Gourmet Veggie Mama

Black Bean Burgers with Goat Cheese

Remember how I spent last summer on the quest for the perfect black bean burger? Well, I decided to play around with my recipe again a little bit, now that grilling weather is here again. Of course, I didn’t want to re-make the old one, since I still love it just the way it is, but I wanted to put a new spin on it, and add some different flavors. How about green chiles and goat cheese? Answer: Yes, please!

Black Bean Burger with Goat Cheese ~ Gourmet Veggie Mama

Excuse the paper plate photo, as I took my first batch to a neighborhood barbecue as a vegetarian entree. We are still working our way through the rest of the batch, saved in the freezer, and they have been a hit with the whole family! The cook up a little better if they’re been frozen first, so plan a little extra time for that, if you can.

Black Bean Burgers with Goat Cheese
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 can black beans, rinsed well and drained
  • 1 cup cooked farro
  • 1 small onion, chopped
  • 2 cloves garlic, minced or pressed
  • 1 can chopped green chiles
  • 1 ripe tomato, diced
  • 1 egg, beaten
  • 4 oz goat cheese
  • ½ cup shredded cheddar cheese
  • ⅓ cup whole wheat flour
  • ½ tsp smoked paprika
  • ½ tsp cumin
  1. Using a potato masher, mash the beans in a large bowl. Add the cooked grains and stir to combine.
  2. Add all other ingredients and mix until well combined. Add salt and pepper to taste.
  3. If grilling, preheat the grill to medium-high heat and spray an oven-proof skillet with oil. If preparing on the stovetop, heat a griddle or skillet to medium high heat and spray with oil.
  4. Meanwhile, form the black bean mixture into patties with your hands, rolling into a ball first and then flattening slightly. This recipe makes about 6 burgers.*
  5. Grill the burgers in the preheated skillet, turning after 5 to 6 minutes, and serve on a bun with your choice of burger fixin’s. Enjoy!
*At this point, you can freeze any leftover burgers for later use between sheets of plastic wrap. I like to use Press ‘n’ Seal Freezer, since I don’t have to wrap them in anything else.


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5 Thoughts on “Black Bean Burgers with Goat Cheese

  1. These look great! I’m not a vegetarian but I do tend to eat more vegetarian meals than meaty and i’ve always wanted to make my own black bean burgers! Thanks for posting this!
    Sarah recently posted..Baked Red Snapper with Cilantro Lime Avocado SalsaMy Profile

  2. Lauren,
    This looks delicious–I’m glad you persevered and got a burger you love! I like the paper plate photo–very picnicky!
    kirsten@FarmFreshFeasts.com recently posted..Roasted Potato Salad with Crème Fraîche SauceMy Profile

  3. This looks delicious! And such a fitting post for National Burger Day. 😉
    Michelle Collins recently posted..Memorial Day Weekend {Snapshots}My Profile

  4. Seth on June 16, 2013 at 2:53 pm said:

    This turned out to be a big sloppy mess…maybe I messed up? Ended up adding an extra can of beans and rolling them in breadcrumbs. and adding oats. turned out edible!

    • They really do need to chill in the freezer for a bit before you cook them. We’ve learned this when going through our freezer stash of leftover patties! They do require a little finesse, and sometimes some experimentation with texture. Sounds like you did fine!

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