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Black bean and Salsa burgers

Black bean and Salsa burgers

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For the Burgers:

• 1 can organic black beans (rinsed and drained) (or 2 cups cooked dry beans)

• 1/2 cup old fashioned oats (gluten free)

• 1/2 cup brown rice flour (or whole wheat flour, oat flour, bread crumbs, etc)

• 1/4 cup + 2 tbsp your favourite salsa

• 1 tbsp oil (olive oil, grape seed oil, coconut oil)

For Serving:

• 4 burger buns (gluten free/ tomato cut in half used as a bun

• ketchup, mustard, onion slices, avocado slices, pickles, lettuce, tomato, etc.

For the Potatoes:

2 large baking potatoes (sliced thin)

• 1/2 tsp garlic powder

• 1 tsp dried parsley

• 3/4 tsp dried oregano

• 1/2 tsp paprika


For the Burgers:

• Mash black beans in a bowl with a fork or potato masher.

• Add the remaining ingredients, except the oil, and stir to combine.

• Depending on how liquidy your salsa is, you may need to add more flour. Add it 1 tbsp at a time if needed, mixing after each addition. Likewise, if your mixture seems dry, add 1 tbsp more of salsa at a time, mixing after each addition.

• Divide mixture into 4 sections. Form each section into a patty and place on a large plate.

• Refrigerate plate of burger patties for about 20 minutes. This step is OPTIONAL, but does help the mixture set and stay together. If you don't have time for this, skip it; your burgers will be just fine!

• Heat oil in pan on medium heat.

• Pan fry each burger patty for 3-4 minutes each side until lightly browned and crispy on the outside.

• Assemble burger on bun with your favorite toppings and enjoy!

For the Potatoes:

• Preheat oven to 450 degrees F

• Cover a baking sheet with parchment paper or aluminum foil and spray with cooking spray

• Toss the potatoes with the spices and spread them evenly on baking sheet trying not to overlap

• Roast for 20-30 minutes, turning the potato rounds over 1/2 way through, until crisp.

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