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Black Bean Cheeseburgers

These bean-based veggie burgers are a breeze to assemble and won’t crumble easily like some other bean burgers.

Serves 4
Ready in 17 mins
Prep time 10 mins
Cooking time 7 mins
418 calories per serving


> 1 (15 oz) can reduced-sodium black beans, drained and rinsed
> 1 (12 oz) pkg frozen cauliflower rice, thawed and drained
> 2 tbsp ketchup, plus more for serving
> 1 large egg
> 1 tsp garlic powder
> 3/4 cup bread crumbs
> 2 tbsp canola oil
> 4 slices American or Cheddar cheese
> 4 hamburger buns, lightly toasted


> Lettuce
> Tomato slices
> Mustard
> Mayonnaise
> Relish


To the bowl of a food processor, add the black beans, cauliflower, ketchup, egg, and garlic powder. Season with salt and pepper. Pulse until well combined but not smooth.
Transfer mixture to a medium bowl and fold in the bread crumbs until well combined. Divide into 4 mounds and mold each into ½-inch-thick patty, packing mixture together tightly.
In a 12-inch nonstick skillet, heat the oil on medium-high. Add burgers and cook 3 min. per side, until golden brown.
Top each burger with a slice of cheese and cover skillet with lid. Cook 1 min., until cheese melts. Serve burgers on the buns. Top with ketchup and other garnishes, if desired.

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