These black bean burgers are delicious and great for everyone in the family. Whether you’re vegetarian or just want a break from ground-beef burgers, these burgers are full of flavor, protein and fiber. You can even eat them without a bun to reduce your carb intake.
Start with your avocado! Cut around the avocado ( you won’t be able to cut through because of the large pit in the middle) once you have cut around take both sides and twist apart. Take the pit out with your knife by hitting it on the pit, when your knife is in twist and pull, the pit will come with the knife.
Scoop out your avocado into a bowl, add your red onion, sour cream, mayonnaise, buttermilk, and white vinegar. Mix it all together until well blended and smooth.
Add in your spices: salt, dried parsley, onion powder, dill weed, garlic powder and black pepper. Stir in and taste to make sure you don’t want to add anything extra in.
Gently fold in the tomatoes, we don’t want to add the tomatoes in earlier because we don’t want to mash them. Then voila! Sauce is ready for assembly, place in the fridge to keep chilled.
First with this recipe you want to do your prepping, cut up your red pepper, spinach, green onion, jalapenos. The spinach breaks down so cutting them just in strips is fine. Drain and rinse your black beans and set aside. Once you have everything cut place the red pepper, spinach, green onion, jalapenos in a mixing bowl, add your frozen or canned corn and all your spices. Stir all the seasoning and vegetables together really coating everything with all that amazing flavor. In a heated pan lower heat to medium/low and add the ingredients from your bowl into the pan. Stir and cook keeping an eye it doesn’t burn and adjust the temperature as needed. Once the red pepper is soft and spinach is cooked down with everything blending together you can turn it off to let cool.
Looks delicious right?!
Now to make the black bean mixture! You can place your black beans in a new bowl or use the bowl the vegetable and spice mixture was in. Add in your bread crumbs, egg, coriander and cumin. I like to use my hands for this it really blends it nicely, if you don’t feel like getting your hands dirty you can grab a fork and a mixing spatula. Not all the beans have to be mushed, you really want the mixture to be well blended and stick together so you can make a patty but you can leave some beans whole.
Add the cooked vegetables to the beans and start to mix together, I do use a fork for this because the spinach sticks to everything. Once everything is stirred well it’s time to make the patties!
Take a handful of black bean mix from the bowl (you can even spray your hands or coat them with oil) and gently press the ball into a patty, like you would a hamburger patty. Keep in mind that these burgers will not shrink the way meat burgers do, they stay the size you make them, so size according to the bun size.
On a hot greased skillet (med heat), I like to use my square griddle pan, place the patties on and hear that sizzle! Cook on one side until the beans are crispy and its nice and brown about 3-4 minutes. Flip it over and repeat on the other side. Add your choice of cheese slices to the top of the patties, turn the stove to low or even off and place a top over the burgers. This will allow the cheese to melt on top without burning the bottom! Your burger is ready for assembly!
Black Bean Burgers
To Cook Before
- 1 1/2 cups spinach Chopped
- 1 red bell pepper Diced
- 1 cup green onion Diced
- 1 jalapeño Diced
- 1 cup frozen/canned corn
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp parsley
- 1/2 tsp salt
- Dash cayenne pepper
- 1 tbsp olive oil
Black Bean Mixture
- 2 cans black beans drained and rinsed
- 1 cup seasoned bread crumbs
- 2 eggs
- 1 tsp cumin
- 1 tsp coriander
Building the Burgers
- pepperjack cheese (or cheese of your choice)
- 1 avocado
- 1 tomato Diced
- 1/2 red onion Diced
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 Tbsp buttermilk
- 1 1/2 tsp white vinegar
- 1/8 tsp salt
- 1/8 tsp dried parsley
- 1/8 tsp onion powder
- Dash dill weed
- Dash garlic powder
- Dash black pepper
- Dice- red pepper, green onion, jalapeno and place in a mixing bowlChop spinach (if fresh), frost 1 1/2 cups if frozen pressing all the water out - place in mixing bowl with above.Add corn to bowl
- Mix in cumin, chili pepper, parsley, salt and cayenne into mixing bowl and coat vegetables
- Add ingredients in bowl to a large skillet with olive oil and cook (mixing frequently) until red pepper is soft.
- While you are cooking the vegetables on the stove, prepare the black bean mixture.
- In a mixing bowl add, black beans, bread crumbs, egg, cumin and coriander. Using a fork mash and blend ingredients together. (Chunks of black beans are okay as long as mixture is well blended)
- Once vegetables and spices are cooked down and blended well together transfer to the black bean mixture and stir in well.
- Using your hands, or a spoon remove a palm sized ball of mixture and form into a patty (much like you would a beef burger), keep in mind black beans do not shrink the way beef does so you want to size accordingly to the size of your buns.
- Heat your pan on med heat with a little oil, once the pan is nice and hot place your black bean patties on, brown one side so it has a nice crispy crust (3-5 min) and flip to the other side and brown.
- Once both sides are cooked turn heat to low and place pieces of cheese (if you do not like pepper jack you can use any cheese you like; I like using pepper jack because it gives the burgers a nice spice). Place a top of your pan over the burgers, this melts the cheese faster without burning the bottoms of the patties.
- When the cheese is melted you are ready to plate! Place patty on bun and top with sauce (instructions below) and lettuce. ENJOY!
- Dice up tomato and onion
- Cut avocado in half and remove pit, scoop avocado into a bowl and mash
- Add mayo, sour cream, buttermilk, vinegar, cumin, salt parsley, onion powder, dill weed, garlic powder, pepper and blend with avocado so it's nice a creamy
- Fold in onion and tomato and your sauce is complete