Cocoa Nibs and Black Bean Burgers

Name: Cocoa Nibs and Black Bean Burgers
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 cans (15 oz each) (600 g) canned black beans, drained and rinsed, drained and rinsed; ½ cup (75 g) cocoa nibs; 1 large (about 2 oz) (55 g) ancho chile, stemmed, seeded, torn into pieces; ¾ cup (100 g) masa harina (corn flour); 1 teaspoon (5 g) ground cinnamon; 1 teaspoon (5 g) ground cumin; 2 clove (10 g) garlic cloves, minced; 2 tablespoons (30 ml) fresh lime juice; 2 tablespoons (30 ml) olive oil; ¾ teaspoon (5 g) kosher salt; ¼ teaspoon (½ g) freshly ground black pepper; ½ medium (85 g) yellow onion, finely diced

From the MyKitchenBank Kitchen

Hearty Mexican-inspired veggie burgers that blend earthy black beans, toasted cocoa nibs, warm spices, and roasted ancho chile for a burger with unexpected depth. The masa adds structure and a hint of corn sweetness. Grilled until crispy outside and tender within, these patties are substantial enough to stand alone or pair with your favorite toppings.

Prep: 20 min
Cook: 12 min
Wait: 30 min
Total: 1 hr 2 min
Makes: 4 burgers (4 patties)

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Steps

Before you start

Preheat your grill to medium-high heat (about 375–400°F or 190–200°C) 10 minutes before you plan to grill
Have all ingredients prepped and measured; the mixture must chill before shaping
If using canned beans, drain and rinse them thoroughly

1
Toast ancho and cocoa
- Heat a small skillet over medium heat for 1 minute.
- Place the stemmed and seeded ancho chile pieces flat on the hot skillet and toast for 30 seconds on each side until fragrant and pliable.
- Transfer to a plate and let cool slightly.
- In the same skillet, add the cocoa nibs and toast over medium heat, shaking the pan often, for 2–3 minutes until they smell nutty and deepen slightly in color.
- Pour onto a clean plate to cool.
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Ready when: Ancho is pliable and fragrant; cocoa nibs smell nutty
Tip: Don't over-toast the cocoa nibs or they will become bitter.
2
Soften ancho in warm water
- Pour 0.5 cup (120 ml) of warm water over the toasted ancho pieces in a small bowl.
- Let soak for 5 minutes until very soft and rehydrated.
- Drain, reserving 2 tablespoons of the soaking liquid for the burger mixture.
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Ready when: Ancho pieces are fully soft and pliable
3
Sauté onion and garlic
- Heat 1 tablespoon of the olive oil in the small skillet over medium heat.
- Add the diced onion and cook, stirring occasionally, for 4 minutes until softened and just beginning to turn golden.
- Add the minced garlic and cook for another 1 minute until fragrant.
- Transfer to the medium mixing bowl.
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Ready when: Onion is soft and lightly golden; garlic is fragrant
Tip: Don't let the garlic brown; it will taste bitter in the raw burger.
4
Combine beans and seasonings
- Add the drained black beans to the bowl with the cooked onion and garlic.
- Using a sturdy spoon or potato masher, break down the beans roughly, leaving some texture—you want a chunky mixture, not a smooth purée.
- The mixture should be about 50–60% mashed.
- Add the cinnamon, cumin, salt, and black pepper.
- Stir well to distribute the spices.
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Ready when: Beans are roughly mashed with visible chunks; spices are evenly mixed
Tip: Over-mashing will create dense, gluey burgers; aim for a chunky, coarse texture.
5
Add ancho, cocoa, and masa
- Roughly chop the softened ancho pieces into small pieces (about ¼ inch).
- Add the ancho, toasted cocoa nibs, masa harina, fresh lime juice, remaining 1 tablespoon of olive oil, and the reserved 2 tablespoons of ancho soaking liquid to the bean mixture.
- Fold everything together gently but thoroughly until just combined.
- The mixture should hold together when squeezed but still have visible bits of beans and ancho.
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Ready when: All ingredients are evenly distributed; mixture holds together when squeezed
Tip: Don't overmix or the patties will be dense and heavy.
6
Chill the mixture
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes (or up to 4 hours).
- This allows the masa to hydrate slightly and helps the patties hold their shape on the grill.
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Ready when: Mixture is cold to the touch
Tip: Chilling is essential; it prevents the patties from falling apart on the grill.
7
Shape the patties
- Remove the mixture from the refrigerator.
- Divide it into 4 equal portions (about 150 g each).
- Using damp hands (this prevents sticking), gently pack each portion into a patty about ¾ inch thick and 3.5 inches in diameter.
- The patties should be sturdy but not compressed.
- If the mixture seems too loose, refrigerate for another 10 minutes before shaping.
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Ready when: Four evenly sized, ¾-inch-thick patties are formed
Tip: Damp hands are the key to easy shaping; if the mixture is too warm or wet, it will fall apart.
8
Preheat and oil the grillOven 400°F / 205°C
- Ensure your grill is preheated to medium-high heat (375–400°F / 190–200°C).
- Lightly oil the grates by brushing them with a paper towel dipped in neutral oil, or use a grill spray.
- The grates should be hot enough that a drop of water sizzles immediately.
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Ready when: Grates are lightly oiled and very hot; water drops sizzle
Tip: Oiling hot grates prevents sticking much better than oiling cold ones.
9
Grill the burgersOven 165°F / 75°C
- Carefully place the four patties on the hot grill, spacing them at least 1 inch apart.
- Close the lid and grill for 5–6 minutes without moving them.
- The bottoms should develop a golden-brown crust.
- Gently flip each patty using a wide spatula and grill for another 5–6 minutes on the second side until the exterior is crispy and dark brown, and the internal temperature reaches 160–165°F (71–74°C) when checked with an instant-read thermometer in the center of the thickest patty.
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Ready when: Exterior is deep golden-brown and crispy; internal temp reaches 160–165°F (71–74°C)
Tip: Resist the urge to flip early or move the patties; they need time to form a crust that holds them together. If the grill is too hot, move the patties to a cooler area or lower the heat.
10
Rest and serve
- Transfer the cooked patties to a plate and let rest for 2 minutes.
- Serve warm on toasted buns or with your favorite toppings.
- These burgers pair beautifully with crema, avocado, fresh cilantro, pickled onion, or a bright salsa.
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Ready when: Patties are warm and ready to serve
Tip: The two-minute rest allows the interior to set further, making the burgers easier to eat.

Good to know

Tips

Toast the cocoa nibs and ancho separately just before use. Toasting releases their aromatics and deepens their flavor, but they will lose their potency if toasted too early.
The key to a burger that doesn't fall apart is the 30-minute chill and only rough-mashing the beans. Over-processing creates a gluey texture that won't hold together on the grill.
These burgers have a subtle sweetness from the cocoa and cinnamon balanced with the savory depth of the ancho and black beans. Do not expect a chocolate burger; the cocoa is a supporting accent.
Serve with traditional Mexican toppings: crema, sliced avocado, pickled onion, fresh cilantro, and a bright pico de gallo or habanero salsa for the best experience.

Storage & reheating

Store cooked burgers in an airtight container in the refrigerator for up to 3 days. To reheat, grill on medium heat for 2–3 minutes per side until warmed through, or wrap in foil and warm in a 325°F (163°C) oven for 10 minutes. The burger mixture (before shaping) can be refrigerated for up to 4 hours; do not freeze the raw patties as the moisture content will cause them to separate when thawed.

Substitutions

ancho chile → 1 tablespoon ancho chile powder. If you cannot find whole ancho chiles, substitute 1 tablespoon of ancho chile powder. Omit the toasting and soaking steps; instead mix the powder directly into the bean mixture with 3 tablespoons of warm water to bloom the flavor.
masa harina (corn flour) → 3/4 cup (90 g) finely ground cornmeal or polenta. Masa harina has a unique flavor from nixtamalization, but finely ground cornmeal or polenta will provide similar binding structure. The burger may be slightly less flavorful but will still work well.
cocoa nibs → 1/2 ounce (14 g) unsweetened cocoa powder mixed with 2 tablespoons warm water to form a paste. Cocoa powder provides the chocolate flavor but less texture; increase the ancho liquid slightly to account for the extra moisture. The burgers will have a smoother texture.
fresh lime juice → 2 tablespoons fresh orange juice or 1 tablespoon vinegar (white or apple cider). Lime adds brightness; orange juice adds sweetness while vinegar adds tangy acidity. Either will brighten the burger, though lime is most authentic.