Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Mexican Black Bean Burgers

Scott Phillips

Servings: four.

It’s better to sauté these burgers rather than grill them, because they have a fragile texture and lack the protein that meat and fish have to hold everything together.


  • 3 Tbs. olive oil
  • 1/2 cup thinly sliced scallions (both white and green parts)
  • 1/3 cup finely chopped poblano chile (1 small chile)
  • 2 large cloves garlic, finely chopped
  • 15-oz. can black beans, drained and rinsed
  • 1/2 cup coarsely chopped fresh cilantro
  • 1/2 cup toasted whole-grain breadcrumbs (about 1 slice of bread)
  • 1 large egg, lightly beaten
  • 1/2 tsp. pure chile powder, such as ancho or New Mexico
  • 1/2 tsp. ground cumin
  • Kosher salt
  • Tomatillo & Avocado Salsa

Nutritional Information

  • Calories (kcal) : 300
  • Fat Calories (kcal): 170
  • Fat (g): 19
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 13
  • Cholesterol (mg): 55
  • Sodium (mg): 490
  • Carbohydrates (g): 26
  • Fiber (g): 9
  • Protein (g): 9


  • Heat 1 Tbs. of the oil in a 10-inch skillet over medium heat. Add the scallions, poblano, and garlic and cook until beginning to soften, 1 to 2 minutes. Transfer to a food processor. Add the beans and pulse 2 or 3 times to roughly chop. Be careful not to overprocess.

    Transfer the mixture to a large bowl and gently mix in the cilantro, breadcrumbs, egg, chile powder, cumin, and 3/4 tsp. salt. Shape the mixture into 4 equal 3/4-inch-thick patties. Refrigerate, covered, for at least 30 minutes and up to 4 hours.

    Heat the remaining 2 Tbs. oil in a large skillet over medium heat. Cook the burgers until nicely browned on both sides, flipping carefully, about 5 minutes total.

    Serve with the Tomatillo & Avocado Salsa.


Rate or Review

Reviews (16 reviews)

  • Jackie3 | 01/19/2015

    These were fantastic! I used chili powder with chipotle in it, and added salt and pepper. I served them on a ciabatta roll with guacamole made with coarse chopped tomatoes and onions. My fiance said he would eat these any time, and he's not into vegetarian bugers. My issue was that they immediately fell apart in the bun when we were trying to eat them. I might try making them with an extra egg to bind them up better. All in all, a total win!

  • Butch_Rhyne | 05/01/2014

    My wife and I have made this recipe several times and love it!! Since we are plant-based, we substituted corn starch for the egg. We have also used a combination black, kidney and garbanzo beans which makes for an awesome burger too!!

  • EddyNelson | 10/06/2013

    If you want to take this up two notches, skip the poblano and finely dice a habanero instead. The citrusy flavor of the habanero adds great color to the mix, and the heat, well, its a slow build up and then buckle your seat belts spiciness!

  • mrommel | 11/15/2011

    Really loved this recipe, but don't make my mistake - definitely let them sit and have the flavor spread before cooking. They were great upon re-heat (and didn't need a bun), much better than right off the grill. I didn't have a problem with them falling apart.I could have subbed a jalapeno for the poblano and been satisfied. Like other reviewers, I subbed guacamole for the tomatillo salsa. I also put a slice of pepper jack cheese over the burger, which was a nice texture change and added good flavor.

Show More

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.