These Spicy Black Bean Veggie Burgers are so delicious – you won’t even miss the beef!
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During my 10+ year stretch as a vegetarian, I loved a good black bean burger! I hadn’t had one in a really long time, until just recently. While following the Personal Trainer Food program at the end of 2017, my favorite meal was hands down, the Santa Fe Black Bean Burger. I just had to find a way to recreate it so I could share the love!
There is always one person I need to blow away, if I’m going to get him excited about eating vegetarian. That’s my meat-loving fiancé who also just happens to have a massive appetite. I’m not even kidding. The first time he made me dinner, he brought me a plate of spaghetti with meat sauce that was about 6 times what I’d normally eat. Then, he came in with his plate twice as full – and that was just his first serving. To this day, he will still put way too much on mine and my oldest son’s plates.
At this point, I’m enjoying the challenge of creating foods I love that he says he won’t like. He told me soup wasn’t real food, then loved my Moroccan Inspired Chicken Stew so much that he asks for it regularly now. He thought hummus was gross and now it’s his go-to late night snack! And, he refuses to eat meatloaf, but I’m still brainstorming on how I’m going to change his ways there.
Which brings me to vegetarian meals. He gives me “the look” at just the mention of a meatless dinner. I just keep adding new vegetarian recipes to our rotation and very, very rarely will he say he doesn’t like them. But burgers are a whole different ball game. He likes a good burger (who doesn’t?), so these Spicy Black Bean Veggie Burgers had to not only taste great, but still satisfy all those carnivorous cravings as well.
I can proudly say, I was victorious! These burgers are meaty without the meat and hungry man approved!
I really like the addition of southwestern spices, corn, and the heat the chipotle chili powder brings to this veggie burger party. Because they burgers are loaded with flavor, I like to keep the toppings simple. I add a little Pepperjack Cheese for more heat and I prefer them with a dollop of Cilantro-Lime Avocado Puree (recipe is in the notes section of the recipe card below). Of course you can always add whatever you like!
Spicy Black Bean Veggie Burgers
If you are going to be serving these Spicy Black Bean Veggie Burgers with the Cilantro-Lime Avocado Sauce, you can make the sauce first and refrigerate it, or make it while the burgers are cooking.
Chop your cilantro and have all your ingredients out and ready to go!
In a medium bowl, mash the black beans with a potato masher (is that the technical term?) or a fork. You don’t want to mash them into a paste, be sure to leave some pieces of beans and whole beans in there!
Once the beans are mashed, mix in the garlic, chipotle chili powder, cumin, cilantro, salt, pepper, breadcrumbs, corn, and egg. Stir until everything is well incorporated. Form the mixture into burger patties according to your preferences.
I make 6 patties that are bun-sized and about an inch thick. These burgers won’t shrink when cooking, so be sure to make them the size you actually want them to be.
Next, heat the olive oil in a large skillet over low-medium heat. Cook the patties for about 4-5 minutes on one side, then flip and cook for an additional 4-5 minutes.
To make the Cilantro-Lime Avocado Puree, place the avocado, lime juice, cilantro, agave, and olive oil into a blender. I use the smoothie cup that came with my blender to get the best results. Puree for about 45 seconds until everything is smooth and creamy.
I enjoy these Spicy Black Bean Veggie Burgers on a toasted bun with some melted Pepperjack cheese and Cilantro-Lime Avocado Puree on top! You can always make them your own, by adding your favorite burger toppings!
Southwestern Black Bean Burgers
- 2 15 ounce cans black beans * drained well
- 1/2 cup corn
- 2/3 cup panko bread crumbs
- 2 cloves garlic * minced
- 1 teaspoon chipotle chili powder
- 1 teaspoon ground cumin
- 1/4 cup loosely pack cilantro leaves * chopped
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon extra virgin olive oil * more if needed, for frying
- In a medium bowl, mash the black beans with a potato masher or a fork making sure to leave some pieces of beans and whole beans in there.
- Once the beans are mashed, mix in the corn, breadcrumbs, garlic, chipotle chili powder, cumin, cilantro, egg, salt, and pepper. Stir until everything is well blended.
- Form the mixture into about 6 bun-sized 1-inch thick patties.
- Heat the olive oil in a large skillet over medium heat.
- Cook the patties for about 4-5 minutes on one side, then flip and cook for an additional 4-5 minutes.
- Serve on buns, if desired, with you favorite burger toppings.
Tips and Techniques
- Be careful not to mash the beans into a complete paste. You still want pieces and whole beans in the mix.
- Keep in mind that the burgers won't shrink when cooking them. Be sure to make them the size you need them to be to fit on the bun.
- You can swap out the chipotle chili powder for regular chili powder for a milder version.
- Store leftovers in an air-tight container in the refrigerator. Use within 3-5 days.