Plated + Served: Black Bean Burgers


Veggie burgers get a bad rap for two good reasons: (1.) they’re usually dry and (2.) they’re usually tasteless.

But they don’t have to be.

These burgers are moist and so full of flavor, we crumbled a leftover black bean patty on top of tortilla chips and made killer nachos. I used a Latino flavor profile for this recipe, but by changing the spices, you can make it Italian, Indian or garlicky Greek.

If you think the mixture is too wet, put it in the fridge for a half hour or add more breadcrumbs, a tablespoon at a time.

Drew and I tried these out a few days ago and they were a big hit… not just with the vegetarian in the family, but almost everyone else, too—even the carnivores! Now how’s THAT for an endorsement?



I’m Christina Chavez

I was a TV journalist for many years, but with a house full of kids I decided to come off the road, go to culinary school and follow my passion for cooking. Mama’s High Strung is all about food… everything from creative recipe ideas to some really cool kitchen gadgets and cooking tips. I live in Chicago, but I love to travel and write about my food discoveries! You can reach me by email: