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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.
For 4 servings
Prepare the Green Chile Mayo
Prepare the Black Bean Mixture
Form and Chill the Patties
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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.
This southwest recipe takes 35 minutes to prepare and yields 4 servings. At 824.97 calories per serving with 33.4g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Cook the Black Bean Patties
Assemble and Serve
Replace the large egg with a 'flax egg' (1 tbsp ground flaxseed mixed with 3 tbsp water, let sit for 5 minutes). Use a vegan mayonnaise for the green chile mayo.
Substitute the panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. Serve on gluten-free burger buns.
Use hot green chiles instead of mild. Add 1/4 to 1/2 teaspoon of cayenne pepper or a finely minced jalapeño (seeds removed for less heat) to the patty mixture.
Add 1/4 cup of finely chopped bell peppers (any color) or shredded carrots to the patty mixture for extra nutrients and texture.
Black beans are a fantastic source of plant-based protein, which is essential for muscle repair, immune function, and overall body maintenance, making these burgers a satisfying and nutritious meal.
With a significant amount of fiber from the black beans, corn, and onion, these burgers support digestive health, help maintain stable blood sugar levels, and promote a feeling of fullness, which can aid in weight management.
This burger is naturally low in saturated fat and cholesterol-free. The fiber and potassium in black beans contribute to cardiovascular health by helping to manage blood pressure and cholesterol levels.
A single Black Bean Burger with Green Chile Mayo and a standard bun has approximately 450-550 calories, depending on the specific brands of ingredients and toppings used.
Yes, it's a healthy option. Black beans are an excellent source of plant-based protein, fiber, and essential minerals. This burger is much lower in saturated fat and cholesterol compared to a traditional beef burger.
The most common reasons are excess moisture or not enough binder. Ensure your beans are very dry before mashing. Also, don't skip the chilling step, as it helps the patties firm up significantly before they hit the hot pan.
Absolutely. You can prepare the uncooked patties and store them in the refrigerator, separated by parchment paper, for up to 2 days. You can also freeze the uncooked patties for up to 3 months. Cook them directly from frozen, adding a few extra minutes per side.
Yes, you can bake them for a lower-fat option. Place the patties on a lightly oiled baking sheet and bake at 400°F (200°C) for 10 minutes per side, or until firm and lightly browned. Note that they won't be as crispy as the pan-fried version.
For a vegan binder, a flax egg works perfectly. Mix one tablespoon of ground flaxseed with three tablespoons of water, let it sit for 5-10 minutes to thicken, and then add it to the mixture as you would the egg.