Black bean burgers a delicious bite of summer

Black bean burgers a delicious bite of summer

I'm not a vegetarian by any stretch, but I have an aversion to touching raw meat that limits my consumption. (In other words, I'm happy to eat burgers someone else prepares!)

So when I discovered this recipe for black bean burgers in my "All New Good Housekeeping Cook Book," they quickly became a go-to dish, especially because they're sort of summery.

They're healthy enough (I make them with light mayo and serve them with whole-wheat buns, without the sour cream) and they have lots of flavor. I usually double the recipe because I'm happy to eat them for more than one meal.

The only downside: they don't seem solid enough to grill. But if you have a side burner (like my crazy enormous grill) or are willing to whip these up inside, they're a perfect option for your vegetarian friends attending your cookout.

(By the way, if you ever get a chance to check out this cookbook, I highly recommend it. I've yet to make a recipe that isn't delicious and pretty quick.)

Black Bean Cakes

Serve these as a first course with a lettuce and tomato salad or as "burgers" on toasted sesame buns for a tasty vegetarian lunch.

Prep: 10 minutes

Cook: 7 minutes


1 can (15 to 19 ounces) black beans, rinsed and drained

2 tablespoons mayonnaise (I use light mayo and it doesn't seem to make a difference)

1/4 cup chopped fresh cilantro

1 tablespoon plain dried bread crumbs

1/2 teaspoon ground cumin

pinch dried oregano, crumbled

1/4 teaspoon hot pepper sauce (I use more for an extra kick)

2 tablespoons olive oil

2 tablespoons all-purpose flour (It's a small amount, but I still use whole-wheat)

1/4 cup mild or medium salsa

8 teaspoons sour cream

In large bowl, use a potato masher to combine beans and mayonnaise until almost smooth, leaving some lumps. Stir in cilantro, bread crumbs, cumin, oregano and hot pepper sauce.

In a 10-inch skillet, heat oil over medium heat. Dust patties with flour, shaking off excess. Cook patties until crusty and light brown, about three minutes per side. Transfer to plates; top each patty with 1 tablespoon salsa and 2 teaspoons sour cream. Makes four first-course servings.

Photo: I wish my burgers came out this beautifully - here's the original photo on Flickr.

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jbr wrote on May 07, 2010 at 8:05 am
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That does sound like a good recipe. The only black bean burger recipe I've tried has been the one from Veganomicon (a great cookbook), and they were excellent. If you're looking to incorporate more meatless dishes, it has a lot of different choices.

Meg Dickinson wrote on May 07, 2010 at 9:05 am
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Thanks for the suggestion. I'll look into that - I'm close to someone who's thinking about going veg, and I'm always looking for meatless dishes. They're usually faster, healthier and less expensive, too!