Black Bean Burgers

I’ve had Gourmet’s Quick Kitchen on my shelf for quite a few months now, and, I’m embarrassed to say, I’ve only made 1 recipe from it so far. My problem is that I have a VAST file of recipes and very little time to cook lately. So, while thinking about those facts and meals for the week, my eye landed upon the title and I began to thumb through. I decided these Black Bean Burgers would be a great dinner, but since Jim isn’t the biggest fan of vegetarian fare, and I was at a loss for what to make for lunch, I decided I would make a switch, and my Monday thanked me for it.



  • 2 (14-ounce) cans black beans, rinsed and drained, divided
  • 3 tablespoons mayonnaise
  • 1/3 cup plain dry bread crumbs
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano, crumbled
  • 1/4 teaspoon cayenne
  • ¼ tsp Chipotle Powder
  • ¼ tsp Garlic Powder
  • 1/4 cup finely chopped cilantro
  • 3 tablespoons vegetable oil
  • 4 soft hamburger buns
  • 4 Slices Pepperjack Cheese
  • 1 4 oz. can Chopped Green Chilies


  1. Pulse 1 can beans in a food processor with mayonnaise, bread crumbs, cumin, oregano, and cayenne until a coarse purée forms. Transfer to a bowl and stir in cilantro and remaining can beans. Form mixture into 4 patties.
  2. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook burgers until outsides are crisp and lightly browned, turning once, about 5 minutes total.
  3. Top with 1 Tbsp. of the chilies and a slice of cheese. Cover and set aside for 1 minute or until cheese is melted. Serve on toasted buns.

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