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Easy Southwest Black Bean Burgers

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4.5 from 2 votes

Ready in under 20 minutes, these delicious and vegan Southwest Black Bean Burgers are sure to become a staple in your household! 

Southwest black bean burger

I love a good veggie burger, but then – who doesn’t? When done right, they are amazing, satisfying and delicious.

I will admit, however, they can seem a bit intimidating to make from scratch at first, which is why most people turn to the frozen section of their grocery store for the veggie burgers enjoyed at home.  Therefore, I set out on a mission to create a veg burger recipe that is so simple and easy to make, that you’d never have the desire to buy a frozen veggie burger again! This Southwest Black Bean Burger is now one of my most talked about recipes on this site. I hope you love it, too.

Why this Recipe Works:

  • This burger recipe is so EASY! All you do is prep the beans, and then add a handful of ingredients to a bowl. From there, you mix it up, form into patties, and then cook on a frying pan.
  • These burgers have a nice variety of flavors thanks corn, rice, black beans and spices. 
  • Made with good-for-you ingredients, these burgers are super nutritious AND filling.

What’s so great about black beans?

  • There are countless reasons why I love black beans! They’re hearty, delicious, and one of the healthiest foods on the planet.
  • From a nutrition standpoint, black beans are loaded with protein, fiber, vitamins and minerals – exactly what we want in the foods we eat.
  • They’re relatively neutral as far as flavor goes, which means they go wonderfully with a wide variety of spices. 

Looking for other easy vegan meal ideas? Then you have to try my:

How to Make Easy Southwest Black Bean Burgers:

1. First, drain and rinse your black beans.

Drained and rinsed black beans

2. Next, in a small bowl, combine the ground flaxseed meal and water.  Give it a little stir and then let this mixture be until you need it later.

3. In a medium-sized bowl, add those black beans and then lightly mash them up with a potato masher or a fork, allowing for some beans to remain partially intact.

Mashed black beans with a potato masher

4. Next, add the corn, spices, salt, and sugar.

Corn, spices, salt, and sugar added to black beans

Lastly, add the brown rice and the ground flaxseed concoction to the bowl. Once it’s all in there, stir until just combined.

Brown rice and flax mixture added to the bowl

5. At this point, you’ll want to give the mix a taste to see if the salt level is on point. Add an additional pinch if you think the mixture needs it and then gently stir again.

6. Now would be the time to start heating a skillet or griddle over medium heat. Spray or drizzle lightly with oil, if you so desire.

7. While the skillet is heating, divide the mixture up and form into equal-sized patties. Next, lay those suckers right onto the hot skillet.

Black bean patties on a hot skillet

You’ll want these burgers to cook low and slow to ensure the middle is warmed all the way through. After about 5 minutes, give them a flip!

Flipped black bean patties on a hot skillet

8. While those patties are cooking, start getting condiments and any other special additions ready. Most people I serve these black bean burgers to enjoy the “toasted wheat bun” route that I often take. I just spread about a teaspoon or so of vegan butter over each half of the bun, and then let them toast ever-so-slightly on that heated pan.

Burger buns toasting on the skillet

When it comes to topping these burgers, I’m a big fan of sliced heirloom tomatoes, when in season…

Sliced heriloom tomato

and Bibb lettuce and avocado too!

Southwest Black Bean Burger

There you have it – a savory and delicious bean burger that will impress both the carnivores and vegetarians in your life. I hope you love this recipe as much as we do!

Southwest Black Bean Burger

Top Tips for Making Easy Southwest Black Bean Burgers:

  • Be sure to rinse your beans thoroughly before cooking. 
  • If you don’t have a potato masher, use a big fork to mash the beans, instead.
  • Both ketchup and BBQ sauce go fantastically on these burgers, as their sweetness compliments the sassy spiciness of these black bean babies quite nicely! 
  • You can certainly make your burger patties larger or smaller depending on your preference.
  • If you plan on grilling these, cook them on the stovetop first and then reheat on the grill so they don’t fall apart.

Did you try this recipe? Please give it a star rating and let me know what you think in the comments below. Your feedback is very helpful! Thanks in advance. 

Southwest Black Bean Burgers

Easy Southwest Black Bean Burgers

Ready in under 20 minutes, these delicious and vegan Southwest Black Bean Burgers are sure to become a staple in your household! 
4.5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: gluten-free, plant based, vegan
Keyword: Southwest Black Bean Burgers, Veggie Burgers
Prep Time: 7 minutes
Cook Time: 10 minutes
Total Time: 17 minutes
Servings: 6 patties

Ingredients

  • 2 15 oz. cans of black beans organic if possible
  • 2 Tbsp. ground flaxseed (16 g)
  • 1/3 c. water (79 ml)
  • 1 c. fresh or frozen corn thawed, organic if possible
  • 4 tsp. onion powder
  • 4 tsp. chili powder
  • 1 tsp. garlic powder
  • 1/2 tsp. cumin
  • 1 tsp. oregano
  • 1/4 tsp. cayenne pepper for "spicy" leave out completely for "mild"
  • 3/4 tsp. salt
  • 1/2 tsp. sugar
  • 1 c. cooked and cooled brown rice (172 g), heat up the frozen type when in a pinch!
  • Special Additions: Whole wheat buns, lettuce, tomato and any other toppings you may desire, such as avocado, mustard, ketchup or BBQ sauce!

Instructions

  • First, drain and rinse your black beans.
  • Next, in a small bowl, combine the ground flaxseed meal and water.  Give it a little stir and then let this mixture be until you need it later.
  • Into a medium-sized bowl, add those black beans and then lightly mash them up with a potato masher or a fork, allowing for some beans to remain partially intact.
  • Next, add the corn, spices, salt, sugar, brown rice, and the ground flaxseed concoction to the bowl. Stir until just combined.
  • At this point, you'll want to give the mix a taste to see if the salt level is on point. Add an additional pinch if you think it needs it and then gently stir again.
  • Now would be the time to start heating a skillet or frying pan over medium heat. Spray or drizzle your pan with oil, if you so desire.
  • While the skillet is heating, divide the mixture up and form into equal-sized patties. Next, lay those suckers right onto the hot skillet. You'll want these burgers to cook low and slow to ensure the middle is warmed all the way through. After about 5 minutes, give them a flip!
  • While those patties are cooking, gather your condiments and any other special additions you'd like for your burgers. Most people I serve these black bean burgers to enjoy the "toasted wheat bun" route that I often take. I like to add about a teaspoon or so of vegan butter to each half of the bun and then I let them toast ever-so-slightly on that heated pan.
  • When it comes to topping these burgers, I'm a big fan of sliced heirloom tomatoes when in season, Bibb lettuce, avocado, ketchup and/or BBQ sauce.

Video

Notes

  • Be sure to rinse your beans thoroughly before cooking. 
  • If you don't have a potato masher, use a big fork to mash the beans, instead.
  • Both ketchup and BBQ sauce go fantastically on these burgers, as their sweetness compliments the sassy spiciness of these black bean babies quite nicely! 
  • You can certainly make your burger patties larger or smaller depending on your preference.
  • If you plan on grilling these, cook them on the stovetop first and then reheat on the grill so they don't fall apart.
Tried this Recipe? Follow me Today!Mention @AudreyEDunham or tag #AudreyDunhamRecipes!

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Comments

Georgia

I love black bean patties, never tried to make them myself. This seems easy enough and I’m guessing you could freeze some of them. My hubby does not partake in black bean patties.

Reply

Marie

These burgers are delicious!!! Should I cook before freezing?

Reply

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