Spicy Black Bean Burgers takes your favorite veggie burger and brings in the spicy flavors of the Southwest for a partido for the tastebuds!
Can you handle the heat? Adding a little hot spice to your black bean burger recipe can change the composition of the whole burger. It’s like adding yellow to red and getting orange.
I know you have heard me say this before, but I just cannot say it enough. When adding heat to your recipes, whether that is chile peppers, jalapenos, or hot sauce, always season with flavor in mind. Spicy hot foods are not meant to burn your intestines but rather to tingle your tastebuds. Always go easy and add as you go.
Spicy Black Bean Burgers just adds a few spices and peppers to bring a touch of heat and an abundance of flavor to your ho-hum veggie burger. Just add a little jalapeno, some smokey Cajun seasoning and you get a whole new outlook on that veggie burger.
Let’s talk cheese! Instead of the same old cheddar or American cheese I’m adding another layer of flavorful heat and using pepperjack cheese. The key to adding cheese to a veggie burger is to sweat the cheese. Add some water to the skillet, cover the pan with a lid and let the moisture and stream melt the cheese. It melts evenly and forms over the burger helping to hold the ingredients together.
Not enough southwest flavor? Try topping it with a chunky guacamole blend. Like guacamole you want to chop some avocado, tomatoes, onions, and some chopped cilantro. Unlike guacamole you do not want to mash the ingredients. Leave nice and chunky.
Want the full recipe for Chunky Guacamole Topping? Click the link.
- 2 tablespoons olive oil
- 1 /2 onion, diced
- 6 garlic cloves, minced
- 1/2 – 1 jalapeno, diced
- 2 cans (15 ounces) black beans, rinsed and drained
- 1/2 cup corn
- 1 cup quick oats
- 1/2 cup breadcrumbs
- 1 – 3 teaspoons smoked chile seasoning
- 2 tablespoon spicy brown mustard
- 1/4 cup soy sauce
- 1 tablespoon cumin
- 1 tablespoon chili powder
- Salt and pepper, to taste
Heat the olive oil in a skillet. When hot add the onion and sauté for 3 minutes. Add the garlic and jalapeno and sauté until garlic is fragrant, about 1 – 2 minutes.
Mash the beans in a large bowl. Should be chunky with 1/2 of the beans mashed the other 1/2 not. Add the onion mixture, oats, breadcrumbs, chile seasoning, brown mustard, soy sauce, cumin, chili powder, and salt and pepper.
Shape into 6 patties. Place on a parchment lined baking sheet and freeze 1 – 2 hours or until nice a firm.
When ready to cook, heat some olive oil in a nonstick skillet. Add the patties and cook for 6 minutes. Flip and brown the other side another 6 minutes.
Serve with your favorite condiments: Avocado, lettuce, tomato, onion, jalapeno slices, and condiments.