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Mexican Black Bean Burgers


Serves four.

It’s better to sauté these burgers rather than grill them, because they have a fragile texture and lack the protein that meat and fish have to hold everything together.

  • 3 Tbs. olive oil
  • 1/2 cup thinly sliced scallions (both white and green parts)
  • 1/3 cup finely chopped poblano chile (1 small chile)
  • 2 large cloves garlic, finely chopped
  • 15-oz. can black beans, drained and rinsed
  • 1/2 cup coarsely chopped fresh cilantro
  • 1/2 cup toasted whole-grain breadcrumbs (about 1 slice of bread)
  • 1 large egg, lightly beaten
  • 1/2 tsp. pure chile powder, such as ancho or New Mexico
  • 1/2 tsp. ground cumin
  • Kosher salt
  • Tomatillo & Avocado Salsa

Heat 1 Tbs. of the oil in a 10-inch skillet over medium heat. Add the scallions, poblano, and garlic and cook until beginning to soften, 1 to 2 minutes. Transfer to a food processor. Add the beans and pulse 2 or 3 times to roughly chop. Be careful not to overprocess.

Transfer the mixture to a large bowl and gently mix in the cilantro, breadcrumbs, egg, chile powder, cumin, and 3/4 tsp. salt. Shape the mixture into 4 equal 3/4-inch-thick patties. Refrigerate, covered, for at least 30 minutes and up to 4 hours.

Heat the remaining 2 Tbs. oil in a large skillet over medium heat. Cook the burgers until nicely browned on both sides, flipping carefully, about 5 minutes total.

Serve with the Tomatillo & Avocado Salsa.

nutrition information (per serving):
Calories (kcal): 300, Fat (kcal): 19, Fat Calories (g): 170, Saturated Fat (g): 3, Protein (g): 9, Monounsaturated Fat (g): 13, Carbohydrates (mg): 26, Polyunsaturated Fat (mg): 2.5, Sodium (g): 490, Cholesterol (g): 55, Fiber (g): 9,

Photo: Scott Phillips

These were fantastic! I used chili powder with chipotle in it, and added salt and pepper. I served them on a ciabatta roll with guacamole made with coarse chopped tomatoes and onions. My fiance said he would eat these any time, and he's not into vegetarian bugers. My issue was that they immediately fell apart in the bun when we were trying to eat them. I might try making them with an extra egg to bind them up better. All in all, a total win!

My wife and I have made this recipe several times and love it!! Since we are plant-based, we substituted corn starch for the egg. We have also used a combination black, kidney and garbanzo beans which makes for an awesome burger too!!

If you want to take this up two notches, skip the poblano and finely dice a habanero instead. The citrusy flavor of the habanero adds great color to the mix, and the heat, well, its a slow build up and then buckle your seat belts spiciness!

Really loved this recipe, but don't make my mistake - definitely let them sit and have the flavor spread before cooking. They were great upon re-heat (and didn't need a bun), much better than right off the grill. I didn't have a problem with them falling apart. I could have subbed a jalapeno for the poblano and been satisfied. Like other reviewers, I subbed guacamole for the tomatillo salsa. I also put a slice of pepper jack cheese over the burger, which was a nice texture change and added good flavor.

Very tasty! I double the cumin and chili pepper, add some extra cilantro, garlic and scallions....a nice little kick to them after that. Very enthusiastic responses from everyone who ate them.

Complex and delicious, these burgers reheat well in the microwave. However, they were a bit too salty for my taste, and i think next time i'll use parsley instead of cilantro. My husband, who disdains veggie burgers, was accepting if not enthusiastic. He took a second helping.

We love them, and will make a double batch next time!

OUr family thought this recipe was a hit. The burgers have great flavor and mouth feel. They were a little difficult to cook as they didn't want to hold together easily in the pan. Delicious though.

I didn't have a poblano, so I used a chipotle. Good results, everyone enjoyed them. Next time I will certainly double the recipe. I served them with guacamole and a simple chopped tomato salsa, rather than the tomatillo salsa that was suggested.

Fantastic recipe!

This is really good recipe. The bean patties have a lot of flavor and the salsa is good too.

Excellent and so easy to make! They did not fall apart at all, like sometimes happens with homemade vegetarian burgers. The salsa is a great accompaniment. Even my husband, who is usually adverse to vegetarian entrees, really liked them and said he would request them again.

I have made these twice and both times they have been a hit!

I have made these burgers several times now and they have turned out great each time. I did not use any scallions in our because we're not fans of scallions. Just a note about serving size, one burger (with the tomatillo sauce) is not very filling. Two of these patties make a filling meal.

These burgers are very good. They are soft as you cook them, but if you let them stand for a bit afterward, they seem to firm up a bit.

I don't write reviews very often, but this recipe deserves praise. The burgers are full of flavor, and the freshness of the avocado salsa complements both the texture and flavor of the patties perfectly. This well-composed recipe is quick and easy to prepare. The burgers are filling, but I still recommend doubling the recipe if you want to have seconds on hand. Though vegetarian, they were popular amongst my omnivorous family and friends. The perfectly-oven baked fries (another fine cooking recipe) make a tasty addition to this meal.

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