• Jeremy Scheck

Black Bean Burgers

If you think a veggie burger is going to taste like meat; well, you are going to be disappointed. These black bean burgers are not trying to replace meat, rather celebrate the flavor of the vegetables themselves. They are truly delicious plain, or on a brioche bun.

Makes 4 medium-small patties


  • 3 tablespoons olive oil or avocado oil

  • 1 diced jalapeño (I do not deseed but you can)

  • 1/2 diced onion or a whole diced shallot

  • 1/3 cup frozen corn (approximate amount, and you could also leave it out)

  • 1 can rinsed black beans

  • Kosher to taste OR chicken bouillon powder (adds so much flavor)

  • Seasonings such as paprika, old bay, cumin, garlic powder, cayenne pepper

  • 1 egg

  • 1 handful shredded "Mexican blend" cheese (optional)

  • ~1/2 cup panko bread crumbs + more if needed


  1. Use just 2 tablespoons of the oil to sauté the jalapeño with the onion 3-4 minutes until softened in a large skillet (we'll use the same skillet and the rest of the oil to cook the patties later). We just want to take off the raw edge from the veggies. Add your corn to the pan and cook until no longer frozen.

  2. Carefully pour your sautéed vegetables into a medium mixing bowl. Add the black beans, then all of the seasonings you desire. Mix well with a clean hand, making sure to crush most of the beans. Add the egg and cheese; mix well with your hand. Then add panko slowly, mixing until the mixture feels like it will hold together when pressed into patties. If it feels wet and slippery, it probably needs more panko or you need to crush the black beans more.

  3. Form 4 patties with your hands. Put the skillet back on heat (about medium-low) and heat up the last tablespoon of oil. Add the patties and cook 3-5 minutes on each side, until they are golden brown on both sides.

  4. Serve with spicy mayo (you can mix hot sauce with mayo!)