Southwestern Black Bean Burgers
These Southwestern Black Bean Burgers are so hearty and full of smoky bold flavors! Sautéed veggies and herbs are combined with healthy beans to form patties that are crispy on the outside yet soft in the middle. Impress everyone at the BBQ or freeze them for later!
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Bonnie - Serene Trail
Servings: 8
Calories: 146kcal
Ingredients
- 2 tbsp olive oil, divided
- 1 red bell pepper, sliced
- 1/2 onion, sliced
- 2 tbsp flaxseed meal +2 tbsp warm water
- 30 ounces black beans (2 cans) or 3 cups home-cooked
- 1/2 cup oat flour
- 2 tbsp fresh cilantro leaves, chopped
- 2 tbsp green chilies (canned), drained, chopped
- 3 garlic cloves, minced
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tbsp barbecue sauce
Toppings
- toasted buns
- mashed avocado with salt & cayenne pepper
- cilantro, sautéed onions & peppers
- favorite sauce such as sriracha mayo
Instructions
- Drain and rinse the beans. Shake the excess water off and spread them out on a large baking sheet. Mash most of them with a potato masher or fork and leave them on the tray to air dry for now.
- Create the flax mixture by stirring together the ground flaxseed with warm water. Set it aside to thicken for about 5 minutes.
- Heat a large skillet to medium-high and then add 1 tbsp of oil. Sauté the onion and pepper slices for 3-4 minutes or until they're soft.
- Add the beans to a large mixing bowl. Finely dice 1/3 cup of the peppers and onions and add them to the bowl. Add the cilantro, flax seed mixture, green chilies, garlic, seasoning, and barbecue sauce. Stir everything together until it's well combined.
- Next, stir in the oat flour by cutting and smashing it into a dense mixture. Form 8 patties by scooping 1/3 cup of the mixture, roll them into balls, then press them into 1/2 inch tall discs on parchment paper.
- Let the patties sit for 10 minutes. This will help them hold their shape better and give time for oat flour to absorb excess moisture.
- Heat the large skillet to medium and then add 1 tbsp of oil. Cook the burgers for 4-5 minutes on each side until they're crispy and slightly charred.
- Assemble your burgers with avocado, sautéed onions and peppers, cilantro, green chilies, and any other favorites.
Video
Notes
- Don’t mash all of the beans into a fine paste so that the burgers have some texture.
- Let the black beans air dry to prevent the burgers from being too wet and mushy.
- The mixture may seem too wet at first but it will lose some moisture during the cooking process. It should be moldable when forming the patties. If it’s too wet, add a small amount of oat flour. If it’s too dry, add more water.
- Pan-frying or grilling in a cast-iron are my preferred cooking methods. Other ways such as air frying or in the oven tend to dry the patties out and cause them to become crumbly.
Storage & Reheating
Separate the patties with parchment paper and place them in an air-tight container or bag. Refrigerate them for 5 days or freeze them for 3 months. Reheat or cook them on a lightly oiled, medium-high heated skillet until heated through and both sides are charred. If frozen, defrost them in the microwave or overnight in the refrigerator first.Nutrition
Serving: 1 patty | Calories: 146kcal | Carbohydrates: 26.9g | Protein: 7.3g | Fat: 1.6g | Saturated Fat: 0.2g | Sodium: 371mg | Potassium: 498mg | Fiber: 6.7g | Sugar: 2.7g | Calcium: 62mg | Iron: 3mg
The nutritional information provided is an estimate from third-party calculations.
Did you make this recipe?I'd love to hear what you think! Drop a comment below or share it on Instagram and tag me @serene.trail.