Recipe: Super Black Bean Burger


by Super Food & Brew executive chef Richard Haugk // photo by Agnes Lopez

Burger Ingredients:

48 oz. black beans, either soaked and drained or for ease, 3 cans (16 oz. each) reduced sodium black beans, rinsed and drained
1 large yellow onion, roughly chopped
2 large carrots, peeled and roughly chopped
5 cloves garlic
½ c. roasted sunflower seeds
1 c. rolled oats
1 c. cooked quinoa
2 T. chili powder
4 T. blackening seasoning
Salt and pepper to taste
Sliced avocado for garnish

Burger Procedure:

1. Process onion, carrots and garlic in a food processor until it forms a paste.
2. Combine vegetable paste, black beans, sunflower seeds, quinoa, oats and spices in a large bowl and knead until it reaches a rigid consistency.
3. Measure into 8-oz. patties and place into fridge for at least two hours to set.
4. When ready to cook, heat a skillet with extra virgin olive oil over medium-high heat.
5. Cook patties for approximately 5-7 minutes on each side until crispy and heated thoroughly.

Chimichurri slaw ingredients:
½ c. white wine vinegar
3 garlic cloves
¼ c. onion
1 serrano pepper
1 c. loosely packed, fresh cilantro
½ c. loosely packed, fresh parsley
1 c. olive oil
1 bag coleslaw mix (shredded cabbage and carrots)
Salt and pepper to taste


Blend all items in food processor (except for olive oil and coleslaw mix). Once a paste forms, slowly add olive oil until thoroughly emulsified. Toss with shredded cabbage, carrot and garnish.

Makes 6 Burgers