Black Bean Burgers

by Cindi SutterFounder of The Spirited Table® - Recipe by Market Chef Heather Hartman


Makes 6 patties (or 12 small patties to be served as a side)

3 cups black beans, cooked (from Bean Market at MCFM) OR 2, 15oz. cans black beans, rinsed
¾ cup cooked brown rice (either long or short grain) this can be leftover rice from the day before, or cooked for this recipe.
2 green onions, finely diced
1 clove garlic, minced
½ cup minced herbs (cilantro, parsley, or chives)
1 tsp ground cumin
1 tsp dried oregano
1 tsp smoked (or regular) paprika
1 TBSP salt
Cracked black pepper
2 TBSP ketchup, tomato paste, or barbeque sauce
Dash of hot sauce (I like Cholula)
½ cup grated cheddar or jack cheese
1 egg

Cornmeal for dusting patties
Oil for pan frying


  1. In a food processor, add the beans, and pulse a couple times. Add the rice, and pulse until combined, and looks well mixed, but still a bit chunky. Do not overmix or your rice will get gluey! (This can also be done in a large bowl. Just mash the beans a good bit, then add rice, and mash them in.) Then, if using a processor, place mixture in a large bowl, add the rest of the ingredients except for the cornmeal.
  2. Use your hands to get the mixture well combined. This also helps the patties to hold together better. If you find your mixture seems to dry, add another egg. Place the mixture in the fridge, uncovered for about 30 minutes. This will also help if your mix seems too wet.  This can be done a day ahead, if so, cover your mix well. Next day you are ready to patty and cook them!
  3. To form patties: Get a small bowl of water for keeping your fingers wet. This will keep them from sticking to your hands. Form into 6 large, or 12 small patties.
  4. Have a large sauté pan, with about 3 TBSP oil on medium heat. You may need more oil if frying in batches.
  5. Dust patties in cornmeal, and shake off excess. Place into pan, and cook for about 3 minutes each side. Resist the urge to keep flipping! Wait till you get a nice crust, and then flip. Hold in warm oven if needed.
  6. These can also be made with pinto beans, soy beans, or white beans. Rice can be leftover white rice, or add quinoa instead. Think of your flavor profile (want Mediterranean? Add feta, mint, and olives; thinking Mexican? Add chopped chipotle pepper, cilantro, lime zest). You see where I am going with this.
  7. Serve with sauce of your choice (I like mayo mixed with Cholula, or Barbeque sauce with Grilled Onions).