Kitchen Stewardship | A Baby Steps Approach to Balanced Nutrition

Recipe Connection: Mexican Style Black Bean Burgers

July 13th, 2010 · 18 Comments · Recipes

black bean burger

Tis the season to be grilling!

I’m faking you out. These “burgers” aren’t grilled at all. In fact, they’re a meatless meal (but do they *almost* look like real, grilled burgers?). I’ve tried a handful of meatless veggie burger recipes over the years, and most of them end up being rejected or at least smushed into a tortilla and deemed “tasty, but not a burger,” like this favorite chickpea wrap.

A bit of Mexican flare and lots of bread crumbs resurrected these bean burgers from the certain demise of just being “refried beans”. They were too spicy for my kids, but that’s easily remedied. We adults loved them, and this recipe is a definite “do over.” (That is, we’d eat them again, no problem.)

Find this recipe, updated and with even more frugal tips and transformation options, along with 29 other bean recipes and a ton of information on cooking dry beans, the health benefits of beans, and ideas for bean haters in The Everything Beans Book, available now at Kitchen Stewardship!

Scroll past the print version for the pictorial recipe.

5.0 from 1 reviews
Mexican Style Black Bean Burgers
 
Author:
Recipe type: Meatless Entrees
Ingredients
  • 2 cups cooked black beans
  • 1½ cups cooked lentils
  • ½ small onion
  • ½ red pepper
  • 3 garlic cloves
  • 2 jalapenos or 2-3 tsp. cayenne (to taste!)
  • ¼ cup cilantro (or 2 tsp. dry)
  • 1½ tsp. salt
  • ½ tsp. pepper
  • 2 beaten eggs
  • 1+ cup bread crumbs
Instructions
  1. Allow legumes to cool if you just cooked them.
  2. Whiz them in a food processor along with vegetables and cilantro.
  3. When mostly smooth, add salt and pepper, eggs and a cup of bread crumbs, then more bread crumbs bit by bit until a firm consistency is reached.
  4. Roll into balls slightly larger than a golf ball, then flatten with the heel of your hand into patties.
  5. Cook in a greased skillet (preferably cast iron) about 5-8 minutes, turning at least once to keep even doneness.
Notes
This is too spicy for kids. Adapted from True Adventures in Money Hacking


Mexican Black Bean Burger

Ingredients:

2 cups cooked black beans
1 1/2 cups cooked lentils
1/2 small onion
1/2 red pepper
3 garlic cloves
2 jalapenos or 2-3 tsp. cayenne (to taste! This is too spicy
for kids…)
1/4 cup cilantro (or 2 tsp. dry)
1 1/2 tsp. salt
1/2 tsp. pepper
2 beaten eggs
1+ cup bread crumbs

Method:

Allow legumes to cool if you just cooked them. Whiz in a food processor along with vegetables and cilantro. When mostly smooth, add salt and pepper, eggs and a cup of bread crumbs, then more black bean burger (3) bread crumbs bit by bit until a firm consistency is reached. Roll into balls slightly larger than a golf ball, then flatten with the heel of your hand into patties. Cook in a greased skillet (preferably cast iron) about 5-8 minutes, turning at least once to keep even doneness.

I served the burgers with an experimental Millet Pilaf using a new spice that I’d treated myself to (want to see my trip to the spice store? Come on back tomorrow!). It wasn’t the right spice for our family, unfortunately, and the pilaf still sits in my freezer. It was pretty though! black bean burger with pilaf (1)
Adapted from True Adventures in Money Hacking.

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18 Comments so far ↓

  • JessieLeigh

    These look very tasty to me! I’m betting my kids would scarf them up too… I have some spicy-food-lovin’ kiddos. ;) My husband, however? He won’t touch beans of any kind. It is a constant source of frustration for me (and my budget). Sigh…
    .-= JessieLeigh´s last blog ..Death By Chocolate =-.

  • Dayna

    Wow! I made these for dinner this evening! Kindred spirits…
    .-= Dayna´s last blog ..Winding Down =-.

  • Emily @ Live Renewed

    I am going to have to try these!
    I made some black bean “burgers” a few weeks ago and they had bread crumbs AND flour in them and they were very bland and dry and just tasted like we were eating bread “burgers” on a bun. Blech!

    Hubs was not a fan at all and he probably wouldn’t be super excited about me trying again, but I think it would be such a great meal for our Meatless Mondays, if we could find a black bean burger that we actually liked.

    Everything I’ve tried from KS has been good, so I’m sure these will be better than my last attempt! Thanks for the recipe!

  • Brenda

    I keep seeing this recipe pop up and it really does look delicious.
    .-= Brenda´s last blog ..Cauliflower Bean Dip-TMTT =-.

  • Liberty

    Have already cooked black beans in the freezer…I see this on my weekely menu SOON! *Blessings*
    LIB
    .-= Liberty´s last blog ..The one on the left =-.

  • Jenn AKA The Leftover Queen

    I recently made chickpea and lentil patties. So good. I love making bean patties for dinner on a regular basis- a great way to use up leftovers!
    .-= Jenn AKA The Leftover Queen´s last blog ..Goose Egg Vanilla Custard =-.

  • Kelli M

    What do you use for buns? Are they store-bought or homemade?
    .-= Kelli M´s last blog ..Thomas and Kathleen- Part One =-.

    Katie Reply:

    Lately I’ve been using homemade soaked whole wheat, but the recipe isn’t on my blog. It’s actually in the camping ebook, but based on one over at The Happy Housewife. Yummy! :) Katie

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    [...] my vegetarian friends, Mexican Style Black Bean Burgers and Chickpea Patties (these look really [...]

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    [...] Crisp)10. Ashlie@delshadduo (Zucchini Bread Oatmeal)11. Aubree Cherie (How to Cook Daylilies)12. Katie @ Kitchen Stewardship (Mexican Black Bean Burgers)13. Finding Joy in My Kitchen (“Decadent” Chocolate Cake)14. Diane@The W.H.O.L.E. [...]

  • Christina

    Do you think these would freeze well? I recently went gluten free and am currently sugar and fruit free while I try to kick a Candida infection and I could really use some snacks/lunches to have on hand when I run out of fresh options…

    Katie Reply:

    Christina,
    Yes, they definitely freeze acceptably. Separate them with waxed paper. Reheats in toaster oven or a skillet. :) Katie

    Farhaana Reply:

    We love these! When I make these, we fold them in a whole wheat pita with lettuce and KS ranch.
    I usually make a double batch and freeze half of them. I don’t usually cook them first. I form them into patties, then stick them on a cookie sheet to freeze. I then put them in a freezer bag (I know, plastic:( but it it gets a lot of air out). When ready to cook, I thaw them(not always completely) and pan fry them in coconut oil.
    When freezing them, should I cook them first, or is it okay to freeze them raw?

    Katie Kimball @ Kitchen Stewardship Reply:

    Farhaana,
    Should be fine either way! Sounds like you have a good system already. :) Katie

  • Jamie

    You say these aren’t grilled, but could they be? Have you tried it yourself?

    Katie Kimball @ Kitchen Stewardship Reply:

    Jamie,
    Hmmmmm….it’s been a while since I made them, but I’m thinking they wouldn’t be solid enough to not fall through the cracks… :) Katie

  • Sara Shay

    I have the same blue dishes!!!

  • Farhaana

    How can these be made gluten free? Would almond meal or a bit of coconut flour work?

Welcome!  Meet Katie.

I embrace butter. I make homemade yogurt. I eat traditional real food – plants and animals that God created, not products of plants where food scientists work. Here at Kitchen Stewardship, I share how I strive to be a good steward of my family's nutrition, the environment, and our budget, all without spending every second in the kitchen. Learn more about the mission of KS here.

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