Homemade Southwestern Black Bean Burgers Recipe
These Southwestern Black Bean Burgers have a delicious flavor, are very easy to make, and are ready in just about 20 minutes!
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.
Notes
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.
Calories: 168kcal, Carbohydrates: 30g, Protein: 10g, Fat: 2g, Saturated Fat: 0.4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 0.4g, Trans Fat: 0.003g, Cholesterol: 27mg, Sodium: 329mg, Potassium: 401mg, Fiber: 9g, Sugar: 1g, Vitamin A: 167IU, Vitamin C: 1mg, Calcium: 35mg, Iron: 2mg
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