Jalapeño Black Bean Veggie Burgers with Avocado Crema

Jalapeño Black Bean Veggie Burgers with Avocado Crema

Yield 6 servings

A burger with a kick! These hearty black bean burgers are topped with an avocado crema and lots of fresh flavor for a delicious and filling meal!

Ingredients

Jalapeño Black Bean Veggie Burgers

  • 1 can (15 ounces) black beans, undrained
  • 1 fresh jalapeño, stemmed, seeded and finely chopped
  • 1½ cup unseasoned dry bread crumbs
  • 1 tsp chili powder
  • 1 clove garlic, finely chopped
  • ½ tsp salt
  • 1 egg, beaten
  • 2 Tbsp vegetable oil
  • 6 burger buns, split, toasted

Avocado Crema

  • 2 ripe avocados, halved, pitted and peeled
  • ½ cup sour cream
  • ¼ cup crumbled queso fresco
  • ¼ cup freshly squeezed lime juice
  • ½ tsp salt

Optional Toppings

  • chopped butterhead lettuce
  • chopped fresh cilantro
  • fresh jalapeño slices
  • sliced tomato 
  • thinly sliced red onion

Instructions

  • In a food processor or blender, place beans. Cover and process on high speed until slightly mashed.
  • Remove beans from the food processor to medium bowl. Stir in jalapeño, bread crumbs, garlic, chili powder, salt, and egg. 
  • Shape mixture into 6 patties, about ½ inch thick.
  • In 10-inch skillet, heat oil over medium heat. Working in batches, cook 3 patties at a time in oil 5 to 10 minutes, turning once, until crisp and thoroughly cooked on both sides. Repeat with remaining patties.
  • Alternatively, heat grill to medium-high heat. Grill patties 3-4 minutes per side. Avoid turning them multiple times as they may break apart.
  • Meanwhile, in a food processor or blender, combine the avocado, crema, lime juice, and salt in a blender or food processor and puree until smooth.
  • Spread bun bottoms with avocado crema. Top with lettuce, black bean patties, tomato and, jalapeño slices. Cover with bun tops.

Notes

Tips

Make it Gluten Free! Use gluten-free bread crumbs and gluten-free buns for a gluten-free version. 

 

Make it vegan! Use a flax-egg or egg replacer for the egg in the black bean burger to help hold it together. Use a plain full fat non-dairy yogurt or vegan sour cream and leave out the queso fresco for the avocado crema.