Southwest Black Bean Burgers (Printable Page)
# What You Need:
→ Burger Mixture
01 -
2 (15 oz / 425 g) cans black beans, drained and rinsed
02 -
½ cup corn kernels (fresh, frozen, or canned and drained)
03 -
½ cup breadcrumbs (or panko)
04 -
¼ cup red onion, finely chopped
05 -
¼ cup fresh cilantro, chopped
06 -
2 garlic cloves, minced
07 -
1 egg (or flax egg for vegan option)
08 -
1 tsp ground cumin
09 -
1 tsp smoked paprika
10 -
½ tsp chili powder
11 -
Salt and pepper, to taste
12 -
1 tbsp olive oil (for cooking)
→ Burger Assembly
13 -
4 burger buns, toasted
14 -
4 slices pepper jack or cheddar cheese (optional)
15 -
1 avocado, sliced
16 -
1 tomato, sliced
17 -
½ red onion, thinly sliced
18 -
Lettuce or baby spinach
19 -
Optional: chipotle mayo or salsa
# How to Make It:
01 -
In a large bowl, mash black beans with a fork or potato masher until mostly smooth, leaving some chunks for texture.
02 -
Add corn, breadcrumbs, onion, cilantro, garlic, egg, cumin, paprika, chili powder, salt, and pepper. Mix until well combined. Let rest 5 minutes.
03 -
Shape mixture into 4 equal-sized patties.
04 -
Heat olive oil in a non-stick skillet over medium heat. Cook patties for 4–5 minutes per side, until crispy and heated through. Add cheese during last minute if using.
05 -
Lightly toast buns in the skillet or oven.
06 -
Place lettuce on the bottom bun, then the black bean patty, followed by avocado, tomato, onion, and optional sauces. Top with the bun and serve.
# Helpful Tips:
01 -
Make ahead and refrigerate patties for up to 2 days or freeze for up to 1 month.
02 -
Use a flax egg (1 tbsp ground flax + 2.5 tbsp water) for a vegan version.
03 -
Add pickled jalapeños for extra kick.