Description
These black bean burgers are topped with creamy pimento cheese and sharp cheddar, then baked or grilled to perfection. A hearty and flavorful vegetarian option.
Ingredients
Scale
- For the Black Bean Patties:
- 2 cans (15 oz each) black beans, drained and rinsed
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped onion
- 1 clove garlic, minced
- 1 large egg, lightly beaten
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- For the Pimento Cheese:
- 1 cup shredded sharp cheddar cheese
- 1/4 cup cream cheese, softened
- 2 tablespoons diced pimentos, drained
- 2 tablespoons mayonnaise
- 1/4 teaspoon cayenne pepper (optional)
- For Assembly:
- 4 hamburger buns
- 4 slices cheddar cheese
- Lettuce, tomato, and pickles (optional)
Instructions
- Make the black bean patties: In a large bowl, mash the black beans with a fork or potato masher until mostly smooth but with some chunks remaining.
- Add breadcrumbs, onion, garlic, egg, cumin, smoked paprika, salt, and pepper. Mix well to combine.
- Form the mixture into 4 patties, about 1/2-inch thick.
- Heat olive oil in a large skillet over medium heat. Cook the patties for 4-5 minutes per side, until golden brown and heated through.
- Make the pimento cheese: In a small bowl, combine shredded cheddar, cream cheese, diced pimentos, mayonnaise, and cayenne pepper. Stir until smooth and well blended.
- Assemble the burgers: Place a cooked black bean patty on the bottom half of each bun. Top with a slice of cheddar cheese and a generous dollop of pimento cheese.
- Add lettuce, tomato, and pickles if desired. Cover with the top bun and serve immediately.
Notes
For a gluten-free version, use gluten-free breadcrumbs. The pimento cheese can be made ahead and refrigerated for up to 3 days. Burgers can also be baked at 375°F for 15-20 minutes instead of pan-frying.
Nutrition
- Calories: 520
- Sugar: 5g
- Fat: 28g
- Carbohydrates: 45g
- Protein: 24g