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I love serving this vegetarian burger option at summer barbeques, so I can make sure even the vegetarians in the group have something delicious to eat.  Once you add on all the tasty condiments, you can hardly tell that you aren’t eating a traditional cheeseburger.  Additionally, the beans in the burger provide a healthy, lean dose of protein, which again makes it a great alternative to your regular burgers.


6 servings

  • 2 (15-ounce) cans black beans, drained and rinsed well

  • 2 scallions, finely chopped

  • ½ red bell pepper, chopped into tiny pieces

  • 1 tablespoon Dijon mustard

  • 1 jalapeno, chopped into tiny pieces (optional)

  • ½ teaspoon kosher salt

  • 1 egg yolk

  • ¼ cup canola oil

  • 6 whole wheat hamburger buns

  • 6 slices of sharp cheddar cheese, or Monterey Jack

  • Lettuce, tomato, pickles, mustard, and ketchup, for garnish (optional)

  • Guacamole, for garnish

  • Tomato Salsa, for garnish

  1. In a mixing bowl, combine the beans, scallions, red bell pepper, mustard, jalapeno, salt, and egg yolk.  With your hands or fork, squish the beans until all the ingredients are incorporated.  You are not making a smooth paste; you want to see some of the whole beans mixed in.  Cover with plastic wrap and put the mixture in the refrigerator for 45 minutes.  Shape the cold bean mixture into hamburger patties.  They will be sticky and a bit loose.  Handle gently.

  1. Heat a cast-iron skillet until hot.  Add the oil.  When the oil is hot enough (you can test by putting one bean in; if it starts to sizzle, you’re good to go), lift the burgers one at a time with a spatula, and slide them into the pan, spaced 1 inch apart.  Sauté for 2 minutes.  Turn over carefully and sauté for 2 more minutes.  If they start to fall apart on the sides, just gently press them back using the spatula.  While the patties are cooking, start to toast the hamburger buns.  Turn the patties over once more, and add the cheese.  Cover and continue to cook for 1 more minute, allowing the cheese to melt.

  1. Place the patties on buns and add the condiments.  Serve with Crunchy Coleslaw and Creamy Poppy-seed-Lemon Dressing.

For Guacamole Recipe: Click Here


For Salsa Recipe: Click Here 


For Coleslaw Recipe: Click Here:


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