Spicy Black Bean Burgers
Submitted by gert
Spicy black bean burgers with jalapeño, cumin, coriander, and cayenne. Pan-fried vegetarian patties with crispy edges and a tender, chunky center.
YIELD
6 servingsPREP
1 hrsCOOK
15 minREADY
1 hrsMost homemade black bean burgers fall apart in the pan or come out tasting like wet beans on a bun. This version solves both problems. The beans get coarsely mashed, not pureed, so the patties keep a chunky texture that actually feels like a burger. Egg white binds without adding fat, while flour and breadcrumbs absorb excess moisture and lock everything together.
The spice deck is where this earns its name. Jalapeño, cumin, coriander, and a bold pinch of cayenne deliver layered heat that builds rather than slaps. Fresh garlic and parsley round out the flavor with sharp, herbal lift.
The one-hour fridge rest is non-negotiable. Cold patties hold together; warm patties crumble. That rest also lets the flavors marry, which is the difference between bland and bold.
Pro Tips
- Rinse and dry the canned beans thoroughly. Wet beans make patties that fall apart in the pan.
- Mash with a fork or potato masher, not a food processor. Pureed beans turn the burger into mushy paste with no texture.
- Dredge each patty lightly in flour right before cooking. The flour creates a thin crust that holds the burger together and crisps beautifully.
- Do not flip the patties more than once. Each flip risks breaking the crust and crumbling the patty.
- A cast-iron or heavy nonstick pan gives the best sear. Thin pans create hot spots and burn before browning.
Variations
- Smoky: replace half the cayenne with chipotle powder or add a finely chopped chipotle in adobo.
- Corn-loaded: stir in ½ cup of corn kernels for sweet pops against the heat.
- Mexican-style: top with avocado, lime crema, and pickled red onions on a brioche bun.
Ingredients
Directions
Combine beans, onion, parsley, garlic, jalapeno peppers, ⅓ cup flour, coriander, cumin and cayenne; mix in egg white.
Coarsely mash into a thick chunky paste or process in food processor, using pulse.
Mix in bread crumbs, if necessary, for make firm mixture.
Refrigerate 1 to 2 hours for flavors to blend.
Form into 6 patties, lightly coating with flour.
Cook in sprayed skillet over medium heat 5 to 7 minutes on each side.
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