Make a salad of rice tossed with diced jicama, red bell pepper, avocado and a vinaigrette dressing, and pass bowls of sour cream and shredded lettuce to accompany these Southwest-style meatless bean burgers. A lemon tart is a perfect finale.
Ingredients
2 Servings; can be doubled
Step 1
Using fork, mash beans in medium bowl. Mix in onion, breadcrumbs, 2 tablespoons salsa, cumin and hot pepper sauce. Season with salt and pepper. Using moistened hands, shape bean mixture into two 3- to 4-inch-diameter patties.
Step 2
Prepare barbecue (medium-high heat) or preheat broiler. Brush barbecue rack with oil. Grill burgers until heated through, about 3 minutes per side. Grill cut sides of buns until lightly toasted, about 1 minute. Transfer burgers to bottom halves of buns. Spoon 1/4 cup salsa over each. Cover with tops of buns.
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Reviews (86)
Back to TopI added fresh chopped cilantro, lime zest and a little fresh lime juice for brightness. These are very easy to make, and don't use an egg binder, so are vegan if that is important to you. Good recipe.
lisavel
New Jersey
9/1/2014
Very moist mush burgers are quick to make and taste great, but require parchment, a slice of cheese and a sheet pan to hold together.
kathleenmoran
Washington state
5/21/2014
This was excellent! I used white onion, over 1/2 cup breadcrumbs to keep it together, one egg yolk, and peach salsa. Instead of 2 patties, I made four smaller ones and fried then 3 minutes per side in a cast iron skillet with a little bit of olive oil. Served it over rice and added a little sour cream to top the burger, salsa, and guacamole. Delicious!
vickicohn
New York, NY
1/4/2014
Play with the consistency--bread crumb/liquid balance-- until they're not too fally-aparty (excuse the technical language there), and broil 'em. They're great.
Anonymous
St. Louis, MO
9/22/2013
We add some walnuts to them for more "chewy' texture. We add fresh chopped garlic. We also solved the falling apart problem by adding an egg and a bit of mayo to the mix. Overall we have made them several times and love them! It's a very flexible recipe.
Hbradley
8/27/2013
罗ved them! I have never tried black bean burgers and I was definitely impressed. I would agree that they don't hold together very well but I ate mine on top of baby romaine lettuce instead of a bun. Definitely will make these again! Next time I will add more spice to them.
Hillary21
Beaumont, Texas
1/31/2013
Yummy burgers, but they really don't hold together very well. I added 1/3 cup of dry breadcrumbs, which seemed to help, and I also mashed only half the beans to give the burgers a bit more texture. Also make sure to really drain the beans as much as possible.
sitagaki
3/3/2012
This is an awesome burger recipe. I only mashed about half of the beans and then mixed in the whole beans with the other ingredients. That seemed to help keep them from being too mushy. I usually fry them on a lightly oiled pan for a few minutes a side and then top with pepper jack cheese, sliced avacado and pico de gallo. I double the recipe and freeze the extras for easy week night meals.
Anonymous
9/29/2011
I wanted to keep all the ingredients fresh so I added 1/4 of a tomato, a couple sprigs of cilantro and the juice of one lime together instead of "salsa." I also added mushrooms and an extra 1/4 cup of breadcrumbs like someone else had recommended. I cooked them in a sauce pan on the stove top because I do not have a BBQ and my broiler was not working and they turned out delicious! I cooked them for about 5 minutes on each side like someone recommended. I had problems with them falling apart so next time I might add the egg and may add more breadcrumbs.
foodiebear
9/9/2011
awesome!! I added bulgar wheat, stuffed the middle with feta cheese.
javagirl46
Raleigh, nc
6/11/2011
These burgers are great. Healthy, simple, and super tasty. I broiled mine for three minutes on each side, but I thought the needed some extra time so I turned my oven down to 400 and let them bake for 5 extra minutes. They came out perfect! Make sure to use a smaller chop for the onion so you can taste all of the other flavors. Delicious!
leahjack
12/6/2010
The burgers were a hit. I made quite a few changes based on other reviews. I used prepared black beans (Trader Joes has "Cuban style" with seasoning and diced peppers). Since I couldn't get all of the liquid drained, I added an extra 1/4 cup of bread crumbs. I also added one beaten egg, garlic powder, a dash of cayenne pepper, 1/8 cup of cooked brown rice and a few tablespoons of finely chopped mushrooms. After cooking for a few minutes in the pan, I stuck them in the broiler for 5 minutes, adding a slice of cheese to melt. The burgers held together well, and had great flavor.
vanmills
San Francisco
10/20/2010
I've been craving a black bean burger for ages (for a fantastic one in Seattle, it up Charlie's. I'm just not in Seattle as much anymore!) Anyway, this one looked like it fit the bill but ended up being mushy and falling apart. Maybe not enough bread crumbs? For what it's worth, I added fresh jalapeno and garlic to mine, and topped with a thin slice of cheddar, fresh salsa & guacamole (look up food network mag's "Perfect Guacamole" for, quite literally, PERFECT guacamole!
flyonthewall
9/7/2010
This recipe was delicious. My vegetarian son loved them and so did the meat lovers. I broiled them 3 minutes each side and that worked great. Next time I will grill them. We had fresh guacamole that we used as a condiment. Definitely will be making these on a regular basis!
fauxbaker
Green Bay, WI
8/30/2010
This is a great weeknight dinner! Easy to put together quickly. I didn't have any problem with the burgers crumbling.
candylc
candy from chicago
8/17/2010