The Washington Post

Black Bean Burgers

Black Bean Burgers 8.000

Rey Lopez for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Eat Voraciously Newsletter Weeknight Vegetarian Jun 6, 2016

These super-simple veggie burgers come together in just a few minutes. The surprising addition of applesauce helps them stick together.

Serve on a whole wheat bun, with lettuce and tomato. Or, place them atop greens, with sweet potato (or other) fries, and eat with a knife and fork.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8 servings

  • 3 1/2 cups home-cooked or canned no-salt-added black beans (from two 15-ounce cans), drained and rinsed
  • Generous 1 cup chickpea flour
  • 3 tablespoons tomato paste
  • 2 tablespoons plain, unsweetened applesauce
  • 1 teaspoon chili powder
  • 2 teaspoons tamari
  • 2 teaspoons apple cider vinegar
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon kosher salt or coarse sea salt, plus more as needed
  • 1/2 teaspoon freshly ground black pepper, plus more as needed
  • Vegetable oil, for shallow frying
  • 8 whole wheat buns (optional)
  • Toppings such as cheese, slices of tomato or onion, pickles, mustard and/or ketchup (optional)


Use a fork to mash the beans in a large mixing bowl so they're mushy but not totally smooth; there should still be some whole beans in the mixture.

Add the chickpea flour, tomato paste, applesauce, chili powder, tamari, vinegar, lime juice, salt and pepper, stirring to incorporate. Taste, and add more salt and pepper if needed.

Heat a skillet with 1/2 inch of the oil over medium heat, then place a generous 1/3 cup of the mixture in the center of the pan. Carefully press it into a round, pressing until the patty is about 3/4 inch thick. Repeat to form 3 or 4 burgers in the pan, working in batches to avoid overcrowding. Cook until browned and crisp on both sides, 1 to 2 minutes per side, flipping as needed so they cook evenly.

Transfer the cooked burgers to a plate, sprinkle lightly with more salt, if desired, and cover loosely to keep warm. Repeat with the remaining mixture.

Serve on buns, with cheese, slices of tomato and onion, pickles, mustard and/or ketchup, if desired.

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Recipe Source

Adapted from "Deliciously Ella Every Day," by Ella Woodward (Scribner, 2016).

Tested by Joe Yonan.

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Nutritional Facts

Calories per patty: 154

% Daily Values*

Total Fat: 1g 2%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 170mg 7%

Total Carbohydrates: 27g 9%

Dietary Fiber: 8g 32%

Sugar: 3g

Protein: 10g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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