Southwestern Black Bean Burgers
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.
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
Optional Cilantro-Lime Avocado Puree: place 1/2 of an avocado, the juice from one lime, 1/4 cup of loosely packed cilantro, 1/2 tablespoon of agave, and 1/2 tablespoon of olive oil into a blender. Puree for about 45 seconds until everything is smooth and creamy. Taste and adjust to your liking.
** Nutritional information is an estimate and may vary.
- 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.
Serving: 1serving | Calories: 261kcal | Carbohydrates: 42g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 261mg | Potassium: 567mg | Fiber: 13g | Sugar: 1g | Vitamin A: 226IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 4mg