It’s time for another installment of “Tasty Penance,” where I offer something both delicious and healthy to counterbalance some of life’s less stellar choices. These Taco Black Bean Burgers are exactly that: flavorful, satisfying, and a great reason to say sorry for whatever you need to make amends for.
Taco flavors are hard to beat, and a burger is an automatic win. These patties come together in about fifteen minutes on the stovetop, so they’re quick as well as tasty. They’re topped with avocado, lettuce, tomato, onion and hot sauce, which makes them feel indulgent while still being meat-free.
One of the biggest advantages for me is that these are cooked on the stovetop—no oven required. My oven has been giving me trouble lately, so being able to pan-fry these patties and still achieve a deep brown, crunchy exterior with a tender interior is a huge plus.
- They’re inexpensive to make, which is always welcome.
- If you liked my Pizza Black Bean Burgers, you’ll appreciate the same approach here: hearty bean-based patties that satisfy both veggie-lovers and skeptics. In my experience, these get devoured quickly by everyone at the table.
- Leftovers are fantastic cold as a late-night snack with hot sauce.
I’m thankful my kids love beans now, though it took a little convincing at first. If you need a gentle nudge to get children to try beans, a bit of fun—like teaching a silly song about beans—can help more than you’d expect. A little humor and enthusiasm go a long way.
Have you ever done something you swore you wouldn’t to get your kids to try a new food?
Taco Black Bean Burgers
Ingredients
- 4 cups (or 2 cans) black beans, drained and rinsed well, then drained again
- 1 jalapeno, stem and seeds removed and roughly chopped
- 3 tablespoons roughly chopped onions
- 1–3 cloves garlic, roughly chopped (adjust to taste)
- 2 tablespoons tomato sauce
- 1 cup or more plain breadcrumbs
- 1 cup frozen corn, thawed
- 1 egg
- 1 teaspoon cumin
- 1 tablespoon chopped fresh cilantro or parsley (or 1 teaspoon dried)
- 1 1/4 teaspoons salt
- Canola or peanut oil for frying
- Lettuce leaves for serving
- Avocado slices for topping
- Hot sauce for topping
- Soft rolls for serving
Instructions
- Add the jalapeno, onion and garlic to the bowl of a food processor fitted with a metal blade.
- Pulse until finely chopped, stopping to scrape down the sides as needed.
- Add half of the black beans, the cumin, salt, tomato sauce and cilantro/parsley to the processor. Pulse until the mixture is the consistency of chunky guacamole — slightly chunky but cohesive.
- Transfer the bean mixture to a mixing bowl and stir in the remaining beans and the corn. Then add the egg and breadcrumbs and mix to combine.
- Test the mixture: it should form a ball and flatten into a patty without sticking to your hands. If it’s too sticky, add extra breadcrumbs one tablespoon at a time until it holds together without becoming dry or crumbly.
- Roll the mixture into balls sized to the burgers you want: golf-ball for sliders, peach-size for standard burgers, larger for bigger patties. Flatten to about 1/2 to 3/4-inch thick.
- Heat a heavy-bottomed skillet over medium-high and add oil to cover the bottom by about 1/8-inch. When the oil shimmers, carefully place the patties in the pan without crowding.
- Fry about 3–4 minutes per side, until deep brown and crisp on the outside. Transfer to a paper towel-lined platter to drain.
To serve:
- Place a lettuce leaf on the bottom half of each roll, top with a patty, add avocado slices and hot sauce to taste, then top with the bun.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the actual ingredients you use with your preferred nutrition calculator.