Black Bean Burgers

Total Time:
27 min
15 min
12 min

4 burgers

  • 1/2 medium yellow onion, roughly chopped
  • 1 tablespoon chopped garlic
  • 2 (15-ounce) cans black beans, rinsed and drained, divided
  • 2 tablespoons freshly chopped cilantro leaves
  • 2 teaspoons freshly chopped parsley leaves
  • 1 egg
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup bread crumbs
  • Salt and fresh ground black pepper
  • 4 hamburger rolls
  • Optional Toppings:
  • 1 tomato, sliced
  • 4 small Romaine lettuce leaves, or any other type you have on hand
  • 1/4 cup ketchup

Heat a grill or grill pan over medium-low heat.

In a food processor, pulse onion and garlic until finely chopped. Add 1 can black beans, cilantro, parsley, egg, and red pepper flakes and pulse to combine.

Transfer mixture to a large mixing bowl, add the remaining can of black beans and the bread crumbs. Season with salt and pepper, to taste, and mix until well combined.

Reserve 1/3 of the black bean mixture for Round 2 Recipe. Divide remaining mixture into 4 portions and form into patties. Place on hot oiled grill over medium-low heat and cook about 6 minutes a side or until heated through. Toast hamburger buns on a grill. Place a burger on the bottom of each bun. Top with lettuce, tomato and ketchup. Cover the burgers with the top of the bun and serve.

Use the leftovers from this recipe in Black Bean Enchiladas.

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Pairs Well With
Sauvignon Blanc

Acidic, refreshing white wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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4.4 86
Family enjoys this recipe. I use panko instead of regular breadcrumbs and it holds the burgers together nicely. We top with cheese and avocado! item not reviewed by moderator and published
Thanks Sandra. I am going to try making these tonight. Hopefully this will make cutting back on red meat a little easier. item not reviewed by moderator and published
I am not a vegetarian, but maybe I should reconsider! I made these because we're having vegan guests and my whole family loved them. So much healthier than red meat, and even more economical. I altered mine and deleted cilantro (I am not a fan) and added cumin which gives it a meaty flavor. My family wants me to cook it again soon. item not reviewed by moderator and published
Cut red meat out months ago, but lately have been thinking of a nice juicy bison burger. Not really one to give in, but an associate mentioned a mushroom swiss black bean burger @ Max & Erma's ...who would have thought. In my usual frame of mind, if a restaurant chain can do it, so can I. Hopped on Google, led me here, purchased an Oster blender/food processor combo, hit the grocery store and got to work. First time working with bread crumbs, I just double toasted 2 multigrain slices, let them cool and dry, grated them and ended up with 1.5 cups...a bit more than called for. Subbed the egg for 1/3 cup of Egg Beaters Original, added 1tbsp of curry powder, 1 tsp of paprika, good to go. Followed the cooking directions and I am cured, no more bison crave lol Prepped them on multigrain sandwich thins, used horseradish sauce instead of mayonnaise, used coconut oil to pan fry. item not reviewed by moderator and published
I enjoyed this recipe very much. It is such a wonderful meal that can be modified to your personal tastes very easily or be enjoyed just the way it is. item not reviewed by moderator and published
Very tasty.. Made some homemade guacamole and added to burger.. Delicious! item not reviewed by moderator and published
This is a solid base recipe, with many good elements. i changed a few things, most notably i added 2 Tablespoons of cumin to it, hand mashed the beans to add more texture, used kidney beans instead of black beans, and substituted corn starch for the egg. That substitution made the burgers more solid, but left something to be desired in taste, so with the 2 tablespoons of cornstarch i added 1/4 of a cup of milk. this made some awesome burgers that held together well. i served on an english muffin with mayo and hot sauce, with a little lettuce. all in all this is a solid recipe, but i feel like it is more of a base than a finished product; thats what makes it so great. for anyone who wants a healthy and cheap meal this is the way to go, and for people who want to get a bit creative and discover something great this is a perfect start point. Thanks for the recipe Sandra Lee, i wish you all the best -Jonah item not reviewed by moderator and published
Yum! I used a mix of black beans and adzuki beans. Great recipe!! item not reviewed by moderator and published
Love this!! I have made it several times and on occassion it falls apart, but I don't think the recipe is flawed. Sometimes the beans are wetter, bread crumbs are dryer etc, but the occassional crack doesn't prevent me from completely enjoying this burger! Thanks for the great recipe Sandra Lee! item not reviewed by moderator and published
Very good, I choose to sub organic crushed tortilla chips in place of the bread crumbs. I added melted mozzarella cheese and served open face on GF toasted bread topped with guacamole, yummy item not reviewed by moderator and published
For future, these are not vegan as they contain egg. item not reviewed by moderator and published

This recipe is featured in:

4th of July