A hearty black bean veggie burger that is super satisfying, filling, and spicy. I don't know what it is about burgers, but they are always so satisfying, simple to assemble together PLUS you can pretty much control all the ingredients and the way you cook them. On my blog I've made for you all salmon burgers and juicy turkey burgers, but I know you will love these! These Mexican flavor veggie burgers came out crispy on top and around the edges, but tender in the middle.
I personally love any burger cooked in a skillet as it results in more of a tender middle and crispy edges, but you can also place them in the oven (see notes) for about 20 minutes allowing them to firm up, just be careful to not over bake as they can become a bit dry.
Black beans serve as the main base for the burgers, and then are filled with corn, sautéed onions, peppers, panko crumbs, cilantro, and loads of spices. They have so much flavor and stay together so well.
You can serve them on top of a toasted bun (I used ones from Whole Foods; their Sesame Seed buns) or in a lettuce wrap with avocado, salsa, red onion, or even my cilantro avocado sauce! These spicy veggie burgers are perfect for meal prep or a quick weeknight dinner since all you need is about 30 minutes and just 1 bowl!
Enjoy, let me know if you make them and don't forget to tag #balancewithb
Prep: 10 minutes
Cook time: 8 minutes
Total time: less than 30 minutes
Yields 6 patties or 12 mini sliders
What you need:
1 can (15 oz) can black beans; rinsed and drained.
1/2 cup onion, diced
1/2 cup red pepper, diced
1/2 cup corn
1 small jalapeño, diced
1/2 cup panko crumbs or bread crumbs of choice
1/4 cup cilantro
1 tbsp. chili powder
1 tbsp. cumin powder
2 tsp. ground pepper
1 tsp. sea salt
optional add in: EITHER; 1 tbsp hot sauce or 1 tbsp. BBQ sauce
Lettuce wraps or burger buns, tomatoes, avocado, onion or anything to assemble!
What you need to do:
1. Over medium high heat, cook the onion, red pepper, jalapeño until tender and fragrant. About 5-7 minutes. Remove from heat while you prepare the rest of the veggie burger.
2. In your food processor, add the beans and pulse until slightly combined- a little chunk is necessary and good!
3. In a large bowl add: the beans, panko bread crumbs, corn, cilantro, and the egg. Mix together completely.
4. Add the cooked onion, red pepper, and the jalapeño to the bowl and mix until well combined. Add in the spices and mix.
5. Form into patties and allow to set in the fridge for about 10 minutes so they can become a bit more firm / easier to cook over skillet. Yields 6 patties or 12 mini sliders.
6. After 10 minutes or so remove from fridge. Heat a cast iron or non stick skillet with 2 tbsp. of olive oil over medium to high heat. Cook the veggie burgers on EACH side for 4 minutes. The edges will be crispy with a brown top/bottom and tender in middle.
7. Remove carefully from the pan and assemble!
The first time I made these I served in lettuce wraps with salsa, avocado, onion, and added a little mustard! You can also use toasted buns, as seen here.
The veggie burgers will last up to 4-5 days in the fridge or you can freeze them. If you are freezing the burgers, cook first and let them completely cool. Place in a sealed bag in your freezer for up to 2-3 weeks.
1. I did not try a flax egg, but it should work fine.
2. You can make your own bread crumbs by adding your favorite crackers to your food processor and pulsing until flour like consistency.
3. You can sub corn for any vegetable of choice.
4. You can also bake them in the oven at 375 degrees for about 15-20 minutes.