Black Bean Burgers

Black bean burgers with bold southwest flavors, wholesome beans, and made with ease in a food processor or blender.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Entree
Cuisine: American
Servings: 5 servings
Calories: 434kcal
Author: Jessica Gavin


  • 30 ounces canned black beans (851g)
  • 2 tablespoons all-purpose flour (17g, 1/2 ounce)
  • 1/4 cup minced green onions (32g, 1 ounce)
  • 3 tablespoons minced cilantro
  • 2 teaspoons minced garlic (4g)
  • 1 teaspoon cumin (2g)
  • 1/2 teaspoon coriander
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 3/4 cups corn tortilla chips (30g, 1 ounce)
  • 1/4 cup olive oil (60ml) divided
  • 5 hamburger buns


  • Line a baking sheet with three layers of paper towels.
  • Reserve 6 tablespoons of the liquid from the black beans and place in a medium-sized bowl.
  • Rinse the black beans, shake to remove excess moisture and evenly spread across the paper towels. Allow beans to dry while preparing the other ingredients.
  • Add flour to the bowl with the bean liquid and whisk until smooth.
  • Add minced onions, cilantro, garlic, cumin, coriander, chili powder, smoked paprika, salt and pepper, stir to combine. Set aside.
  • Add chips to a food processor and process on high speed until finely ground, about 30 seconds.
  • Add the dried black beans to the food processor and pulse until coarsely ground, about 5 pulses.
  • Add black bean mixture to the bowl with the flour mixture. Stir to combine.
  • Measure out 1/2 cup of the black bean mixture and form and flatted into 4-inch wide patties. Makes 5 black bean burgers.
  • Heat a 12-inch nonstick skillet over medium heat. Add in 1 tablespoon of oil.
  • Once the oil is hot carefully and in 3 patties. Cook patties until browned and lightly crisp, about 5 minutes.
  • Carefully flip over the patties and add in 1 tablespoon of oil. Cook until the other side is browned and crisp, about 3 to 5 minutes.
  • Repeat cooking process with the remaining two patties and 2 tablespoons of oil.
  • Serve patties with burger buns and desired toppings.


  • Suggested Toppings: Lettuce, tomato, avocado, onion, lettuce.
  • The recipe can be evenly split into six smaller patties, however, purchase smaller size burger buns.
  • Serving Size: 1/2 cup (121g, 4 1/4 ounce) plus burger bun
  • Recipe adapted from America's Test Kitchen Vegan for Everybody.
MAKE IT GLUTEN-FREE: Substitute all-purpose flour with gluten-free flour and gluten-free burger buns.


Calories: 434kcal | Carbohydrates: 62g | Protein: 15g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 991mg | Potassium: 586mg | Fiber: 14g | Sugar: 3g | Vitamin A: 250IU | Vitamin C: 7.4mg | Calcium: 130mg | Iron: 5mg
Tried this recipe?Mention @jessica_gavin or tag #jessicagavin!