Black Bean Burgers- Ok so not your typical cheeseburger in paradise but a great vegetarian option. I was given this recipe several years ago by my good friend Allie. It’s a quick and easy dinner to make that can be topped off anyway you like and eaten with a bun or on a bed of crispy lettuce. I’ve scaled down the recipe so that it doesn’t quite make as many burgers and played around with the seasoning. I hope you enjoy!
Black Bean Burgers
Ingredients
- 1 15.5oz can black beans undrained, only use 2/3 can
- 1 4oz can hot diced green chiles
- 1 cup breadcrumbs
- 1 egg only use 2/3
- 1 tsp chile powder
- 1/2 tsp cumin
- 1/4 tsp salt
- 1/4 cup corn meal
Instructions
- Heat a large skillet over medium-high heat.
- Pour 2/3 of the can of black beans into a medium sized bowl including some of the liquid. Mash the beans with a fork so that at least half the beans are mashed and the rest are in small pieces.
- Add in the whole undrained can of diced green chiles, breadcrumbs, spices and 2/3 of the egg after you've cracked and scrambled it. Mix until al combined.
- Form into 4 equal patties. Place the cornmeal on a small plate. Coat the outside of each patty, top and bottom, in cornmeal.
- Add the canola oil to the warmed skillet and allow to heat for 1 minute. Add burgers to the pan and fry for 5 minutes on each side.
- When you flip the burgers over add a slice of pepper jack cheese to each burger. Cover with a lid while they cook on the other side to melt the cheese. Remove burgers from oil and allow to cool for a minute or two.
- Top however you prefer. I placed mine on a bed of iceberg lettuce and topped with salsa and sour cream. Also would suggest avocado or a whole roasted green chile for a boarder burger as my family like to call it.
Tips:
⁃ I reheated one in the air fryer for about 7 minutes to keep it crispy and that worked great. I’ve also put it back in a skillet covered with a lid.
⁃ If you add too much liquid and can’t form into a patty you can also add more breadcrumbs
⁃ Keep the leftover black beans to add to a quesadilla.
Black Bean Crunchwrap: I love Taco Bell’s Crunchwrap Supreme and decided these black bean burgers would make a great filling for a vegetarian crunchwrap option.
How to make:
- Preheat a large skillet over medium-high heat
- If using a leftover black bean burger, you will want to reheat it first. Assemble the crunch wrap by taking a burrito sized tortilla and warming in the microwave for 15 seconds. Place the black bean burger in the center and top with 2 slices of pepperjak cheese. Top with sourcream and shredded iceberg letture. Fold up the four edges of the tortilla to seal in all the ingredients.
- Spray the skillet with cooking spray and then place the folded side of the crunchwrap face down. Cover the pan with a lid to help the inside cheese melt. Cook for 4-5 minutes until golden brown. Flip over and cook the other side.
- Remove from skillet and cut in half. Serve with your favorite salsa on the side.
