Santa Fe Black Bean Burger

  • 1 can (14 oz) organic black beans, drained and rinsed
  • 1/4 cup oats (I use GF)
  • 1/4 cup whole wheat flour, or flour of choice*
  • 3/4 teaspoon cumin
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon himalayan salt
  • 1/4 cup chunky salsa or pico de gallo, give or take
  • 1 tablespoon sesame or olive oil
  • corn meal, for dusting (I used course grind) (optional)

Drain and rinse black beans in colander. In a medium size bowl mash black beans with a strong fork or use a potato masher, leaving some chunks for texture if you like. Once done add oats, flour, spices, salt and salsa, mix again, feel free to use your hands if you like too. If mixture is too wet, add more flour to the mix but really it should be ok. Shape your patties into whatever size you like. I like to make two good size patties or three smaller ones. Give a light dusting of corn meal if you have it, it will give a nice crunch, flavor, and cook up crispy.

Heat 1 tablespoon oil in a skillet on medium. Cook for about 5 five minutes each side. It’s ok if the cornmeal gets a little crispy. Trust me it’s delicious!

Serve with your choice of accompaniments such as red onion slices, leafy greens, and/or salsa. Add some mashed avocado as spread, or sliced avocado if you prefer. Or serve on a quinoa like I have shown below, or bed of leafy greens. Have fun using this burger in different ways…change it up a little.


To make gluten free, sub in gluten free all-purpose flour, oat flour, rice or almond flour. I use the gluten free all-purpose flour with great success.

You can easily make extras and refrigerate for snacking, lunches and/or dinners later.

Add your fixin’s and enjoy!

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