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Black Bean Burgers

May 18, 2011

This one is for my vegetarian friends who are probably tired of seeing all the chicken recipes I’ve posted recently.  I

black bean burgers

love a good black bean burger, and when I order one in a restaurant, I always feel that I should try making them at home.  Turns out I was right, because there is so little to them.  They’re a perfect weeknight meal because they come together really fast…faster than you can make roasted sweet potato fries from scratch.  I think what really makes a black bean burger stand out is the toppings.  Don’t skimp on melted cheese, salsa and avocado (or even better, guacamole), because it makes the difference between an okay burger and a great one.  This recipe comes from Gourmet and claims it makes 4 burgers, but I don’t like a burger that is so thick you can’t eat it, so i say this makes 6 patties.  I’ll let you decide though.  Serves 4-6.


2 (14-ounce) cans black beans, rinsed and drained, divided

3 T plain yogurt

1/3 c plain dry bread crumbs (I used seasoned for more flavor)

2 t ground cumin

1 t dried oregano, crumbled

1/4 t cayenne

1/4 t smoked paprika (or chipotle)

generous pinch of salt

1/4 c finely chopped cilantro

1 lime

3 T vegetable oil

4 soft hamburger buns

Toppings: sliced avocado, romaine, salsa, sliced cheese such as cheddar or Monterrey Jack


Pulse 1 can beans in a food processor with yogurt, bread crumbs, cumin, oregano, cayenne, paprika and salt until a coarse purée forms.  Transfer to a bowl and stir in cilantro and remaining can beans.  Add as much juice from the lime as needed to create a mixture that holds together well (you likely won’t need the entire lime and should definitely use that for a cocktail).  Form mixture into 6 patties.

Heat oil in a large non-stick or cast iron skillet over medium-high heat until it shimmers.  Cook burgers until outsides are crisp and lightly browned, turning once, about 5 minutes total. Serve on buns, along with the accompaniments.

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