Homemade Southwestern Black Bean Burgers
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These Southwestern Black Bean Burgers are the perfect vegetarian burgers to make on burger night! They’re very easy to make and are ready in just about 20 minutes!
Larder & Vine Ceramic Stoneware Grill Pan
Thank you so much to Larder & Vine for sponsoring today’s blog post and for providing me with the opportunity to feature their new Ceramic Stoneware Grill Pan!
I LOVE their grill pan and have it in the color Cinnamon. It’s made out of Ceramic Stoneware in Italy and is heat-safe up to 660ºF and is also microwave-safe! I also love that it is PFOA and PTFE free for healthy, toxin-free cooking.
Take their grill pan outside to use on the grill when the weather is nice (this is such a nice feature if you want to separate vegan/vegetarian food from meat on the BBQ!) or use it inside on a gas, electric, or ceramic stovetop or even in the oven!
Larder & Vine has generously given me a discount code to share with you, should you want to try out their grill pan or any of their other products for yourself! You can use the code: SUPERMOMEATS to get 20% off your order!
What to make using your Larder & Vine Ceramic Stoneware Grill Pan as a vegetarian or vegan:
- Grilled Vegetables
- Grilled Tofu – to serve in a rice or noodle bowl, alongside grilled veggies, or in a sandwich
- Grilled Portabello Mushrooms – to make grilled mushroom tacos, burgers, or sandwiches
- Grilled Flatbread Pizza
- Paninis
- Veggie Burgers
What You’ll Love About This Recipe
- Fast – These burgers are ready in about 20 minutes or so, making them great for busy weeknights!
- Easy – I love that you just need to blend all of the ingredients in a food processor and then grill them on the grill pan.
- Freezable – You can make these black bean burgers in advance and freeze them for easy lunches or dinners at a later time.
Recipe Ingredients
You’ll need the following ingredients to make this Black Bean Burger Recipe:
How to Make Southwestern Black Bean Burgers: STEP-BY-STEP
For the full recipe with the exact ingredients, scroll down to the printable recipe card below!
STEP 1:
Add all ingredients to a food processor and process for about 5-6 seconds so that you still have some whole corn kernels in the burger mixture.
STEP 2:
Preheat your Larder & Vine Ceramic Stoneware Grill Pan, or large skillet, over medium heat for 3 minutes. Generously coat with avocado oil spray, olive oil, or preferred cooking spray.
STEP 3:
Use your hands to form burger patties with the bean mixture and place patties in a single layer on the grill pan (four patties can fit on the plate at one time). Cook for 9-10 minutes on the first side, or until a spatula can easily pick up the burger to flip and the burger doesn’t stick to the grill plate.
STEP 4:
Before flipping, spray tops of burger patties with vegetable oil spray. Flip the burger patties over and cook the second side for another 5 minutes, or until burgers are golden brown and can easily be picked up off of the grill pan.
Recipe Tips & Tricks
- Double the recipe – I love doubling this vegetarian burger recipe and freezing half of the burgers for an easy dinner or lunch another day! To double the recipe, you will probably need to make two batches in your food processor so the ingredients don’t overflow.
- Make use of leftovers – This recipe makes about 6 burgers. For our family of 4, that means we have two leftover burgers. My husband and I either each eat one for an easy lunch the next day or eat them for dinner a different night that week.
- Potato masher – If you don’t have a food processor (this is the one I use!), you can add all of the ingredients to a large mixing bowl and use a potato masher to mash everything together.
Storage & Reheating
- Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Let the cooked veggie burger patties cool completely and then transfer the black bean burgers to an airtight freezer-safe container or bag. Be sure to separate the patties with parchment paper or wrap each burger in plastic wrap to prevent them from sticking to each other.
- Reheating: Thaw frozen burgers in the fridge overnight, then reheat them in the microwave or on a grill pan.
Substitutions
- Black Beans: You can try this recipe with pinto beans or even white or red kidney beans instead of black beans if preferred or that’s all you have on hand.
- Flour: You can swap out the whole wheat flour for regular all-purpose flour, gluten-free flour, or even Panko bread crumbs. If using bread crumbs, you may need to add a little more than the recipe calls for if the burger patties seem to have too much extra moisture (note: the burger patty mixture is sort of wet and sticky in texture when you follow the recipe as is, so it’s okay if they’re somewhat wet when using bread crumbs).
- Egg: If you want to make Vegan Southwest Black Bean Burgers, you can try making a flax egg to replace the egg. To do this, in a small bowl, combine 1 tablespoon flaxseed meal with 2.5 tablespoons of water. Let it sit for about 5 minutes until it coagulates and then add it to the food processor. I haven’t personally tried using a flax egg in this recipe, so if you try it, let me know in the comments how it turns out!
- Taco Seasoning: If you don’t have taco seasoning on hand, you can replace it with 1/4 teaspoon each of cumin, chili powder, paprika, and garlic powder, or any preferred southwestern spices.
What to Serve With Southwest Black Bean Burgers
- Guacamole
- Chipotle Mayo Sauce – I mixed 1/2 cup Primal Kitchen mayo, 1 teaspoon lime juice, 1/4 teaspoon salt, and 1 teaspoon taco seasoning (add in some chipotle pepper powder if you have it!)
- Whole wheat or gluten-free burger buns
- Brown rice
- Your favorite burger toppings: red onion, lettuce, tomato slices, cheese/vegan cheese, ketchup, BBQ sauce, sautéed onions – I love displaying all the toppings on the lid of my Larder & Vine baking dish!
- Sweet potato fries
- A side salad
- Serve the burgers as Burger Bowls by putting a burger or two over a bed of lettuce and all your favorite burger toppings
- Dairy-Free Coleslaw With Chia Seeds
Frequently Asked Questions
Yes! They’re great for meal prep. I love doubling the recipe and storing half of the burgers in the freezer (separated either by plastic wrap or parchment paper) and using them on a later day. You could also make a batch of burgers over the weekend and eat them for lunch all week or have a weeknight meal ready to go!
I haven’t personally tried making this recipe without the egg before, so I can’t guarantee the results, but you could try replacing the egg with a flax egg. To do this, combine 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Wait about 5 minutes until it coagulates and then add it to the food processor.
Yep – I do! I serve them as is (no burger bun…all by themselves), but do what works for your family! I also serve other things on the side, like a vegetable, avocado or guacamole, some fruit, ketchup and ranch, and typically some homemade sweet potato or regular fries! This gives picky eaters some options if they’re not feeling ready to try the burger.
There are so many options! Check the section above “What to Serve With Southwest Black Bean Burgers” for some ideas!
Tools For This Recipe
- Food processor – This is the one I use!
- Larder & Vine Ceramic Stoneware Grill Pan (use code: SUPERMOMEATS to get 20% off your order! – I have their Grill Pan in Cinnamon and absolutely love it!)
- Spatula – I love Larder & Vine’s spatula from their kitchen utensil set (I have the set in Sage)
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I hope you love these Southwestern Black Bean Burgers! If you make them, be sure to leave a rating below so I know how you liked them! Enjoy!
Homemade Southwestern Black Bean Burgers Recipe
Ingredients
- 2 (15-ounce) cans black beans, drained and rinsed
- ½ cup whole wheat flour
- ⅓ cup salsa
- ½ cup corn kernels
- ¼ cup cilantro
- 1 egg
- ½ teaspoon salt
- ½ teaspoon taco seasoning
Instructions
- Add all ingredients to a food processor and process for about 5-6 seconds so that you still have some whole corn kernels in the burger mixture.
- Preheat your Larder & Vine Ceramic Stoneware Grill Pan, or large skillet, over medium heat for 3 minutes. Generously coat with avocado oil spray or preferred vegetable oil.
- Use your hands to form burger patties and place four burger patties at a time in a single layer on the grill plate. Cook for 9-10 minutes on the first side, or until a spatula can easily pick up the burger to flip and the burger doesn’t stick to the grill plate.
- Before flipping, spray tops of burger patties with vegetable oil spray. Flip the burger patties over and cook the second side for another 5 minutes, or until burgers are golden brown and can easily be picked up off of the grill plate.