Spicy Mexican Black Bean Burger

Whether it's beef, chicken or veggie I love the versatility and practicality of a good burger. I love that burgers can be transformed into something entirely new with a pinch of this and a slice of that. They are quick, easy and can be made out of almost anything.

I have been enjoying my diet, no that's not a typo, by creating and revamping a variety of recipes to suit my dietary needs. This Black Bean Burger has been created to satisfy the protein module of the 4 Day Diet and a complete pantry meal. The highlights of this burger included the super crunch crust and moist dense interior.  I will be writing this recipe as a Mexican style burger but anything goes. Be creative, try different legumes, add some cheese, change the seasonings and throw it on a whole wheat bun for a quick on the go meal.


Spicy Mexican Black Bean Burger
Serves 2-4, This recipe will make two large or four medium burgers.


one 15 oz can (or about 1 3/4c cooked beans) of Black Beans, drained and rinsed
1 cup of cooked and cooled brown rice (perfect for leftovers)
1 egg
1 clove garlic, grated
1/4 medium sweet onion, medium dice
2 tbsp cilantro, chopped
1 tsp worcestershire sauce
2 tbsp whole wheat flour
pinch of cayenne pepper
1 tbsp cumin
1/2 cup of salsa
1 small avocado
2-4 whole wheat hamburger buns
olive oil
salt and pepper to taste

In a small pan add a teaspoon of olive oil, onions and saute on med heat till translucent. Set aside to cool. Add beans to a bowl and smash with a fork to desired consistency. I prefer my beans roughly chopped so that there are still some whole bean in the final burger. Add cooled onions, brown rice, egg, garlic, cilantro, worcestershire sauce, whole wheat flour, cayenne pepper, cumin and salt and pepper to taste to the beans and mix until well combine. The mixture will be very soft. Heat a large pan with olive oil to barely coat the bottom. Scoop two large or 4 medium burgers into the pan. Cook on each side for 3-5 min until a deep golden brown. The longer the better for a nice crispy crust. Serve on a soft bun with salsa and sliced avocado.
I enjoyed mine sans bun with hot salsa, sliced avocado and a green salad with fat free ranch dressing. Feel free to melt some cheese on top, pepper jack or cheddar would be great, or serve with cool, cream chipotle aioli. They are also firm enough to cook up bite size topped with sour cream, cheddar cheese and a pickled jalapeno for an appetizer. Happy cooking!