Southwestern Black Bean Burgers

Posted · 13 Comments

Tortilla chips and black beans flavored with cumin and coriander give these burgers a Southwestern flavor, and the mushrooms give them “meatiness.” They’re tender and chewy on the inside and lightly crusted on the outside.

5.0 from 1 reviews
Southwestern Black Bean Burgers
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 2 teaspoons olive oil
  • 1 cup chopped onions
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • ¼ teaspoon salt
  • Dash of ground black pepper
  • 1 cup finely chopped mushrooms
  • 1 cup grated carrots
  • 1 fresh chile, minced or ¼ teaspoon cayenne
  • ¼ cup orange juice
  • 1 cup ground corn tortilla chips (Whirl tortilla chips in a food processor until they reach the consistency of coarse meal.
  • 2 15-ounce cans black beans, rinsed and drained
  • 1 large egg, lightly beaten
  1. Preheat oven to 375°
  2. Warm the oil in a skillet on medium-high heat
  3. Add the onions and cook for 5 minutes, stirring often.
  4. Stir in the cumin, coriander, salt, and pepper and cook a couple of minutes until the onions soften.
  5. Add the mushrooms, carrots, chiles, and orange juice.
  6. Lower the heat to medium, cover and cook, stirring occasionally, about 8 minutes or until tender.
  7. While the vegetables cook, combine the ground tortilla chips, beans, and egg in a large bowl and mash well with a potato masher, or pulse in a food processor and then transfer to a blow.
  8. When the vegetables are tender, drain, and stir into the bean mixture.
  9. Form the burger mixture into six patties (a heaping ½ cup per burger), and place on a lightly oiled baking sheet.
  10. Bake in a preheated 375° oven for 25 minutes, until firm and lightly crusted.

Serve on romaine, topped with tomato and avocado salsa, or optional Monterey Jack cheese.

Per Serving: 1 Burger: Calories 252; Protein: 13 G, Carbohydrate: 41 G, Dietary Fiber: 13 G, Total Fat: 5 G, Saturated Fat: 1 G, Monounsaturated Fat: 2 G, Cholesterol: 36 MG, Sodium: 847 mg.

13 Responses to "Southwestern Black Bean Burgers"
  1. Netty says:

    Any suggestions on how I can “veganize” these? They sound super delicious!

    • laura says:

      To make the burgers vegan, omit the beaten egg and substitute 1-2 tablespoons of tahini (sesame paste).

      • kld says:

        I would try Bob’s Red Mill egg replacer.

        • little says:

          Our favorite tionppg is sauteed onions (not caramelized) with a sauce made from 4 parts mayonnaise, 1 part ketchup and 1 part dill relish. Nothing else needed expecially if grilled outdoors. We use our gas grill all year just roll it out of the garage anytime.Great on turkey burgers too. As a carnivore, don’t know much about veggie burgers but going to try your recipe with either red beans or black beans. Can I use panko bread crumbs as the store-bought kind seem to taste stale?

          • laura says:

            This recipe doesn’t use breadcrumbs at all, and these burgers are baked, not grilled. Crushed tortilla chips give a lot more flavor than panko bread crumbs. Grilling Black Bean Burgers could be challenging. They’re likely to fall apart when turned. Maybe you can use foil? Some veggie burgers can be grilled, but these aren’t like veggie patties. Since you’re not familiar with vegetarian burgers, I’d suggest sticking with the recipe the first time, before experimenting with substitutions and a gas grill.
            Good luck!

  2. Ellen says:

    can these be made in advance and frozen? If so any hints on re heating.

    • laura says:

      Hi Ellen,
      We have frozen our burgers after shaping them into patties but before cooking, or by baking them partially then freezing. Cover them well with plastic wrap and rather than “reheating”, thaw them (overnight in the refrigerator) or in the microwave, then bake them until they reach at 140 degrees on a probe thermometer. If you want to freeze leftover burgers, go ahead, then thaw/reheat them in the microwave, or in a 350 degree oven. I hope this helps.

    • Rahela says:

      These look so simple and lioecidus and I am so excited about your new book! Meatless, my favourite term!As for my favourite burger toppings they would be many, but the top few are:avocado, caramelized onions, garlicky, buttery mushrooms, a good hunk of brie, heirloom tomato slices with lots of pepper, and a good slathering of full fat mayo or garlic aioli.

  3. Neil Muhlberger says:

    Just took some of this and fried it up in a skillet with some eggs. Made a fantastic hash!

  4. Elizabeth Hughes says:

    I finally got to go to Moosewood Restaurant and this is what I ordered. It’s fabulous and I can not wait to make them myself. Thank you for sharing your recipe!

  5. Clara says:

    We made these with Ener-G Egg replacer and they turned out beautifully!

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