Sriracha Black Bean Burgers

If variety is the spice of life, is there any better way to find that variety than with new spices?

One of the trendiest spicy flavors around these days is sriracha, a type of hot sauce made from chili peppers that have been commonly used in Thailand since the 1930s. It's taken a while for it to gain popularity in the U.S., but you've probably seen it popping up just about everywhere these days. It was only a matter of time before home cooks started using it too, and what better way than to give your burger a kick?

These protein and fiber-rich Sriracha Black Bean Burgers are full of flavor from green onions, sweet bell peppers, crunchy water chestnuts, and a mix of spices. Top them with some mashed avocado, a fried egg, and an extra drizzle of sriracha, and you have yourself one hot meal! 

Sriracha Black Bean Burgers

Developed by Jessica Levinson, MS, RDN, CDN

2 (15-ounce) cans no-salt added black beans, rinsed and drained
1 large egg
2½ tablespoons canola oil, divided
½ cup finely chopped green onions
½ cup finely diced red peppers
2 cloves garlic, minced
1½ teaspoons ground cumin, divided
⅓ cup finely diced water chestnuts
½ teaspoon kosher salt
Freshly ground black pepper
¼ cup chopped cilantro
1 teaspoon sriracha sauce, or more to taste
½ cup whole wheat panko


  1. In a food processor, pulse beans, egg and 2 tablespoons canola oil until mixture is a coarsely chopped paste.
  2. Heat the remaining ½ tablespoon canola oil in a medium skillet over medium-high heat. Saute onions 1½ minutes. Add garlic and red peppers; saute another 2 minutes until crisp-tender. Add ½ teaspoon cumin and saute another 30 seconds. Remove from heat.
  3. In a large mixing bowl, combine the bean paste, cooked vegetables, water chestnuts, remaining 1 teaspoon cumin, salt, pepper, cilantro, sriracha and panko. Fold together with a spatula until well combined.
  4. Using ⅓ cup measuring cups, form patties and set aside on a plate (use wax paper between layers so burgers don't stick). If you have the time, refrigerate for at least 30 minutes.
  5. Coat a non-stick griddle with cooking spray. When hot, place burgers on top. Cook 3 minutes on each side. Remove from griddle and set aside on a foil-lined baking sheet to keep warm in oven or warming drawer.
  6. Serve topped with guacamole and a fried egg.
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Jessica Fishman Levinson
Jessica Levinson, MS, RDN, CDN, is a nationally recognized nutrition expert with a focus on culinary nutrition and communications. Jessica’s passion lies in the kitchen, where she develops nutritious and delicious recipes to feed her family and inspire others to do the same. She is an experienced and published nutrition writer, author and speaker. Follow her on Twitter, Facebook, Pinterest and Instagram.