Mexican Style Black Bean Burger Recipe

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Mexican Black Bean Burger Recipe - a meatless burger recipe with lots of Mexican spices. Black beans, lentils, jalapenos - your tongue will be in Heaven!

Photos courtesy of Aimee Wimbush-Bourque from Simple Bites.

Tis the season to be grilling!

I’m faking you out. These “burgers” aren’t grilled at all. In fact, they’re a meatless meal (but do they *almost* look like real, grilled burgers?). I’ve tried a handful of meatless veggie burger recipes over the years, and most of them end up being rejected or at least smushed into a tortilla and deemed “tasty, but not a burger,” like this favorite chickpea wrap.

A bit of Mexican flare and lots of bread crumbs resurrected these bean burgers from the certain demise of just being “refried beans”. (How to make frugal homemade breadcrumbs.) They were too spicy for my kids, but that’s easily remedied. We adults loved them, and this recipe is a definite “do over.” (That is, we’d eat them again, no problem.)

Find this recipe, updated and with even more frugal tips and transformation options, along with 29 other bean recipes and a ton of information on cooking dry beans, the health benefits of beans, and ideas for bean haters in The Everything Beans Book, available now at Kitchen Stewardship!

Mexican Black Bean Burger Recipe - a meatless burger recipe with lots of Mexican spices. Black beans, lentils, jalapenos - your tongue will be in Heaven!

 

5.0 from 1 reviews
Black Bean Burgers (Mexican Style)
 
Author:
Recipe type: Meatless Entrees
Ingredients
  • 2 c. cooked black beans
  • 1½ c. cooked lentils
  • ½ small onion
  • ½ red pepper
  • 3 garlic cloves
  • 2 jalapenos or 2-3 tsp. cayenne (to taste!)
  • ¼ c. cilantro (or 2 tsp. dry)
  • 1½ tsp. salt
  • ½ tsp. pepper
  • 2 beaten eggs
  • 1+ c. bread crumbs
Instructions
  1. Allow legumes to cool if you just cooked them.
  2. Whiz them in a food processor along with vegetables and cilantro.
  3. When mostly smooth, add salt and pepper, eggs and a cup of bread crumbs, then more bread crumbs bit by bit until a firm consistency is reached.
  4. Roll into balls slightly larger than a golf ball, then flatten with the heel of your hand into patties.
  5. Cook in a greased skillet (preferably cast iron) about 5-8 minutes, turning at least once to keep even doneness.
Notes
This is too spicy for kids.
Adapted from True Adventures in Money Hacking

Mexican Black Bean Burger Recipe - a meatless burger recipe with lots of Mexican spices. Black beans, lentils, jalapenos - your tongue will be in Heaven!

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18 Bites of Conversation So Far

  1. says

    These look very tasty to me! I’m betting my kids would scarf them up too… I have some spicy-food-lovin’ kiddos. 😉 My husband, however? He won’t touch beans of any kind. It is a constant source of frustration for me (and my budget). Sigh…
    .-= JessieLeigh´s last blog ..Death By Chocolate =-.

  2. says

    I am going to have to try these!
    I made some black bean “burgers” a few weeks ago and they had bread crumbs AND flour in them and they were very bland and dry and just tasted like we were eating bread “burgers” on a bun. Blech!

    Hubs was not a fan at all and he probably wouldn’t be super excited about me trying again, but I think it would be such a great meal for our Meatless Mondays, if we could find a black bean burger that we actually liked.

    Everything I’ve tried from KS has been good, so I’m sure these will be better than my last attempt! Thanks for the recipe!

    • Katie says

      Lately I’ve been using homemade soaked whole wheat, but the recipe isn’t on my blog. It’s actually in the camping ebook, but based on one over at The Happy Housewife. Yummy!
      :) Katie

  3. Christina says

    Do you think these would freeze well? I recently went gluten free and am currently sugar and fruit free while I try to kick a Candida infection and I could really use some snacks/lunches to have on hand when I run out of fresh options…

    • Katie says

      Christina,
      Yes, they definitely freeze acceptably. Separate them with waxed paper. Reheats in toaster oven or a skillet. :) Katie

      • Farhaana says

        We love these! When I make these, we fold them in a whole wheat pita with lettuce and KS ranch.
        I usually make a double batch and freeze half of them. I don’t usually cook them first. I form them into patties, then stick them on a cookie sheet to freeze. I then put them in a freezer bag (I know, plastic:( but it it gets a lot of air out). When ready to cook, I thaw them(not always completely) and pan fry them in coconut oil.
        When freezing them, should I cook them first, or is it okay to freeze them raw?

    • Katie Kimball @ Kitchen Stewardship says

      Jamie,
      Hmmmmm….it’s been a while since I made them, but I’m thinking they wouldn’t be solid enough to not fall through the cracks…
      :) Katie

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