Black Bean Burgers

I recently got to spend the weekend in Dallas, D-town as I like to call it. I was visiting Megan, my bestie, college roomie, and all-around sister I never had.

We like to tell people we’ve been friends since third grade, not just because we like to but because it’s true. Yes, we’ve been through the awkwardness of middle school, drama of high school, and the greatness of college together and came out the closest of friends. We plan to be neighbors for the rest of our lives.

You should be writing that down. It’s pertinent cooking information.

Anywho… I was visiting her and having a blast. We love to eat and while I was there, she taught me how to make black bean burgers.

I couldn’t wait and knew it would be post worthy.

Here’s what you’ll need:

– one huge appetite

– black beans

– onion

– garlic

– bell pepper

– ground cumin

– chili powder

– tortilla chips

– egg

Ready to see how these ingredients turn into a burger?

Buckle up and keep your arms, legs, and head inside the moving vehicle at all times.

First ingredient – can of black beans, drained

Next, take out all pent-up anger and smash those beans!

Beans, beans the magical fruit…

I think you know the rest.

Next, we’ll add 1 ½ minced cloves of garlic. Carefully and precisely measured.

Or maybe just eyeball it like we did.

Ooooo-weeee! Check out the shiny ring of my newly engaged friend. I could not be happier for Megs and her fiance!

Half of a bell pepper, finely chopped.

If you’re feelin’ crazy, you could even do green, red, or orange bell pepper. Or yellow and red. Or green and orange. Or green, red, orange, AND yellow. Except then the recipe would probably need to be called Bell Pepper Burgers.

A food processor would be best for this step to really get the bell pepper chopped fine (and the onion too as you will soon see) but we did not have one so we went old-fashioned, knife-chopping style.

Yep, recommend the food processor or other veggie-chopping device. But then again, we survived without one and you will too.

Meet powder de chili and his friend, cumin. 1 ½ teaspoons of both.

We actually measured these…then high-fived and did a jig.

Just kidding about the jig.

Just kidding about the high-five.

The measuring actually happened.

Ingredient family photo.

We absolutely love tortilla chips so we added that instead of bread crumbs which is what the original recipe lists.

Crush ‘em up and, as they say, let the chips fall where they may.

Stir it all up…

…til its good and mixed.

We formed the patties on the baking sheet with a spoon but, if you really wanted to get into it, you could form them with your hands.

I admit this burger is not the best lookin’ of the burger bunch but remember not to judge a book by its cover.

And into the oven they go…

10 minutes on each side at 375.

Beautiful. Guacamole is the best burger topping ever created.

We whipped up this simple guacamole by mashing avocado and mixing in some store-bought salsa. We call it: instant guacamole. Not really. I just felt like calling it that.

At this point, it was all we could do to keep from devouring the tasty burgers before snapping a picture.

I highly recommend toasting burger buns the last 10 minutes with the burgers to add a nice crunch.

The burger will, most likely, fall apart a little as you eat but that doesn’t change the taste, so keep chowin’!

Feel free to be creative with your own toppings and share how you made your black bean burger into a flavorful masterpiece in a comment. I’d love to try something new!

From Dallas,


Here is the list of ingredients for 2 burgers, double or triple for 4-6 burgers.

– can of black beans

– ¼ of an onion, finely chopped

– 1 ½ clove of garlic, finely chopped

– ½ large bell pepper, finely chopped

-1 ½ t. ground cumin

– 1 ½ t. chili powder

– ½ c. crushed tortilla chips (substitutes: crushed cracker or bread crumbs)

– ½ egg

Mix all ingredients and form burger patties. Bake 10 minutes on each side at 375.


5 thoughts on “Black Bean Burgers

    1. recipeornot Post author

      We made this guacamole by mixing store-bought salsa and mashed avocado. If I made it from scratch I would cut up tomato, onion and cilantro and mix it with mashed avocado with a little squeeze of lime and a dash of salt.

      1. Anonymous

        Just tried your guacamole recipe, I wasn’t sure how much salsa you put in yours I kinda just winged mine but it was excellent! Good write up! Keep it up!

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