Sunday’s lunch of Black bean burgers and Vegan potato salad

Tanner and I made lunch today together. He grilled some black bean burgers and I made potato salad. The whole family enjoyed this.

Spiced Black Bean Burgers

Bon Appétit  | July 1995


  • 1 15- to 16-ounce can black beans, rinsed, drained
  • 1/3 cup chopped red onion
  • 1/4 cup dry breadcumbs ( I used panko)
  • 2 tablespoons plus 1/2 cup bottled chunky salsa
  • 1 teaspoon ground cumin
  • 1/2 teaspoon hot pepper sauce (such as Tabasco)
  • Vegetable oil
  • 2 whole wheat hamburger buns


Using fork, mash beans in medium bowl. Mix in onion, breadcrumbs, 2 tablespoons salsa, cumin and hot pepper sauce. Season with salt and pepper. Using moistened hands, shape bean mixture into two 3- to 4-inch-diameter patties.

Prepare barbecue (medium-high heat) or preheat broiler. Brush barbecue rack with oil. Grill burgers until heated through, about 3 minutes per side.

We served these on Ellis Bakery’s ciabatta rolls toasted.  The burgers stayed together on grill and had a good crunch to them.  This made 10 burgers when doubled.




2 lbs. Potatoes boiled till firm with or without skin, your preference. Chop in cubes.

6 scallions chopped

1 yellow pepper chopped

2 stalks celery chopped

1/2 c dill relish (not pickled relish because it has high fructose corn syrup)

1 tbsp vinegar, I use rice but apple cider would be good too

2 tsp dry mustard

2 tsp sugar, I use organic cane sugar

1 tsp salt

1 tsp McCormicks Perfect Pinch roasted garlic  and bell pepper seasoning, for a kick

1/2 cup eggless mayo, I get mine at Trader Joe’s but  they sell it at the Prairie Home General Store, Natural Foods in Columbia


Add wet and dry ingredients separately together then add all together mix and refrigerate.  It makes the amount in the photo above.


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