Beanie Burgers
Mar 22, 2016, 12:00:00 AM CDT Jun 8, 2018, 1:31:17 PM CDT

Springtime Recipe: Beanie Burgers

This recipe serves four and is a healthy springtime option for the whole family.

Close up of a hamburger Close up of a hamburger

We asked the dietitians from our Get Up & Go team to offer up healthy, delicious recipes that fit the spring season. These beanie burgers are light, tasty and a great alternative to the fast food options that many families choose.  


For Burger

  • 1 15 ounce can of black beans, drained
  • 1 large egg
  • ½ cup panko bread crumbs
  • 2 scallions, minced
  • 2 tablespoons chopped fresh cilantro or basil leaves
  • 1 garlic clove minced
  • ¼ teaspoons ground cumin, or more to taste
  • ¼ teaspoon dried oregano
  • 1 teaspoon olive oil
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • Whole wheat hamburger buns
  • Lettuce, leaves separated
  • 2 small tomatoes, sliced

For topping

  • 6 oz. Fat-free plain Greek yogurt
  • 2 teaspoons chili powder
  • ¼ teaspoon black pepper
  • ½ teaspoon salt
  • ½ lime, juiced


  1. In a small bowl, mash the black beans with a fork. It’s ok to leave them a little bit chunky.
  2. In a larger bowl, crack the egg and mix with a fork until smooth.
  3. Add the chunky black beans, bread crumbs, scallions, cilantro or basil, garlic, cumin, oregano and olive oil and mix until combined.
  4. Divide the mixture into 4 portions and form each patty about 1 inch thick. Sprinkle the patties with salt and pepper.
  5. Put a skillet on the stove and turn the heat to medium-high. Wait two minutes for the pan to get hot and add the patties. Cook for about 2 minutes on each side, or until the patties are browned and heated through.
  6. For the Greek yogurt topping, combined all ingredients in a small bowl until mixed completely.
  7. Serve on whole wheat hamburger bun with lettuce, tomato and Greek yogurt spread.

Topping ideas:

  • Lettuce, tomatoes
  • Slice of cheese
  • Ketchup and mustard
  • Light mayonnaise and avocado

Adapted from Chop Chop Magazine .

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