Entree, Vegetarian

Southwest Black Bean Burgers

Loaded with black beans, veggies, and spices, this hearty and flavor packed burger’s texture definitely stands out. It holds together beautifully without being mushy or dry and crumbly. Made without mushrooms or rice, this bean burger is a unique, tasty, and healthy meatless alternative .

When I got a thumbs up from my husband after he tried these southwest black bean burgers, I knew I had a keeper… the recipe, that is. Hee hee, my hubby, he’s a definite keeper too. I was also shocked to hear he like these better than beef burgers! Wait whaaaat?

When it comes to veggie patties in general, I have never been impressed. Whether buying them, ordering them in a restaurant, or making them at home, they’ve always lacked taste and appearance, more like hockey pucks, crumbly or mushy. So I gave them up, thinking I was just too picky.

Nowadays, we see veggie and bean burgers everywhere on the internet, made in various ways, which got me again interested. I’m one of those cooks that can scan an ingredient list from a recipe and know right away if I want to try it, and I was really inspired by Sally’s Baking Recipe’s. “Drying the canned black beans out” jumped off the page to me, and knew I had to give it a try.

Game changer! The texture is spot on when you dry the beans out slightly. I created a Southwest version of the original recipe. Both are delicious and are now a huge hit among my family and friends. They are so hearty that you don’t need any fries or chips to go with them, making it a super healthy, easy weeknight meal! Or less guilty about having dessert. Wink, wink.

This recipe will make 6- 8 patties, so if you’re not cooking all of them, freeze some for later. I always make extra to have these ready and wait for a quick last-minute dinner. Freeze each in plastic wrap, then place them all in a Ziploc bag or air-tight container. Defrost in refrigerator.

What You’ll Need

Ingredients for black bean burgers

Make Ahead And Storage

Cook them immediately or save them for later! Black bean burgers are the perfect freezer-friendly meal for a quick dinner, and I always have them on hand.

  • Make the bean burgers, shape and wrap each one tightly in plastic wrap. Place them all in a freezer-safe container or bag for up to 3 months.
  • Refrigerator: If you plan to consume the burgers within a few days, you can store the un-cooked patties in an airtight container in the refrigerator for up to 3 days.
  • Thawing: When you’re ready to eat, remove the desired number of patties from the freezer and let them thaw in the refrigerator. They defrost pretty quickly!
Example of dried black beans on sheet pan

How To Make Southwest Black Bean Burgers.

The full recipe is below, but here is a quick run-through:

  • Rinse and drain the black beans. Place them on a baking sheet lined with parchment paper, and bake for about 10 min in a 350-degree F oven. You want them slightly dried, not dehydrated, lol. I will toss them about halfway through.
  • While the beans are in the oven, chop the jalapeño, onion, bell pepper, and garlic. On the stove, heat the oil in a small pan over low/med heat. Add the onion, jalapeño, and bell pepper and cook for about 3 minutes, then add garlic and cook 1-2 minutes more. Turn off the heat and let it cool.
  • When the beans are done and cooled slightly, toss them in a food processor. Add the cooled veggies, Worcestershire, egg, breadcrumbs, spices, salt, and pepper. Pulse until combined. You want to have some whole black beans, so don’t pulverize them. When you transfer to a bowl, you can finish mixing by hand.
  • Remove the blade and put the bean mixture in a bowl. Add the corn and stir gently to combine everything thoroughly.
  • Make your patties. This recipe will make six patties, depending on how big or thick you want them; you may get more or less.
  • To Bake, place patties on a baking sheet lined with parchment paper or foil. Bake at 350 degrees F for 10 minutes, flip them over, and cook another 10 minutes. If grilling, I would place patties on a lightly oiled grill pan to prevent sticking. Flip halfway through, keeping an eye on them, as only some BBQs are temperature-controlled.
  • Dress up your burger with your favorite fixings. This southwestern version goes excellent with guacamole and spicy mayo ( see notes below).
Black bean burger with a bite out of it
Print
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Southwest Black Bean Burgers


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  • Author: Teri Wallingford
  • Total Time: 35 minutes
  • Yield: 6 1x

Description

Loaded with black beans, veggies, and spices, this hearty and flavor packed burger’s texture definitely stands out. It holds together beautifully without being mushy or dry and crumbly. Made without mushrooms or rice, this bean burger is a unique, tasty, and healthy meatless alternative .


Ingredients

Units Scale
  • 2 cans of black beans, drained and rinsed.
  • 1 tablespoon olive oil
  • 1/2 small jalapeño chopped, about 1 Tablespoon ( more or less, for spice preference)
  • 1/2 cup corn ( canned, frozen, or fresh)
  • 1 egg
  • 1/2 medium red bell pepper chopped, about 1/2 cup( Im not a fan of green, but any color will do)
  • 1/2 yellow, medium onion chopped, about 1/2 cup
  • 1 clove garlic chopped
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 cup breadcrumbs
  • 1 tablespoon BBQ sauce ( any that you have on hand) or ketchup
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon salt

1/4 teaspoon pepper


Instructions

Heat oven to 350 degrees F

  • Rinse and drain the black beans. Place them on a baking sheet lined with parchment paper and bake for about 10 min in a 350-degree F oven. You want them slightly dried, not dehydrated. Toss them about halfway through.
  •  Heat a small saucepan with the oil, add the onion, jalapeño, and bell pepper, and cook for about 3 minutes. Add the garlic and cook 1-2 minutes more. Turn off the heat and let it cool.
  • When the beans are done and slightly cooled, toss them in a food processor. Add the cooled veggies, chili powder, cumin, BBQ sauce, Worcestershire, egg, spices, salt, and pepper. Pulse until combined. It’s ok to have large chunks of beans. You want the texture, not a paste.
  • Remove the blade carefully and put the bean mixture in a bowl. Now add in the corn and breadcrumbs, and stir gently to mix everything thoroughly. Let the mixture sit for a few minutes to allow the breadcrumbs to be absorbed. If the mixture seems too wet, add a little more breadcrumbs. if it is too dry (not holding together), add a little a little more moisture ( BBQ sauce, mayo, or ketchup)
  • Make your patties. This will make 6  patties depending how big or thick you want them, you may get more or less.
  • To Bake, place patties on a baking sheet lined with parchment paper or foil. Bake at 350 degrees F for 10 minutes, flip them over, and cook another 10 minutes. If you want to grill, I would place patties on a lightly oiled grill pan to prevent sticking. Flip halfway through, keeping an eye on them as not all BBQs cook equally.
  • Prep Time: 15 minutes
  • Cook Time: 20 Minutes
  • Category: Entree
  • Method: Baked or Grilled
  • Cuisine: American

2 Comments

  1. Paula Beckley

    I’m always on the lookout for a veggie burger and this black bean burger sounds fabulous! Can’t wait to try it! I started a notebook just of your recipes and slowly but surely making them! I already know your recipes are and will be delicious!

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