Hearty, flavorful black bean patties packed with corn and spices, pan-fried to perfection. Served on a toasted bun with a zesty, creamy green chile mayo for a true Southwestern kick.
Prep25 min
Cook10 min
Servings4
Serving size: 1 burger
825cal
33gprotein
113gcarbs
29g
Ingredients
15 oz Black Beans (canned, rinsed and drained very well)
A crisp, refreshing mix of romaine, juicy tomatoes, cool cucumber, and crunchy croutons, all tossed in a creamy ranch dressing. The perfect simple salad to accompany any main course.
About Black Bean Burger with Green Chile Mayo with Side Salad
Fiber-rich black bean burgers with tangy green chile mayo – a gut-friendly, delicious dinner!
This southwest dish is perfect for dinner. With 1060.48 calories and 38.18g of protein per serving, it's a muscle-gain option for your meal plan.
fat
Salt
(divided)
0.25 tsp Black Pepper (freshly ground)
2 tbsp Vegetable Oil (for frying)
0.5 cup Mayonnaise
4 oz Diced Green Chiles (canned, mild, drained)
1 tbsp Lime Juice (freshly squeezed)
2 tbsp Cilantro (freshly chopped)
0.25 tsp Garlic Powder
4 piece Burger Buns (e.g., brioche or whole wheat)
4 piece Lettuce Leaves (for serving)
1 piece Medium Tomato (sliced for serving)
4 slice Red Onion (thinly sliced for serving)
Instructions
1
Prepare the Green Chile Mayo
In a small bowl, whisk together the mayonnaise, drained green chiles, fresh lime juice, chopped cilantro, and garlic powder until smooth.
Season with a pinch of salt if desired. Cover and refrigerate for at least 15 minutes to allow the flavors to meld. This can be made a day ahead.
2
Prepare the Black Bean Mixture
After rinsing and draining the black beans, spread them on a paper towel-lined baking sheet and pat them very dry. Let them air-dry for 10 minutes for the best texture.
In a large bowl, add about half of the dried black beans. Mash them with a fork or potato masher until a thick, coarse paste forms.
To the bowl, add the remaining whole black beans, panko breadcrumbs, thawed corn, chopped onion, minced garlic, lightly beaten egg, chili powder, cumin, smoked paprika, 0.75 tsp salt, and black pepper.
Gently mix with a spatula or your hands until just combined. Be careful not to overmix, as this can make the patties dense.
3
Form and Chill the Patties
Divide the mixture into 4 equal portions. Lightly wet your hands to prevent sticking.
Form each portion into a patty about 3/4-inch thick and slightly wider than your burger buns, as they will shrink slightly during cooking.
Place the formed patties on a parchment-lined plate or baking sheet. Chill in the refrigerator for at least 15-20 minutes (or up to 1 hour) to help them firm up and hold their shape.
4
Cook the Black Bean Patties
Heat the vegetable oil in a large non-stick skillet or cast-iron pan over medium heat. The oil should be shimmering before you add the patties.
Carefully place the chilled patties in the hot pan, ensuring not to crowd them. Cook in batches if necessary.
Cook for 4-5 minutes per side, until a dark, crisp crust has formed and the patties are heated through. Flip only once to prevent them from breaking.
During the last minute of cooking, you can toast the burger buns, cut-side down, in the same pan or in a separate toaster.
5
Assemble and Serve
Spread a generous layer of the prepared green chile mayo on both the top and bottom toasted buns.
Place a cooked black bean patty on the bottom bun.
Layer with your desired toppings, such as lettuce, tomato slices, and red onion.
Cover with the top bun and serve immediately while hot.
236cal
5gprotein
22gcarbs
15gfat
Ingredients
1 large head Romaine Lettuce (Washed, dried, and chopped)
1 cup Cherry Tomatoes (Halved)
1 medium Cucumber (Peeled and sliced)
1 medium Carrot (Shredded)
0.25 small Red Onion (Thinly sliced)
1 cup Croutons (Use your favorite store-bought or homemade)
0.5 cup Ranch Dressing (Or more, to taste)
Instructions
1
Prepare the Vegetables (10 minutes)
Thoroughly wash the romaine lettuce leaves. Dry them completely using a salad spinner or by patting with paper towels. This is crucial for a crisp salad.
Chop the dried lettuce into bite-sized pieces and place in a large salad bowl.
Wash and halve the cherry tomatoes, peel and slice the cucumber, shred the carrot, and thinly slice the red onion.
Add all prepared vegetables to the bowl with the lettuce.
2
Combine the Salad Base (2 minutes)
Gently toss the chopped lettuce, tomatoes, cucumber, carrot, and red onion together in the bowl.
Ensure all the vegetables are evenly distributed. At this point, you can cover and refrigerate the salad for up to 4 hours if preparing ahead.
3
Dress and Serve (3 minutes)
Just before you are ready to serve, add the croutons to the salad bowl.
Drizzle the ranch dressing over the salad.
Toss gently until all ingredients are lightly and evenly coated.
Serve immediately to maintain the crispness of the lettuce and the crunch of the croutons.