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Black Bean Burgers

 Black Bean Burgers
My son encouraged me to come up with a good veggie burger for him, and he gave this recipe a triple A+! Not only are they moist and flavorful, but they’re very easy to freeze. Now, like my son, I prefer them over meat burgers. —Clara Honeyager North Prairie, Wisconsin
6 ServingsPrep/Total Time: 25 min.


  • 1 cup frozen mixed vegetables, thawed
  • 1 small onion, chopped
  • 1/2 cup chopped sweet red pepper
  • 1 can (15 ounces) black beans, rinsed and drained, divided
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 1 cup mashed potato flakes
  • 1/4 cup quick-cooking oats
  • 3 tablespoons whole wheat flour
  • 2 tablespoons nonfat dry milk powder
  • 1 egg, lightly beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 teaspoons canola oil
  • 6 kaiser rolls, split
  • 2 cups shredded lettuce
  • 3/4 cup salsa


  • In a large microwave-safe bowl, combine the mixed vegetables, onion
  • and red pepper. Cover and microwave on high for 2 minutes or until
  • crisp-tender.
  • Coarsely mash 3/4 cup black beans. In a bowl, combine the cornstarch
  • and water until smooth; stir in the mashed beans, potato flakes,

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Black Bean Burgers (continued)

Directions (continued)

  • oats, flour, milk powder, egg, salt and pepper. Stir in vegetable
  • mixture and remaining black beans. Shape into six 5/8-in.-thick
  • patties.
  • In a large nonstick skillet, cook patties in oil for 4-5 minutes on
  • each side or until lightly browned. Serve on rolls with lettuce and
  • salsa. Yield: 6 servings.
Nutritional Facts: 1 burger equals 381 calories, 7 g fat (1 g saturated fat), 36 mg cholesterol, 841 mg sodium, 64 g carbohydrate, 9 g fiber, 14 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.