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Black-Bean Burgers

I paired these burgers with a refreshingly floral white wine sangria.

Black-Bean Burgers

Modified from Gourmet


  1. 1 tablespoon olive oil
    1/2 onion, diced
    1/2 jalapeño pepper, seeded and diced
    1 garlic clove, minced
    2 (14-ounce) cans black beans, rinsed and drained
    1/3 cup plain dry bread crumbs
    2 teaspoons ground cumin
    1 teaspoon dried oregano, crumbled
    1/2 teaspoon cayenne
    1/2 teaspoon chili powder
    1/4 cup finely chopped cilantro
    3 tablespoons vegetable oil
    4 soft hamburger buns
    sour cream, salsa, guacamole, lettuce, for serving


  1. Heat the oil in a saute pan over medium heat. Add the onions and cook taking care not to brown, until soft, fragrant, and translucent, about 8 minutes.
  2. Stir in the garlic and saute for 2 more minutes.
  3. Pour the beans, bread crumbs, spices, and cilantro into a larger bowl. Add the onion, garlic, and jalapeño mixture. Using your hands, mash and crush the beans until paste-like. Form mixture into 4 patties.
  4. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers.
  5. Cook burgers until outsides are crisp and lightly browned, turning once, about 5 minutes total. Serve on buns with toppings.

Makes 4 burgers.

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