This is a black bean and freekeh patty seasoned with chipotle chilli powder, cumin, paprika, and cayenne, then pan-fried in a cast-iron skillet until crisp on both sides. It makes six patties at 232 calories each, and the whole batch comes together in about 50 minutes of active work. The real reason to make it: the patties hold up well after a few days in the fridge, so one cooking session covers several meals.
The technique that matters
Two things decide whether these patties stay together in the pan or fall apart. First, the freekeh must be fully cooled before it goes into the mix — warm grain stays soft and the patties won’t bind properly. Second, the cornmeal dusting right before cooking is doing real structural work: it forms a thin crust that holds the outside together while the inside heats through. Press the cornmeal lightly into the surface rather than just sprinkling it on, and make sure the oil is properly hot before the patties go in. A cold pan means the crust steams instead of crisping, and you’ll lose the structural benefit entirely.
Mistakes to avoid
- Skipping the full chill time: One hour in the fridge is the minimum. If you’re short on time, 30 minutes in the freezer works, but don’t skip this step — a warm, soft patty will break apart when you try to flip it.
- Mashing the beans too smooth: Leave some texture in the mash. A completely smooth bean paste makes the patty dense and gummy in the center. Aim for a rough, chunky paste with visible bean pieces.
- Overcrowding the pan: Cook in batches if your skillet is smaller than 12 inches. Crowding drops the pan temperature and you’ll get steamed, pale patties instead of a golden crust.
- Using coarse cornmeal for the dusting: The recipe calls for fine-ground, and that matters — coarse cornmeal stays gritty and doesn’t form a proper crust. Check the bag before you buy.
- Making the patties too thick: A third-cup scoop is the right amount. Press each patty to about three-quarters of an inch thick. Thicker patties don’t heat through evenly in the 5-to-7-minute cook time per side.
Storage and reheating
Cooked patties keep well in an airtight container in the fridge for up to four days — stack them with a small piece of parchment between each one so they don’t stick. For longer storage, freeze them in a single layer on a baking sheet first, then transfer to a freezer bag; they’ll keep for up to two months. Reheat from the fridge in a dry skillet over medium heat for about three minutes per side — this brings the crust back. The microwave works in a pinch but turns the outside soft. From frozen, thaw overnight in the fridge before reheating, or go straight from frozen in a covered skillet over low heat for about five minutes per side. The avocado-yogurt topping is best made fresh each time; it doesn’t store well.
Chipotle Black Bean Freekeh Burger
Ingredients
- ¼ cup cracked freekeh
- ¾ cup water
- 1 can black beans 15-ounce can, drained
- ½ medium red onion finely diced
- 2 cloves garlic minced
- ½ cup corn kernels
- 1 tablespoon chipotle chilli powder
- ½ teaspoon cumin
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup cornmeal fine-ground
- 2 tablespoons olive oil
- 1 medium avocado
- ½ cup Greek yogurt
- 1 teaspoon lime juice
Instructions
- Combine the freekeh, water and salt in a medium saucepan. Bring to a boil, then reduce the heat to a simmer and cook for approximately 10 to 12 minutes, occasionally stirring, until all the water has been absorbed. Remove from the heat and set aside to cool completely.
- Use a fork to mash the black beans until pasty. You can also use a food processor. Add the cooled freekeh, onion, garlic, corn, chilli powder, cumin, paprika, cayenne, salt and black pepper, and mix until all the ingredients are incorporated.
- Scoop out about 1/3 cup of the black bean-freekeh mixture and use your hands to shape it into burgers.
- Place on a wax paper-lined plate. Repeat with the remainder of the mixture. Cover and put in the fridge for at least 1 hour.
- Remove the sliders from the refrigerator and lightly dust the top and bottom of each with a thin coating of fine ground cornmeal. Heat 2 tablespoons of oil in a large cast-iron or heavy-bottomed skillet. When the oil is hot but not smoking, add the sliders to the pan. Cook until golden brown for 5 to 7 minutes. Use a large spatula to flip the sliders over carefully. Cook the other side for another 5 to 7 minutes. Remove the pan from the heat.
Nutrition
Your questions, answered
Can I make the patty mixture the night before?
Yes, and it actually improves the result. Mix everything, shape the patties, cover them, and refrigerate overnight — the longer rest gives the mixture more time to firm up, which makes them easier to handle and less likely to crack when you flip them.
Can I substitute another grain if I can’t find freekeh?
Cooked farro or wheat berries are the closest substitutes — both have a similar chewy texture that helps bind the patty. Cooked brown rice will also work but produces a slightly softer patty, so chill it thoroughly before mixing.
Can these be cooked in the oven instead of the skillet?
They can, but skip the egg in the mix — it makes the patty mushy when oven-baked rather than pan-fried. Bake on a lightly oiled baking sheet at 400°F for about 20 minutes, flipping once at the halfway point, until the outside is firm and lightly browned.