Pepper Jack Black Bean Burgers {A Meatless Monday Recipe

Pepper Jack Black Bean Burgers {A Meatless Monday Recipe

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I cannot believe how good these Pepper Jack Black Bean Burgers are!

Can you believe David is the one who turned me on to black bean burgers? Yep, it’s true!

David has a giant cafeteria where he works and there are hundreds of employees, so they have to offer a variety of food options. They do have meatless options available. A few weeks ago he got a black bean burger for lunch. I had never had a black bean burger before. So I was curious about how they tasted, and I knew if David would eat one, I would too.

A couple of weeks ago for Meatless Monday, I made these pepper jack black bean burgers. The burgers are made of black beans, but I put a Tex/Mex flare on the traditional black bean burger. Red onion, fresh cilantro, and spicy pepper jack cheese give these burgers a little extra flavor that will make your mouth happy!

ingredients to make recipe

How To Make Pepper Jack Black Bean Burgers:

In a small bowl combine sour cream and chipotle pepper; set in the refrigerator until ready for use.

Next, prepare the burgers. Add the black beans to a large bowl.

drained black beans

Using a potato masher, coarsely mash the beans so that it appears about half are still whole.

smashing black beans with potato masher

Add the bread crumbs, egg, cumin, cheese, onion, and cilantro to the beans. Season with salt, to taste.

Stir and mix well, until all the ingredients are well-distributed. With wet hands, form the bean mixture into four ½-inch-thick patties and transfer to a plate. Refrigerate for 10 to 15 minutes to let the burgers set up.

frying black bean burgers in cast iron pan

Heat a large heavy-duty skillet (preferably cast iron) on high heat until very hot; add the oil and one tablespoon of the butter. When the butter melts ad begins to foam, swirl the pan to coat the bottom. 

Cook the burgers until browned, with a good crust; about 2 to 3 minutes.

Pepper Jack Black Bean Burgers stacked in plate

Carefully flip and cook, flipping again if necessary, until the burgers feel firm when pressed with a fingertip, another 3 to 5 minutes. Remove the burgers from the pan.

In the same pan, melt 1 tablespoon of butter and toast the buns.

toasting buns for pepper jack black bean burgers

When the buns are toasted remove them from the pan and assemble the burgers.

stack of pepper jack black bean burgers on plate

Add a thin layer of chipotle sour cream to the bun. Add the burger and top with extra pepper jack cheese.

topping burger with pepper jack cheese

Next top with pico de gallo and poblano slices, and extra cilantro.

toppings on Pepper Jack Black Bean Burgers

Top with the bun and serve with fries.

Pepper Jack Black Bean Burger

Oh yeah, I see more of these in our future! How about you?

Other Black Bean Recipes

Pepper Jack Black Bean Burger
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Pepper Jack Black Bean Burgers

Pepper Jack Black Bean Burgers with a Tex/Mex flare. Red onion, fresh cilantro, and spicy pepper Jack cheese give these burgers a little extra flavor and will make your mouth happy!
Course Main Course
Cuisine American, Meatless Monday, Mexican, Tex/Mex, Vegetarian
Keyword Black Bean Burger, Pepper Jack, Tex/Mex
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4
Calories 511kcal

Ingredients

Pepper Jack Burgers

  • ½ cup bread crumbs
  • 15.5 ounce can black beans rinsed and drained
  • 1 large egg lightly beaten
  • 1 teaspoon ground cumin
  • Kosher salt
  • 3 ounces pepper Jack cheese grated + extra for topping burgers
  • ½ red onion diced
  • 2 tablespoons fresh cilantro chopped + more for topping burger
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons unsalted butter divided
  • 4 hamburger buns toasted
  • chipotle sour cream (recipe to follow)
  • poblano pepper roasted, seeded and deveined, cut into strips for serving (optional)
  • Pico de Gallo for serving (optional)
  • lime wedges for juice for serving (optional)

Chipotle Sour Cream

  • ½ cup sour cream
  • 1 teaspoon canned chipotle pepper in adobo sauce finely chopped

Instructions

Chipotle Sour Cream

  • In a small bowl combine sour cream and chipotle pepper; set in the refrigerator until ready for use.

Prepare the burgers

  • Add the black beans to a large bowl. Using a potato masher, coarsely mash the beans so that it appears about half are still whole. 
  • Add the bread crumbs, egg, cumin, cheese, onion, and cilantro to the beans. Stir and mix until all the ingredients are well distributed.
  • With wet hands, form the bean mixture into four ½-inch-thick patties and transfer to a plate. Refrigerate for 10 to 15 minutes to let the burgers set up.
  • Heat a large heavy-duty skillet (preferably cast iron) on high heat until very hot; add the oil and one tablespoon of the butter. When the butter melts ad begins to foam, swirl the pan to coat the bottom. 
    Cook the burgers until browned, with a good crust, 2 to 3 minutes.
  • Carefully flip and cook, flipping again if necessary, until the burgers feel firm when pressed with a fingertip, another 3 to 5 minutes.
  • When the burgers are done remove from the pan.
  • In the same pan, melt 1 tablespoon of butter and toast the buns. Remove the buns after they are toasted and assemble the burgers.
  • Add a thin layer of chipotle sour cream to the bun. Add the burger and top with extra pepper jack cheese.
  • Top the black bean burger with pico de gallo and poblano slices, and extra cilantro and the top bun. Serve with fries or chips.

Notes

Calories are calculated based on only the black bean burger with chipotle sour cream. For more information, please read our Nutrition Disclaimer.
Recipe adapted from Fine Cooking

Nutrition

Calories: 511kcal | Carbohydrates: 52g | Protein: 20g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 89mg | Sodium: 890mg | Potassium: 521mg | Fiber: 9g | Sugar: 5g | Vitamin A: 590IU | Vitamin C: 4.8mg | Calcium: 342mg | Iron: 4.9mg
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