easy spicy black bean burgers

these simple spicy black bean burgers come together quickly, are packed with flavor and actually hold their shape! done in just 30 minutes, they’re a perfect recipe to add to your weeknight meal rotation.

I’m always on the hunt for a good homemade veggie burger. I’ve made a variety in the past but haven’t yet found the one that has become my “go-to.”

Until now!

I’ve finally got one that not only tastes amazing, but holds together well (for a veggie burger!). Even better? It’s so ridiculously easy to make.

Using just 12 ingredients (most of which you’ll find in your pantry), it’s a quick combine, shape and cook type of situation, making this perfect for an easy weeknight meal.

The base recipe is mildly spicy, but not so much so that a toddler couldn’t handle it (Owen loved it!). If you don’t have kids to worry about and you love spice, feel free to up it to your liking.

Top with your favorite toppings (I recommend lettuce, tomato, pickles and onion in addition to whatever cheese you like best!) and serve up with some crispy french fries, chips or even a side salad.

I promise this is a veggie burger recipe you’ll be saving and making over and over again!

easy spicy black bean burgers

• Author: Cait
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 burgers 1x
• Category: burger

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Description

these simple spicy black bean burgers come together quickly, are packed with flavor and actually hold their shape! done in just 30 minutes, they’re a perfect recipe to add to your weeknight meal rotation.

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Ingredients

Scale 1x2x3x

• 2 15. oz cans black beans, rinsed
• 2 large eggs
• 1 tablespoon olive oil (plus more for cooking)
• 1 teaspoon ground cumin
• 1/4 teaspoon salt
• 1 minced chipotle chili in adobo sauce + 2 teaspoons of sauce (more if you prefer spicier)
• 1 cup panko bread crumbs
• 1/3 cup finely chopped orange bell pepper, washed, stemmed & seeded
• 1/3 cup finely chopped red bell pepper, washed, stemmed & seeded
• 1/3 cup corn (I used canned corn that I drained, frozen would also work, I would just heat it first to begin the cooking process)
• 1/4 cup minced cilantro
• 1 shallot, minced
• Optional (but highly recommend!) toppings: cheese, avocado, lettuce, tomato, onion & pickles

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Instructions

1. Add all but 1/2 – 2/3 cup of drained & rinsed black beans to a large mixing bowl and use a potato masher or a fork to mash down until most of the beans are smashed a paste-like mixture forms.
2. In a separate bowl, add eggs, tablespoon of olive oil, cumin, salt and minced chipotle pepper + sauce.  Mix well to combine.
3. To the bowl of mashed beans add egg mixture, remaining whole black beans, bread crumbs, bell pepper, corn, minced cilantro and shallot.  Stir to combine (or just take off any jewelry and use your hands, which is what I did and found it to be much easier!).
4. Take a palmful of the mixture and form into a round patty about 1 inch thick.  Repeat until 6 patties have been formed.
5. Place a large non-stick skillet over medium heat and add ~2 tablespoons of olive oil.  Once shimmering, add 3 patties to the pan (or as many as you can fit while still being able to comfortable flip each) and cook for 4-5 minutes per side.  Repeat until all patties have been cooked. 
6. Place cooked burgers on a bun with your favorite toppings and serve with a side of french fries, side salad, chips or coleslaw!

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Keywords: burger, veggie burger, black bean burger, vegetarian

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recipe adapted from America’s Test Kitchen.