Black Bean Burger with Cilantro Greek Yogurt

When you hear the word veggie burger, what comes to mind? Probably a gummy, disgusting looking soy patty. Textured soy protein is used often in “veggie burgers’ because it is 1-cheap and 2-has some protein and 3-the burgers stick together . Now, there are technically little to no vegetables in your typical veggie burger. True but sad. Many folks shy away from making their own patties because they can be slightly intimidating to make. But after years and years of trial and error, I am so excited to share the best….most flavorful black bean burger recipe with you! So many people love this recipe…even meat eaters! I also like to make the batter, shape into patties and freeze. Then when I am needing lunch in a hurry, I can pop one out, place it on the stove and have a delicious veggie burger with lots of vegetables! Also the Cilantro Greek Yogurt is awesome to have on hand as a topping to salad, soups and even veggies.

Black Bean Burgers
  • 2 pieces toasted whole wheat bread
  • 2 TBSP olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 TBSP seeded and deveined jalapeno pepper, minced
  • 1 tsp ground cumin
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 ¼ c cooked brown rice
  • 1 tsp fresh lime juice
  • ½ tsp salt
  • ½ tsp ground black pepper
  • ¼ c chopped cilantro
  1. n food processor, pulse bread to form crumbs. Set aside
  2. Heat 1 TBSP olive oil in large skillet over medium heat. Add onion, garlic, jalapeno and cumin. Sauté for 2 minutes
  3. Pour mixture in food processor and add: black beans, brown rice, lime juice, salt and pepper. Pulse until beans are chopped, but do not puree. Scrape mixture into bowl and add half of the breadcrumbs and all of the cilantro. Stir until combined.
  4. Form patties ( I like to make a big ball about the size of a small baseball and flatten out). Place patties on parchment lined sheet and cover with plastic wrap. Refrigerate for 30 minutes until firm.
  5. Heat 1 TBSP olive oil in pan and fry patties on 4-5 minutes each side.
  6. Top burger with cilantro greek yogurt, avocado, tomato and wrap in a lettuce cup
Cilantro Greek Yogurt
  • ½ c plain Greek Yogurt
  • 2 tsp fresh lime juice
  • 2 TBSP finely chopped cilantro
  • ½ tsp ground cumin
  • ¼ tsp ground black pepper
  1. Combine yogurt, lime juice, cumin, cilantro and pepper. Stir well and allow to sit in fridge for 30 minutes to allow flavors to blend.