1 / 1
Grilled Southwestern Black Bean Burgers
Earthy black beans, fresh cilantro, and warm cumin form the base of these hearty plant-based patties. You'll mix everything in a single bowl before tossing them on the grill for a slightly crisp exterior. A kick of hot pepper sauce in the mix and a spoonful of mild salsa on top bring bright, savory flavor to the finished dish. They're a fantastic option when you want something fast, filling, and completely meatless.
Equipment
- Grill
Ingredients
- 1 can (15 TO 19 OUNCES) BLACK BEANS, RINSED AND DRAINED
- 2 tablespoons LIGHT MAYONNAISE
- ¼ cup LOOSELY PACKED FRESH CILANTRO LEAVES, CHOPPED
- 1 tablespoon PLAIN DRIED BREAD CRUMBS
- ½ teaspoon GROUND CUMIN
- ½ teaspoon HOT PEPPER SAUCE
- 1 cup LOOSELY PACKED SLICED LETTUCE
- 4 (4-INCH) MINI WHOLE-WHEAT PITA BREADS, WARMED
- ½ cup MILD SALSA
Instructions
- 1Set up an outdoor grill for direct cooking over medium heat.
- 2Place the rinsed black beans and mayonnaise in a large bowl. Mash them with a fork or potato masher until mostly smooth but still slightly chunky. Leaving some texture ensures the burgers won't turn into mush.
- 3Mix in the chopped cilantro, bread crumbs, cumin, and hot pepper sauce until well incorporated. Use lightly floured hands to form the mixture into four round patties about three inches wide.
- 4Lightly coat both sides of each patty with cooking spray. This prevents them from sticking to the grates.
- 5Transfer the patties to the hot grill rack and cook for about six minutes, flipping them once, until they develop a light brown crust.
- 6Layer the sliced lettuce onto warmed mini pita breads, then top with the grilled patties and a spoonful of salsa.
Notes
- Freezer friendly: Make a double batch to freeze for later. Defrost the extra patties for 10 minutes, then grill them for about 12 minutes, turning once, until heated through.
Recipe Details
About the Author
