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Jalapeño Black Bean Burgers with Paleo Sandwich Thins

These Jalapeño Black Bean Burgers are super simple and very filling.

My kids had no idea they were made with beans and not meat. In our house we only consume meat once a day or we frequently have days where we eat vegetarian. Buying organic meat is expensive and if you have a sensitivity to grain or corn (we do) it’s important to know what the animals you’re consuming are being fed.

These burgers are great to make for any Summer BBQ as the guests will love them and they are not loaded up with tons of fat and artificial ingredients. Another plus is that there is not a lot that goes into making them. And that’s always a good thing in my book.

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I know that this is a favorite for my husband to make for us when we are having BBQs. I hope this makes your family get togethers just as special as it does ours. Enjoy!

I pair these burgers with my Paleo Sandwich Thins. Not only are they a fantastic substitute for a bun but you can make them separately and pair them with your favorite sandwich toppings. They make great BLT’s and turkey sandwiches!

For more delicious dinner recipes, click here!

If you make either one of these recipes please share a link to the recipe online and tag me (@instantloss)! I love to see what you are cooking up in your kitchen!

Start Here Before/After instantloss.comBrittany Williams has taken the weight loss world by storm with her best-selling Instant Loss Cookbook. After reaching a peak weight of 260 pounds and spending a lifetime struggling with obesity, yo-yo dieting, autoimmune diseases, and chronic fatigue, Brittany changed her relationship with food and lost an astonishing 125 pounds in a year through diet alone.

Brittany’s latest book, Instant Loss Eat Real, Lose Weight shows how to make this a sustainable lifestyle with kid and family-friendly meals—from Strawberry Shortcake Oatmeal to Cowboy Chili to Easy 2-Minute Pork Chops. Members of her growing community have reported losing 50 and even 100 pounds themselves! This cookbook will help others achieve similar success with simple, delicious meals, nearly all ready in 30 minutes or less.

Jalapeño Black Bean Burgers

Print Recipe


  • 2 cups black beans, cooked (I make mine in the Instant Pot)
  • 1 medium jalapeño
  • 1/2 medium onion, quartered
  • 3 teaspoons dried minced garlic
  • 1 large egg
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1/2 cup gluten-free bread crumbs


  • 1. Place all of the ingredients in a food processor and pulse, pulse, pulse, until just combined.
    2. Preheat a cast iron skillet on medium low heat on the stove top.
    3. Form the mixture into 8 burger patties.
    4. Cook each patty about 5 minutes on each side or until warmed through.


*Note: To make black beans in your Instant Pot soak for four hours or over night. Rinse and drain. Place beans in your Instant Pot and barely cover with water. MANUAL for 12 minutes. When the time is up let the pot naturally release the pressure, about 25 minutes.  
Servings: 8 burgers
Author: Brittany Williams

Paleo Sandwich Thins

Print Recipe


  • 1/2 cup coconut flour
  • 1/2 cup cassava flour
  • 1/2 cup water
  • 2 ounces carrots
  • 4 large eggs
  • 2 teaspoons chopped onion
  • 1 teaspoon fine sea salt
  • 1 teaspoon garlic powder


  • Preheat oven to 400 degrees and grease a baking sheet well, this is sticky business!
  • Add all ingredients to a food processor and blend until combined.
  • Divide mixture into 16 equal parts.
  • Take two pieces of parchment paper or two large freezer zip lock bags and roll out each sandwich thin to about 1/4 in thickness between them. The mixture is fragile and sticky. Use a spatula to loosen the ends and then turn the parchment paper upside down to transfer the thin to the baking sheet.
  • Bake for 14-15 minutes or until the edges start to brown.
  • Let cool on the baking sheet for a minute and then transfer them to a wire cooling rack, consume immediately.
Servings: 8 whole sandwich thins
Author: Brittany Williams


  1. Brittany this looks yummy! Unfortunately my husband can’t eat spices 🙁 do you have recommendations on how to make them more mild? TIA

    1. I would use a green bell pepper instead of the jalapeño and use whatever spices he’s okay with or just add a little more salt and some pepper. 🙂

  2. Have you ever tried to make either of these egg free? We can’t do paleo because of the eggs.

    1. To make black beans in your Instant Pot soak for four hours or over night. Rinse and drain. Place beans in your Instant Pot and barely cover with water. MANUAL for 12 minutes. When the time is up let the pot naturally release the pressure, about 25 minutes. 😉

  3. Brittany I cannot find cassava flour anywhere. Could you use another type of flour in its place?

  4. My 11-year-old daughter and I made these together. We did sub out the gluten free bread crumbs with whole foods brand 365 bread crumbs. The flavor was amazing but we didn’t get them to form patties. But we salvaged them by eating them sloppy joe style. Totally enjoyed.

  5. If I start with dried back beans to soak overnight and cook in the instant pot, what volume of dried beans should I start with in order to have the 2 cups of cooked beans for this recipe? Thank you!

    1. 2/3 cup dry = 2 cups cooked. I would just use the whole pound and freeze the rest of the beans. You should get 6-7 cups of cooked beans.

  6. Would you recommend freezing these for future use? If so, would you cook first?

    1. Hi Kodi,
      Thanks so much for reaching out! I definitely recommend freezing these burgers for future use. When I freeze ours I make them and shape them into patties so that they hold together really well in the freezer. I cook them on my griddle and then once they are cooled down completely I will put them in a freezer bag or a Tupperware container that seals air tight. You can even stack them up if you’d like because they break apart like hockey pucks really easily. This is a great recipe to freeze and it reheats really well. Hope that helps!

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