Black Bean Burgers

By Mark Bittman

Updated January 12, 2026

  • Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
Media 1 of 1
Total Time
35 to 45 minutes with cooked beans
Rating
5(4,522)
Comments
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Also known as McBitty's Bean Burgers, these veggie burgers from Mark Bittman are loaded with black beans, porcini mushrooms, garlic, smoked paprika (or chili powder) and soy sauce, for a satisfying patty you can serve with all the usual burger fixings.

Featured in: Recipes for the Semi-Vegan

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Ingredients

Yield:8 small burgers, 4 supersize

  • ¼ cup dried, stemless porcini mushrooms

  • 2 cups cooked or drained canned black beans

  • 1 teaspoon roughly chopped garlic

  • ¾ cup rolled oats, or more if needed

  • 2 teaspoons smoked paprika or chili powder

  • 1 teaspoon cumin

  • 1 tablespoon soy sauce

  • Salt and black pepper

  • Bean-cooking liquid, porcini soaking liquid or water

  • ¼ cup chopped cilantro

  • 2 tablespoons olive oil

Ingredient Substitution Guide
Nutritional analysis per serving

16 grams carbs; 119 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 5 grams fiber; 194 milligrams sodium; 5 grams protein

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Soak the mushrooms in hot water for 5 to 10 minutes; roughly chop.

  2. Step 2

    Put the mushrooms, beans, garlic, oats, spices and soy sauce in a food processor with a sprinkle of salt and pepper. Let the machine run until the mixture is combined, not puréed, about 30 seconds. (Or use a potato masher.) Add oats to thicken, or liquid to thin, as needed.

  3. Step 3

    Stir in the cilantro, and let sit for 5 minutes.

  4. Step 4

    Shape into 4 large or 8 small patties; let them sit for 5 minutes.

  5. Step 5

    Put the oil in a large skillet over medium-low heat. Cook until crisp on one side, about 5 minutes. Flip and cook until the burgers are crisp on the other side, another 5 minutes or so. Serve with the usual fixings.

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Ratings

5 out of 5
4,522 user ratings
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Comments

Luisa

Be very careful with this " replace one or two meals a week with meatless alternatives" idea. I did that when I was 27. Within a few years people were demanding that I teach cooking classes. I haven't consumed or served meat in 45 years.

Esperanza

We've been enjoying these black bean burgers for years. Pulse/grind rolled oats before adding to bean mixture. They'll soak up more liquid, won't be as noticeable, and the beans can remain coarser, more "toothsome" when you process them.

mheissner

Do not need to run food processor for 30 seconds. A few pulses is all that is needed to combine.

Use parsley and chive to replace cilantro.

Save remaining mushroom liquid to make lentils.

Shirley

I assume that you can mix up the burgers, refrigerate them and cook them later in the day– Correct?

Jill

We really enjoyed these. Super simple and very flavorful. I ground the oats, garlic and cilantro in the mini food processor and then mashed the beans with a wooden spoon. Texture was perfect. I suggest a very soft bun to go with since the patties do not hold together like meat does. Pickles, grilled onions, lettuce and spicy mayo were perfect toppings.

SMM

Has anyone tried baking these to avoid the oil? If so, at what temperature and for how long?

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