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Grateful Dead Black Bean Burger/Cilantro Lime Mayo

Raven Higheagle


This is a recipe for Black Bean Burgers from what has become my favorite cookbook- Tupelo Honey Cafe: Spirited Recipes from Asheville’s New South Kitchen. I’m so excited to learn that they have second cookbook in the works, due to be published sometime in early 2014. The new cookbook will focus on the Mountain South- “it’s people, culture, traditions, foods, history, music, arts and crafts”.

The Grateful Dead Black Bean Burger is one spicy burger and it’s loaded with lots of different veggies in addition to black beans. Love that the recipe uses tofu as a binder instead of egg.


☆☆☆☆☆ 0 votes

Serves 8
15 Min
20 Min
Stove Top



  • 1 Tbsp
    olive oil
  • 1/2 c
    peeled, shredded carrots
  • 1/2 c
    corn, frozen
  • 1/2 c
    diced roasted red bell pepper
  • 1/2
    diced poblano chili
  • 1/2 c
    diced vidalia onion or any sweet onion
  • 1/2 c
    diced celery
  • 1 Tbsp
    chopped garlic
  • 1 c
    firm tofu
  • 2 can(s)
    (15-ounce) black beans, drained and rinsed
  • 1 Tbsp
    minced fresh cilantro
  • ·
    juice of ½ a lime
  • 1 1/2 tsp
    ground cumin
  • 1 tsp
    chili powder
  • 1/2 tsp
    sea salt
  • 1/4 tsp
    freshly ground black pepper
  • 1 tsp
    hot pepper sauce
  • 2 c
    panko bread crumbs
  • 2 c
    canola oil
  • 8
    artisanal hamburger buns
  • ·
    cilantro lime mayonnaise

  • 6 Tbsp
  • 2 Tbsp
    freshly squeezed lime juice
  • 2 Tbsp
    minced fresh cilantro
  • 1/8 tsp
    sea salt
  • 1/8 tsp
    freshly ground black pepper

  • 1
    ripe avocado, sliced
  • ·
    butter lettuce leaves

How to Make Grateful Dead Black Bean Burger/Cilantro Lime Mayo


  1. Grateful Dead Black Bean Burger:

    Heat the olive oil in a large skillet over high heat.
  2. Add the carrots, corn, bell pepper, poblano, onion, celery, and garlic.
  3. Sauté for about 5 minutes, stirring often to make sure the garlic does not burn.
  4. If it starts to, turn the heat down some.
  5. Remove pan from heat and let veggies cool for 10 minutes.
  6. Place tofu in a food processor and puree until smooth. Place in a large bowl.
  7. In a medium bowl, combine beans, sautéed vegetables, cilantro, lime juice, cumin, chili powder, salt, pepper, and hot sauce.
  8. Place 2 cups of bean mixture at a time in the food processor and pulse until coarsely chopped.
  9. Once coarsely chopped, place in the large bowl with tofu.
  10. Add panko crumbs to the large bowl and mix the tofu, bean mixture and eggs mix together.
  11. Form into 8 patties.
  12. Heat Canola oil in a heavy bottomed skillet on high heat until oil begins to bubble.
  13. Put patties in oil and cook about 5 minutes per side, until outside is crispy.
  14. Serve on rolls with cilantro lime mayonnaise
  15. Cilantro Lime Mayonnaise:

    Mix all ingredients together in a small bowl.

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