Southwestern Black Bean Burgers
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Mexican
Serves: 6 burgers
  • 2 (14-ounce) cans black beans, drained, rinsed, and patted dry
  • 1 tbsp olive oil
  • ¾ cup finely chopped poblano pepper
  • 1 cup finely chopped yellow onion
  • 3 garlic cloves, minced (about 1 Tablespoon)
  • 1 and ½ teaspoons ground cumin
  • 1 teaspoon chipotle chili powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon smoked paprika
  • ½ cup bread crumbs, almond or oat flour (I used almond)
  • ½ cup Cotija cheese (can sub feta)
  • 2 large eggs
  • 1 Tablespoon Worcestershire sauce
  • 2 Tablespoons ketchup
  • ¼ tsp salt
  • ¼ tsp pepper
  1. Preheat oven to 375°F. Prepare a baking sheet with parchment paper.
  2. Spread beans evenly onto a lined baking sheet and bake for 15 minutes until slightly dried out.
  3. While the beans are drying, sauté olive oil, poblano, onion, and garlic over medium heat until peppers and onions are soft, about 5-6 minutes. Gently blot some of the moisture out. Place in a large bowl or in a food processor with the remaining ingredients. Stir or pulse everything together, then add the black beans. At this point, I like to mash with a fork so that I leave some larger chunks of beans.
  4. To form into patties, grab about ⅓ cup of mixture and pat into a flat circle.
  5. Place patties on the prepared baking sheet and bake at 375°F for 10 minutes on each side, 20 minutes total.
  6. Serve with your favorite toppings.
*These burgers freeze beautifully, so make them in bulk!
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