Hi all! I hope everyone has been well. Wednesday, my friend and I went for a run and dinner at my local diner. We’re training for 10-mile races coming up this fall. I always like to cap off a good run with a burger and a beer, don’t you? And these Southwest black bean burgers are my go-to burgers after a run.
Here is my simple one-bowl recipe for awesome Southwest black bean veggie burgers that pack just the right amount of heat. These burgers are perfect when you want a satisfying meal after an exhausting day.
Yummy Southwest Black Bean Burgers
- 30 ounces black beans organic
- 6 ounces tomato paste
- 6 medium portobello mushrooms finely chopped
- 4 ¼ ounces green chilies
- ½ cup croutons
- 2 tablespoons olive oil
- 3 tablespoons sriracha
- 2 medium jalapeño
- 1 cup Monterey Jack cheese
- 8 medium burger buns whole wheat
- Grind the croutons in a food processor until breadcrumb like. Deseed and chop the jalapeños, and set them aside.
- In a large bowl, roughly “mush” the black beans using a large spoon. Add the tomato paste, mushrooms, and chilies.
- Mix in the crouton crumbs. Drizzle with olive oil and a big squirt of Sriacha. Form into 8 patties (about 1/2 inch thick) and place onto greased aluminium foil to keep the patties together.
- Top with sliced cheese and chopped jalapeños. They will take about 12 minutes at 300 degrees Fahrenheit on the grill.