This is a variation of our bean burgers base recipe. Plant-forward diets should not be restrictive or boring. This burger recipe is a tasty combination of spice, tang, and crunch. These southwest burgers provide plenty of flavor, moisture, and protein to satisfy your plant-based burger cravings!
Three Must-Know Cooking Skills
For recipe success, learn how to:
Learn how to slice and dice like a pro in our knife skills 101 course!
Culinary Tips for the Best Vegetarian Bean Burgers
Drain and rinse the beans if the sodium is higher than 140 mg. If 140 mg or lower, just drain! Mash to the texture you like. You can leave them slightly chunky or keep mashing to resemble refried beans.
If you have picky eaters, dice the onion finely so that they don’t notice them. You can also substitute ½ teaspoon onion powder.
Match the patty size to your bun, noting that they will slightly shrink as they cook.
Do not overcook the patties or they will dry out! Once the edges are brown, remove them from the oven.
You can cook southwest burgers on the stovetop instead of the oven, but note they don’t stay together quite as well. Heat a skillet over medium. Add oil to the pan. Once the oil is shimmering, add the patties. Cook 3-4 minutes per side.
If cooking bean burgers on the stovetop, remember the 3 F’s of flavor: fire, fat, and food! Heat your pan, heat your oil, then add the burgers. Once the burgers are on the skillet, don’t move them around. Keeping them in place helps ensure maximum flavor development and browning.
Ingredient Substitutions
- Beans: substitute any low-sodium beans of your choice – pinto, chickpeas, cannellini, kidney, etc. You can also use 3 cups of leftover beans from our stovetop or Instant Pot dried beans base recipes.
- Panko Bread Crumbs: substitute plain, whole wheat, or seasoned bread crumbs, but cut back on the added salt if you do. Panko is typically very low in sodium.
- Cilantro: substitute chives or Italian parsley.
- Red Bell Pepper: substitute orange or yellow bell pepper. You can also substitute green bell pepper but the flavor won’t be quite as sweet.
- Onion: substitute shallot or white or green onions. You can also substitute ½ teaspoon onion powder.
- Extra Virgin Olive Oil: substitute canola or avocado oil.
- Eggs: substitute two flax eggs to make these black bean burgers vegan. To make two flax eggs, combine 2 Tablespoons ground flax meal with 6 Tablespoons water. Stir, then let sit for 10 minutes or until the mixture has thickened.
- Garlic: substitute 1 teaspoon pre-minced garlic, 1 teaspoon garlic flakes, ½ teaspoon granulated garlic, or ¼ teaspoon garlic powder.
- Spices: substitute 1 teaspoon taco seasoning, but note the sodium content if you do. You may need to reduce the kosher salt.
- Oil for the Pan: substitute cooking spray.
We love buying our spices from The Spice House. Click on the picture below to view & try out hundreds of flavorful spices and herbs!
Recipe Variations
Turn these southwest burgers into sliders by reducing the patty size to ~2 inches in diameter.
To make spicy bean burgers, add 1-2 Tablespoons finely diced chipotle in adobo, a pinch of cayenne pepper, or a few dashes of hot sauce.
Not quite ready to go fully plant-based? Try our beef and bean burgers base recipe.
Want more burger recipe inspiration?
Use our bean burgers base recipe as a guide to make it to your taste, or try out these tasty variations!
Equipment Recommendations
Use these kitchen tools for recipe success:
- Colander or strainer
- Mixing Bowl
- Masher
- Measuring Spoons & Cups
- Cutting Board
- Chef’s Knife
- Pastry Brush
- Baking sheet or griddle
Find all of our favorite kitchen tools here!
Is this a healthy blackbean burger recipe?
These vegetarian black bean burgers are a much healthier choice than their greasy counterparts. Unlike beef, beans provide fiber and no saturated fat. The featured ingredients in this plant-forward recipe are beans, colorful veggies, and extra virgin olive oil.
Beans
Beans of all varieties contain plant-based protein, complex carbohydrates, fiber, vitamins, and minerals. These nutrients promote gut health, decrease risk of developing heart disease, cancer, and diabetes, and promote a healthy weight. Beans are a key component of longevity diets around the world.
Colorful Vegetables
Red bell pepper, green cilantro, and purple onion add important vitamins, minerals, fiber, and phytonutrients that we can only get from plants. Together, these nutrients promote brain, immune, heart, and gut health.
Extra Virgin Olive Oil
Extra virgin olive oil is a key component of the Mediterranean Diet. It contains high amounts of heart-healthy monounsaturated fatty acids and polyphenols which may reduce inflammation. In this recipe, it replaces the saturated fat typically found in 100% beef burgers.
Learn more about health benefits of different foods and ingredients or in our book, To Your Taste!
Serving Suggestions
Serve southwest burgers with traditional ketchup and mustard, lettuce and tomato, lime crema, or pickled veggies and avocado. Pair with roasted vegetables and a side salad to make a beautiful Whole Life Plate!
Serve leftover veggie bean burgers crumbled on baked tostadas or quesadillas, or on top of a salad drizzled with vinaigrette.
How to Store and Reheat Bean Burgers
Cool leftover burgers completely, then store in an airtight container in the refrigerator for up to 7 days.
Leftover burgers can also be frozen for up to 3 months. To freeze, place on a baking sheet and freeze for 1-4 hours. Once the burgers are partially frozen, transfer to a freezer-safe bag or container. Thaw overnight in the refrigerator before heating.
To reheat, place bean burgers on a pan and place in a cold oven. Turn the oven to heat to 350ºF. Once the oven hits 350°F, your burgers should be warmed and ready!
Want more bean-based dinner recipes?
Try out these delicious recipes!
Healthy Burrito Bowl Base Recipe
Vegetarian Meatballs Base Recipe
Southwest Burgers with Black Eyed Peas
Ingredients
- ½ Tablespoon extra virgin olive oil or cooking spray (for the baking sheet)
- 15-ounce can low-sodium black beans, drained (~1 ½ cups)
- 15-ounce can low-sodium black eyed peas, drained (~1 ½ cups)
- ½ cup Panko bread crumbs (whole grain suggested)
- ¼ cup chopped fresh cilantro
- ¼ cup finely diced red bell pepper
- 2 Tablespoons finely diced red onion
- 2 Tablespoons extra virgin olive oil
- 2 large eggs
- 2 small garlic cloves, minced (~1 teaspoon)
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon kosher salt
- Dash pepper
- 6 whole grain buns, lightly toasted
Instructions
- Preheat oven to 425ºF. Brush a baking sheet with oil or use pan spray.
- Place beans in a large mixing bowl and mash until almost smooth or leave slightly chunky.
- Add bread crumbs, cilantro, bell pepper, onion, oil, eggs, garlic, chili powder, cumin, salt, and pepper. Mix until combined.
- Create 6 patties with your hands or with the help of a portion scoop and place on the pan, spaced ~1” apart.
- Cook 8-10 minutes or until cooked through and slightly brown on the edges. Serve on toasted buns with desired toppings. Enjoy!
Notes
- Sliced tomato
- Lettuce or leafy greens
- Sliced or shredded cheese
- Pickled vegetables
- Sliced or smashed avocado
- Mustard
- Ketchup, barbecue sauce, salsa, or hot sauce
- Greek yogurt ranch, lime crema, or aioli
This Post Has 2 Comments
Avocado Lime dressing yumm
Sounds like the perfect topping!