Tex-Mex Black Bean Burgers

Save Recipe
  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 servings
  • Nutrition Info
Share This Recipe


2 cups precut vegetable stir-fry mix (broccoli, bell peppers, onions and/or mushrooms)

1/4 cup extra-virgin olive oil

1 cup frozen cooked brown rice

Kosher salt 

1 teaspoon ancho chile powder

1/2 teaspoon ground cumin

1 15-ounce can black beans, drained and rinsed

Freshly ground pepper

1/3 cup breadcrumbs

1 tablespoon chipotle mayonnaise, plus more for topping

4 kaiser rolls

Shredded lettuce, sliced avocado, sliced tomato and pickled jalapeños, for topping

Sweet potato chips, for serving


  1. Chop the stir-fry mix into 1/2-inch pieces. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the vegetables, brown rice and a big pinch of salt. Cook, stirring, until the vegetables are softened, about 5 minutes. Stir in the chile powder, cumin, black beans, 3/4 teaspoon salt and a few grinds of pepper. Cook until the beans are hot and the skillet is dry, about 2 minutes.
  2. Transfer the mixture to a food processor; reserve the skillet. Pulse 5 to 6 times, until the mixture holds together but is still chunky. Scrape into a large bowl and stir in the breadcrumbs and chipotle mayonnaise. Shape into 4 patties, about 4 inches wide. Place the patties on a plate, cover with plastic wrap and freeze to firm up, about 15 minutes. Meanwhile, split and toast the rolls.
  3. Wipe out the reserved skillet, add the remaining 2 tablespoons olive oil and heat over medium-high heat. Add the patties and cook until heated through and a crust forms, about 2 minutes per side. Season with salt.
  4. Serve the patties on the rolls with lettuce, avocado, tomato, pickled jalapenos and chipotle mayonnaise. Serve with chips.
Refried Black Beans
Gabriela Cámara

Refried Black Beans

7m Easy 97%
Tex-Mex Turkey Burgers with Avocado Mayonnaise
21m Easy 100%
Tex-Mex Chicken Parmesan
16m Easy 99%
Black Bean Burgers with Tomato-Lime Mayo
35m Easy 99%