Micronization is an intensive heat treatment that involves exposure of an absorbent material to electromagnetic radiation in the infrared region of the spectrum. Dehulled black beans were micronized at six different temperatures 90⁰C, 100⁰C, 110⁰C, 120⁰C, 130⁰C and 140⁰C; were milled into flour and were tested for lipoxygenase (LOX) activity. Proximate, fatty acid, and instrumental analysis were conducted. Ninety three participants were recruited to participate in an untrained sensory panel to determine overall acceptability of organoleptic properties of low fat beef burgers with black bean flour. Results showed higher acceptability of micronized black bean flour at 6% substitution compared to the all beef or whole wheat flour controls. This evidence demonstrates that incorporation of black bean flour into low fat beef burgers can improve their physical, chemical and sensory properties. Therefore if we can incorporate black bean flour in novel food products we may benefit consumers by helping to provide a healthier alternative to one of the world’s most commonly consumed foods.