Black-bean burger


  • Prep Time25 mins
  • Total Time25 mins
  • Makes6 Servings
Black-bean burger

(Photo John Cullen)

Chatelaine Triple Tested


  • 1/2 cup uncooked rotini or other spiral pasta

  • 1 small onion, finely chopped, about 1 cup

  • 540-mL can black beans, rinsed, drained and patted dry

  • 1/4 cup ketchup

  • 1/4 cup chopped parsley

  • finely grated lemon zest, from 1 lemon

  • 1/4 tsp salt

  • 2 garlic cloves, minced

  • 2 tbsp safflower oil


  • Cook pasta in a large saucepan of boiling water until very soft, 15 min. While pasta is cooking, place onion, half of beans, ketchup, parsley, zest and salt in a large bowl. Set aside. Drain cooked pasta and rinse under cold running water. Dry pasta with paper towels, soaking up as much water as possible.

  • Place pasta, remaining beans and garlic in a food processor. Whirl until smooth. Stir into onion mixture. Shape into 6 1-inch-thick patties.

  • Heat a non-stick frying pan over medium. Add 1 tbsp oil, then 3 patties. Cook for 3 min, then flip patties and cook until firm, about 3 more min. Repeat with remaining oil and patties.

Nutrition (per serving)

Calories 147, Protein 6g, Carbohydrates 21g, Fat 5g, Fibre 6g, Sodium 446mg.