Servings: 4


  • 2 cans of organic black beans, drained and rinsed or 1 cup dried black beans, presoaked and drained
  • 1 medium avocado, mashed (binding agent)
  • ½ cup loose corn, room temperature
  • ½ cup bread crumbs
  • ½ bell pepper, finely diced
  • ½ red onion, finely diced
  • 1 tablespoon parsley, finely chopped
  • 1 tablespoon olive oil
  • ¾ teaspoon cumin powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon paprika
  • salt and pepper as desired

Step 1

Preheat oven to 350°F.

Step 2

Drain the beans and spread them onto a lined baking sheet. Bake the beans for 20 minutes until the beans are dried out.

Step 3

Transfer the beans to a large, mixing bowl and mash the beans with a fork leaving some larger chunks to enhance the texture of the burgers.

Step 4

Add the remaining ingredients and combine with a spatula. Form into patties, using about ⅓ cup per patty.

Step 5

Place the completed patties in the refrigerator for 15 minutes to hold their shape. These burgers can be grilled, baked, or pan-seared on the stove-top.

Step 6

For grilling, grill the patties for 6 to 8 minutes on each side.

Step 7

For baking, preheat the oven to 375°F, and bake the patties on an oiled or lined baking sheet. Bake on each side for 10 to 12 minutes.

Step 8

To cook over the stove, add a drizzle of oil and grill for 6 minutes on each side over medium heat.

Step 9

Serve on a warm, toasted bun with preferred toppings (lettuce, tomato, red onion, pickles, and Cabot cheese slices are recommended). (Remaining uncooked patties can be frozen for later use.)