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Black Bean Burger | Great Performances


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Black Bean Burger
by Samantha Pagan, Director of NYC Programs for The Sylvia Center

1 16oz can organic black beans (like Trader Joe’s, or Eden’s Choice)

2 organic carrots, chopped into small squares

½ cup organic flash frozen peas

1 medium organic Spanish onion, chopped

1 cup of brown rice, cooked

1 tbsp ground flax (Bob’s Red Mill)

¼ cup hot water

1 tsp cinnamon

1 tsp cumin

1 tbsp ground raw cacao

2 tsp Himalayan sea salt

¼ cup oat flour


Preheat oven to 350 degrees and prepare a baking sheet with parchment.

1. Rinse beans from can thoroughly. Take 1 tbsp flax and ¼ cup of hot water, mix and set aside. In a medium sized pot combine the beans, carrots, and onion and cook on medium low heat for approximately 5-7 minutes. Once onions have turned a deep yellow-brown color, turn off heat. 

2. Combine the cooked rice and black bean mix in the pot, add spices and flax/water mix. Add flour, and stir to incorporate.

3. In small batches, pulse ⅔ of the mix in a food processor or a mini chopper, adding a little warm water to loosen it up. Mix this with the leftover bean and rice mixture. 

4. Form balls of mix and flatten out on a baking sheet. Bake at 350 for 15-20 or until patties are firm. Burger may be grilled after or heated on a skillet.

Recommend pairing: smashed avocado and a red apple and carrot slaw.

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