Search form

Black Bean Burgers

Share this content.

Prep Time: 
35 minutes, plus 60 minutes chill time
Number of Servings: 
Serves 6
Recipe Source: 
The Complete Beans & Grains Cookbook by America’s Test Kitchen ($34.99, America’s Test Kitchen, 2024)

Ingredients

  • 2 (15 oz) cans black beans, rinsed
  • 2 large eggs, lightly beaten
  • 2 Tbsp all-purpose flour
  • 4 scallions, minced
  • 3 Tbsp minced fresh cilantro
  • 2 garlic cloves, minced
  • 1 tsp ground cumin
  • 1 tsp hot sauce
  • 1⁄2 tsp ground coriander
  • 1⁄4 tsp table salt
  • 1⁄4 tsp black pepper
  • 1 oz tortilla chips, crushed coarse (1⁄2 cup)
  • 1⁄4 cup vegetable oil, divided
  • 6 hamburger buns, toasted if desired

Directions

  1. Line a rimmed baking sheet with a triple layer of paper towels. Spread beans over towels and pat dry. Let sit for 15 minutes.
  2. Whisk eggs and flour in a large bowl until uniform paste forms. Stir in scallions; cilantro; garlic; cumin; hot sauce, if using; coriander; salt; and pepper until well combined.
  3. Process tortilla chips in a food processor until finely ground, about 30 seconds. Add black beans and pulse until beans are roughly broken down, about 5 pulses. Transfer black bean mixture to bowl with egg mixture and mix until well combined. Cover and refrigerate for at least 1 hour or up to 24 hours.
  4. Divide bean mixture into 6 equal portions. Using your lightly moistened hands, firmly pack each portion into a tight ball, and then flatten to a 3 1⁄2-inch-wide patty.
  5. Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium heat until shimmering. Carefully place 3 patties in skillet and cook until crisp and well browned on first side, about 5 minutes. Gently flip patties using 2 spatulas, add 1 tablespoon of the oil, and cook until crisp and well browned on second side, 3 to 5 minutes. Transfer to a platter and tent with aluminum foil. Repeat with remaining 2 tablespoons of oil and remaining 3 patties. Transfer burgers to buns and serve.

Notes

  • Earthy black beans make a really satisfying non-meat burger. Spreading the black beans on paper towels rids them of moisture.
  • Ground tortilla chips act as a flavorful starchy binder. Letting the mixture sit in the refrigerator for an hour gives the starches time to soak up moisture from the eggs, so the patties are easier to shape.
Nutrition Info: 
726 Calories, 38 g Protein, 53 mg Cholesterol, 113 g Carbohydrates, 7 g Total sugars (0 g Added sugars), 24 g Fiber, 16 g Total fat (2 g sat), 347 mg Sodium, ★★★★★ Vitamin B1 (thiamine), Folate, Iron, Magnesium, Phosphorus, Zinc, ★★★★ Potassium, ★★★ Vitamin B2 (riboflavin), B3 (niacin), Vitamin B6, ★★ Vitamin K, Calcium, ★ Vitamin E

Share this content.

Contributor

America's Test Kitchen

Cook with test kitchen recipes and resources and become a better cook, guaranteed. Learn how and why recipes work, and get all the secrets for easier cooking and great flavor and save money and time on shopping and food prep.

You Might Also Like...

Chipotle Black Bean and Rice Burger

Prepared Chipotle Black Bean and Rice Burgers on a cutting board.

Grilled Veggie Burgers

Grilled Veggie Burger

Avocado Black Bean Salsa

a bowl of chunky salsa surrounded by tortilla chips
Taste for Life
155 Washington St. First Floor
Keene, NH 03431
About Us
Advertise with us!

Don't know where to find Taste for Life magazine? Click here!

Want to offer Taste For Life or Remedies magazine in your store? Contact us today.

Read our print archives online!

Want the latest stories e-mailed to you each week? Sign up for our newsletter!

Privacy Policy

Article content Copyright © 1998-2024 Taste For Life except where otherwise noted. This site primarily features images licensed from Dreamstime.

§These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any disease.