Southwestern Black-Bean Burgers

This is one of my go to recipes.  Reason being: one it taste great, and two I almost always have the ingredients on hand.  It’s a vegetarian recipe, that is not why I eat it because I love meat, but if you need a veggie meal this is a good one.  It does have mayo so I believe if you are cooking vegan you will have to find a substitute.  Took me awhile to find the source of the recipe as I just have it on a crusty old card, but it comes from Good Housekeeping.   You could serve this on a bun if you prefer.  I like it on pita bread with salsa, lettuce and a touch of sour cream.  Hubby likes it with a slice of cheese.

Southwestern Black-Bean Burgers



  • 1 can(s) (15 to 19 ounces) black beans, rinsed and drained
  • 2 tablespoon(s) light mayonnaise
  • 1/4 cup(s) packed fresh cilantro leaves, chopped
  • 1 tablespoon(s) plain dried bread crumbs
  • 1/2 teaspoon(s) ground cumin
  • 1/2 teaspoon(s) hot pepper sauce
  • Nonstick cooking spray
  • 1 cup(s) loosely packed sliced lettuce
  • 4 (4-inch diameter) mini whole-wheat pitas, warmed
  • 1/2 cup(s) mild salsa


  1. In large bowl, with potato masher or fork, mash beans with mayonnaise until almost smooth (some lumps of beans should remain). Stir in cilantro, bread crumbs, cumin, and pepper sauce until combined. With lightly floured hands, shape bean mixture into four 3-inch round patties. Spray both sides of each patty lightly with nonstick cooking spray.
  2. Heat skillet over medium heat until hot. Add patties, sprayed side up, and cook until lightly browned, about 3 minutes. With pancake turner, turn patties over, and cook 3 minutes longer or until heated through.
  3. Arrange lettuce on pitas; top with burgers then salsa.

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