Savory Black Bean Burgers

These plant-powered burgers combine fiber-rich black beans and whole grains to deliver a satisfying, heart-healthy alternative to traditional beef patties.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1 can (15.5 oz) low-sodium black beans, drained and rinsed · 451 kcal in the whole recipe
• 1 large egg · 68 kcal in the whole recipe
• 1/2 cup cooked brown rice · 115 kcal in the whole recipe
• 2 scallions, green and white parts minced · 6 kcal in the whole recipe
• 2 tablespoons chopped fresh cilantro · 1 kcal in the whole recipe
• 1 clove garlic, minced · 4 kcal in the whole recipe
• 1/4 teaspoon dried oregano · 1 kcal in the whole recipe
• 1 teaspoon vegetable oil · 38 kcal in the whole recipe
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper
• 4 whole-wheat buns · 422 kcal in the whole recipe

Method

1. In a medium bowl, mash the black beans with a fork until chunky but mostly mashed.

   

2. Stir in the egg, cooked brown rice, scallions, cilantro, garlic, oregano, salt, and black pepper until well combined.

   

3. Divide the mixture into 4 equal portions and shape each into a patty about 3/4 to 1 inch thick.

   

4. Heat the vegetable oil in a large skillet over high heat.

   

5. Add the patties and cook for 4 to 5 minutes per side, until nicely browned and heated through. Serve warm on whole-wheat buns.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.