Black Bean Burgers

Sometimes I follow recipes… more often I don’t. My grandmother always said that when baking you should follow recipes, but I don’t always to that either.


I love to cook. I love to test out new recipes…but I also love empty refrigerator shelves. I hate wasting food so I always look for opportunities to use up what we have. I made up a recipe on the fly with black beans, sauteed onion, garlic, and mushrooms seasoned with salt, thyme, oregano and chili powder. I pureed it and added an egg , hemp seeds and oats as binder.

Serve them on a bun, lettuce wrap or over greens. You could break them up and wrap in a tortilla as a burrito, too!

BEANS- BEANS … they’re good for your heart!

You can totally use canned black beans – rinse and drain them. But, we got through a lot of beans…and I’m cheap so I buy them dry. About 10-20 minutes in the Instant Pot and they’re perfectly cooked! Then drain and lay flat to freeze.

So here’s my best ??GUESS?? at the measurements I used for the Black Bean Burgers!

Black Bean Burgers

  • 2 cups of black beans (or one can rinsed and drained)
  • 2 cups sliced mushrooms (portabella or white)
  • 1/2 c chopped onion
  • 2 T chopped garlic
  • 1 t salt
  • 1/2 t dry thyme
  • 1/2 t dry oregano
  • 1 t chili powder
  • 1 egg
  • 1/4 cup hemp seeds
  • 1/4 cup oats
  • olive oil
  1. Heat 1 T olive oil over medium heat. Saute mushrooms, onion and garlic until soft and fragrant.
  2. Add salt, thyme, oregano and chili powder and stir for 1 min.
  3. In a food processor combine black beans and sauteed mushroom blend. Pulse to combine.
  4. Add egg, hemp seeds and oats to the food processor and pulse to combine.
  5. Portion the mix into patties, or even “meat balls” and refrigerate 30 minutes to set.
  6. Saute in olive oil 3-5 minutes per side to brown and heat through. Careful not to burn.
  7. These can also be frozen before or after cooking. Place on a flat sheet to freeze individually and then wrap in parchment to store in the freezer.