Why We Love This Black Bean Burger Recipe
Some nights, we’re just not feeling beef burgers. Cue this veggie-packed alternative, which has the ‘bite’ of a traditional burger but is lighter and healthier, too! It’s the perfect recipe for Meatless Mondays or for vegetarians on burger night.
Hearty. Black beans, corn, and egg create a toothsome faux burger that’ll keep you full and energized. Nutty. You can use either pecans or walnuts to ‘beef’ up the burger patties. Spicy. Chipotle peppers in adobo sauce, jalapeño peppers, chili powder, and chipotle mayonnaise give these burgers a kick!
Variations on Black Bean Burgers
I love these Tex-Mex-inspired burgers! You can make them spicier by swapping out the jalapeños for habaneros, or make them less spicy by using Anaheims. For even less spice, swap out the chipotle chilis in adobo sauce for plain mayonnaise. You can also top the burgers with plain mayonnaise, garlic aioli, burger sauce, or BBQ sauce instead of chipotle mayo.
How to Store and Reheat
Store leftover black bean burger patties in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave in 30-second increments until warmed through.
How to Freeze
Freeze veggie burger patties stacked with parchment paper between them in an airtight container or Ziplock bag for up to 3 months. Let thaw in the refrigerator before reheating.
Serving Suggestions
Serve these tasty burgers with classic sides, like french fries, baked sweet potato fries, shoestring fries, parmesan potato wedges, or even zucchini fries. Or make some Southwestern sides, like Mexican corn on the cob, esquites, cheesy refried bean dip, cowboy caviar, avocado corn salsa, or Mexican potato skins.
More Burger Recipes To Try
Juicy Grilled Burgers Chicken Burgers Turkey Burgers Salmon Burgers Avocado Burgers
How to Make Black Bean Burgers Step by Step
Crush the Nuts: Pulse 1 cup of pecans in the food process until their texture mimics coarse crumbs. Add the Veggies: Heat ½ tablespoon olive oil in a skillet set over medium heat. Once heated, add in ½ of a chopped onion and 2 chopped jalapeño peppers and sauté for a few minutes until softened. Add in ¾ cup of corn kernels, 2 minced cloves of garlic, 2 teaspoons of chili powder, ½ teaspoon of smoked paprika, 1 teaspoon of ground cumin, and ½ teaspoon of kosher salt, and cook for another minute. Mash the Beans: Add 15.5 ounces (1 can) of black beans to a large bowl. Use a fork or potato masher to mash the beans. Stir in the pecans, 2 chipotle peppers in adobo sauce, 1 tablespoon of Worcestershire sauce, and the onion/pepper mixture. Add the Binders: Add in 1 cup of Panko breadcrumbs and 1 large egg and stir to incorporate. Form and Cook: Form the mixture into 4 patties.Heat 2 tablespoons olive oil in a large pan set over medium heat. Once heated, place the burgers in the pan, cooking on each side for 3-4 minutes until the outside of the burgers are browned and toasty. Make the Mayo and Assemble the Burgers: To make the chipotle mayo, combine ½ cup of mayonnaise, ½ clove of minced garlic, and 1 tablespoon of adobo sauce in a small bowl. Place the burgers in hamburger buns, and top with a slice of pepper jack cheese, chipotle mayo, 2 tomato slices, 2 red onion slices, and 1 leaf of lettuce each.
