Southwestern Black Bean Burgers are incredibly flavorful with sweet corn and spicy chipotle in every bite. This vegetarian recipe is very easy to make and ready to eat in just 20 minutes.
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This recipe for spicy Southwestern Black Bean Burgers was inspired by the Santa Fe Black Bean Burgers that were sent as part of the Personal Trainer Food program reviewed at the end of 2017.
It was hands down, the best meal they sent and this recreation is equally as delicious!
In addition to black beans, there are bursts of sweet corn and spicy chipotle in each bite.
These burgers are meaty without the meat, but still satisfy all those carnivorous cravings.
Why This Recipe Works
The addition of southwestern spices, corn, and the heat from the chipotle chili powder bring so much flavor to this veggie burger party.
Because the burgers are already loaded with flavor, you can keep the toppings simple or pile on even more southwestern flare to really make them your own.
These burgers are quick and easy to make, as well.
How to Make Southwestern Black Bean Burgers
What You Need to Make This Recipe
- 2 15-ounce cans black beans, drained
- 1/2 cup corn
- 2/3 cups panko bread crumbs
- 2 cloves, minced
- 1 teaspoon chipotle chili powder
- 1 teaspoon ground cumin
- 1/4 cup loosely packed cilantro, roughly chopped
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon extra virgin olive oil
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
There is very little prep work to be done for this recipe. Simply mince the garlic and chop the cilantro.
Create!
In a medium bowl, mash the black beans with a potato masher 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 corn, breadcrumbs, garlic, chipotle chili powder, cumin, cilantro, egg, salt, and pepper. Stir until everything is well incorporated.
Tip: you can swap out the chipotle chili powder for regular chili powder for a mild version of this recipe.
Form the mixture into burger patties.
You should get 6 or 7 burger 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 medium heat. Cook the patties for about 4-5 minutes on one side, then flip and cook for an additional 4-5 minutes.
Present!
Serve these burgers, as is, or on toasted buns.
You can keep the toppings simple or really pile them on depending on your own preferences.
They are delicious with just a little ketchup, or add some cheddar or pepperjack cheese and avocado for even more flavor.
This recipe was originally posted with a Cilantro-Lime Avocado Puree on top to balance out the spiciness. You can find the instructions for how to make that in the notes section of the recipe card.
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.
FAQ’s
Can You Freeze Black Bean Burgers?
Yes. Once cooked, allow the burgers to fully cool. Place them on a baking sheet and transfer to the freezer. Once frozen, either wrap them individually in plastic wrap or place them in a freezer bag. Use within 3 months for the best results.
Can You Cook Black Bean Burgers In The Oven?
Yes. You can bake black bean burgers in an oven preheated to 375°F for about 10 minutes.
More Southwestern Recipes
If you want more recipes with Southwestern flavor, be sure to check out this Southwestern Chicken Quinoa recipe. It’s loaded with juicy chunks of chicken, beans, corn and the most flavorful spices over quinoa.
You might also like these Southwestern Chicken Pita Pockets and this Southwestern Chicken Salad recipe.
Love this Southwestern Black Bean Burgers recipe? Follow me on Pinterest, Instagram, and Facebook for more!
Southwestern Black Bean Burgers
Ingredients
- 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
Instructions
- 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.
Notes
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.
Nutrition
This recipe was originally published on January 24, 2018. It was updated with new images, more thorough instructions, tips, techniques, and FAQ’s in March 2020.
Irish says
The mixture was pretty sticky. Is this expected? I admit I did not have bread crumbs so I used 2/3 cup of Parmesan cheese. As it was very sticky, I added about 1/3 cup almond flour. Still pretty sticky but I was afraid to put in more.
Lauren Vavala says
Hi there! I haven’t had this issue, but it could be maybe extra liquid from the can? Or maybe the beans were too mashed? The cheese would change the flavor, but I really hope they still turned out good for you!!
Colleen says
I used my own beans that I cooked in an instant pot and froze. Maybe over mashing but it didn’t seem so. They tasted good either way.
Carly says
Do these hold up on a grill?
Lauren Vavala says
Hi Carly! I haven’t made these on the grill, yet so I can’t say for sure. If you try it, I would definitely make sure they are packed tight and be gently with the flipping. Once the bottom has a good sear, they tend to hold together just fine.
Jody says
So can I not cook all the burgers and keep them for the next couple of days to cooks and then eat Or should I cook them since they are
Made? I don’t want them to dry out. Then if I should cook them so I just put them In a frying pan to warm up? They are delicious.
Lauren Vavala says
Hi Jody! Glad to hear that you like the recipe 🙂 I would recommend cooking them (since they do have raw egg in them) and either storing them tightly covered in the refrigerator for up to 5 days or freezing them. To heat them, you can either warm in a pan over low-med, place them in the oven at 350 for a few minutes or microwave them. Hope this helps – Lauren
Patti says
This is definitely a keeper recipe! I have made it several times with leftover Instant Pot black beans. It’s simple and super delicious! I substituted gluten-free breadcrumbs once and the results were just as good. And if I am out of corn I substitute onion. Love this recipe! Thank you so much 🙂
Lauren says
Hi Patti! Thanks so much for your kind comment! I’m so happy to hear that gluten free bread crumbs worked out. I need to remake/re-photograph this recipe and my fiance is gluten free so I just might try that next time for him 🙂 Lauren
Fran says
Made this tonight for dinner. It was delicious! The only thing I added was onions and a slice of pepper jack cheese on the top. Yum! My first time making a black bean burger and loved it. Thank you.
Lauren says
Thanks for letting me know, I’m so happy to hear you enjoyed it! I really need to update this recipe but am so glad you tried it even with my terrible pictures haha!!
Lee says
Hello. Thank you for sharing your recipe. Do you know how long the keep in the refrigerator? HVe you tried to freeze them and heat them? Thank you
Lauren says
Hi Lee! This recipe will be getting a makeover soon to include better instructions, but in the meantime – you can keep them in the refrigerator, tightly covered, for 3-4 days. You can also freeze them individually. Let them defrost in the fridge before cooking. Hope this answers your questions – Lauren
Holly says
I’ve been eyeing this type of dish at restaurants and never thought to make it at home. Thanks for the recipe to motivate me to eat black bean burgers more frequently.
Lauren says
There are so many variations you can try too!
Diana says
I absolutely adore veggie burgers, and these spicy bean burgers look amazing! Must try sometime soon.
Lauren says
Thanks Diana!
Claudia Lamascolo says
I have to say I have always wanted to try these and never have until this photo that draws me in. I will try this one!
Lauren says
Hope you love it!
Stephanie says
I love a good black bean burger. This one looks fabulous. Can’t wait to give this a try!
Lauren says
Thanks Stephanie!
Lisa | Garlic & Zest says
I have all the ingredients for these black bean burgers already, so thank you for the dinner inspiration… Can’t wait.
Lauren says
Hope you enjoyed them!