Black Bean Veggie Burger Panini
Craving a hearty, flavorful vegetarian meal? This Black Bean Veggie Burger Panini is the ultimate twist on a classic sandwich, blending wholesome black bean patties with gooey melted mozzarella, fresh baby spinach, and juicy tomato slices. Perfectly seasoned with smoky paprika, cumin, and garlic, the homemade black bean burgers are sandwiched between buttery ciabatta bread and pressed until golden-crisp. A tangy Dijon mayo spread adds an extra layer of indulgence, making this panini a satisfying lunchtime delight or easy weeknight dinner. Ready in just 35 minutes, this vegetarian recipe is packed with bold flavors and healthy ingredients that will have everyone asking for seconds!
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Recipe Information
Ingredients
- 1 can (15 oz) canned black beans
- 0.5 cup breadcrumbs
- 0.25 cup, finely chopped red onion
- 2 minced garlic cloves
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 1 large egg
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons olive oil
- 4 slices ciabatta bread
- 4 slices sliced mozzarella cheese
- 1 cup baby spinach
- 1 medium, sliced tomato
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon butter
Instructions
Drain and rinse the black beans. Using a fork, mash the beans in a large bowl until mostly smooth with a few chunks remaining for texture.
Add breadcrumbs, red onion, garlic, ground cumin, smoked paprika, egg, salt, and black pepper to the mashed beans. Mix well until fully combined.
Divide the mixture into two equal portions and shape each portion into a patty.
In a skillet, heat 1 tablespoon of olive oil over medium heat. Cook the black bean patties for 4–5 minutes on each side, or until they are crispy and heated through. Set aside.
In a small bowl, mix mayonnaise and Dijon mustard to create a spread.
Butter one side of each slice of ciabatta bread. On the unbuttered side of two slices, spread the mayo-mustard mixture.
Layer the mozzarella cheese, baby spinach, a cooked black bean patty, and tomato slices onto the unbuttered side of the bread. Top with the other slices of ciabatta, buttered side facing out.
Heat a panini press or skillet over medium heat. Add 1 tablespoon of olive oil if using a skillet.
Cook the panini for 3–4 minutes in the press, or until the bread is golden and the cheese is melted. If using a skillet, press the sandwich gently with a spatula and flip halfway through.
Remove the panini from the heat, slice in half, and serve warm.
Nutrition Facts
Calories |
2327 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.0 g | 135% | |
| Saturated Fat | 29.3 g | 146% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 370 mg | 123% | |
| Sodium | 6216 mg | 270% | |
| Total Carbohydrate | 257.4 g | 94% | |
| Dietary Fiber | 54.3 g | 194% | |
| Total Sugars | 17.6 g | ||
| Protein | 95.8 g | 192% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 904 mg | 70% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 2437 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
