- Calories: 190
- Protein: 10 g
- Total Fat: 9 g
- Unsaturated Fat: 6.5 g
- Saturated Fat: 2.5 g
- Cholesterol: 35 mg
- Total Carbohydrate: 17 g
- Dietary Fiber: 4 g
- Total Sugar: 2 g
- Natural Sugar: 2 g
- Added Sugar: 0 g
- Sodium: 200 mg
Juicy burgers are a summer staple, and these days, it’s great to have a meat-free option to offer guests who want to eat a little lighter or are trying to be more Earth-friendly. These palate-pleasing patties are a mix of protein-packed beans and antioxidant-rich veggies, loaded with flavor and texture. I finish them off by topping them with a tangy, creamy yogurt sauce. Of course, you can enjoy these burgers year-round, but there’s just something about dining al fresco that make them extra delish.
A few recipe notes:
• Be sure to dry the drained, rinsed beans very well between a layer of paper towels.
• If you prefer to skip the food processor, simply add the beans to a mixing bowl and mash them with a fork or potato masher, and then mix in the other ingredients.
• You can prepare the burger mixture ahead of time. Simply form patties and then refrigerate overnight. Sauté when you’re ready to serve and eat. These burgers also freeze wonderfully; tightly wrap individually, and stash in the freezer for up to 2 months.
• The yogurt topping is creamy and delicious and complements the earthiness of the burgers. You can also enjoy these veggie burgers with the classic ketchup or mustard, or try my Creamy Ketchup, Spicy Ketchup, or BBQ Mustard.
- Prep time
- Total Time
Chipotle Lime Yogurt Sauce
• 1 cup 0% Greek yogurt
• 1 tablespoon fresh lime juice
• 1 tablespoon cilantro, minced
• 1½ teaspoons chipotle seasoning blend
- • Salt and pepper to taste
Bean Burgers
• 2 cans (14 ounces each) black beans, drained and rinsed
• 2½ tablespoons avocado or extra virgin olive oil, divided
• 1 medium red bell pepper, finely diced (~1 cup)
• 1 small onion, finely diced (~1 cup)
• 3 garlic cloves, finely minced (or 1 teaspoon garlic powder)
• 1 tablespoon chipotle seasoning blend
• ½ cup plus 2 tablespoons seasoned breadcrumbs, preferably whole grain
• 1 tablespoon minced cilantro leaves
• 1 large egg, lightly beaten
• 1 tablespoon tomato paste
• 2/3 cup crumbled cotija cheese
• Optional serving suggestions: whole grain bun, baby greens, sliced tomato, onion, avocado
- • Salt and pepper to taste
For the Chipotle-Lime Yogurt Sauce: In a small bowl, mix all ingredients until well combined. Set aside.
For the Bean Burgers: Dry beans thoroughly between paper towels. Reserve ¾ cup beans and set aside. Heat ½ tablespoon avocado or olive oil in a skillet over medium heat. Add bell pepper, onion, and garlic and sauté until soft and slightly caramelized, 6 to 8 minutes. Remove from heat and allow them to slightly cool.
In the bowl of a food processor, add the remaining 2¼ cups beans, cooked peppers and onions, chipotle seasoning, breadcrumbs, cilantro, egg, tomato paste, salt, and pepper. Pulse mixture to combine without pureeing, leaving larger chunks of beans still intact. Transfer mixture to bowl and fold in the ¾ cup reserved whole beans and cotija cheese.
Form mixture into 8 patties (clean hands are the best tool for this part!) and place on parchment or wax paper. You’ll use about ½ cup, or 4 ounces, of the mixture for each burger. If you want to make smaller, slider-size burgers, you’ll use about ⅓ cup, or 3 ounces, per patty. (If the batter feels too sticky to form, stash the bowl in the fridge for about 20 minutes to firm.)
In a medium non-stick skillet, heat the remaining 2 tablespoons avocado or olive oil over medium-high heat. (Using this much oil forms a really nice crust on the patties) Add patties and reduce heat to medium, cook 5 to 6 minutes per side. Gently flip to make sure the patties cook through, but the outside does not burn. (Outside will appear darker in color because of the spice blend and black beans.) Serve immediately with a dollop of yogurt sauce on top.
Check this out!
Try my Fajita Burgers.