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+ servings

Black Bean Burgers


  • 2 (15 oz) cans black beans, rinsed and drained, divided
  • 1 egg (large or XL)
  • cup bread crumbs
  • 2 cloves garlic, minced
  • 2 tsp ground cumin
  • 1 tsp dried oregano, crumbled
  • ¼ tsp cayenne
  • ¼ cup cilantro, chopped fine
  • pinch fine-grain sea salt
  • pinch freshly ground black pepper
  • 3 Tbsp olive oil
  • 4 soft hamburger buns

  • Smoky Red Pepper Spread (optional, but a wonderful addition!)
  • 1 small red bell pepper, chopped
  • 1 cup feta cheese, crumbled
  • ½ tsp hot pimentón de la Vera (smoked Spanish paprika)


  • For the Smoky Red Pepper Sauce
  • Roast the pepper over a gas flame until charred and softened. Let the pepper cool; peel, seed, and chop.
  • In a food processor, puree the pepper with the feta and pimentón
  • Transfer to a bowl

  • For the Burgers
  • Rinse the black beans in a strainer. Dry them well with paper towels
  • Pulse 1 ½ can of the beans in a food processor with egg, bread crumbs, cumin, oregano, and cayenne until you have a coarse purée. Transfer to a bowl and stir in cilantro and remaining ½ can of beans.
  • Chill the mix in the refrigerator for an hour.
  • Form into 4 patties.
  • Place the patties in the freezer for at least an hour (this will help them hold together a bit better as they cook)
  • Heat oil in a 12" heavy skillet over medium-high heat until it shimmers. Cook burgers until the outsides are crisp and lightly browned, turning once, about 5 minutes total. Serve on buns.
  • Transfer the burgers to the buns.
  • Top with the Smoky Red Pepper Spread and the onion slices, close the burgers and serve.