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Spicy Black Bean Burger

Lately, I have been craving a burger.

I am a big texture person and there is something really enjoyable about biting into a sandwich/burger with loads of yummy toppings. I don’t eat meat though and finding a good veggie burger in NYC is rather tough if you can believe it.

I think my cravings for a hearty burger have increased because my fitness regime has increased as well. After playing basketball for an hour or my long distance runs (6-7 miles), a smoothie is merely an appetizer. I think it’s very important that we honor our bodies and appetites as our lifestyle and levels of activity changes.

We also can’t be scared to try new ingredients/foods because after-all, if we eat the same foods daily, guess what?

Our bodies get the same nutrients. This is partly where nutrient deficiencies begin.

I digress…let’s get to the recipe already!

I had been making my favorite Curried Chickpea and Sweet Potato Burgers (28 Day Sugar Boot Camp recipe) but wanted to switch it up a bit. I came across a blog I follow by a client called “Sara Smiles” and checked out her recent post on “Corn and Black Bean Burgers“.  I had all the ingredients and decided to give it a whirl. I wanted to jazz the recipe up a bit with spices/veggies and the result was marvelous. I have been mildly obsessed with cumin lately so I had to toss that in. Click here to read about the health benefits of cumin and cayenne. I highly recommend checking out Sara Smiles for more health supportive recipes and motivation, bookmark it 😉

Hearty. Spicy. Filling. Delish. 

Spicy Black Bean Burgers

Yield: 8 medium sized patties

Prep time: 20 mins.

  • 15 oz freshly cooked black beans or 1 15 oz canned (Eden Organics)
  • 1 ear of corn, shucked or 3/4 cups frozen corn
  • 1/4 cup red pepper, small dice
  • 1 tbs chives, minced
  • 1 tbs shallots, minced
  • 1 tbs tahini
  • 1 tsp sea salt
  • 1/4 or a dash of cayenne pepper
  • 1 tsp cumin, ground
  • 1/3 cup, rolled oats, rinsed
  • 1 tbs coconut flour (almond flour will do)


1) Add all ingredients to a food processor except the oats and the flour. Pulse for about 8-10 seconds or until beans are broken down and add the burger mix to a bowl.

2) Finally fold in the oats and the coconut flour and form into medium size patties.

3) In a large sauté pan, add 2 tbs coconut oil over medium heat. Add the burgers and cook on each side for 6-8 mins or until browned. You may need to add more oil as you cook, or adding 1 tbs of water/veggie stock will do the trick should you be limiting your oil intake.

4) Serve with sliced avocado, chopped cilantro and enjoy!

I served the black bean burger open faced over a polenta bread/cake. If you are interested in the polenta recipe, just post below and I’ll add it! Any gluten free bread’s will do. I particularly love this grain free bread.

Ready to pulse!

Ready to pulse!

Formed into patties and ready to cook!

Formed into patties and ready to cook!

Added some cilantro, and an avocado creme!

Added some cilantro, and an avocado creme!

I decided to store away a few burgers in the freezer so that when I get back from the Outer Banks this weekend, my fiancé and I will have something to eat as a quick meal. I am a huge fan of cooking in bulk because even as a chef, I simply can’t be in the kitchen everyday making meals from scratch.

If you are interested in learning a bit more about the benefits of black beans, check out a post I did months ago by clicking here.

Okay, now YOUR turn.

What have been some foods you have been craving lately?

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