Black Bean Burgers with Tomato-Lime Mayo

Save Recipe
  • Level: Easy
  • Total: 1 hr 25 min
  • Active: 25 min
  • Yield: 6 servings
Share This Recipe


Black Bean Burgers:

Two 15-ounce cans black beans, drained and rinsed

3/4 cup panko breadcrumbs  

3 tablespoons freshly squeezed lemon juice  

1 teaspoon dried oregano

1 to 2 tablespoons kosher salt 

1 teaspoon freshly ground black pepper 

3 to 4 large cloves garlic, minced

2 eggs, beaten with a pinch of salt

1 small red onion, finely chopped  

4 tablespoons extra-virgin olive oil  

6 sesame seed potato buns  

Serving suggestions: bibb lettuce, tomato slices, bread and butter pickles and pickled jalapenos

Tomato-Lime Mayo:

1 cup mayonnaise

2 tablespoons sundried tomato puree or paste

1 teaspoon freshly ground black pepper  

Pinch kosher salt 

1 clove garlic, minced

Juice of 1 lime


  1. For the burgers: Add the beans to a large bowl with the breadcrumbs, lemon juice, oregano, salt, pepper, garlic, eggs, onions and 2 tablespoons of olive oil. Mash with a fork or your hands until the mixture is homogeneous. Portion into 6 patties and refrigerate for 1 hour.
  2. For the mayo: In a small bowl, mix the mayonnaise, sundried tomato puree, pepper, salt, garlic and lime juice.
  3. Heat a medium non-stick pan over medium-high heat and add the remaining 2 tablespoons olive oil. Cook the burgers until golden brown, 3 to 4 minutes per side. Slather each side of the bun with mayo, then top the bottom bun with the lettuce, burger, tomatoes, pickles, pickled jalapenos, another lettuce slice and top with the top bun.