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Sunny's Black Bean Burgers

Sunny Anderson's Black Bean Burgers + Sunset Veggie Chips
Sunny Anderson's Black Bean Burgers + Sunset Veggie ChipsNathan Congleton / TODAY

Chef notes

These black bean burgers are so hearty and satisfying you'll forget they're meat-free. Oatmeal helps bind the burger but also adds bulk to the patties.


  • One 15-ounce can black beans, drained and rinsed
  • 1 teaspoon cumin
  • 4-6 sprigs thyme, leaves removed and gently chopped
  • 1 clove garlic, finely chopped
  • 1/2 cup frozen corn
  • 1 packet plain instant oatmeal
  • 1 egg, beaten
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons olive oil
To serve
  • 4 multi-grain wheat buns, toasted
  • 4 teaspoons mayonnaise
  • Salsa
  • Avocado slices
  • Lettuce, shredded


For the burgers:

In a large bowl or plastic bag mash the beans, leaving a few chunks. Stir in the cumin, thyme and garlic. Stir to combine and taste to season with a pinch of salt and pepper. Stir in the corn, oats, and egg. Refrigerate mixture for 10 minutes to hydrate the oats.

In a large pan on medium heat add the olive oil and when it begins to swirl scoop out 1/4 of the mixture and drop onto the pan, slightly smoothing it into a circle. Cook on one side until golden and a bit crisp, about 8 minutes, flip and cook on the other side for just 6 minutes more.

To serve:

Spread the bottom of each set of buns with a thin layer of mayonnaise, top with lettuce, the patties, avocado, salsa then another bun.