Southwest Black Bean Burgers with Guacamole Cream

 Southwest Black Bean Burgers with Guacamole Cream

I dearly love bean burgers nearly as much, if not more, than I love regular old beef burgers. Especially when the beans in question are black ones. With a ton of natural flavor and earthy heartiness, they hold their own in the world of burgers.

These are packed full of zesty Southwestern flavors with Ro-tel tomatoes and green chiles, chopped onion, chile powder and oregano. The burgers are topped with a tangy quacamole cream made with avocado, sour cream, lime juice and cilantro. The flavors come together in perfect harmony. They turn out a little crispy on the outside and soft in the middle, mildly spicy and incredibly delicious.

Southwest Black Bean Burgers with Guacamole Cream

The patties are quick and easy to make, cheap and nutritious. The leftovers are just as good and can easily be frozen. Between my burger-loving Dad and I we ate six of them in a few days. Only two of them made it to the freezer. They are completely addicting!

Southwest Black Bean Burgers with Guacamole Cream


Southwest Black Bean Burgers
(by Reeni)(makes 8 burgers)
2 – 15 ounce cans Black Beans, rinsed and drained or 3 + 1/2 cups dried, cooked
1- 10 ounce can Ro-tel Tomatoes and Green Chilies, drained
1 egg, beaten
2/3 – 3/4 cup Bread Crumbs
1/3 cup Onion, minced
1 heaping teaspoon Chile Powder
1 heaping teaspoon Oregano
1 teaspoon Sea or Kosher Salt
1/4 teaspoon Black Pepper
1. Mash the beans using a potato masher in a large mixing bowl. Alternately you can use a food processor to ‘rough’ chop them.
2. Add the rest of the ingredients and mix well. Mixture will be wet. Add additional bread crumbs if desired. Refrigerate for 1 hour.
3. Heat a large skillet* over medium-low heat and generously grease the bottom. Drop ice cream scoops full or heaping 1/3 cups full of the burger mixture into skillet. Use a spatula/spoon to form into patty shapes. Cook 4-5 minutes on each side, carefully flipping, the burgers are fragile. Cook in batches. Freeze leftover, cooked burgers separately wrapped if desired. Serve on whole wheat buns with guacamole cream.
*I’ve had good results cooking these on a George grill but not on an outdoor grill.

Guacamole Cream
1 Avocado, mashed
2 tablespoons Sour Cream
1/4 cup Onion, minced
2 tablespoons Fresh Cilantro or Parsly, chopped
Lime juice, a big squeeze or two, to taste
Salt and pepper to taste
Cayenne pepper or hot sauce, if desired, to taste
Combine all ingredients in a small bowl. Season to taste. Refrigerate until serving.


Southwest Black Bean Burgers with Guacamole Cream

The winner of the cookbook giveaway chosen by the random integer is Chaya of My Sweet and Savory! Congratulations Chaya! And what a coincidence as I’m linking this post to her site for Meatless Mondays. It must be fate.

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  1. Daphne says

    I have been wanting to try these but I am scared. I think my family will look at me like I have gone insane. I'm just gonna have to do it. They will either eat or be hungry I guess.

  2. says

    Boy does that burger look good and with that guacamole cream..yum! I love veggie burgers but have never tried to make my own. I definitely will now:)

  3. Kim says

    Like you, I love bean burgers! I'm loving that guacamole cream – delicious! No wonder you and your Dad gobbled them up so quickly:)

  4. Ann says

    I've never had bean burgers but they look delicious in the picture. I wonder if I could even get my husband to try one of these. I know I certainly want to

  5. Jennifurla says

    I always buy black bean burgers for lunches at work, maybe I should try making them myself.

  6. BeadedTail says

    We've only recently discovered black bean burgers and have been wanting to make them ourselves so this is perfect timing! Those look so good and so easy to make – thanks Reeni!Purrs to Moon!

  7. says

    I have not tried bean burgers before. After reading your recipe, they're easy to prepare. These are great for meatless Monday. Your creamy guacamole looks really creamy, awesome photos too.

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