This is a baked black bean and potato patty — no meat, no eggs, just pantry staples pulsed together and roasted until firm. It comes together in 30 minutes flat, which makes it a genuinely useful option on mornings when you want something filling without standing over a stove. Four patties, 239 calories each, and almost no cleanup.
The short version of why this works
Two things make or break this patty. First, the food processor pulse count — you want the mixture chunky enough to hold together when pressed into shape, not blended into hummus. Stop when you still see distinct pieces of bean and potato. Second, steaming the potatoes before they go in is what gives the patties enough starch to bind without any added egg or flour. Dry, fluffy potato interior is the glue here. If your potatoes are waterlogged from boiling, the patties will fall apart on the baking sheet.
Shopping notes
- Black beans: One standard 15 oz can works. Drain and rinse well — excess liquid makes the mix too wet to form cleanly.
- Green pepper: Any color bell pepper swaps in fine. A small jalapeño added alongside gives the patties a mild kick if you want it.
- Potatoes: Russets or Yukon Golds both work. Russets go fluffier when steamed, which helps binding. Skip waxy varieties like red potatoes — they stay dense and wet.
- Paprika: Smoked paprika is a better choice than sweet here — it adds a little depth that plain paprika doesn’t.
Mistakes to avoid
- Skipping the parchment or foil: These patties have almost no fat, so they will stick hard to a bare baking sheet. Line it every time.
- Making the patties too thick: Keep them thin — about half an inch. Thick patties stay soft in the middle even after 25 minutes and don’t get that slightly crisp exterior that makes them worth eating.
- Not pressing them firmly: Loose patties crack when you flip them. Press each one firmly between your palms before placing it on the sheet.
- Skipping the flip: The recipe card flags this, but the reason matters — the underside gets steam-soft if it never hits the hot pan surface. Flip at the halfway mark for even texture on both sides.
- Adding salt before tasting the bean mixture: Canned beans carry sodium even after rinsing. Taste the mix before seasoning so you don’t over-salt.
Keeping and reheating
Cooked patties keep in the fridge for up to 4 days in an airtight container. For longer storage, freeze them in a single layer on a baking sheet first, then transfer to a freezer bag — they’ll last up to 2 months without sticking together. Skip the microwave for reheating — it turns the outside rubbery. A dry skillet over medium heat for 2 to 3 minutes per side brings back the texture. From frozen, give them 5 minutes per side or run them back through a 375°F oven for about 12 minutes.
Easy Breakfast Burger
Ingredients
- 1 can black beans drained
- ½ cup green pepper diced
- 3 ½ cups potatoes steamed, diced
- 3 teaspoons garlic powder
- 2 teaspoons paprika
- 2 teaspoons onion powder
- 1 pinch salt to taste
- 1 pinch ground black pepper to taste
Instructions
- Add everything into your food processor and pulse until well combined, but not too combined to make a paste!
- Form into small, thin patties and bake at 400°F on a lined baking sheet for about 20 to 25 minutes, turning halfway (make sure they don’t burn!)
Nutrition
Frequently asked questions
Can I cook these in a skillet instead of the oven?
Yes — a non-stick or cast iron skillet over medium heat works well. Cook about 4 to 5 minutes per side with a light spray of oil, watching closely since the outside can brown fast while the inside is still cold.
The mixture is too wet to form patties — what do I do?
Refrigerate the mixture for 20 to 30 minutes before shaping. Cold firms up the starches and makes the mix much easier to handle without adding extra ingredients.
Can I add cheese or an egg to the patty mix?
Skip the egg in the mix — it makes the patty mushy rather than helping it hold together. Cheese on top after baking is fine, but mixed in it just adds moisture you don’t need.
What buns or toppings work well with these?
A toasted English muffin keeps the breakfast angle going and holds up to the patty’s texture better than a soft burger bun. Avocado, hot sauce, or a fried egg on top all work without overpowering the mild spice of the patty.
Can I make the patties the night before and bake them in the morning?
Yes — form the patties, lay them on the lined baking sheet, cover with plastic wrap, and refrigerate overnight. Pull the sheet out while the oven preheats and bake straight from cold, adding 3 to 4 minutes to the total time.
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