml) oil in a large nonstick or well-seasoned skillet over medium heat. Add two patties, leaving space between them. Cook for 4 to 5 minutes on the first side, until a deep-brown crust forms and the patty releases from the pan with gentle nudging. Flip carefully and cook for another 4 to 5 minutes. Transfer to a plate.
Add the remaining 1 tablespoon (15 ml) oil and cook the other two patties the same way. Check that the centers are hot throughout; these meat-free patties do not have a USDA FSIS minimum internal temperature. If they brown before warming through, lower the heat and cook for another 1 to 2 minutes per side. Serve hot on buns with your chosen toppings.

Tips

Squeeze the zucchini well. Excess water is the most common reason bean patties turn soft or fall apart. If the grated zucchini is especially wet, squeeze it in two batches.
Give the mixture time to bind. The short rest and chill are useful, not optional shortcuts: oats take up moisture and cold patties are easier to flip. If the mixture remains sticky, dampen your hands lightly when shaping.
Use a broad, thin spatula. The patties are tender, particularly before their crust forms. Let them cook undisturbed until browned, then slide the spatula fully underneath before turning.
Adjust the binder if needed. If you need an egg-free version, replace the egg with 1 tablespoon (7 g) ground flaxseed mixed with 3 tablespoons (45 ml) water; let it thicken for 5 minutes first. The patties will be a little more delicate, so chill them well and flip gently.

Serving Suggestions

Toast the buns in the skillet after cooking the patties, if desired. Add lettuce, sliced tomato, red onion, pickles, and a sauce such as mayonnaise, mustard, chipotle mayo, or plain yogurt mixed with lime. For a lighter plate, serve a patty over greens with avocado and a citrus dressing. Roasted potatoes, corn, coleslaw, or a simple cucumber salad make easy sides.

Variations

For a smoky, spicy burger, add 1 to 2 teaspoons chopped chipotle in adobo and reduce the salt slightly if the sauce is salty. Swap the cumin and smoked paprika for 1 teaspoon chili powder, or add ¼ cup (30 g) crumbled feta for a tangy version. For a gluten-free option, use certified gluten-free oats and gluten-free buns; check condiment labels too. If you do not have rolled oats, use fine plain breadcrumbs in the same volume, adding them a tablespoon at a time because brands vary in absorbency.

Storage and Reheating

Refrigerate cooked patties within 2 hours in a covered container; they keep for 3 to 4 days. Reheat in a lightly oiled skillet over medium-low heat for about 3 to 4 minutes per side, until steaming hot throughout. You can also microwave them, though the crust will soften. USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center with a food thermometer.

To freeze, cool the patties, place parchment between them, and store in a sealed freezer-safe container for up to 2 months for best quality. Thaw overnight in the refrigerator, then reheat as above. Uncooked patties can also be frozen separated by parchment; thaw them in the refrigerator before cooking and handle gently.

Frequently Asked Questions

Why are my black bean zucchini burgers falling apart?
Usually, the zucchini still contains too much water, the mixture has not rested, or the patties were flipped before the first side browned. Squeeze the zucchini thoroughly, allow the oats to absorb moisture, chill the shaped patties, and use a wide spatula.

Can I bake these burgers instead of pan-frying?
Yes. Place the chilled patties on a parchment-lined baking sheet, brush or spray both sides lightly with oil, and bake at 400°F (200°C) for about 20 to 24 minutes, turning carefully halfway through. They will be less deeply browned than skillet-cooked patties, so check that they are heated through before serving.

Can I make the mixture ahead?
You can mix and shape the patties up to 24 hours ahead, cover them, and refrigerate. For the best texture, cook them shortly before serving. If the mixture releases a little moisture while it sits, gently press the patties back into shape rather than adding a large amount of extra oats.

Can I use canned zucchini or frozen grated zucchini?
Fresh zucchini works best. Frozen zucchini can work if thawed completely and squeezed very dry; it may be softer and release more liquid, so add a little extra oats only if the mixture needs it. Canned zucchini is generally too soft and wet for these patties.

Are these burgers vegan?
Not as written, because the egg helps bind the patties. For a vegan version, use the flax mixture described in the tips. Chill the patties well and cook them gently, since the egg-free version is more likely to break during flipping.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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