Hearty, flavorful, and satisfying vegetarian burgers made from black beans, spices, and a few simple ingredients. They hold together perfectly on the grill or stovetop and are a fantastic healthy alternative to traditional beef burgers.
Prep20 min
Cook10 min
Servings4
Serving size: 1 burger
297cal
9gprotein
41gcarbs
12g
Ingredients
1 can canned black beans (15-ounce can, rinsed and thoroughly dried)
0.5 medium yellow onion (finely chopped)
2 cloves garlic (minced)
0.5 cup panko breadcrumbs (plus more if needed)
1 whole large egg (lightly beaten)
1 tbsp worcestershire sauce (use a vegetarian version for a fully vegetarian dish)
Perfectly grilled corn on the cob slathered in a creamy, tangy sauce, then rolled in cotija cheese and sprinkled with chili powder. This classic Mexican street food is the ultimate summer side dish, ready in under 25 minutes.
Hearty, fiber-rich black bean burgers with a side of creamy elote. Delicious and kid-approved!
This mexican_american dish is perfect for dinner. With 734 calories and 18.44g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.75 tsp salt
0.25 tsp black pepper (freshly ground)
2 tbsp olive oil (divided)
4 whole burger buns (for serving)
4 leaves lettuce leaves (for serving)
1 large tomato (sliced, for serving)
0.25 medium red onion (thinly sliced, for serving)
Instructions
1
Prepare the Base
Rinse and drain the canned black beans thoroughly. Spread them on a paper towel-lined baking sheet and pat them completely dry. This step is crucial to prevent mushy burgers. Let them air dry for 10-15 minutes if you have time.
In a large bowl, add the dried beans. Using a potato masher or a fork, mash about 75% of the beans, leaving the rest partially whole for a better texture.
2
Sauté Aromatics
Heat 1 tablespoon of olive oil in a small skillet over medium heat.
Add the finely chopped yellow onion and cook until soft and translucent, about 4-5 minutes.
Add the minced garlic, ground cumin, smoked paprika, and chili powder. Sauté for another minute until fragrant, then remove from heat.
3
Combine and Form Patties
Add the cooked onion and spice mixture to the bowl with the mashed beans.
Stir in the panko breadcrumbs, beaten egg, Worcestershire sauce, salt, and black pepper. Mix gently with a spatula until just combined. Do not overmix.
If the mixture feels too wet, add more breadcrumbs, one tablespoon at a time. Cover the bowl and refrigerate for at least 15-20 minutes to help the patties firm up.
Divide the chilled mixture into 4 equal portions and shape them into patties about 3/4-inch thick.
4
Cook the Burgers
Heat the remaining 1 tablespoon of olive oil in a large non-stick or cast-iron skillet over medium-high heat.
Carefully place the patties in the hot skillet, ensuring not to crowd the pan. Cook for 4-5 minutes per side until a dark, crisp crust forms and they are heated through.
If adding cheese, place a slice on each patty during the last minute of cooking and cover the pan to melt it.
5
Assemble and Serve
While the burgers cook, lightly toast the inside of the burger buns on a dry pan or grill.
Place a cooked patty on each bottom bun. Top with lettuce, tomato slices, red onion, and your favorite condiments like mayonnaise, ketchup, or avocado.
Cover with the top bun and serve immediately.
437cal
9gprotein
34gcarbs
32gfat
Ingredients
4 ears corn (fresh, husks and silk removed)
0.5 cup mayonnaise (full-fat recommended)
0.25 cup mexican crema (sour cream can be substituted)
0.5 cup cotija cheese (crumbled)
1 tsp chili powder (ancho or chipotle recommended)
1 clove garlic (finely minced or grated)
1 piece lime (juiced, plus wedges for serving)
0.25 cup cilantro (freshly chopped, for garnish)
0.25 tsp salt (to taste)
Instructions
1
Prepare Grill and Toppings
Preheat your grill to medium-high heat, approximately 400-450°F (200-230°C).
In a small bowl, whisk together the mayonnaise, Mexican crema, minced garlic, lime juice, and salt until smooth and well combined. Set aside.
Spread the crumbled cotija cheese on a shallow plate or tray. In a separate small dish, have your chili powder ready.
2
Grill the Corn
Place the shucked corn directly on the hot grill grates.
Grill for 10-12 minutes, turning every 2-3 minutes to ensure even cooking.
The corn is ready when the kernels are tender and have developed a light char in spots.
3
Assemble the Elote
Carefully remove the hot corn from the grill. For easier handling, you can insert a wooden skewer into the base of each cob.
While the corn is still hot, use a brush or spatula to generously coat each ear with the creamy mayonnaise mixture.
Immediately roll the coated corn in the crumbled cotija cheese, pressing gently to ensure it adheres well.
