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Black Bean Burgers
Al Roker shares recipes for gluten-free breakfast lunch and dinner in Studio 1A
Samantha Okazaki / TODAY
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(7 rated)


    • 2 tablespoons olive oil
    • 1/2 onion, peeled and chopped
    • 2 cloves garlic, peeled and minced
    • 1 15-ounce can black beans, drained and rinsed
    • 1 teaspoon chili powder
    • 1 teaspoon smoked paprika
    • Salt and pepper, to taste
    • 1/3 cup cilantro leaves, chopped
    • 1/2 cup gluten-free breadcrumbs
    • 2 egg whites
    • 5 gluten-free buns


  1. In a small sauté pan, warm the olive oil. Add the onions and garlic and cook for 3 minutes, or until the onion is soft.  Stir in the beans, chili powder, paprika, salt, pepper and cilantro.  Remove pan from heat and let cool for 5 minutes.
  2. Place mixture into a food processor and pulse about 5 times, or until coarsely chopped.  Transfer to a bowl and add the breadcrumbs and egg whites and combine thoroughly.  Let sit in the refrigerator for 30 minutes.
  3. Preheat the grill, or if using a skillet, add a tablespoon of cooking oil and place over medium-high heat.  Shape the burger mix into 5 patties and grill on grill topper/basket until cooked through and crispy on each side, about 5 minutes per side, or if in a skillet, cook 3-5 minutes per side until crispy.
  4. Serve on gluten-free buns if desired, with lettuce, tomato and your favorite condiments, or serve bunless with potatoes and a salad of greens.