Recipe: Black Bean and Bulgur Burger


Naturally gluten-free buckwheat and black beans make for a protein and nutrient-rich patty that is as tasty crumbled into a salad as it is eaten as a burger. Serves 6.

  • 2 tablespoons vegetable oil

  • 1 medium onion, diced

  • 4 cloves garlic, peeled and chopped

  • 2 teaspoons chili powder, or more to taste

  • 1/8 teaspoon salt

  • 1-1/2 cups cooked black beans*

  • 1/2 cup water

  • 2 cups cooked buckwheat

  • 1 bunch cilantro, finely chopped

Preheat oven to 350 degrees F and line a large baking sheet with parchment paper or spray surface evenly with cooking spray.

Heat vegetable oil in large sauté pan over medium heat and add onion and garlic. Sauté until soft, about several minutes, and add chili powder, salt, 1 cup of the black beans, and water. Cook for several more minutes, until water has almost completely evaporated.

Let beans cool, and pour mixture into blender with 1 cup of the buckwheat. Blend until well mixed but not completely liquefied. Pour mixture into bowl
(or back into now-cooled sauté pan) and toss with remaining 1/2 cup black beans, remaining 1 cup buckwheat, and cilantro.

Scoop out 1/2 cup portions and press firmly into patties. Place patties on prepared baking sheet and bake for approximately 20 minutes until heated through.

*Bon Appétit chefs use cooked, dried beans. If you prefer to use canned beans at home, be sure to rinse thoroughly before using.