This Spicy Black Bean Burger is the perfect burger for anyone, whether it is meatless Monday or not. It’s packed full of flavor, and with the seasonings, it really can’t be beaten. Add a dollop of my homemade avocado cream sauce to brighten the burger, and you’re all set.
I was that guy who was all about my meat and potatoes. But once I tried my hand at recipes such as this bean burger, my eyes were opened. Just because it’s meatless doesn’t mean it lacks flavor — and I wanted to bring that point to the forefront. These burgers are meaty minus the beef and are still satisfying.
Not only is my bean burger full of deliciousness but it’s also paired with an avocado cream sauce that brings everything together. Black beans are a great alternative when you want to switch out your beef patty with the ultimate veggie burger recipe.
Did you know? Black beans lower blood pressure and manage diabetes all while being packed with fiber and protein.
Although not traditional in Santa Fe and Southwest cooking, I borrowed a little inspiration from those recipes I love. Southwestern cooking has a vibrant heritage that blends Native, Hispano, and Anglo to create some of the best and most intensely spiced dishes.
Giving homage to New Mexican spices, herbs, and flavors, I wanted to recreate my experiences with this food and place it smack dab in a southwest black bean burger recipe. Along with chilies, black beans have been a staple in this cuisine for years.
How to make a black bean burger:
This recipe begins with the black beans. I used canned black beans, so I drained the liquid, added them to a large bowl, and allowed them to sit for 15 minutes. “Airing them out” dries them and makes the process easier in the next steps.
You will then smash the beans with a potato masher (or a large fork) until the texture is smooth, but be sure not to over smash. Minimizing the mashing helps with the overall texture of this burger. You still want to see those tiny pieces of bean throughout the burger patty.
Cut your red pepper into large chunks, and remove the seeds. Remove the outside skin of your onion and cut it into large pieces. For the fresh cilantro, pull a half cup of leaves from the bushel.
Add all three ingredients into your food processor and blend well. Once blended, add to your mashed beans.
Add the remaining burger seasonings to the same bowl and mix everything. Place your bean mixture in the refrigerator for 30 minutes before building your patties. This process will make it easier to form your bean burger and allow it to keep its shape while cooking.
Once chilled, form your bean patties. I like my patties around 1 inch thick, but this is really a preference. If you make them thinner, decrease the cooking time in 1-minute increments. Note: When making your patties, size them according to your bun, as these will not shrink while cooking.
In a non-stick buttered skillet, cook at medium to high heat for 5 minutes on each side. Top your burger off with a provolone cheese slice once you flip it over and allow the cheese to melt.
For the avocado sauce, remove the seed and skin from the avocado and smash into a bowl. Add all avocado sauce ingredients into the same bowl and mix until smooth.
Build your burger by placing the avocado sauce on your burger buns and adding tomato and lettuce, if desired.
If you’re a health-conscious burger lover this burger will fit your lifestyle perfectly. Give your normal beef burger routine a change-up and go for this Spicy Black Bean Burger in its place!
Here are a few more non-beef burgers and sandwiches you might enjoy:
- Greek Lamb Burgers with Tzatziki Sauce
- Chicken Parmesan Sandwich
- Cajun Turkey Boudin Sliders
- Double Buffalo Chicken Burger
- Italian Grilled Chicken Panini Sandwich