Quick Recipe Version (TL;DR)
Quick Ingredients
- Veggie patties: 2 cans black beans, drained and rinsed, or 3 cups cooked brown or green lentils; 1/2 cup finely chopped roasted red peppers; 1/2 cup crumbled feta; 1/2 cup panko; 1 egg; 1/4 cup minced red onion; 2 garlic cloves; 2 teaspoons smoked paprika; 1 teaspoon ground cumin; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 1 tablespoon olive oil for cooking.
- Garlic yogurt sauce: 1/2 cup plain Greek yogurt; 1 small garlic clove; 1 tablespoon lemon juice; 1 teaspoon olive oil; 1/4 teaspoon kosher salt.
- For serving: 4 burger buns; 2 cups arugula; 1/2 cup roasted red pepper strips; 1/4 cup extra crumbled feta; 1/4 cup thinly sliced red onion.
Do This
- 1. Heat the oven to 350°F and dry the black beans on a parchment-lined sheet pan for 10 minutes.
- 2. Mash the beans with roasted peppers, feta, panko, egg, red onion, garlic, smoked paprika, cumin, salt, and pepper.
- 3. Form 4 patties, each about 3/4 inch thick, and chill for 15 minutes so they firm up.
- 4. Stir together Greek yogurt, grated garlic, lemon juice, olive oil, and salt for the sauce.
- 5. Sear patties in olive oil over medium heat for 4 to 5 minutes per side, until browned and hot in the center.
- 6. Toast the buns for 1 to 2 minutes, then build burgers with yogurt sauce, arugula, patties, roasted peppers, feta, and red onion.
Why You’ll Love This Recipe
- Big flavor without meat: Smoked paprika, roasted peppers, feta, cumin, and garlic bring a deep, savory, slightly smoky flavor.
- Flexible base: Use canned black beans for convenience or cooked lentils for an earthy, softer-textured burger.
- Fresh and creamy finish: Peppery arugula and cool garlic yogurt sauce keep each bite balanced.
- Home-cook friendly: No special equipment is required, and the patties can be made ahead for an easy weeknight dinner.
Grocery List
- Produce: Roasted red peppers, red onion, garlic, lemon, arugula.
- Dairy: Feta cheese, plain Greek yogurt, egg.
- Pantry: Canned black beans or cooked brown or green lentils, panko breadcrumbs, smoked paprika, ground cumin, kosher salt, black pepper, olive oil, burger buns.
Full Ingredients
Smoky Paprika Veggie Burger Patties
- 2 cans black beans, 15 ounces each, drained, rinsed, and patted dry, or 3 cups cooked brown or green lentils, well drained and patted dry
- 1/2 cup finely chopped roasted red peppers, patted dry with a paper towel
- 1/2 cup crumbled feta cheese, about 2 ounces
- 1/2 cup panko breadcrumbs
- 1 large egg
- 1/4 cup finely minced red onion
- 2 medium garlic cloves, finely grated or minced
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh parsley, optional
- 1 tablespoon olive oil, for cooking
Garlic Yogurt Sauce
- 1/2 cup plain Greek yogurt, preferably 2% or whole milk
- 1 small garlic clove, finely grated
- 1 tablespoon fresh lemon juice
- 1 teaspoon extra-virgin olive oil
- 1/4 teaspoon kosher salt
- 1 tablespoon water, only if needed to loosen the sauce
For Serving
- 4 burger buns, split
- 2 cups lightly packed arugula
- 1/2 cup roasted red pepper strips, patted dry
- 1/4 cup crumbled feta cheese
- 1/4 cup thinly sliced red onion
- 1 teaspoon olive oil, optional, for brushing the buns before toasting
- 1 tablespoon fresh lemon juice, optional, for lightly dressing the arugula
Step-by-Step Instructions
Step 1: Dry the beans or lentils
Heat the oven to 350°F. Line a rimmed baking sheet with parchment paper. Spread the drained and rinsed black beans in an even layer and pat them dry with a clean towel or paper towel. Bake for 10 minutes, then let them cool for 5 minutes. This quick drying step removes excess moisture so the burgers hold together and brown nicely instead of turning mushy.
If using cooked lentils instead of black beans, spread the well-drained lentils on the sheet pan and bake at 350°F for 8 minutes. Lentils are softer than beans, so handle the mixture gently and expect a slightly more tender patty.
Step 2: Prepare the flavorful mix-ins
While the beans cool, finely chop the roasted red peppers and pat them dry. This is important because jarred roasted peppers can carry a lot of liquid. Mince the red onion, grate or mince the garlic, and crumble the feta if it is not already crumbled. Keeping these ingredients small and evenly cut helps the patties bind and gives you smoky, salty, tangy flavor in every bite.
Step 3: Mash the patty mixture
Transfer the dried beans or lentils to a medium mixing bowl. Use a fork or potato masher to mash them until about two-thirds of the mixture is broken down and one-third remains a little chunky. Add the roasted red peppers, feta, panko, egg, red onion, garlic, smoked paprika, cumin, kosher salt, black pepper, and parsley if using. Stir until the mixture is evenly combined and holds together when pressed between your fingers.
If the mixture feels very wet, add 1 tablespoon additional panko at a time, up to 3 tablespoons total. If it feels dry and crumbly, add 1 teaspoon water or Greek yogurt at a time until it presses together.
Step 4: Shape and chill the patties
Divide the mixture into 4 equal portions, about 3/4 cup each. Shape each portion into a patty about 3/4 inch thick and 4 inches wide. Press the edges together firmly so they do not crack in the skillet. Place the patties on a plate or small sheet pan and refrigerate for 15 minutes. Chilling gives the panko time to absorb moisture and helps the burgers stay intact during cooking.
Step 5: Make the garlic yogurt sauce
In a small bowl, stir together the Greek yogurt, grated garlic, lemon juice, olive oil, and kosher salt. Taste and adjust with a little more lemon juice if you want it brighter. If the sauce is thicker than you like, stir in 1 tablespoon water. Refrigerate the sauce while the patties chill so the garlic can mellow slightly and the flavors can blend.
Step 6: Cook the veggie burgers
Heat 1 tablespoon olive oil in a large nonstick or well-seasoned cast iron skillet over medium heat for 2 minutes. Add the chilled patties and cook for 4 to 5 minutes on the first side, until deeply browned and set. Carefully flip with a thin spatula and cook for another 4 to 5 minutes on the second side. The patties should be browned on both sides, firm at the edges, and hot in the center.
If your skillet is small, cook the burgers in 2 batches and add another 1 teaspoon olive oil for the second batch if the pan looks dry. Avoid pressing down on the patties while they cook; gentle handling keeps them from cracking.
Step 7: Toast the buns and season the greens
While the patties finish cooking, toast the split burger buns in a dry skillet over medium heat for 1 to 2 minutes, cut side down, until lightly golden. If you like, brush the cut sides with 1 teaspoon olive oil before toasting. In a small bowl, toss the arugula with 1 tablespoon lemon juice if you want an extra fresh, peppery bite.
Step 8: Assemble the burgers
Spread a generous spoonful of garlic yogurt sauce on the bottom half of each toasted bun. Add a handful of arugula, then place a smoky paprika veggie patty on top. Finish with roasted red pepper strips, extra crumbled feta, thinly sliced red onion, and another spoonful of sauce. Close the burgers with the top buns and serve right away while the patties are warm and the buns are crisp at the edges.
Pro Tips
- Dry ingredients are key: Pat the beans, lentils, and roasted peppers dry. Too much moisture is the main reason veggie burgers fall apart.
- Do not over-mash: Leave some beans or lentils partially whole for a hearty texture and a burger that feels substantial.
- Chill before cooking: Even 15 minutes in the refrigerator helps the patties firm up and makes them easier to flip.
- Use a thin spatula: Slide fully underneath each patty before flipping so the browned crust stays intact.
- Balance the feta: Feta adds saltiness, so taste the mixture before adding extra salt if your feta is especially briny.
Variations
- Lentil feta burgers: Replace the black beans with 3 cups cooked brown or green lentils. Use 2 extra tablespoons panko if the mixture feels soft.
- Spicier smoky burgers: Add 1/4 teaspoon cayenne pepper or 1 tablespoon minced pickled jalapeños to the patty mixture.
- Egg-free version: Replace the egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water. Let it thicken for 5 minutes before adding it to the mixture.
Storage & Make-Ahead
Store cooked patties in an airtight container in the refrigerator for up to 4 days. Reheat them in a skillet over medium-low heat for 3 to 4 minutes per side, or in a 350°F oven for 10 to 12 minutes. The garlic yogurt sauce can be refrigerated separately for up to 3 days. For make-ahead prep, shape the uncooked patties up to 24 hours in advance, cover tightly, and refrigerate until ready to cook. To freeze, place uncooked patties on a parchment-lined sheet pan and freeze until solid, then transfer to a freezer-safe bag for up to 2 months. Cook from frozen in a lightly oiled skillet over medium-low heat for 6 to 7 minutes per side, or thaw overnight in the refrigerator before cooking as directed.
Nutrition (per serving)
Calories: 548 kcal | Carbs: 72g | Protein: 24g | Fat: 19g | Saturated Fat: 7g | Fiber: 14g | Sugar: 9g | Sodium: 1085mg | Cholesterol: 64mg
