These protein-packed black bean burgers have a southwest flair with a flavorful seasoning combo and added veggies. Plus, they’re freezer-friendly!
Burgers don’t need to be made with meat to be filling and delicious. If you’re trying to eat less meat or just looking for a tasty way to up your veggies, this recipe is it!
Black beans offer a ton of protein and fiber. In fact, canned beans are a great way to satisfy your protein needs. Always look for no-salt-added or low sodium varieties and make sure to give them a good rinse remove excess sodium.
I can’t emphasize this enough – I love these black bean burgers! There are always extras in my freezer for a quick and easy meal when I don’t feel like cooking (which with a baby at home is a lot of days right now).
Speaking of black beans, did you know you can also use them in baking? I’m not saying you need these Black Bean Brownies in your life, but you probably do.
Before maternity leave, I packed our freezer with soups, lasagna, enchiladas and these burgers. They freeze SO WELL. I often make a double batch and freeze all the extras, along with extra hamburger buns, for those nights when I’m less than enthusiastic about cooking.
How to Freeze Black Bean Burgers
- Prepare burgers as directed. Once cooked, set aside on plate to cool completely. You can also place these in the fridge to cool.
- Once cooled, place a square of freezer or parchment paper between patties and freeze in ziptop bag. Make sure to squeeze out as much air as possible to prevent freezer burn.
- Patties store well in freezer for up to 3 months.
Note: No need to thaw these before reheating, just remove from freezer and cook in a skillet 6-8 minutes per side, or until heated through.
These black bean burgers are packed with flavor and are easy to customize with your favorite ingredients.
- Black Beans: Good ol’ pantry staple here, but you can swap for other types of beans if you prefer.
- Veggies: Peppers and onions are a classic combo but mushrooms, zucchini, carrots and celery would all be good too.
- Breadcrumbs: Store-bought or homemade, regular or whole wheat – your choice!
- Egg: Or swap for a flax egg to make this recipe vegan.
- Seasonings: This recipe calls for a mix of chili powder, cumin and garlic powder. Add more or less depending on how spicy you like things.
- Toppings: I love the simplicity of tomato and avocado here but any of your favorite toppings from cheese to sauteed mushrooms would be yummy.
Southwest Black Bean Burgers
- 1/2 red bell pepper cut in half
- 1/2 small sweet onion cut in half
- 1 15 oz. can low-sodium black beans, drained, rinsed
- 1 large egg
- 1/2 cup breadcrumbs
- 1 1/2 teaspoon chili powder
- 1 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1 teaspoon olive oil
- 4 hamburger buns
- 1 to mato on the vine sliced
- 1 avocado sliced
- Place pepper and onion in food processor and blend until finely chopped (if there’s a lot of water after blender, strain it out using a mesh strainer). If you don’t have a food processor, grate or finely chop peppers and onions.
- Mash black beans in large bowl. Add peppers/onions, egg, breadcrumbs, chili powder, cumin and garlic powder. Season with salt and pepper, to taste, and mix well. Divide into 4 patties.
- Heat oil in skillet over medium heat. Add patties and cook 6-8 minutes on each side.
- Top buns with burgers, tomato and avocado.