Tex-Mex Black Bean Burgers

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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 servings
  • Nutrition Info
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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.