black beans, corn, cilantro, cayanne, cumin- Black bean burgers- cook for your life- anti-cancer recipes
Black Bean Burger
Servings: 4
Prep time: 15

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. Corn, cilantro, cumin, and a little kick of cayenne give our bean burgers an irresistible hint of Tex-Mex style. These Black Bean Burgers are delicious with a slice of avocado or even a dollop of guacamole.


1. 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.

2. Transfer the black mean mixture to a bowl and combine with the remaining ingredients. Mix well. Form into 4 patties.

3. 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.


  • 1 (15 ounce) can 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 (see Ann’s Tips)
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne, or to taste
  • 2 tablespoons olive oil

Nutritional Information


232 cals


10 g

Saturated Fat

2 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

6 g


26 g


2 g


8 g


11 g


234 mg

*per serving

Ann's Tips and Tricks

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.




  1. 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.

    • 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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