Mash the black beans—not to a paste, but leaving some chunky bits for texture. While you’re doing that, sauté the diced yellow onion and minced garlic until they’re soft and fragrant. This small step is the secret to a patty that doesn’t taste like raw onion.
Mix everything together with your hands (it’s the best way to get a feel for the texture). The mixture should be moist but hold its shape when you form a ball.
The resting step is crucial—it lets the flavors marry and the breadcrumbs absorb the moisture, making the patties sturdy. When they hit the hot pan, you’ll hear that beautiful sizzle. Let them cook undisturbed for a good crust.
The result is a burger that’s golden on the outside, tender on the inside, and bursting with savory goodness.