Black Bean Burgers

Black Bean Burgers

From NY Times/recipes; chef Mark Mittman: Yield 8 small burgers, 4 supersize


  • 1 15 oz. can black beans, drained, save liquid                   
  • 2 tablespoons finely chopped green onion                                 
  • 1/4 cup chopped mushroom, baby bell or button                          
  • 1/4 cup chopped cilantro            
  • 2/3 cup rolled oats, or more if needed                                 
  • 1 tablespoon olive oil
  • 2 teaspoons smoked paprika1 teaspoon cumin
  • 1 clove chopped garlic                                                              
  • 1 tablespoon soy sauce
  • Salt & Pepper


Put the beans, garlic, green onions, mushrooms, oats, spices and soy sauce in a food processor with a sprinkle of salt and pepper.  Pulse the machine until the mixture is combined, but not pureed. (Or use a potato masher.)  Add more oats to thicken, or more bean liquid to thin, as needed.

Stir in the cilantro, and let sit for 15.

Shape into 4 large or 6-8 smaller patties*; let them sit for 5 minutes.(Try using a straight sided jar cap to form the patties.  A 3 ½ “ Bell Jar cap or 2 ½” cap.)Press a piece of plastic wrap into the jar cap, spoon and press in the burger mixture, smooth the top, then pull up on the plastic to dislodge the burger as you turn it onto a wax paper lined plate or small cookie sheet.  The 3 ½” size is perfect for a standard burger bun.

Drizzle a bit of oil in a large skillet over medium-low heat.  Cook the burgers until crisp on one side, about 5 minutes. Flip and cook until crisp on the other side, another 5 minutes or so.

If desired build a beautiful burger with lettuce, tomato, thin sliced red onion, mustard, vegan mayonnaise, pickle, or whatever you like on a burger. Great served in a Buddha Bowl, or open-faced on toast. May keep several days after cooking, or freeze.  Reheat to serve.


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