Black Bean Burger


June 29, 2016

  • Cook: 15 mins
  • Yields: 4-5 burgers


1 can black beans, drained and rinsed

1/2 cup rolled oats

1/2 cup breadcrumbs

1/2 t. kosher salt

1 egg

1 t. ground cumin

1/2 cup pepper jack cheese, shredded (optional but recommended)

1 large scallion, minced (or 1 t. finely grated red onion) OR ½ t. onion salt

2 T. chopped cilantro or parsley

1/4 t. garlic salt

2 T. coconut oil + more to oil plate


1Prepare a plate by coating gently with a little oil. Set aside.

2Put oats in the blender or food processor.

3Blend to a rough chop.

4Add in ½ can beans, egg, cumin, salt, garlic powder, onion powder (if using) and process until well mixed, approximately 45 seconds. It will look like a coarse bean paste.

5Transfer the mixture into a bowl and fold in the remaining ½ can beans, breadcrumbs and the shredded pepper jack cheese, if using and onion/scallion, if using.

6With wet hands (the mix will be sticky) form into ½ inch thick patties and place onto prepared (oiled) plate.

7Place plate in refrigerator for 10 minutes so burgers can set and flavors can meld together.

8Heat 1 tablespoon of oil in skillet at medium high heat.

9Coat the oil all over the skillet.

10Add the burgers.

11Cook 4 minutess


13Cook another 4 minutes.

14Watch for burning and adjust stovetop as needed.

15Burgers will be done when they feel firm when pressed with a fingertip.

16Serve on top of shredded red cabbage, a salad, a toasted bun or bread with salsa/avocado, or crumbled into a tortilla with scrambled egg.

17These freeze great and can wrap in a damp paper towel to thaw in microwave. They also keep in the fridge for up to two days.