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Black Bean Burgers with Chipotle Slaw

Black Bean Burgers with Chipotle Slaw
TOTAL TIME: Prep: 25 min. + chilling Cook: 10 min. YIELD: 4 servings.


  • 1 can (15 ounces) black beans, rinsed and drained
  • 6 tablespoons panko (Japanese) bread crumbs
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped sweet red pepper
  • 1/4 cup minced fresh cilantro
  • 2 egg whites, lightly beaten
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 2 tablespoons red wine vinegar
  • 1 tablespoon plus 4 teaspoons olive oil, divided
  • 1 tablespoon minced chipotle pepper in adobo sauce
  • 1-1/2 teaspoons sugar
  • 2-1/4 cups coleslaw mix
  • 2 green onions, chopped
  • 4 whole wheat hamburger buns, split


  • 1. In a large bowl, mash beans. Add the panko, onion, red pepper, cilantro, egg whites, garlic and salt; mix well. Shape bean mixture into four patties; refrigerate for 30 minutes.
  • 2. Meanwhile, in a small bowl, whisk the vinegar, 1 tablespoon oil, chipotle pepper and sugar; stir in coleslaw mix and onions. Chill until serving.
  • 3. In a large nonstick skillet, cook burgers in remaining oil over medium heat for 3-5 minutes on each side or until a thermometer reads 160°. Serve on buns with slaw.

Nutrition Facts

1 burger: 327 calories, 10g fat (1g saturated fat), 0 cholesterol, 635mg sodium, 48g carbohydrate (9g sugars, 9g fiber), 12g protein. Diabetic Exchanges: 3 starch, 1-1/2 fat, 1 lean meat.


Average Rating:
  • Dioptase
    Mar 7, 2015

    I make these often. I bake them in the oven instead of in a skillet. They get a little crispy and YUM! I also use a different slaw for a sweeter taste. I use a dressing from a TOH Light & Tasty Broccoli Cauliflower recipe. We are trying to cut down on fat and cholesterol and this is so great, you'd never know it was good for you.

  • mjlouk
    Dec 5, 2012

    This was better than I expected. My meat eating husband ate all of his and said it wasn't bad. If I make it again I might add some taco seasoning to the burger mixture to jazz it up a little bit.

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