Black Bean Burgers

This is the second recipe that came from my desire for summer to get here, like, 2 weeks ago. I'm ready for meat-grillin,' sweet-tea-drinkin', and sunnin' myself at Lake Erie. Meanwhile, John and I are having fun as we experiment with new burger recipes.

Another reason for this recipe is that we bought a package of burger buns for the chicken tequila burgers and needed to use the rest of them. These burgers came together easily and tasted great! Neither of us have ever had a really great black bean burger and these proved to us that these burgers are easy and flavorful.

I'm ashamed to say this is my only picture. We topped them with salsa, cilantro, and sour cream, and we had the same roasted parsnips and carrots on the side (I wish all that had made the picture). These would be amazing with guacamole or even a plain avocado on top, but that won't happen here for a while (the provincial motto is "Southwestern Ontario - an avocado wasteland"*).

Black Bean Burgers
adapted from A Good Appetite

1 (14oz) can black beans, rinsed & drained**
1/3 cup red onion chopped
1/4 cup bread crumbs
1 tsp ground cumin

Smash the black beans with a fork or potato masher. Stir in the remaining ingredients. Heat the broiler. Line a baking sheet with tin foil, then spray with non-stick cooking spray. Form into 2 or 3 patties (or more, in our case). Broil 4-5 minutes per side, or longer, depending on your oven. The burgers should be warm through.

*False. It's "Ontario - Yours to Discover."
**Canned beans in Canada are a little more than 14oz, so we made 5 burgers total.


  1. An avocado wasteland?

    Wow, I didn't even know such a place could exist...

  2. Oh my gosh, I used to LOVE the black bean burgers at Interlochen. And avocados are delicious.

  3. I think I was too finicky to try the ones at Interlochen, but I love them now. With avocado it would've been perfect.