New Summer Recipe - Black Bean Burger


I love a good black bean burger. The first time I ever had one, I was skeptical, because, well, it’s not juicy red meat! But, with the right mixture of ingredients, black bean burgers can be just as satisfying as regular burgers; yes, I said it!

There is one black bean burger recipe I have found and adapted that is easy, delicious and customizable. It has become my go-to. It adds in a sweet potato for extra flavor and to help act as a glue for all the ingredients. You can top your burger with some guacamole, cheese, or regular burger toppings and condiments. That’s the fun of it: It’s your choice!

If you have kids, this is a good recipe to get them in the kitchen. They can have a good time getting their hands (clean hands!) in the mixture and helping you form some patties!


Here’s what you’ll need:

  • 1 15 oz can black beans, drained and rinsed
  • 1 sweet potato
  • 1 egg
  • 2 green onions, minced
  • 2 cloves garlic, minced
  • ¾ cup dry bread crumbs
  • 1 jalapeño pepper, seeded and minced
  • 2 tablespoons of olive oil
  • burger buns
  • salt and pepper, to taste


Time to cook:

First, cook your sweet potato. Some people prefer baking it in the oven for 40-45 minutes, but since it’s just one potato and I’m hungry, I jab it all over with a fork (this allows steam to escape while it cooks), stick it in the plastic bag I bought it in and pop it in the microwave for 5-6 minutes, depending on how big it is.

While your potato is cooking, chop up the green onions and jalapeño. Open the can of black beans, drain and rinse them.

When the potato is done, either let it cool before peeling it, or dive right in and burn yourself a couple times like I do. (I’m hungry, remember?) Put the peeled potato in a mixing bowl and mash it up with a fork or a potato masher. Once mashed, throw in the black beans and lightly mash them, leaving some whole beans for texture. 

Then, add your egg, green onions, jalapeno (you could just add half the pepper and reserve the other half for some guacamole, if you choose to whip some up as a burger topper) and garlic. At this point, you could also add in any spices you want; remember, this is your burger and you can freestyle. If you like it real spicy, sprinkle in some cayenne or red pepper flakes. If you like savory, sprinkle in some dried sage. Or, throw in some fresh cilantro if you’re feeling fancy.

Mix the ingredients until incorporated, then add your breadcrumbs and some salt and pepper, to taste. Sometimes, I forget to add the salt and pepper, and I don’t even notice. This burger has so much flavor that it doesn't even need salt. But, if you’re a salt lover, go ahead and toss some in there.

This is the fun part. Wash your hands (if you haven’t already) and use them to fold those breadcrumbs in. Slowly, the mixture will begin to stick together until you’re able to pick it up as one big ball. Try not to throw it at your enemies or your cat that won’t stop meowing. (Remember, you’re hungry!) Once it holds together, you can begin to form your patties. The original recipe for this says to make 24 slider-sized patties. For me, if I’m making burgers at home, it’s because I want a whole burger, so I form my mixture into six medium-sized burger patties. But, you do you. If you do sliders, obviously you should buy slider-sized buns, so just plan accordingly!

Once your patties are formed, heat up your oil in a skillet. When heated, Put your patties on the skillet to cook, cooking on each side for three to four minutes, just enough to get the burger nice and crispy and hot before flipping and doing the same on the other side.

When you’ve cooked both sides, get your buns and condiments and serve up! I like to eat mine with goat cheese melting on top and fresh guacamole.

(Recipe adapted from


-Allison Blankenship is a founding member of True40. Her favorite True40 posture is power diamond at the barre. Stay tuned for more blog posts from Allison.