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Cumin Black Bean Burgers

black bean burgers

You'll need to use a pareve or dairy grill pan if you plan on passing bowls of real sour cream and shredded lettuce and chopped tomatoes to accompany these Southwest-style meatless bean burgers.

This recipe can be doubled or tripled.

  • Duration
  • Cook Time
  • Prep Time
  • 2Servings


  • 1 (15 to 16 ounce) can black beans, rinsed, drained
  • ⅓ cup chopped red onion
  • ¼ cup dry bread crumbs
  • 2 tablespoons bottled chunky salsa
  • 1 teaspoon ground cumin
  • ½ teaspoon hot pepper sauce
  • Vegetable oil
  • 2 hamburger buns
  • Toppings: salsa, guacamole, caramelized onions, sliced onion, sliced tomatoes


  1. Using a fork, mash beans in medium bowl. Mix in onion, breadcrumbs, 2 tablespoons salsa, cumin and hot pepper sauce.
  2. Season with salt and pepper. Using moistened hands, shape bean mixture into two 3- to 4-inch-diameter patties.
  3. Prepare barbecue (medium-high heat) or preheat broiler. Brush barbecue rack with oil. Grill burgers until heated through, about 3 minutes per side.
  4. Grill cut sides of buns until lightly toasted, about 1 minute. Transfer burgers to bottom halves of buns.
  5. Spoon your choice of toppings over each burger and top with buns.
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