Black Bean Burger with Cooper® Sharp Black Pepper Cheese

Melt Melt MELT Slice Slice SLICE 4 4 SERVES: 4
Prep Time: 20 MIN
Cook Time: 20 MIN
Total Time: 40 MIN
4/5 (1 Review)
The word “hamburger” comes from the name of Germany’s second-largest city, Hamburg. So, cheeseburgers must come from Cheeseburg? And in that case, black bean burgers, of course, come from Blackbeanburg. And if you were the mayor of Blackbeanburg, this is the black bean burger you’d probably declare to be your official food. It’s a delicious meatless burger, made all the more delectable by the melty perfection of Cooper® Sharp Black Pepper cheese. You are a wise mayor indeed.


2 15-ounce cans black beans, drained and rinsed (keep cans separate after draining and rinsing)
2 tablespoons parsley, chopped
2 tablespoons cilantro, chopped
1 egg*
1 cup yellow onion, finely diced
1 teaspoon garlic, chopped
1/2 cup bread crumbs
salt and pepper to taste
8 slices Cooper® Sharp Black Pepper cheese
4 whole-grain buns
mayo (optional)
lettuce (optional)
tomato (optional)


Using a food processor, combine 1 can of black beans, parsley, cilantro and egg until blended. Take the mixture from the food processor bowl and add to a large mixing bowl. Add the second can of black beans. Add finely diced onion and garlic, then add the bread crumbs. Mix by hand until properly incorporated, the mixture should look coarse. Season to taste.

Divide the batch into four portions and shape into burger patties.

Grill the burger patties on each side for 5-8 minutes or until desired doneness. Place two slices of Cooper® Sharp Black Pepper cheese on each of the patties in an “X” pattern. Allow to melt.

If serving with optional burger toppings, spread mayo on bottom portion of whole-grain bun. Layer lettuce and tomato. Place Cooper® cheese-covered burgers on top, then cap off with the top of the bun.


*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.