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You can never have enough veggie burger recipes.  This is a good one for those of you who like a little heat.  The one pictured is topped with a raspberry chipotle sauce I picked up at New Seasons.  This burger is very low in fat, and packed with protein and fiber. Enjoy!

hand holding a southwest black bean burger with all the fixins on a bun.

Estimated Cost Per Serving: $0.75

Southwest Black Bean Burger

5 from 28 votes
Prep: 25 minutes
Cook: 10 minutes
Total: 35 minutes
Servings: 4 burgers
Southwest Black Bean Burger Plant Based on a Budget 17 1 1
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You can never have enough veggie burger recipes.  This is a good one for those of you who like a little heat.  This burger is very low in fat, and packed with protein and fiber.

Equipment

Ingredients 

  • 1 can of black beans drained and rinsed
  • 1 cup of bread crumbs
  • 1 jalapeno seeds removed
  • 1/2 cup of cilantro
  • 1/2 of a red bell pepper
  • 1/2 Tablespoon of cumin
  • 1 Chipotle Pepper in Adobo Sauce add more if you want it extra spicy!
  • 1/2 Tablespoon of chili powder
  • pinch of cayenne pepper
  • 1 teaspoon of onion powder
  • 1 teaspoon of garlic powder
  • Buns
  • Burger Toppings

Instructions 

  • Place beans, chipotle pepper, cilantro, bell pepper, and jalapeno in food processor and pulse until it is all mixed together and smooth.
  • Place bean mixture into bowl add all seasonings and mix together with hands. Slowly mix in bread crumbs until mixture becomes sticky. You may need more or less than a cup.
  • Put mixture in refrigerator for 10 minutes.
  • Remove bowl from fridge and form 4 medium patties. If mixture is too wet still, add more bread crumbs.
  • Place patties in a non stick pan. Cook until both side are crispy, and the burgers are warmed through.
  • Remove from pan and serve on buns, top with your favorite burger toppings.

Notes

Serve on buns, in tortillas, or wrapped in lettuce.

Nutrition

Calories: 222kcalCarbohydrates: 41gProtein: 11gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 673mgPotassium: 477mgFiber: 10gSugar: 3gVitamin A: 1136IUVitamin C: 27mgCalcium: 102mgIron: 4mg

Additional Info

Author: Terrence Paschal
Course: Dinner, Lunch
Cuisine: American
Method: Stovetop
Diet: Vegan
Tried this recipe?Please tag us at @PlantBasedOnABudget! 🙂
About

Terrence Paschal

Plant based food, micro brews, punk rock, and running are what I am about.

More about Terrence Paschal
5 from 28 votes (27 ratings without comment)

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Comments

  1. 5 stars
    FABULOUS! I thought this might be too spicy with both the chipotle pepper and the jalapeno so I skipped the cayenne and it wasn’t spicy at all, ha! But it was absolutely delicious! The entire flavor combination was so good. I baked these in the oven at 400F for 20m since I needed to be hands-off and they held together perfectly. Ate two fresh, froze the other two!

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