Black Bean Burgers

I love love love black bean Burgers. And not to be tooting my own horn, but I actually find many restaurants’ black bean burgers to be quite bland and disappointing in comparison with making them at home.

When you think about it, beans mashed together with carbs isn’t a very appealing combination. That’s why flavoring these patties with many spices and playing with the texture is so important. In this batch, I added some curry powder which added a fuller flavor to my regular recipe. I also like to go heavy on the cooked onion.

This recipe makes about 8 thick patties, so you can split the batter in half and experiment with your favorite flavors and different textures.


  • 1/2 onion (or a whole onion, to taste)
  • 1 can black beans – 15 oz.
  • 1 small can mushrooms (or a handful of raw, fresh mushrooms)
  • 1/2 cup instant oats
  • 1/2 cup plain panko bread crumbs
  • 1 egg
  • parsley, to taste
  • 1 clove garlic – finely minced
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic salt
  • cilantro, to taste
  • 1/3 cup corn (optional for texture)
  • 1/2 teaspoon curry powder (optional)


  1. Sautee onion and minced garlic (and mushrooms if you are using raw mushrooms) over medium heat until soft
  2. In a blender, puree cooked onions, mushrooms, and the black beans until smooth. If you want chunkier burgers, save part of the black beans to mix in whole or slightly mashed
  3. Pour the mixture from the blender to a large mixing bowl. Stir together with all spices and the egg until evenly mixed.
  4. If desired, add corn (frozen, canned or fresh are all fine)
  5. Stir in the oats and bread crumbs
  6. Continue to add as much of the oats or breadcrumbs until the mixture is thick and dry enough to form into patties. A spatula should be able to stand straight up in the mixture.
  7. Heat a greased pan over medium heat.
  8. Form patties as you place the mixture in the griddle.
  9. Grill the patties for 5-7 minutes on each side.

*I like my black bean burgers well-done, giving in an extra “grilled” taste.

** I use a lot of cilantro (or coriander) in my cooking. When cilantro is heated, much of its aroma is lost because the main component, decenal, is highly reactive. Therefore, you can use a lot of it without having too strong of a flavor. Or to avoid cilantro losing its flavor, use it as a garnish instead. (Tip inspired by: On Food and Cooking by Harold McGee).