Black Bean Burgers
Updated January 12, 2026
Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
- Total Time
- 35 to 45 minutes with cooked beans
- Rating
- Comments
- Read comments
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Ingredients
¼ cup dried, stemless porcini mushrooms
2 cups cooked or drained canned black beans
1 teaspoon roughly chopped garlic
¾ cup rolled oats, or more if needed
2 teaspoons smoked paprika or chili powder
1 teaspoon cumin
1 tablespoon soy sauce
Salt and black pepper
Bean-cooking liquid, porcini soaking liquid or water
¼ cup chopped cilantro
2 tablespoons olive oil
Nutritional analysis per serving
16 grams carbs; 119 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 5 grams fiber; 194 milligrams sodium; 5 grams protein
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.
These are delicious!! I made them just as directed, except that I did process the oats a little before adding the other ingredients. I also forgot to add the cilantro (so upset because I LOVE cilantro), but I added it to a quick guacamole I made to put on the burgers (diced avocado, vegan mayo, salt/pepper, cilantro, lime juice) Let them sit 5 min or so to firm up a little. Delicious vegan meal!
Didn't have dried mushrooms, so used 1 tbsp mushroom powder. Added 1/2 tsp garlic powder, along w/ fresh garlic, for deeper flavor. Chopped oats in food processor for a few secs before adding to bean mixture. Subbed coriander for cumin. I got 5 small-to-med patties out of my batch, brushed them w/ EVOO, baked for 15 mins. Sourdough toast, mayo/ketchup/relish sauce, sliced monterey jack, paper thin red onion, & mashed avocado w/ salt/pepper/garlic powder made the sandwich.
I assume that you can mix up the burgers, refrigerate them and cook them later in the day– Correct?