Spicy Black Bean Burgers

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Spicy Black Bean Burgers RECIPE

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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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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
    34 of 38 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
    26 of 26 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!
    25 of 25 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
    24 of 25 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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