Spicy Black Bean Burgers
This Spicy Black Bean Burger recipe has just the right amount of spice and a nice hint of cilantro and lime. Simple prep and freezer friendly! Switch up the menu for the BBQ and enjoy this simple delicious vegetarian burger recipe.
Servings: 6
Ingredients
- 1 jalapeño seeds removed for less spice
- ¼ red onion
- 2 garlic cloves
- 2 cans black beans (about 15 oz.) drained and rinsed
- Juice of ½ lime about 1 Tbsp
- ⅓ cup cilantro
- 2 tsp cumin
- 1 tsp chili powder
- ¼ -½ tsp red pepper flakes
- ½ tsp cracked pepper
- ½ tsp sea salt
- ⅔ cup breadcrumbs (more if mixture is too thin) gluten free, or panko will work
- 1 large egg lightly beaten
- ½ cup corn
- 1 tsp sriracha or hot sauce for extra spice optional
Instructions
- In a food processor, process the jalapeño, onion, and garlic until finely ground. (You can finely dice them instead if you don't have. food processor.)
- Add in one can of black beans, cilantro, lime juice and spices. Pulse until combined (there should still be chunks of black beans in the bean mixture--use a potato masher if you don't have a food processor)
- Transfer the mixture to a medium bowl.
- Add in the rest of the black beans, lightly beaten egg, bread crumbs, sriracha (if adding) and corn and stir until combined.
- Form into burger sized patties. (Sometimes I freeze this for about 15 minutes or so to help them form better into burgers.)
- To grill: Grill over medium heat on a well oiled grill for about 4-5 minutes on each side, until golden brown. You can add a slice of cheese in the last minute if desired. (You can use a cast iron skillet on the grill as well to keep them from breaking or falling through.)
- Stove top: You can also cook these in a frying pan in oil over medium heat 4-5 minutes until browned on each side. Grill over medium heat for about 4 minutes on each side.
Notes
Storage: You can store leftover cooked black bean burgers in the fridge in an airtight container for about 5 days. Uncooked patties will keep in the refrigerator for about a day or two. To freeze, wrap burgers individually with parchment paper and then foil for best results. You can freeze them for up to 3 months.
The biggest issue with any veggie burger is getting them to really hold together. I have found that sometimes the mixture seems a touch too thin so adding more bread crumbs is a great solve. But my FAVORITE thing to do is to pop the mixture in the freezer for 20 minutes or so and then form them into burgers. This has made a huge difference!
Spice level--take it where you like it! I play around with the amount of heat in these spicy bean burgers based on who is joining us for dinner. I have added a bit of siracha or hot sauce, or upped the red pepper for more spice.
Don't overcook these black bean burgers--please! If you over cook them, then they will be dry. And no one wants a dry burger.
Depending on the size of the patties, this will make about 6-8 burgers.
Nutrition
Calories: 227kcal | Carbohydrates: 39g | Protein: 13g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 135mg | Potassium: 484mg | Fiber: 11g | Sugar: 1g | Vitamin A: 261IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 4mg