Hello, Welcome to Djalali Cooks. I hope your week is going well. With all the meat-focused cookouts and barbecues this summer, sometimes a meatless burger is just the ticket. My experience with black bean burgers has never been anything to write home about; the often dry, hockey puck of a burger alternative has left me feeling very unsatisfied in the past. I am happy to report, though that my mind has been changed. Thanks to these Southwest Bean Burgers with Avocado and Slaw. So if you’re wanting a lighter burger option, these bean burgers are for you!
I used a combination of pinto beans and black beans for this recipe. You can use all black beans if you like. The other difference with my beans is that I used Cuban style black beans from Trader Joe’s. But plain ol’ black beans will work just as well. The Cuban style black beans have some onions and green peppers in the can, but we are making a seasoned pepper/onion mixture, so your bean burgers won’t be missing anything if you’re using regular black beans.
To start, preheat the oven to 375 degrees. Drain and rinse the 2 cans of beans and spread them out in a single layer on a parchment-lined rimmed sheet tray. Bake the beans for about 15 minutes, until they are dried out a bit and begin to crack. Let the beans cool for about 10 minutes.
Bean Burger Seasoning
Meanwhile heat 2 tablespoons of olive oil in a large skillet. Add 2/3 cup each diced red onion and diced green pepper. You can use red pepper, or yellow if you like. You can also use white or yellow onion if you prefer. I tossed in a tiny little red pepper from my garden that needed using. Season the onions and peppers with 1 tablespoon of chili powder. Stir well and when it becomes fragrant after about 3 minutes, add the minced garlic and stir to combine. Let that cook another 2-3 minutes and remove from heat.
Blend the Burger Mix
Transfer all of the baked beans to a large mixing bowl. Then, take 2 cups of the baked beans and add them to a food processor. To the beans, add two egg yolks, 2 tablespoons of the onion/pepper mixture, 1/4 cup Panko bread crumbs, and 1 teaspoon each Kosher salt and fresh cracked black pepper. Process until mostly smooth, about 20 seconds.
Add the blended bean mixture to the remaining whole beans in the bowl. Then add the remaining onion/pepper mixture to the beans. Use a silicone spatula to fully mix the blended beans, onions/peppers, and whole beans.
Form the bean mixture into four equal patties, about 4-inches wide and about 1/4-inch thick. place the formed patties on a parchment-lined sheet tray and refrigerate for 30 minutes. Meanwhile, make the coleslaw.
I have one package of pre-cut coleslaw mix. I want to tie the slaw into the avocado slices we will top the burgers with to give this burger a Southwest flavor, so I have an avocado ranch dressing. But if you like a less creamy dressing, make a quick vinaigrette with 1 part white wine vinegar, 2 parts olive oil and a pinch each of salt and pepper. I like to go incrementally, so I don’t over dress the slaw, so I started with 2 tablespoons of dressing and that did the trick. Cover and chill the slaw until you’re ready to top the burgers.
Cooking the Bean Burgers
In a large skillet, or braiser, heat two tablespoons of olive oil over medium heat. When the oil is shimmery, carefully place the four burgers (one at a time) in the pan.
Cook on each side for about 4-5 minutes. Use a fish spatula to carefully flip each burger. The burgers are delicate. They will break apart if you’re not careful, which is why I love the fish spatula for this – it’s super thin and handles flipping and transferring delicate food with ease.
Slice a ripe avocado and place a few slices on each burger bun bottom. Then lay a bean burger on top of the avocado slices. Top with slaw and a crank or two of black pepper.
Top with a drizzle of hot sauce, if you like – I went with Valentina Sauce. Place the top bun on and that’s it!
These Bean Burgers are moist, with tender beans, peppers and onions. The chili powder seasoning comes through really well. Texturally, the coleslaw adds a nice crunch to the tender bean patties. If you’re on the fence about Bean Burgers, you have to try these Southwest-style Bean Burgers! They’re kind of a game-changer when it comes to meat-burger alternatives.
If you’re a diehard meat-burger lover but want to try something a a little different, try my Green Chili Chorizo Burgers – a super flavorful pork burger with Mexican chorizo sausage, these burgers are a revelation! You can also find the recipe (and give me a follow) on Pinterest. Thanks everyone for stopping by today, take care and be well. xo Kelly
Southwest Bean Burgers with Avocado and Slaw
Moist, tender Southwest Bean Burgers with Avocado and Slaw are the perfect alternative to the meat-focused cookouts and barbecues this summer.
- 2 15.5-oz. Cans of Black Beans (or a mix of black and pinto beans)
- 4 tbsp. Olive Oil, divided
- 2/3 cup diced Bell Pepper (green, yellow or red)
- 2/3 cup diced onion (white, yellow or red)
- 3-4 Garlic Cloves, minced
- 1 tbsp. Chili Powder
- 2 large Egg Yolks
- 1/4 cup Panko Bread Crumbs
- 1 tsp. Kosher Salt
- 1 tsp. Fresh Cracked Black pepper
- 1-2 cups Shredded Coleslaw Mix
- 2-3 tbsp. Avocado Ranch Dressing, or other slaw dressing of your choice
- 1 Medium Avocado, sliced
- 4 Burger Buns, toasted
Preheat oven to 375 degrees.
Drain and rinse the two cans of beans. Spread the rinsed beans in a single layer on a parchment-lined rimmed sheet tray.
Bake beans for about 15 minutes, until the beans are dried out and begin to crack. Remove from oven and let beans cool for 10 minutes. Then transfer beans to a large mixing bowl.
Heat 2 tablespoons olive oil over medium heat until shimmery. Add onions and diced peppers, sprinkle with chili powder. Stir and cook for about 3 minutes.
Add minced garlic and continue cooking for 2-3 more minutes. Remove from heat and set aside.
Add two cups of the cooled, baked beans to a food processor.
To the beans add egg yolks, Panko, 2 tablespoons of the pepper/onion mixture, Kosher salt and pepper. Process until mostly smooth, about 15-20 seconds.
Transfer processed bean mixture to the bowl with the remaining 1 cup of whole beans. Use a silicone spatula to fully mix the processed beans and the whole beans.
Form the bean mixture into 4 equal patties, 4-inches wide and 1/4 inch thick. Place patties on a parchment-lined sheet pan or large plate and refrigerate for 30 minutes.
Meanwhile, mix the coleslaw greens with the dressing, cover and refrigerate until ready to top the burgers.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. When the oil is shimmery, carefully place each burger in the skillet (all four should fit, if not cook in batches of two).
Cook on each side for 4-5 minutes, using a fish spatula to carefully flip the burgers and transfer them to a plate.
Toast the burger buns and top the bottom bun with avocado slices, then the burger. Top the burger with slaw and a little black pepper. Top with the top bun.