Black Bean Burgers
Serves: Serves 12
  • 6 C. Black Beans(canned or cooked from a dry state)
  • 8 oz. Roasted Green Chilies, diced
  • 2 C. Plain Bread Crumbs
  • 1 T. Chili Powder
  • 1 t. Salt
  • 3 Eggs
  • 1 C. Cornmeal(if using canned beans. See notes)
  • 12 slices Pepper Jack Cheese
  • 12 Hamburger buns
  • 1 Red Onion, sliced and grilled or sauteed
  • ½ C. Cilantro, very roughly chopped
  • 2 Avocados, sliced
  • 1 recipe Roasted Red Pepper Aioli
  1. Add the black beans to a food processor, making sure they are drained if using canned. Process slightly.
  2. Add the green chilies, bread crumbs, chili powder, salt, and eggs to the beans. Process until the mixture is well combined.
  3. Using a ½ C. Scoop or measuring cup, measure out the mixture into 12 portions. Shape each portion into a ball and flatten into a patty, coating with cornstarch on both sides if the mixture is too sticky.
  4. Heat a skillet drizzled with oil to medium high.
  5. Cook the patties on each side, until lightly browned and cooked through.
  6. Top the patties each with a slice of cheese and allow to melt.
  7. Serve inside of hamburger buns and top with grilled onion, cilantro, avocado, and the roasted red pepper aioli.
The cornmeal called for is really only necessary if you are using canned beans. Canned beans tend to be a bit water logged and will make a stickier hamburger patty because of the excess liquid they hold. If you are using cooked black beans from dry beans, you shouldn't need to use it because they are not as wet as the canned variety and make an easy to work with paste.

* To cook black beans from dried bean, rinse 3 cups of dry black beans in a sieve under cold water. Place beans in a stock pot and cover with three times as much water as there are beans. Bring to a boil and let boil for 2 minutes. Turn the heat off and cover with a lid. Let the pot of beans soak for 2 hours. Drain the water and add fresh water back in(about twice as much as there are beans). Bring to a simmer and cover, cooking on medium heat, until the beans are tender, about 1 hour. Do not add salt, this could cause the beans to toughen. Drain the beans and use according to the recipe. This will make a little over 6 cups of cooked beans.
Recipe by The Kitchen McCabe at