Spiced Black Bean Burger

By IDEA Authors
Mar 24, 2015

Americans are increasingly seeking vegetarian menu options. The increase in what is being called “flexitarian” eating is being driven by concerns about health and the environment. This vegetarian burger has a satisfying, full flavor and meaty texture. For a variation from plain hamburger buns, try them served in whole-wheat pita pockets with hummus or with your favorite condiments and “extras”. (Recipe courtesy of Northarvest Bean Growers Association.)

  • 4 C black beans, cooked
  • 1 C red potato, cooked and smashed
  • ½ C sour cream
  • 1 C bread crumbs, toasted (opt for whole grain when possible)
  • 2 t garam masala
  • 1 t cayenne pepper
  • 1 t kosher salt
  • ½ t black pepper, ground
  • 1 C cilantro, chopped
  • ½ C bread crumbs, for coating burgers (opt for whole grain when possible)
  • ¼ C canola oil, for cooking
  • 6 hamburger buns (opt for whole grain when possible)
  • lettuce leaves
  • tomato slices
  • mayonnaise (substitute hummus or mustard for a healthier option)

Recipe Key: C= cup; t = teaspoon

Pulse 2 cups black beans in a food processor with sour cream, bread crumbs, garam masala, cayenne, kosher salt, and pepper until a coarse purée forms. Transfer to a bowl and stir in the cooked and mashed red potatoes the cilantro and the remaining 2 cups of black beans. Fold gently to combine and chill for 30 minutes. Form mixture into 10 patties and dredge each in the bread crumbs to coat.

Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook burgers in batches until outsides are crisp and lightly browned, turning once, about 5 minutes total.
Serve on toasted hamburger buns with desired accompaniments.

PHOTOGRAPHY: The Culinary Institute of America

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