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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

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

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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