Meatless New Mexican Chile Burger on a plate

Southwestern Black Bean Burger

From magazine Cooking Light


  • 4 Slices red onion approximately 1/2 inch thick
  • 4 ounce cremini mushrooms washed
  • 2 cloves garlic
  • 15 ounce can of unsalted black beans drained and rinsed
  • 1/2 cup whole wheat Panko breadcrumbs
  • 1 tablespoon fresh oregano chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon chipotle or ancho chile powder
  • 1 large egg
  • 2 ounse monterey jack cheese cut in to 4 slices
  • 1 jar whole chiles drained and sliced in half if desired
  • 4 hamburger buns


  1. Heat cast iron skillet over medium heat. Brush onion slices with a bit of olive oil and cook in skillet until slightly charred on both sides, about 3-4 minutes a side. Lightly toast buns in skillet or in toaster oven.
  2. While onions are cooking, combine mushrooms, garlic and black beans in the food processor and pulse until mixture is coarsely chopped. Do not pulverize! You want a little texture, not a paste.
  3. Add Panko, oregano, cumin, salt, chile powder and egg and pulse just until combined. Repeat: Do not pulverize! You want a little texture, not a paste. Shape into four 1/2 inch thick patties.
  4. Lightly oil the skillet and cook the patties approximately 12 minutes, turning once. Add cheese to the top of the burgers the last two minutes, cover the pan to assist melting.
  5. Place patty on toasted bun, top with onion slice and a half chile slice (or more if desired).

Recipe Notes

To make them gluten free - use gluten free bread crumbs. For Vegan/Vegetarian use your favorite egg substitute such as 2-3 tablespoons of arrowroot powder or potato starch and vegan cheese (or omit). For an extra spicy kick, use pepper jack cheese.