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Black Bean Burgers

Name: Black Bean Burgers
Prep time: 15
Cuisine: Tex-Mex, American

(25 votes, average: 4.04 out of 5)

15 min prep

4 servings

Carrot Icon for Number of Ingredients Size

10 ingredients

Black beans make the best veggie burgers. They are a delicious, nutritious, low-fat alternative to regular ground beef burgers. Their rich taste and meaty texture makes them a favorite among vegetarians and carnivores alike....

1 (15 ounces) can of black beans, drained and rinsed
½ small red onion, chopped
2 large eggs
1 small jalapeño, deseeded and chopped
¼ cup frozen corn, thawed
¼ cup breadcrumbs
3 tablespoons chopped cilantro
½ teaspoon ground cumin
¼ teaspoon cayenne, or to taste
2 tablespoons olive oil

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Nutrition Facts

Calories

232 cals

Fat

10 g

Saturated Fat

2 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

6 g

Carbohydrates

26 g

Sugar

2 g

Fiber

8 g

Protein

11 g

Sodium

233 mg

Directions

Combine the black beans, red onion, and eggs in a food processor. Blend until you have a chunky hummus texture, leaving some large or whole black bean pieces.
Transfer the black mean mixture to a bowl and combine with the remaining ingredients. Mix well. Form into 4 patties.
Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Drop the patties into the pan, do this in batches if you need, so as not to crowd the pan. Cook for 5 minutes, then carefully flip and cook for another 5-7 minutes, or until golden and cooked through. Serve immediately on a bun with smashed avocado, tomato and lettuce. We love Rudi''s Organic Bakery 100% Whole Wheat Bun.

Chef Tips

If you’re not a fan of cilantro, try to use a mix of 2 tablespoons of chopped fresh parsley and 1 tablespoon of chopped mint.

These burgers will keep up to 3 days in the fridge, so they can be made ahead of time. After cooking, cool them on a wire rack, then refrigerate or freeze them. Defrost them for 3-4 hours in the refrigerator, or run cold water over them until they are soft. When you are ready to eat them, reheat in a lightly oiled skillet.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.

4 comments

Esther says:

March 15, 2020 at 11:59 am

These burgers were easy to make and really good! So many veggie burgers fall apart, but these stayed together — although flipping them in the pan was a bit tricky.

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1. Ann Ogden says:
  
  March 19, 2020 at 3:44 pm
  
  Glad you liked 'em Esther. My trick is to keep a good flat stainless steel spatula to slip under and flip these types of burgers.
  
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Kathy Payenski says:

June 19, 2020 at 8:48 am

This may be a silly question but do I cook the eggs first?

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1. CookforYourLife says:
  
  June 23, 2020 at 12:19 pm
  
  Hi Kathy, not a silly question at all! You don't need to cook the eggs before adding to the burger mixture. The raw egg helps bind all the ingredients together and will cook through in Step 3. Hope that helps!
  
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