Black Bean & Carmen Pepper Burgers


It’s summer and that means it’s time for burgers. I love traditional beef patties on occasion but I don’t eat meat often so I have been searching for an alternative. I have made plenty of veggie burgers in my day but not one version has been great. They usually have a long list of ingredients and/or the end result is nothing more than mush. I didn’t have high hopes but I was pleasantly surprised that the recipe below was fairly easy to put together, flavorful and had a great texture (it is adopted from The Complete Vegetarian Cookbook).

Don’t worry if you don’t have Carmen peppers – try roasted red peppers, cooked and chopped greens or shredded and sauteed summer squash or eggplant. Serve these with or without a bun, avocado and fresh tomatoes and enjoy!

Black Bean & Carmen Pepper Burgers
makes 6 burgers


  • 8 Carmen peppers, stem removed, sliced in half lengthwise, seeds removed
  • 2 (15-ounce) cans black beans, rinsed
  • 2 large eggs
  • 5 tablespoons vegetable oil
  • 1 teaspoon groun cumin
  • 1-1/2 teaspoons kosher salt
  • 1/8 teaspoon cayenne (optional)
  • 1 cup panko bread crumbs
  • 1 tablespoon minced papalo
  • 1 shallot minced


  • Adjust oven rack to highest position and heat broiler to high. Line rimmed baking sheet with aluminum foil and place sliced peppers cut side down. Broil until skins have blackened, 6-8 minutes, rotating sheet half-way through. Remove from oven and allow to cool. Once cool enough to handle, remove most of the skin, leaving some behind for a little extra flavor. Transfer peeled peppers to a cutting board and finely chop (you should have 1/2 cup).
  • Place 2 1/2 cups beans in a large bowl and mash with potato masher until mostly smooth. In a separate bowl, whisk together eggs, 1 tablespoon oil, cumin, salt and cayenne, if using. Stir egg mixture, remaining beans, panko, peppers, papalo and shallot into mashed beans until just combined. Divide mixture into 6 equal portions and lightly pack into 1-inch-thick patties.
  • Heat 2 tablespoons oil in 12-inch nonstick skillet over medium heat until shimmering. Carefully lay 3 patties in skillet and cook until well browned on both sides, 4-5 minutes per side.
  • Transfer burgers to plate and tent loosely with aluminum foil. Repeat with remaining 2 tablespoons oil and remaining patties. Serve.

One thought on “Black Bean & Carmen Pepper Burgers

  1. Pingback: Weekly Farm Notes :: August 11th, 2015 | Tant Hill Farm

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