TriathlEats: Black Bean Burger With Guacamole

  • By Bethany Mavis
  • Published Aug 4, 2014
Black bean burger with guacamole. Photo: Felicia Perretti

Fire up the grill and flip for this spiced-up, protein-rich veggie burger from triathlete-chef Diane Elmore.


For burgers:
3 T olive oil, divided
1 bunch scallions, thinly sliced
1 poblano pepper, finely chopped
1 jalapeño pepper, finely chopped
4 cloves garlic, minced
1 15 oz can black beans, drained
and well rinsed
½ cup cilantro, minced
½ cup breadcrumbs (gluten-free
if desired)
1 large egg
1 T chili powder
1 T cumin
Salt, to taste

For guacamole:
2 ripe avocadoes
1 T cherry tomatoes, minced
2 cloves garlic, minced
1 jalapeño pepper, minced
¼ cup cilantro, minced
1 lime, juiced
Salt, to taste


Heat 1 tablespoon of oil in a skillet. Add scallions, poblano, jalapeño and garlic. Season with a pinch of salt. Cook to soften—about 5–7 minutes over medium heat. Transfer to a food processor. Add the beans and pulse 3–4 times to chop ingredients. (Be careful not to turn the mixture into mush by over-processing.) Transfer the black bean mixture to a large bowl and mix in the cilantro, breadcrumbs, egg, spices and salt. Shape into 4–6 burger patties. Refrigerate, covered, for at least 30 minutes. Heat 2 tablespoons oil in a large skillet. Cook burgers until browned on both sides. To prepare the guacamole, mash the avocado. Then add all ingredients and continue mashing together. Adjust flavor to your liking, then serve burgers with guacamole spread.

RELATED RECIPE: Black Bean & Quinoa Burgers

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FILED UNDER: Nutrition / Recipes TAGS:

Bethany Mavis

Bethany Mavis

Bethany Mavis is the associate editor for Triathlete and Inside Triathlon magazines. She received her B.A. in journalism from Point Loma Nazarene University and is a multiple half-marathon finisher.

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