Black Bean Burgers
Updated Jan. 13, 2026
- Total Time
- 35 to 45 minutes with cooked beans
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup dried, stemless porcini mushrooms
- 2cups cooked or drained canned black beans
- 1teaspoon roughly chopped garlic
- ¾cup rolled oats, or more if needed
- 2teaspoons smoked paprika or chili powder
- 1teaspoon cumin
- 1tablespoon soy sauce
- Salt and black pepper
- Bean-cooking liquid, porcini soaking liquid or water
- ¼cup chopped cilantro
- 2tablespoons olive oil
Nutritional analysis per serving (8 servings)
118 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 5 grams dietary fiber; 0 grams sugars; 5 grams protein; 194 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Soak the mushrooms in hot water for 5 to 10 minutes; roughly chop.
- Step 2
Put the mushrooms, beans, garlic, oats, spices and soy sauce in a food processor with a sprinkle of salt and pepper. Let the machine run until the mixture is combined, not puréed, about 30 seconds. (Or use a potato masher.) Add oats to thicken, or liquid to thin, as needed.
- Step 3
Stir in the cilantro, and let sit for 5 minutes.
- Step 4
Shape into 4 large or 8 small patties; let them sit for 5 minutes.
- Step 5
Put the oil in a large skillet over medium-low heat. Cook until crisp on one side, about 5 minutes. Flip and cook until the burgers are crisp on the other side, another 5 minutes or so. Serve with the usual fixings.
Private Notes
Comments
Be very careful with this " replace one or two meals a week with meatless alternatives" idea. I did that when I was 27. Within a few years people were demanding that I teach cooking classes. I haven't consumed or served meat in 45 years.
We've been enjoying these black bean burgers for years. Pulse/grind rolled oats before adding to bean mixture. They'll soak up more liquid, won't be as noticeable, and the beans can remain coarser, more "toothsome" when you process them.
Do not need to run food processor for 30 seconds. A few pulses is all that is needed to combine.
Use parsley and chive to replace cilantro.
Save remaining mushroom liquid to make lentils.
I really enjoyed the flavor but the texture was not great in my opinion. My family liked it more than i did
These were really tasty. Couldn't find dried mushrooms, so subbed some sautéed ones, and didn't have fresh cilantro on hand. I really tried not to over-process the mixture in the Cuisinart, but it happened anyway. Next time, for more texture I'll try the potato masher method.
Combining the ingredients in the food processor produced more of a batter than a burger, so I mashed the beans in a bowl, pulsed 1/2 of the oats in a small food processor and combined the ingredients by hand. Flavor was lacking, so I combined the spices and oil in a small bowl then "bloomed" them in the microwave for about 30 seconds. Result: a more burger-like texture with far more flavor. Chili powder, curry powder, berbere and Jamaican meat patty spices all worked well.