Spicy Black Bean Burgers
These Spicy Black Bean Burgers are packed with insanely good spices and flavors - garlic, cumin, coriander, jalapeno, cilantro, parsley, and lime help turn regular black beans into a burger flavor bomb.
Servings: 4
Calories: 336kcal
Ingredients
Burger patty:
- 2 15-oz. can of black beans drained, rinsed, and dried on paper towels
- 1 large shallot roughly chopped, or 1/4 yellow onion
- 5 cloves garlic peeled and cut in half
- 2 tbsp cumin
- 2 tbsp corriander
- ½ tsp salt
- ½ tsp pepper
- 1 jalapeño roughly chopped
- ½ cup fresh cilantro
- ½ cup fresh parsley
- 1 tbsp fresh lime juice
- 2 tbsp banana smashed
- Cooking spray or flavorless oil
Burgers:
- 4 burger buns
- 4 pieces romaine lettuce
- 2 vine tomatoes sliced
- 2 avocados sliced
- 1 batch aji verde or your favorite salsa
Instructions
- Preheat to 385F.
- Add all the burger patty ingredients to a food processor. Process until clumps together. I like to keep it a little chunky.
- Lightly oil a baking sheet.
- Split the mixture into 4 patties on the baking sheet. Spray the tops with oil or lightly drizzle.
- Bake 30 minutes.
- Assemble your burgers by placing the lettuce on the bottom bun, top with sliced tomatoes, a burger patty, avocado, drizzle with salsa or aji verde, and cover with the top of your bun.
Notes
A small piece of banana is used as the binder in this recipe. It is a great vegan substitute for an egg in this recipe.
Use a low-sodium can of black beans, give them a good rinse, and then you can season them to your liking with salt and pepper.
The shallot has a more subtle taste than onion, which I find kids prefer. You can use whichever you have around.
Nutrition
Calories: 336kcal | Carbohydrates: 41g | Protein: 8g | Fat: 18g | Saturated Fat: 3g | Sodium: 529mg | Potassium: 876mg | Fiber: 10g | Sugar: 7g | Vitamin A: 1589IU | Vitamin C: 38mg | Calcium: 158mg | Iron: 5mg
