Chef Ryan

Cajun Chef Ryan

Feeling & sharing a world of cooking ~ more than your average Cajun


Black Bean Burgers

June 15th, 2010 · 11 Comments

Black Bean Burgers

These meatless meal burgers, served with fresh sliced tomatoes, lettuce, and fresh salsa, with a sprinkling of Gorgonzola cheese. Alternatively, add some guacamole and sour cream for that southwest jolt of flavor in these easy and quick to make burgers. Moreover, we did not miss the meat in these burgers, the beans, brown rice with oatmeal give you enough filling fiber rich ingredients, and it was hard to tell there was no animal protein in them at all.

2 Cups Black beans, cooked, rinsed and drained
1 Cup Brown rice, cooked
½ Cup Oatmeal, dry
2 Lg Eggs, lightly beaten
½ Tsp Garlic salt
½ Tsp Fresh cracked black pepper
½ Tbsp Olive oil
4 Each Whole wheat hamburger buns
4 Leaves Lettuce leaves, washed and dried
1 Cup Salsa
½ Cup Gorgonzola cheese, crumbled
Procedure Steps
1. Place black beans in a medium bowl and slightly mash some of them with a fork or potato masher, leaving about half of them whole.
2. Stir in the rice, oatmeal, eggs, garlic salt, and fresh black pepper. Mix well to incorporate. Then divide the mixture into 4 even portions, shaping into 1-inch thick patties.
3. Heat olive oil in a large non-stick pan over medium heat and brown the patties for 4 to 5 minutes on each side, or until browned and heated through.
4. Place each patty on the bottom portion of each bun, then top each with ¼ cup of the salsa, 2 tablespoons of the Gorgonzola cheese, and add lettuce and tomato to the top half of the bun.

Black Bean Burgers
Patty on the bun

Black Bean Burgers

Patty on the bun, with lettuce and salsa

Black Bean Burgers

Patty on the bun, with lettuce, salsa and Gorgonzola cheese

Black Bean Burgers

Patty on the bun, with sour cream, salsa, and lettuce, then cut in half

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Tags: Recipes · Vegetarian · Weight Watchers · Whole Foods Cuisine

11 responses so far ↓

  • 1 Emily @Cleanliness // Jun 15, 2010 at 2:52 pm

    Oh this is divine!

  • 2 Shree // Jun 15, 2010 at 3:30 pm

    oooh I love the photo of the cut burger. Great side profile 🙂

  • 3 Cookin' Canuck // Jun 15, 2010 at 5:42 pm

    I have been thinking of making black bean burgers for my family, so I was so happy to see your post. Adding oatmeal is a great way to add bulk and fiber to these patties.

  • 4 medical assistant // Jun 16, 2010 at 1:10 am

    Pretty nice post. I just stumbled upon your blog and wanted to say that I have really enjoyed browsing your blog posts. In any case I’ll be subscribing to your feed and I hope you write again soon!

  • 5 Drick // Jun 16, 2010 at 9:31 am

    hey Ryan, I don’t think even I will miss the beef in these – love the avocado idea …but I’m guessing that adding bacon on top would be missing the idea?

  • 6 penny aka jeroxie // Jun 16, 2010 at 10:01 am

    A very good vegetarian burger. YUM!

  • 7 Ingeborg // Jun 22, 2010 at 11:55 am

    Hi Ryan,

    Nice post! I enjoy vegetarian burgers. These look fabulous.

  • 8 Bamboobaileys // Jun 22, 2010 at 12:01 pm

    Will try these one day soon, they look great!!

  • 9 pegasuslegend // Jun 23, 2010 at 7:27 pm

    Wow this looks sensational!

  • 10 Taylen // Jun 25, 2010 at 3:03 pm

    shared this post and a vegan friend pointed out that the eggs are meat protein. have any good suggestions as substitutes to make it completely animal free?

  • 11 Boudreaux Ryan // Jun 28, 2010 at 10:25 am

    Good point about the eggs, and replacing them in this particular recipe could be a bit tricky, as the eggs are primarily used as a binding agent to hold the patty ingredients together.

    However, I found several alternatives to using eggs in recipes and here are several ideas.

    There is the possibility of using the product known as Ener-G Egg Replacer, which can be found in most health food stores or well stocked grocery stores. Having said that, I have never used it, and I have no idea how it would work in this recipe.

    Tofu would be my second choice, but it would have to be blended into a smooth paste then added, possibly using silken tofu would be a good choice.

    As a third option, adding some form of thick puree to the patty mixture, such as taking the oatmeal and pre-cooking it with some water, then pureeing it with the cooked brown rice would form a thick mixture that may hold the patty together.

    Since I have not tried any of these ideas I cannot confirm the success rate, however, since this recipe only calls for 2 eggs the amount of “binding” agent would only be about 1/4 cup to keep the patty mix together.

    Hope this helps with some options for your friend.

    Bon appetit!