Black Bean Burgers


  • 1 can (or approximately 2 cups of home cooked) black beans, drained, mashed
  • 2 Tbsp salsa
  • ½ small onion finely diced
  • 1 small potato, boiled and mashed
  • 1 tsp cumin
  • ½ tsp garlic powder
  • ¼ tsp paprika
  • ½ tsp cilantro
  • Fresh pepper to taste
  • 1 egg
  • Breadcrumbs or corn meal or whole wheat flour, enough that there’s some bulk to the burger but not too dry.

Mix salsa and spices together; add black beans and mash well; add potato and mash well; add egg and dry ingredients (I prefer a mix of all three), then pan fry in vegetable or canola oil until both sides are brown (effectively “seared”); finish off in oven at 350 degrees for about 15 minutes. I love these served with Monterey jack or really sharp cheddar on a whole wheat or sourdough bun. They freeze really, really well and last quite a while in the freezer, so it’s something I enjoy pulling out, nuking for about a minute to thaw, then tossing into the toaster oven with my bun and cheese to toast right up.

Printable version.

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