It’s the second Monday in March. That means it’s time for another delicious vegetarian burger recipe!
Last week, I made fire-roasted red pepper burgers with garbanzo beans. This week, I made burgers with black beans and tons of veggies.
The idea for this week’s burger came to me on our most recent Mexican night. Yes, we have themed food nights in my family. It’s fun. I promise.
Anyway. On Mexican nights, I always make Chipotle-inspired cilantro lime rice, cumin-spiced black beans, and roasted sweet corn (from Trader Joe’s). The black bean and corn mix is a great vegetarian taco filling and the rice is just good in general.
So I figured why not combine all of those flavors into burger form? And so, cumin-spiced cilantro lime black bean burgers were born.
The great thing about these burgers is that no fancy equipment is required. Forget about a food processor, a blender, or anything with a motor. All you need is your stirring muscles.
Well, a bowl, a spatula, and a baking sheet would help also. Oh, and the ingredients. Don’t forget about those.
Mainly, I’m just happy about the the fact that I don’t have to clean out my blender or food processor to make these. That is a huge plus. It was Sunday (AKA lazy day).
Ingredients (to make 6-8 patties)
- 1 can refried beans (pinto or black)
- 1 can black beans (drained and rinsed)
- 1/2 C. roasted sweet corn
- 1 C. roasted peppers and onions
- 1/2 C. egg whites
- 1/8 C. flax meal
- 2 T. cumin
- 1/2 C. ground old-fashioned oats (or any type of flour)
- 3 t. chopped cilantro (3 dorot cubes)
- 3 crushed garlic cloves (3 dorot cubes)
- juice of 2 limes
- salt and pepper (1-2 t. each)
Like it spicy? Then also add:
- 1 t. crushed red pepper
- 2 t. Sriracha (only if you like it spicy!)
First, add the refried beans to a large bowl. Then add the spices (cilantro, garlic, lime, salt, pepper, cumin, red pepper, and sriracha) and mix very thoroughly.
Once the refried beans are all jazzed up – add the black beans, corn, peppers and onions.
Adding these ingredients whole (rather than blending them in) makes for a super chunky, full of texture burger.
Lastly, add the egg whites, flax seed, and flour. Mix until you have a nice thick consistency. If the mixture is still too runny, then add a bit more flour until you’re able to make patties.
Bake the burgers at 375 degrees for about 25 minutes – flipping once halfway through.
Let’s not even talk about what the fail “patties” look like. I know. That’s why they were considered a fail. Well, that and the fact that they totally fell apart upon flipping.
So, I went back and readjusted the recipe by adding oats. The oats made the consistency much thicker. Now, that my friends, was a winning decision.
Sometimes you have to fail before you can win. What better way to learn than from your own mistakes – right? Lesson of the day.
I also learned (from my last batch of burgers) that it’s important to use a tinfoil tent to preserve moisture.
It worked wonderfully.
These are my favorite burgers yet. Each bite brings a cilantro lime flavor explosion with delicious chunks of veggies and beans. Oddly descriptive, but true nonetheless.
For best results – enjoy atop a toasted wheat bun with a generous serving of guacamole and pepper jack cheese.
Have you made any creations you’re proud of lately? Do share.