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
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 to Try
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.
