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. | TheMountainKitchen.com
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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
Author David & Debbie Spivey

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 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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