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Homemade Black Bean Patty Burgers [recipe]

I just shared my current fitness progress and goals, which include eating  a homemade black bean patty as part of my lunch, and I thought you might enjoy trying my recipe, because I love it! <em>Note: If you currently receive email updates from this blog and would like to continue receiving them, please sign up on <a title=”Subscribe to Receive Posts via Email” href=”http://eepurl.com/nwJEX”>this form</a> by September 15 or you will no longer receive them as I am changing the service I use to send posts via email.</em>

It’s a riff on the Homemade Black Bean Veggie Burgers recipe by LAURENMU at AllRecipes.com, but I’ve added turmeric, carrots, Thai sweet chili sauce, sriracha, and some sesame oil. I tried to balance some of the bitterness that I’ve found in various homemade black bean patty recipes with the carrots and Thai sweet chili sauce, so add that sauce to taste, but keep in mind that you’ll have to add more bread crumbs to counteract the liquid in it. My recipe is for 8ish patties (this last batch produced 15). Enjoy!

Homemade Black Bean Patty Recipe


2 16 oz cans black beans or equivalent dried beans
1 green bell pepper, cut into 2 inch pieces
1 onion, cut into wedges
1/2 c. shredded carrots
6 cloves garlic, peeled
2 eggs
2 Tbsp chili powder
1 Tbsp cumin
1 Tbsp turmeric
1 tsp Thai sweet chili sauce
1 tsp sriracha sauce or sambal oelek
1 1/2 c. bread crumbs
Seasame oil


Preheat oven to 375 degrees F and lightly oil a baking sheet with sesame oil (be sure to get a good coat, though–these things tend to stick). In a medium bowl, mash black beans with a fork until thick and pasty. In a food processor, finely chop bell pepper, onion, carrot, and garlic. Stir into mashed beans. In a small bowl, stir together egg, chili powder, cumin, turmeric, Thai sweet chili sauce, and sriracha. Stir egg mixture into mashed bean mixture. Mix in bread crumbs until the mixture is sticky and holds together. Pat oil onto hands, then form patties. Bake about 10 minutes on each side, making sure that patties are cooked through because fully-cooked patties hold together better.

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