Tex-Mex Black Bean Burgers

A hearty, flavor-forward vegetarian burger infused with classic Tex-Mex notes—cumin, chili, cilantro, and lime—these black bean patties sear up crisp on the outside and tender within, perfect for weeknights or casual entertaining.

Why You’ll Love This Recipe

• Big, bold Southwestern flavor with adjustable heat.

• Satisfying texture that holds together well on the skillet or grill.

• Pantry-friendly ingredients and simple steps.

• Naturally high in fiber and protein, with easy vegan and gluten-free swaps.

• Freezer-friendly for make-ahead meals.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Black beans, canned (drained and rinsed) or cooked from dry

• Red onion, finely minced

• Bell pepper, finely diced (poblano works nicely)

• Jalapeño or chipotle in adobo, minced (to taste)

• Garlic, minced

• Fresh cilantro, chopped

• Lime juice

• Ground cumin

• Chili powder

• Smoked paprika

• Fine salt and black pepper

• Egg, lightly beaten (or flax egg for vegan)

• Panko bread crumbs (or quick oats for gluten-free)

• Neutral oil for cooking (avocado or canola)

• Burger buns, toasted

• Toppings: sliced avocado or guacamole, tomato, red onion, lettuce, salsa, pickled jalapeños, pepper-jack or cheddar (optional)

directions

1. Drain, rinse, and pat the black beans very dry with paper towels. Mash in a large bowl until mostly smooth but with some small chunks for texture.

2. In a small skillet over medium heat, sauté the onion and bell pepper in a teaspoon of oil for 3–4 minutes until just softened; cool slightly (optional, but reduces moisture and improves structure).

3. Add the sautéed vegetables (or raw, if skipping the sauté), jalapeño or chipotle, garlic, cilantro, lime juice, cumin, chili powder, smoked paprika, salt, and pepper to the beans. Stir to combine.

4. Mix in the egg (or flax egg) and then the panko until the mixture holds together when pressed. If it feels wet, add a little more panko; if too dry, add a teaspoon of lime juice or water.

5. Divide and shape into 4 large or 6 smaller patties, about 1.5–2 cm thick. Chill 15–20 minutes to set (recommended for clean flipping).

6. Cook: Heat a film of oil in a nonstick skillet over medium to medium-high heat. Sear patties 4–6 minutes per side until deeply browned and crisp at the edges. Add cheese during the final minute if using.
   • Oven option: Bake on a lightly oiled sheet at 190°C/375°F for 10–12 minutes per side.
   • Grill option: Brush patties with oil, use a well-oiled grate or grill pan, and cook 4–5 minutes per side over medium heat.

7. Serve on toasted buns with your preferred Tex-Mex toppings.

Servings and timing

• Servings: 4 large or 6 small burgers

• Prep time: 15–20 minutes

• Chill time (recommended): 15–20 minutes

• Cook time: 8–12 minutes

• Total time: 30–45 minutes

Variations

• Vegan: Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2 tablespoons water; rest 5 minutes).

• Gluten-free: Use certified gluten-free oats in place of panko and serve on gluten-free buns or lettuce wraps.

• Extra smoky: Increase chipotle in adobo and smoked paprika; add a teaspoon of adobo sauce to the mix.

• Corn and scallion: Fold in a handful of corn kernels and sliced scallions for sweetness and freshness.

• High-protein: Stir in 2–3 tablespoons fine almond meal or hemp hearts for extra body.

• Cheese-stuffed: Encase a cube of pepper-jack inside each patty for a molten center.

• Herb-forward: Swap cilantro for chopped parsley if preferred.

• Low-oil: Bake on parchment and finish under the broiler for 1–2 minutes per side for crisp edges.

storage/reheating

• Refrigeration: Store cooked patties in an airtight container for up to 4 days, separating layers with parchment.

• Freezing (cooked or uncooked): Freeze on a tray until firm, then transfer to freezer bags for up to 3 months. Thaw in the refrigerator before cooking or reheating.

• Reheating: Skillet over medium heat with a light film of oil for 2–3 minutes per side restores crispness. Oven/air fryer at 180°C/350°F for 6–10 minutes also works. Microwave only to warm gently, then re-crisp in a pan if desired.

FAQs

How do I keep the burgers from falling apart?

Ensure the beans and vegetables are well-dried, use enough binder (egg or flax egg plus panko/oats), and chill the shaped patties before cooking.

Can I make the mixture ahead?

Yes. The mixture can be refrigerated, covered, for up to 24 hours. Shape just before cooking, or shape and chill the patties up to 1 day ahead.

What if I do not have panko?

Use quick oats, regular breadcrumbs, or finely crushed crackers; add gradually until the mixture holds together.

Can I use other beans?

Yes. Pinto or kidney beans work; mash thoroughly and season generously to maintain bold flavor.

Can I cook these in an air fryer?

Yes. Air-fry at 190°C/375°F for 8–10 minutes, flipping halfway, until browned and heated through.

Do I need a food processor?

No. Mashing by hand with a fork or potato masher gives excellent texture and helps prevent over-processing.

How spicy are these?

Heat is adjustable. Omit jalapeño/chipotle for mild, or add more to taste. Serve with cooling toppings like avocado or crema to balance.

Can I grill them without breaking?

Chill the patties, brush with oil, and use a well-oiled grill pan or grate. Flip only once with a wide spatula.

Are they suitable for meal prep?

They freeze well and reheat beautifully, making them ideal for meal prep. Keep toppings separate until serving.

What toppings pair best?

Guacamole or sliced avocado, tomato, lettuce, red onion, salsa or pico de gallo, pepper-jack cheese, and pickled jalapeños complement the Tex-Mex profile.

Conclusion

These Tex-Mex black bean burgers deliver robust flavor, a pleasing sear, and a tender interior with minimal effort. With flexible cooking methods and simple pantry swaps, they are an adaptable, crowd-pleasing option for meatless dinners, backyard grilling, and make-ahead lunches alike

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