Refried Bean Burgers

These vegetarian bean burgers use refried beans as the base, bound with cooked rice, rolled oats, and toasted sesame seeds for a patty that actually holds together on the grill or in the pan. Nutritional yeast and soy sauce add a savory, almost cheesy depth that plain bean patties usually lack.

Toasted sesame seeds are doing a lot of work here. They add a nutty crunch and healthy fats that help the patties brown properly during frying. Without them, bean burgers tend to stay pale and soft.

The recipe is designed for batch freezing. Form the patties, freeze them, then cook straight from frozen whenever you need them. This makes weeknight dinners fast, and the freezing step actually helps the patties firm up and hold their shape better during cooking.

Kitchen Tips

• If the mixture is too dry to form patties, add stock or water a little at a time. Too wet and they fall apart, too dry and they crumble.
• Toast the sesame seeds in a dry skillet until golden before mixing in. Raw sesame seeds don’t have the same flavor or crunch.
• Fry in a skillet with a thin layer of oil for the crispiest exterior. Baking works but won’t give you the same browned crust.
• Grated carrot adds moisture and sweetness. Don’t skip it even though it seems minor.

Variations

• Add a teaspoon of cumin and smoked paprika for a smokier, more Mexican-leaning burger.
• Mix in diced jalapeño for heat.
• Top with avocado, salsa, and a squeeze of lime for a Southwestern-style build.