SouthWest Black Bean Burgers - Yeeee-HA!

While all the carnivores in your life think they are inspiring guilt or barely containable longing when they brag about a good ol' burger, you're not fooled! You know that the joy of a patty on a bun is yours with this scrumptious recipe from Curry Girls Kitchen. The extra savory coating on the outside is a technique any burger lover will want to steal.

  • 1/2—3/4 Cup canned black beans drained
  • 1/2—3/4 cups cooked quinoa
  • 1 Cup diced caramelized red bell peppers, onions, and garlic
  • 1/2 Cup fresh ground toasted pepitas (pumpkin seeds) & sunflower seeds (adds a nice meaty taste)
  • 1/4 Cup  EACH minced cilantro and parsley
  • 1/4 Cup Pecorino/Romano cheese OR dairy free vegan Parmesan
  • 1/2 Cup crumbled goat or sheep feta (omit if vegan or intolerant to dairy)
  • 1 tsp Spice Hunter’s Mexican seasonings or Six Seasonings
  • ¼ tsp  Chili pepper powder OR fresh chopped jalapeno to taste
  • 1 small egg, beaten OR 1 TBL ground flaxseeds and 3 Tbl water, blend well.
  • Salt and pepper to taste
  • Optional: Diced leftover roasted vegetables such as summer squash, corn hash, or sautéed mushrooms finely chopped.
  • Coconut Oil for cooking burgers

To coat patties:

  • 1/4 cup pecorino/Romano cheese OR dairy free Vegan Parma
  • 1/2 cups fresh ground toasted pepitas & sunflower seeds**
  • Mix and place in a shallow dish.


  • Preheat pan on medium heat.
  • In a large bowl, combine all patty ingredients and mix well.  Once ingredients are incorporated, form mixture into 3-inch patties, or as you would for hamburgers.  Dip patties into cheese/nut coating mixture on both sides.
  • When pan is hot, add enough coconut oil to coat pan 1/4″.   Brown patties for approximately 7-10 minutes per side or until brown and crisp. Store extra patties in small batches in freezer bags.  Makes great snack or quick lunch, or served on a bed of lettuce or in a taco.
  • Top with sliced avocados, red pepper hummus, and sprinkled with fresh chopped cilantro.

**Purchase raw nuts and seeds and toast them in a dry heated pan. Add a little sea salt and heat until brown on both sides.  Watch carefully as they can burn easily.  Make enough for this recipe plus a little more for snacking. They are delicious!

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About The Author

Curry Girls Kitchen's picture We are passionate whole food crusaders who love seasonal fresh local food, farmers markets, cooking, sharing meals with family and friends, and just hanging out in our kitchen. Curry Girls Kitchen was created for people who will be inspired to prepare our healthy Uncomplicated easy to prepare yummy family recipes. We love to share our family’s experiences in the kitchen with you. We truly believe in our heart that food IS LOVE! What better way to say “I LOVE YOU” than to serve up a delicious meal made with love. The kitchen IS the heart of our homes and all of us Curry Girls wish to share a piece of our home with you! Visit our Website: ~ Follow us on Instagram @CurryGirlsKitchen and Twitter @TheCurryGirls

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