Stir-crazy cooking: Easy black bean burgers a hearty, tasty addition to dinner rotation

  • You can top homemade black bean burgers with crumbled goat cheese or whatever you have on hand.

      You can top homemade black bean burgers with crumbled goat cheese or whatever you have on hand. Lisa Friedman Miner | Staff Photographer

By Lisa Friedman Miner
Updated 6/29/2020 10:12 AM

If there's an MVP in my kitchen over the past few weeks, it has to be canned black beans.

I have found a number of tasty, healthy uses for the cans of low-sodium and salt-free black beans I bought weeks ago in preparation for fewer trips to the grocery store.


I've made quesadillas with them, as well as Tex-Mex tacos and a Buffalo-style chili. With a couple cans left, I surfed the web for black bean burger recipes and found one that made the store-bought veggie burgers I'd been buying pale in comparison.

The original recipe, from, relied on green pepper, onion, chili garlic sauce and spices for flavor. I didn't have green pepper, and I made a few tweaks based on the comments. I took the advice of some recipe reviewers and spread the beans out on a cutting board after I drained them, allowing them to dry out a bit and preventing my finished burgers from being too mushy.

The original recipe offered instructions for both grilling and baking; I went with the latter -- and easier -- route.

The finished burgers held together beautifully. We topped ours with goat cheese and a spicy mayo made by mixing store-bought mayonnaise with a little sambal oelek, but you can go in any number of other directions. And according to the comments, the burgers freeze well.

Homemade Black Bean Veggie Burgers

1 15-ounce can black beans, drained and rinsed

onion, cut into wedges

3 cloves garlic, peeled

1 egg

1 tablespoon chili powder

by signing up you agree to our terms of service

1 teaspoon cumin

1 teaspoon Thai chili sauce or hot sauce

cup bread crumbs

Spread the beans out in a single layer on a baking sheet or cutting board and allow them to dry out a bit. You can also dab them with paper towels. Then mash the beans until thick and pasty and put them in a medium bowl.

In a food processor, finely chop onion and garlic. Then stir mixture into mashed beans.

In a small bowl, stir together egg, chili powder, cumin and chili sauce.

Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into three or four patties.

Bake about 10 minutes on each side at 375 degrees.

Serves 3 to 4

Adapted from

Article Comments ()
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked. If a comment violates these standards or our terms of service, click the X in the upper right corner of the comment box. To find our more, read our FAQ.