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Mark Bittman’s Black Bean Burgers

Posted by Peggy on May 16, 2013

Recipe: Black Bean Burgers


  • 1/3 cup dried stemless porcini mushrooms
  • 3 cups cooked or 2, 15-ounce cans black beans
  • 1 teaspoon chopped garlic
  • 1 cup quinoa flakes, or more if needed
  • 3 teaspoons smoked paprika or chili powder
  • 1 1/2 teaspoons cumin
  • 1 tablespoon soy sauce
  • Bean-cooking liquid, porcini soaking liquid or water
  • 1/4 cup chopped cilantro
  • 2-4 tablespoons olive oil
  • 6 whole grain buns, plus condiments


  1. Soak the mushrooms in hot water for 5 to 10 minutes or until softened; roughly chop.
  2. Put the mushrooms, beans, garlic, quinoa flakes, spices and soy sauce in a food processor. Let the machine run until the mixture is combined, not puréed, about 30 seconds. (Or use a potato masher.) Add quinoa flakes to thicken, or liquid to thin, as needed. Stir in cilantro.
  3. Shape into 6 patties; let sit for 5 minutes. (At this point they may be refrigerated, covered, up to 3 hours.)
  4. Put 2 tablespoons oil in a large skillet over medium-low heat. Cook burgers until crisp on one side, about 5 minutes. Flip and cook until they are crisp on the other side, another 5 minutes or so, adding additional oil if needed. Place in buns; pass the condiments.

Number of servings (yield): 6

Time: 35 to 45 minutes using cooked beans

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