I am telling you, my friends, these Southwest Bean Burgers are in a league of their own. They are savory and tender patties of goodness that will satisfy all of your vegetarian comfort food cravings!

Southwest Bean Burgers on plates

I originally shared this recipe on December 28, 2011. I have updated the images and some of the text today.

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Why We Love These Southwest Bean Burgers

Veggie and bean burger lovers–this one’s for you. For all of us who have tried any of the scores of vegetarian bean burgers on the market, we know that even the ones that try to recreate a meat-like encounter are far from beefy. And I’m okay with that because I like to think of veggie burgers as something unto themselves.

These bean burgers are not trying to be meaty. These are trying to be beany! A few weeks ago I got a big bag of dry kidney beans from a local farm and they became the star of the show in these vegetarian burgers. These are giant, full-flavored, fall-apart-tender bean burgers. And they’re proud to be nothing like a hamburger.

Ingredients Notes

bean burger ingredients
  • Avocado oil: You could also use organic canola oil instead (or an oil with a high smoke point)
  • Veggies: Beans, diced green chilies, jalapeno, onion, garlic cloves and scallions
  • Egg: Adds moisture and helps the mixture stick together
  • Almond meal: Regular almond flour is fine here too this holds the burgers together like bread crumbs would.
  • Seasonings: Salt, lime juice, fresh cilantro, chili powder

Step-by-Step Instructions for Making These Homemade Bean Burgers

Step 1: Soak & cook beans

Soak beans in cold water for 8 hours or overnight. Drain, rinse and place in a large saucepan. Cover with a generous amount of cold water and bring to a simmer over high heat. Reduce heat to maintain a gentle simmer and cook, uncovered until the beans are tender, 40 minutes to 1 hour 45 minutes. Drain beans and refrigerate, uncovered, until cold and dried out for at least 2 hours.

Step 2: Cook aromatics

Heat oil in a medium skillet over medium heat. Add scallion whites, garlic, onion and jalapeno and cook, stirring often until starting to brown and soften, 4 to 5 minutes. Stir in chili powder and salt and remove from the heat.

Step 3: Make bean burger mixture

Place the beans, green chilies, egg, almond meal, cilantro, lime juice, and the onion mixture in a bowl of a food processor fitted with the steel blade attachment. Cover and process in quick pulses to form a thick coarse paste, about 25 quick pulses. There will still be some whole beans intact. Stir by hand to mix any undistributed ingredients throughout the mixture.

Step 4: Cook bean burgers

Preheat oven to 325ºF. Lightly coat a baking sheet with cooking spray. Heat oil in a large non-stick skillet over medium heat.

Drop the bean mixture into the hot oil by a scant 2/3 cup to create 3 mounds and cook, undisturbed until the bottoms are browned, 3 to 4 minutes.

Carefully flip the burgers and continue cooking, gently pressing down with a spatula to flatten them into patties. Adjust the heat as necessary to prevent scorching until the patties are hot all the way through and browned, 3 to 4 minutes.

Transfer the patties to the sprayed baking sheet. Place them in the oven to keep warm while the other batch is browning. Wipe out the skillet with a clean towel and return to the heat. Add the remaining oil and heat. Cook the remaining burgers.

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Southwest Bean Burgers on a board

FAQs and Expert Tips

Do I have to refrigerate the cooked beans?

Yes, you’ll need to refrigerate the cooked beans, uncovered, for at least 2 hours. Don’t skip this step, as this is what helps these burgers stick together and gives them the most incredible texture.

If I like spice, how can I make this bean burger recipe spicier?

Those beans are just waiting to absorb all the good flavors in this simple recipe. The scallions, garlic, onions, jalapeños and spices really add a delicious Southwestern flair. However, you can play with the spices as much as you’d like! To make these burgers spicier, keep the seeds in the jalapeño pepper (be careful, the seeds are really hot!).

How much should I mash the bean mixture?

Watch the mixture carefully when you’re pulsing in the food processor. You still want to see some whole beans intact, as this will help hold the burgers together. If you pulse the mixture for too long, you’ll be left with a bean paste, which won’t fry up well. It’ll still taste good, but your bean burgers will be too crumbly to stay in your bun.

How do I ensure these Southwest bean burgers have the perfect browning?

After dropping the bean patties into the pan, cook them undisturbed until the bottoms are browned. This will make them easier to flip and will make these burgers look even more appetizing. If you gave the beans enough time to dry properly in the fridge, your bean burgers should brown up nicely without issue. Feel free to add a little more oil in between batches of burgers to keep them from sticking to the skillet.

Can these be made in advance?

Yes. You can make wrap the uncooked bean burgers individually and store them in the fridge for up to 4 to 6 days. Just make sure to place the wrapped burgers in a sealable plastic bag or container as well. You could also freeze them for up to 3 months.

What to serve this bean burger recipe with?

They would be amazing served with my Baked Oven Fries, Vegan Potato Salad with Herbs or Skinny Classic Coleslaw!

Try these burgers with Oven Roasted Corn or Southwest Quinoa Salad or Mexican Corn Salad.

Southwest Bean Burgers with guacamole and lettuce

More Easy Vegetarian Burgers, Sandwiches and Dinner Ideas

Veggie burger in a persons hand with a toothpick in the top

Chickpea Burgers with Lemon Tahini Sauce
portobello mushroom sandwich with burger toppings on a plate

Portobello Mushroom Sandwich
a stack of lavash wraps on a white platter

Mediterranean Lavash Wraps
a platter with several veggie wraps piled on top of one another

Veggie Spinach Wraps with Hummus

At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie

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These Southwest Bean Burgers are savory and tender patties of goodness that will satisfy all of your vegetarian comfort food cravings! | Healthy Seasonal Recipes | Katie Webster

Southwest Bean Burgers

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Description

These fall-apart-tender bean burgers have a Southwest flair. We love them loaded with homemade classic guacamole on a whole grain bun. If you are gluten-free, find gluten-free buns in the freezer section of your health food store. Or simply serve along side slaw and potato salad.

Ingredients

Units Scale
  • 1 cup dry kidney beans, sorted
  • 1 tablespoon plus 4 teaspoon avocado oil or organic canola oil, divided
  • 4 scallions, chopped, whites and greens divided
  • 3 large cloves garlic, minced
  • 1 medium onion, finely chopped
  • 1 jalapeno, minced, seeded if desired
  • 1 tablespoon plus 2 teaspoons chili powder
  • 3/4 teaspoon salt
  • 1 4.5–ounce can diced green chilies
  • 1 egg, lightly beaten
  • 1 cup almond meal or almond flour
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon freshly squeezed lime juice

Instructions

  1. Soak beans in cold water 8 hours or overnight. Drain, rinse and place in a large saucepan. Cover with a generous amount of cold water and bring to a simmer over high heat. Reduce heat to maintain a gentle simmer and cook, uncovered until the beans are tender, 40 minutes to 1 hour 45 minutes. This will vary depending on the freshness of the beans and length of soaking time. Drain beans and refrigerate, uncovered, until cold and dried out, at least 2 hours.
  2. Heat 1 tablespoon oil in a medium skillet over medium heat. Add scallion whites, garlic, onion and jalapeno and cook, stirring often until starting to brown and soften, 4 to 5 minutes. Stir in chili powder and salt and remove from the heat.
  3. Place the beans, green chilies, egg, almond meal, cilantro, lime juice, and the onion mixture in a the bowl of a food processor fitted with the steel blade attachment. Cover and process in quick pulses to form thick coarse paste, about 25 quick pulses. There will still be some whole beans intact. Stir by hand to mix any undistributed ingredients throughout the mixture.
  4. Preheat oven to 325ºF. Lightly coat a baking sheet with cooking spray. Heat 2 teaspoons canola in a large non-stick skillet over medium heat. Drop bean mixture into the hot oil by a scant 2/3 cup to create 3 mounds and cook, undisturbed until the bottoms are browned, 3 to 4 minutes. Carefully flip the burgers and continue cooking, gently pressing down with a spatula to flatten into patties. Adjust the heat as necessary to prevent scorching until the patties are hot all the way through and browned, 3 to 4 minutes. Transfer the patties to the sprayed baking sheet and place in the oven to keep warm while the other batch is browning. Wipe out the skillet with a clean towel and return to the heat. Add the remaining 2 teaspoons canola oil and heat. Cook the remaining 3 burgers in the same manner as the first batch, adjusting heat as necessary to prevent scorching.

Notes

Make-Ahead: Wrap the uncooked bean burgers individually and store them in the fridge for up to 4 to 6 days. Just make sure to place the wrapped burgers in a sealable plastic bag or container as well. You could also freeze them for up to 3 months. 

  • Prep Time: 38 minutes
  • Cook Time: 12 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Calories: 230
  • Sugar: 4 g
  • Sodium: 380 mg
  • Fat: 11 g
  • Saturated Fat: 1 g
  • Carbohydrates: 26 g
  • Fiber: 7.5 g
  • Protein: 11 g

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