Green Chile Black Bean Burger Recipe
Calling all vegans and vegetarians! Recipe developer and health coach Miriam Hahn has come up with a delicious Southwestern-inspired veggie burger, which is indeed vegan. This recipe includes many typical flavors of this region including green chiles, cumin, chili powder, corn, and salsa verde.
Hahn suggests, "This is a great meal prep option to save time and a great alternative to buying pre-made veggie burgers that are typically off-the-charts high in sodium." Who doesn't love a dish that can be prepared in advance? Plus, if a homemade burger can be healthier, it's a no-brainer.
These burgers will last in an airtight container in the fridge for about a week, but if you are preparing further ahead, feel free to freeze them. Hahn likes to "separate them with parchment paper before freezing," allow them to thaw in the fridge during the day, then reheat them in the air fryer. Let's dive right in!
Gather your ingredients for a green chile black bean burger
To make these green chile black bean burgers, you will need black beans, onion, cooked brown rice, breadcrumbs, green chiles, corn, black olives, green salsa, cumin, garlic granules, chili powder, onion granules, salt, pepper, and red pepper flakes. Hahn swears by the salsa verde in this recipe. She says "it adds such great flavor while helping bind the burger together."
Break down the black beans
First things first, preheat the oven to 350 F, then get out your trusty food processor. You will use it in this recipe to break down the black beans. Drain and rinse a can of black beans before putting them into your food processor. Then, pulse the beans until they are chunky. Be careful not to blend too much, or you will end up with a smooth hummus texture.
Add the remaining ingredients
Now, pour the broken down black beans into a large bowl. Add the onion, brown rice, breadcrumbs, green chiles, corn, black olives, green salsa, cumin, garlic granules, chili powder, onion granules, salt, pepper, and red pepper flakes. Mix these ingredients well into a burger texture forms.
Form the bean mixture into patties
Now, you can form the mixture into six patties. Using your hands, roll and flatten the burger "meat" until all six patties have been formed. If you're worried that this black bean burger will fall apart easily, fear not! Hahn notes that because the green salsa mixes with the starchy rice, these burgers "hold together nicely and don't crumble easily." As you form the patties, lay them down on a parchment paper-lined baking sheet.
Bake the burgers and serve
Place the baking sheet into the oven and bake the patties for 20 minutes, until warmed through. Alternatively, Hahn adds, "If you don't mind using extra oil, you can also pan fry these on the stove for about 4 minutes on each side."
Then, you can serve these up however you like. Load the burgers themselves with your favorite toppings, or take some inspiration from Hahn and add tomato, jalapeños, and ketchup. As for side dishes, Hahn says like serving these burgers with salad, soup, or some air fryer fries.
- 1 can black beans, rinsed and drained
- ¼ cup onion, diced
- 1 cup cooked brown rice
- 1 cup panko or bread-crumbs
- 1 (4-ounce) can diced green chilies
- ½ cup corn
- ¼ cup black olives, chopped
- 2 tablespoons green salsa
- 2 teaspoon cumin
- 1 teaspoon garlic granules
- 1 teaspoon, chili powder
- 1 teaspoon onion granules
- 1 teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon red pepper flakes
- Preheat the oven to 350 F.
- Put the beans in a food processor and pulse to break them down, but avoid making them mushy.
- Transfer the beans to a bowl and add in the onion, rice, panko, green chilies, corn, olives, salsa, cumin, garlic granules, chili powder, onion granules, salt, pepper and red pepper flakes. Mix well.
- Form the mixture into 6 patties and lay them on a baking sheet lined with parchment paper.
- Bake for 20 minutes and serve with toppings of your choice.
| Calories per Serving | 205 |
| Total Fat | 2.5 g |
| Saturated Fat | 0.5 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 38.1 g |
| Dietary Fiber | 7.7 g |
| Total Sugars | 2.7 g |
| Sodium | 408.1 mg |
| Protein | 8.6 g |
