An image of the Indian spiced black bean burgers

Indian Spiced Black Bean Burgers

Americans are increasingly seeking vegetarian menu options. The increase in what is being called flexitarian eating is being driven by concerns about health and the environment. This vegetarian burger has a satisfying, full flavor and meaty texture. Add some sweet potato fries on the side to capitalize on consumers who are seeking familiar favorites with a twist. To download a Spanish translation of this recipe click here.
Cuisine: Asian
Bean type: Black Bean
Nutrition attribute: Vegetarian
Food type: Sandwiches & Handheld Items
Collection: Chef Creation, Video
Servings: 10
Calories: 215kcal
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  • 4 cups black beans cooked
  • 1 cup red potato cooked and smashed
  • ½ cup sour cream
  • 1 cup bread crumbs toasted
  • 2 teaspoons Garam masala
  • 1 teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 cup cilantro chopped
  • ½ cup bread crumbs for coating burgers
  • ¼ cup canola oil for cooking


  • Pulse 2 cups of black beans in a food processor with sour cream, bread crumbs, garam masala, cayenne, kosher salt, and pepper until a coarse purée forms.
  • Transfer to a bowl and stir in the cooked and mashed red potatoes, the cilantro and the remaining 2 cups of black beans. Fold gently to combine and chill for 30 minutes. Form mixture into 10 patties and dredge each in the bread crumbs to coat.
  • Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook burgers in batches until outsides are crisp and lightly browned, turning once, about 5 minutes total.
  • Serve on toasted hamburger buns with desired accompaniments.


Recipe developed by The Culinary Institute of America as an industry service to the Northarvest Bean Growers Association.


Serving: 1g | Calories: 215kcal | Carbohydrates: 31g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 325mg | Potassium: 380mg | Fiber: 7g | Sugar: 2g | Calcium: 70mg | Iron: 2.7mg