I have said it before and I am sure I will say it again...there is no place at my table for mushy veggie burgers!! I hate it when I order a veggie burger and after 1 bite the other half squishes out of the other side of the bun. A burger should be a burger! It should hold up to a bite and shouldn't retreat from the other side of the bun. That's why I'm so excited about this Black Bean burger Recipe!
Veggie burger recipes can be finicky and can prove to be more frustrating than rewarding, but not this one. This one is a total winner! Last week I shared a picture of the best veggie burger recipe I have ever created on Instagram. My caption read, "After all these years of developing and testing recipes this veggie burger is still my favorite!" So, instead of reinventing the wheel and trying to find the next best veggie burger I have been toying around in my kitchen expanding the flavors of this perfect veggie burger. I think I hit the jackpot with this Roasted Poblano Black Bean Burger Recipe.
These patties are loaded with roasted poblano peppers for a little kick, topped with citrus pickled red onions, slices of creamy avocado, and my favorite homemade salsa (recipe coming your way on Thursday). Even our traditional burger loving kids get excited about these veggie burgers! Trust me...you will too!
If you’ve tried this Roasted Poblano Black Bean Burger Recipe, I would be so grateful if you would rate it. Let me know what you think in the comments below. I just love hearing from you and your reviews and comments really help others that visit This Mess is Ours!Print
Roasted Poblano Black Bean Burger
Don’t forget to rate the recipe and let me know what you think about this Roasted Poblano Black Bean Burger in the comments below. I just love hearing from you. Your reviews/comments really help other people that visit This Mess is Ours!
- Yield: 9 patties 1x
- ½ cup gluten-free rolled oats
- 2 15-ounce cans of black beans, drained and rinsed
- 1 large egg
- ½ tsp. ground cumin
- ½ tsp. ground coriander
- Kosher salt
- ¼ cup chopped, roasted poblano pepper (about 1 small pepper)
- 1 scallion, light green and dark green parts only, minced
- ½ cup shredded jack cheese or dairy free cheese, Daiya works really well
- 1-2 Tbsp. chopped fresh cilantro
- Olive Oil
- 1- 2 Tbsp. Butter or Earth Balance
- Gluten-free hamburger buns
- Pulse oats in your food processor 3-5 times to roughly chop then add in one can of drained and rinsed black beans. Pulse and additional 5-6 times creating a chunky paste. Add in the egg, cumin, coriander and salt and blend in the processor until most of the large pieces are gone. You will be left with a thick paste that will act like the “glue” to your veggie burger.
- In a medium-sized bowl, mix the remaining can of drained and rinsed black beans with the roasted poblano, scallions,cheese, cilantro, and the mixture from the food processor. Wipe a little olive oil on a large plate and then with wet hands, form the bean mixture into patties and place on the plate. Don’t worry if it seems a little gooey, it is supposed to. Ideally, I like to make the patties and let them rest in the fridge for 30 minutes or more so that the flavors can all mingle together and get really happy but, in a pinch, you can leave the plate in the fridge for about 10 minutes and they will be good to go.
- While you are waiting on the burgers to set up, spread butter or Earth Balance on your hamburger buns and toast them under the broiler.
- Heat a cast iron skillet over medium heat until and add 1 tablespoon of olive oil. Swirl the pan to coat. When the oil is shimmering add the burger patties being careful to not overcrowd the pan. Cook the burgers until a nice crispy crust has formed on the outside, about 2-3 minutes, then flip to cook the other side another 3-5 minutes. You will know that the burgers are done when the center of the patty is firm to the touch and they are golden brown.
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What are the health benefits of black beans?
Black beans are filled with nutrients such as calcium and magnesium which help keep bones strong and healthy, making them a great alternative to meat for vegetarians. Combined with the low sodium content, these nutrients also help to lower blood pressure. The high amount of fiber and low amount of cholesterol in black beans help to manage diabetes and improve heart health.
Click here for more information on the health benefits of black beans.
My wife and I recently started trying to cut back our meat consumption. This is one of the best veggie burgers we have had - great flavor and holds together very well.
Oh my goodness, thank you so much! I am really glad you enjoyed it. We love this one too! A good veggie burger is hard to find.
Denise Rogalske says
This was very good! Maybe more onion and salt. I forgot the cilantro.
I also made black beans from dry and soaked overnight. My husband and I really liked it because it's meatless and trying to find those kind of recipes. Thankyou and we will make again.
Looks like a great recipe. In reading through though, I am not seeing where the cheese and cilantro are used? I am not sure in which step to add them.
Thank you so much for letting me know that Charlotte! I somehow forgot to type those two in. I have edited the recipe, but you simply stir them in with the whole beans, roasted poblano, and pureed mixture.
Dude, this is a serious beast...and it looks like real meat too, which is always a plus! Well done girl...
Thanks Cara, they do look real!! I have swayed some die hard beef burger fans with these veggie burgers. They are always a hit 🙂
This is one delicious looking burger! I need one of these right now!
Will be giving these a try! Sounds great!
Jocelyn (Grandbaby cakes) says
You have absolutely fantastic veggie burger standards. I think you made the perfect one here!
Thank you so much Jocelyn!!!