Black Bean Burgers


2 14 oz cans Pastene Black Beans, drained and rinsed
½ medium yellow onion, grated
2 tsp Pastene Minced Garlic
2 Pastene Chipotle Peppers, chopped
2 Tbsp Adobo Sauce from Pastene Chipotle Peppers
1 Tbsp tamari soy sauce
1 Tbsp Pastene Balsamic Vinegar
1 tsp cumin
½ tsp kosher salt
½ tsp black pepper
1 egg
1 cup panko bread crumbs
Pastene Extra Virgin Olive Oil, for brushing
cooking spray for the grill
⅓ cup mayonnaise
1 ½ tsp Pastene Chipotle Pepper, chopped
hamburger buns


  • Grate the onion on the large holes of a box grater. The onion will release a lot of liquid. Add the wet onion pulp to the black bean mixture, leaving excess liquid behind on the work surface.
  • In a large bowl, combine the beans, onion, garlic, chipotles, adobo sauce, tamari, balsamic, cumin, salt, and pepper. Use a potato masher to mash until the mixture holds together but still has some visible chunks of black beans. Add the egg and use a spatula to fold until combined. Then, fold in the panko.
  • Form the mixture into 6 patties. The mixture should be cohesive and a little wet. If it’s too wet to handle, chill in the fridge for 20 minutes to firm up or mash the beans a little bit more.
  • Preheat grill to 400°F. Lightly brush the patties with olive oil, spray the grill grates, and grill for 8 minutes on the first side and 4 minutes on the second side.
  • Alternatively, heat a cast-iron skillet over medium heat. Brush with a little oil and cook the burgers for about 5 minutes per side, until charred on both sides, turning the heat down as necessary. 
  • Combine mayonnaise and additional 1 1/2 teaspoon of chopped chipotle pepper and mix to combine.
  • Serve burgers on hamburger buns and top with chipotle mayo and desired fixings.

Product Used

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