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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 189.5
  • Total Fat: 3.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 288.4 mg
  • Total Carbs: 32.5 g
  • Dietary Fiber: 6.8 g
  • Protein: 8.1 g

View full nutritional breakdown of Spicy Black Bean Burgers calories by ingredient
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Spicy Black Bean Burgers


Spicy Black Bean Burgers RECIPE

Introduction

These burgers are spiced to perfection. To make them even spicier, you could melt jalapeno soy cheese on each patty and serve topped with salsa. These burgers are spiced to perfection. To make them even spicier, you could melt jalapeno soy cheese on each patty and serve topped with salsa.
Number of Servings: 1

Ingredients

    1/2 cup flour


    1 small onion, diced


    2 cloves garlic, minced


    1/2 tsp dried oregano


    1 small hot or jalapeno pepper, minced


    1 tbsp olive oil


    1/2 medium red pepper, diced


    2 cups cooked or canned black beans, mashed


    1/2 cup corn niblets


    1/4 cup bread crumbs


    1/4 tsp cumin


    1/2 tsp salt


    2 tsp chili powder


    2 tbsp parsley, minced (optional)


Directions

1. On a small plate, set aside flour for coating. In a medium saucepan, sauté the onion, garlic, oregano, and hot peppers in oil on medium-high heat until the onions are translucent. Add the peppers and sauté another 2 minutes, until pepper is tender. Set aside.

2. In a large bowl, mash the black beans with a potato masher or fork. Stir in the vegetables (including the corn), breadcrumbs, cumin, salt, chili powder, and parsley. Mix well. Divide and shape into 6 patties.

3. Lay down each patty in flour, coating each side. Cook on a lightly oiled frying pan on medium-high heat for 5-10 minutes or until browned on both sides.

Makes 6 patties.

Reprinted with permission from HOW IT ALL VEGAN! by Tanya Barnard and Sarah Kramer (www.GoVegan.net) Arsenal Pulp Press.






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Member Ratings For This Recipe


  • Very Good
    33 of 37 people found this review helpful
    I drained the beans, didn't use the bread crumbs, and ended up using it as burrito filling instead of burgers. It was pretty yummy but next time I am going to not coat in flour and fry. Save on calories and fat and will still be great as burritos with brown rice. - 1/13/09

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  • Very Good
    24 of 24 people found this review helpful
    At first, the mixture was too soft to make patties. I added the flour into the mix and then it was better. Next time I will drain the beans first. The taste is INCREDIABLE! We put it on buns with a slice of low-fat Jalepeno Jack cheese and slices of avocado. YUMMY!! - 7/17/08

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  • Incredible!
    24 of 24 people found this review helpful
    Make extra and crumble over mixed greens with salsa and a little avocado for a great salad lunch the next day. :) - 2/25/08

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  • Very Good
    22 of 23 people found this review helpful
    I made these last night. The flavor was delicious! They did fall apart a little after I cooked them, but I found that refridgerating them for about 15 minutes after I formed them into patties helped in the cooking process. I also think cooking them a little longer than 5-10 helped. - 2/23/09

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  • Incredible!
    21 of 21 people found this review helpful
    I love black bean burgers and these are among the best I've tasted. I increased the amoung of bread crumbs to 1/3 cup because I didn't drain the beans and I added just a dash of chipotle chili powder to kick it up an extra notch. Great served on a toasted whole wheat English muffin. - 9/1/08

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  • Incredible!
    20 of 20 people found this review helpful
    I made these a couple times, they are very delicious!! I think when I used canned beans the burgers held together a little better, since they aren't as greasy as regular burgers, they fall apart a bit. - 6/19/07

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  • 18 of 19 people found this review helpful
    I think it is important to mention that you should measure the black beans after you mash them. To prevent them from falling apart, I added one egg white and chilled for 15 minutes before making patties. I had no problems with the patties breaking. Served with fresh avacado & salsa on wheat buns. - 1/28/10

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  • 15 of 16 people found this review helpful
    Sounds like a great recipe. When I make black bean burgers I coat them with yellow corn meal before cooking (instead of flour) and it gives it a slight crispy crust when you bite into it! Yummy! - 8/7/09

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  • 13 of 13 people found this review helpful
    I loved these burgers, but my fam thought they were a little spicy. I may cut back on the seasonings next time for them. YUM! - 2/13/09

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  • Incredible!
    12 of 12 people found this review helpful
    I've never made Black Bean Burgers before and these were amazing! Unlike other readers, my burgers held together great w/o doing anything extra. However, I did form the patties then refrigerate for 1/2 or so before I cooked them. I also rinsed the beans before mashing them up. These were a hit w - 1/15/10

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  • Very Good
    11 of 11 people found this review helpful
    Yum! This was relatively easy, just as tasty, and SO much less expensive than store-bought black bean burgers. Thank you so much for the great recipe, it will definitely become a regular in our household. - 11/18/08

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  • Incredible!
    10 of 12 people found this review helpful
    I really enjoyed this recipe. I did add an egg and substitute soda crackers for the bread crumbs. It was really sticky, but held together pretty well. - 3/10/08

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  • Very Good
    10 of 12 people found this review helpful
    I got seven big, fat burgers out of this recipe. Great flavor! I ate them with cream cheese and Taco Bell mild sauce on light wheat bread. The texture is a bit mushy. Maybe adding an egg would help? - 3/16/07

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  • Incredible!
    9 of 11 people found this review helpful
    Loved this recipe. I used an Anaheim pepper instead so there was a little less heat. I also increased it to 4 cloves of garlic. Served it with avocado, tomato and salsa mixed with some greek fat free yogurt. My family ate it on buns, I ate it without. - 3/31/09

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  • Incredible!
    9 of 9 people found this review helpful
    Even better than I anticipated. Drained the beans first, used chipotle salsa along with corn, onions and garlic. Served on a bun with lettuce and tomato. Yum. - 8/30/08

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  • O.K.
    8 of 11 people found this review helpful
    This didn't work out so well for me. My patties kept falling apart, even using an egg white. When I finally got my patties cooked and plated, I was very disappointed with the taste. That's just my experience though-sounds like lots of other people really enjoyed this recipe. - 3/10/08

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  • Good
    7 of 8 people found this review helpful
    Even my kidlet loved this and she doesn't like vegetables. At all. We've decided as a family to have this at least once a week. - 4/5/08

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  • Very Good
    7 of 7 people found this review helpful
    My husband said he liked this better than the Morningstar I normally buy. They had a great taste. Next time I may try to bake without the flour coating. - 8/20/07

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  • Very Good
    7 of 7 people found this review helpful
    These were so tasty! Especially good on homemade hamburger buns. - 3/29/07

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  • Incredible!
    6 of 6 people found this review helpful
    I made these and think that they are great. The only thing that I done different was that I sprayed my cooking stone with fat free spray and placed the pattys in the oven to cook for 25 minutes at 350 degrees. I let them cool, and placed them in the freezer to freeze in single layers for future. - 8/3/10

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  • Very Good
    6 of 6 people found this review helpful
    Delicious! Served with salsa, RF cheese & salad (no bun). mmmmm... My only problem was I didn't use enough oil when frying so the flour didn't all brown. Next time I'll add more cumin & jalepeno to the mix & more oil in the pan (or does anyone have another suggestion? I don't like to use too much). - 9/18/08

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  • Incredible!
    6 of 6 people found this review helpful
    I love black bean burgers and these were EXCELLENT! A good spicy kick, YUMMY!! - 3/15/07

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  • Incredible!
    5 of 7 people found this review helpful
    YUMMMMMMMY! This is one of the best recipes I've found on SP and my hubby even agreed! I did add just a dash of egg beater egg whites to help it stick together, but otherwise this recipe rocks!

    Thanks! - 4/9/09

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  • Very Good
    5 of 5 people found this review helpful
    I was very pleased with the way these turned out! My husband and I thought these were very flavorful & healthy. I didn't add the flour, and maybe next time I make them I might add an egg white to help them stay together. But as is, they were great! This recipe is a definite keeper in my collection. - 2/28/08

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  • O.K.
    5 of 8 people found this review helpful
    Texture is really mushy, even though I wasn't hoping for it to be like a hamburger. If I made it again, I would add an egg. Hubby liked it better than I did, though. - 7/29/07

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