Black Bean Burgers.  Hello, where have these been all my life?!  You will never know that these are vegetarian burgers.  They are full of good-for-you stuff, won’t leave you feeling bad about having a “burger.”  They will leave you satisfied and fully convinced that meat-free eating is not so bad!  Admittedly, I was a little worried about these because I’m kind of a texture person and the texture of beans sometimes thoroughly gives me the creeps.  However, these won me over after they were filled with flavor and nutrition!

I’m lucky to have a husband who loves veggies and has never minded a vegetarian meal.  Neither of us are vegetarians, we don’t have food allergies and we don’t really restrict our food intake.  We find that having a diverse menu helps us not get burned out.  We eat in most of the time, we save money and calories and we have a wide variety of favorites.  This is a new favorite; that is certain.

This is a quick “throw together” meal.  By that, I mean that you can interchange lots of spices, seasonings and sauces to make this work with what you have on hand.  I usually keep black beans in the cabinet so it’s easy to turn to this as a last minute meal when nothing has been planned.  An added perk to this recipe is that it’s super inexpensive!  I made some sweet potato “fries” and green beans and served the burgers up with some whole-wheat buns, Sriracha mayonnaise, avocado, fresh baby spinach and sliced tomato.


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Spicy Black Bean Burgers

Yield: 6 burgers


2 cloves garlic, roughly chopped
1 cup onion, chopped
2 teaspoons olive oil
2 cans black beans, drained and rinsed well
1/2 cup corn (I used frozen and thawed it)
3 Tbs. ketchup
1 Tbs. soy sauce
2 tsp. cumin
1 tsp. cayenne pepper
1 tsp. Sriracha
2 Tbs. fresh cilantro
1 1/4 tsp. salt
1/2 tsp. black pepper
1/2 – 3/4 cup bread crumbs (I wanted to use Panko but we were out so I used regular bread crumbs; Panko would be better)
1 Tbs. canola or olive oil (for cooking the burgers)

Sriracha Mayonnaise:
1/2 cup mayonnaise (we prefer Hellman’s)
1 tsp. Sriracha (more or less to taste, this stuff is spicy!)
1/4 tsp. cayenne pepper


Heat 2 teaspoons olive oil in a non-stick skillet. Add the onion and garlic and sauté over medium heat until soft and fragrant and they begin to caramelize. Remove from heat and set aside.

In a large bowl, mash the beans. I used a pastry cutter but two forks would work. I wanted to leave some whole but also wanted some smashed up. You could smash them as much or as little as you wish. Add the corn, ketchup, soy sauce, cumin, cayenne, Sriracha, cilantro, salt and pepper and stir well. Stir in the onion and garlic mixture and fold in the breadcrumbs until the mixture holds together but is still moist. Form into 6 patties and refrigerate for 10 minutes. (The recipe made 6 large patties; it could easily be halved and made into 3 large patties or 4 smaller patties.)

Heat 1 tablespoon of canola or olive oil in a large non-stick skillet over medium heat. Fry the burgers for 4-5 minutes per side until they are crispy and golden. Alternately, you could bake the burgers at 375 degrees for about 10 minutes, or until heated through. They won’t get as crispy but you’ll cut down the fat content a little.

Combine all three Sriracha mayonnaise ingredients in a small bowl and mix well. Add more Sriracha if your taste buds prefer and serve as a dipping sauce for the fries and as a condiment for the burgers.

PS – the leftovers were just as delicious!