Kristi Whitley

Healthy Living

Southwestern Black Bean Burgers

Fatfree Vegan Recipes - -
Submitted by Kait’s Inside Dish


1 15.5 oz can of black beans rinsed, drained, and divided
3 cloves of chopped garlic
1/4 cup of corn
1/4 cup of red bell peppers chopped
1/4 cup of vidalia onions chopped
1/4 cup of medium salsa + 1 tbsp of salsa for garnish (optional)
1/4 cup of fine cornmeal
1 tsp of ground cumin
1 tsp of cilantro
1 tsp of hot sauce (optional)
1 sandwich thin toasted (I use Wholewheat but any variety is fine)
3-5 lettuce leaves for garnish


Begin by using your non-stick fat free cooking spray to thoroughly grease a saute pan, add in onions and garlic and saute over medium heat, add in red peppers and corn. Continue to saute until garlic becomes fragrant and onions are translucent, remove from heat and set aside.

Meanwhile drain and thoroughly rinse the black beans and divide them in half. Set aside half the black beans in a large mixing bowl.

Add the remaining black beans to the sauteed vegetables, mix ingredients together and then pour the black beans and vegetables into a blender, pulse for 1-2 minutes or until all ingredients have coarsely been pureed and you are left with a creamy consistency.

Add mixture to your whole black beans, add in salsa, cornmeal, cumin, cilantro and hot sauce, thoroughly mix all ingredients together.

Place mixture in refrigerator and let sit for 2-5 hours (this will help the mixture to firm, making it easier for you to prepare burger patties).

Preheat oven to 350. Using your hands, form four patties about 4-6 inches wide.

Place patties on greased baking sheet and let bake for 30 minutes ( 15 minutes on each side or until golden brown)

When you have about 5 minutes remaining place bread in the oven to toast. Once burgers are cooked let cool for 3-5 minutes.

Place black bean burger on top of toasted sandwich thin. Add lettuce and garnish with salsa for an extra kick!