Truth be told I’ve never tried a Black Bean Burger prior to making one for this post.  I’ve seen them on menus at my favorite vegetarian restaurants and have always been curious.

My favorite beans to make {and eat/inhale} are Cuban Black Beans and the base of this burger is inspired by them.


Vegetarian Friendly: Grilled Black Bean Mojo Burger

  • Author: Robyn


For the mojo:

  • 1 cup cilantro
  • 1/3 cup orange juice
  • 2 minced garlic cloves
  • 1/4 tsp of each: salt, pepper, cumin

For the burger mix:

  • 1/2 can of  black beans {drained, half will be mashed and the other half whole}
  • 1 cups each of cooked quinoa and brown rice {you can use only quinoa or brown rice if you prefer, make sure to season them well}
  • 1/4 cup of each of diced red peppers, red onions
  • 12 tbsp bread crumbs
  • 1 large egg
  • 1/4 tsp of salt, pepper


In a blender pulse all the mojo ingredients together until until garlic and cilantro is pureed thoroughly, store and set aside. Mash up half of the black beans with a fork and leave the other half whole. In a large bowl combine all your burger ingredients {with the exception of the bread crumbs}. You want a burger like consistency if the mixture is too loose start stirring in the bread crumbs and mix again {hands work best}.

Form your patties {I did slider size patties} then brush on the mojo on each side of the pattie.  For best results store them in the fridge for 30 minutes to allow the patties to harden a bit more.

Since this is a looser consistency than your standard meat burger you will need to grill them over some aluminium foil or even a cast iron {I used the cast iron and got some great crips edges to the burgers}.

They cook up fast about 5 minutes per side.

I served my burgers on grilled pita bread and brushed a little mojo on each prior to serving them.

A great vegetarian option for your next cookout - Michelle Lara

A great vegetarian option for your next cookout – Michelle Lara


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Grilled Wedge Salad

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