Black Bean Burgers, photo courtesy of Andrew Lay

This week, our instructors made black bean burgers! You can choose to make these with crispy, crunchy kale chips, or use the recipe from last week (vegetable frites) for a lovely burger and fry pairing.

This is a great option for a Meatless Monday, or to add a little vegetarian flair to your usual routine of beef and chicken-based entrees. This is also a recipe that lends well to experimentation–you can change up your bean choice, though black beans are recommended for their hardiness and ability to create a well-formed patty. But feel free to try pinto beans or chickpeas instead, which also work well!

Similarly, black bean burger toppings are easily customizable. Go gluten free with gluten free breadcrumbs and no bun, or add some cheese and caramelized onions to the top of your burger for some extra flavor! Our educator, Andrew, went classic with iceberg lettuce and sliced tomatoes on a burger bun, for a sandwich that can’t be beat.

Kale chips and black bean burgers are both super simple, coming together in a few steps and with pretty limited equipment. You can chose to mash your black beans together with your other ingredients, or simply add to a blender or food processor. Your kiddos will have a blast squishing the bean mixture into a patty shape (add a little extra breadcrumbs or flour if things are a bit too sticky), and can then fry them with some oil on a skillet–with a grown up’s supervision, of course.

It’s probably best to get the kale chips in motion before your burgers, as they require some oven time. Ideally you’d avoid putting the stems onto your baking sheet, as these can be a bit tough, and some varieties of kale have completely inedible stems. So rinse and pat dry your leafy greens, drizzle with olive oil and spices/seasonings of choice, and spread out on some greased or parchment lined baking sheets. Pop these in the oven for 10 minutes, check on them and toss slightly, and put them back until they look nice and crisp.

I hope your kiddos loved making this recipe as much as we did, and we’re excited for you to give it a try at home! For now, happy Friday and hope everyone gets a chance to go outside and bask in the lovely weekend sunshine.

Black Bean Burgers, photo courtesy of Andrew Lay


Black Bean Burgers and Kale Chips

Course dinner, Snack
Cuisine American
Keyword beans, dinner, kale, snacks


For the Black Bean Burgers

  • 2 15-ounce cans black beans
  • 1 cup all-purpose flour (or breadcrumbs)
  • 1/2 onion, grated or diced very small
  • 1 clove garlic, minced
  • 1/2 tsp ground cumin
  • 1 small bunch cilantro or parsley (optional)
  • 1 egg
  • 1/2 tsp salt
  • 2 tbsps oil

For the Kale Chips

  • 1 large bunch kale
  • 3 tbsps olive oil
  • 1 tsp spices, (can combo or choose paprika, cumin, cayenne, garlic powder, etc)
  • 1/2 tsp sea salt


For the Black Bean Burgers

  1. Transfer black beans to a mixing bowl and smash with a fork until mostly mashed but still slightly chunky. Add flour, onion, garlic, cumin (if using), cilantro (if using), egg and salt. Mix to combine.

  2. Heat two tablespoons of oil in a skillet over medium-low heat. Form the bean mixture into patties. Place the patties in the skillet and cook them for about 5 minutes on the first side. Flip and cook for another 5 minutes, or until heated through.

For the Kale Chips

  1. Preheat oven to 300F.

  2. Clean and dry the kale. Remove the stems from the kale and chop the greens into 3-4-inch pieces. Place in a large bowl and drizzle olive oil, spices and salt. Toss to coat evenly.

  3. Spread out single layer on parchment lined sheet trays. Bake 10 minutes, toss, bake 10 minutes more, or until crispy.

Until next time,

Team Allergic to Salad

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