Black Bean Burger Patties

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  • 15.5 ounce can black beans (drained, rinsed and patted dry)
  • 1 medium potato (peeled and roughly chopped)
  • 2 scallions (finely chopped)
  • 1/2 bell pepper (diced)
  • 1/3 cup cilantro (shredded)
  • 1 large egg
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup breadcrumbs
  • 2 teaspoons vegetarian worcestershire sauce (such as Annie’s)
  • 2 teaspoons sriracha sauce
  • 1 teaspoon soy sauce
  • 1 teaspoon kosher salt
  • ketchup (for serving)


  1. Boil the potatoes until very tender. Drain and set aside.
  2. In a large mixing bowl, mash the black beans until paste like.
  3. Add potatoes and mash together until well blended.
  4. In a blender, add scallions, bell pepper, 1/3 cup cilantro and egg. Blend until finely chopped.
  5. Add blended vegetables and egg to the bean mixture with worcestershire sauce, soy sauce, sriracha and salt. Mix well with a spoon.
  6. Divide the mixture into 5 equal parts and delicately shape patties using your hands.
  7. In a large pan over medium high heat, add extra virgin olive oil and add the patties. Cook on one side for about 7 or 8 minutes, until the exterior is golden brown and a little crispy and flip them over. Cook for another 7 or 8 minutes.
  8. Transfer to a plate and serve with ketchup or condiment of your choice.


Note: You can freeze the patties (before they are cooked) wrapped in parchment paper and into a ziploc bag or tupperware container.

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