Southwest Black Bean Veggie Burger Recipe! These homemade black bean burgers are easy to make, filled with flavorful, healthy ingredients, and topped with spicy pepper jack cheese and roasted green chilies! Your whole family is going to love this simple vegetarian bean burger recipe! | Hello Little Home
Southwest Black Bean Veggie Burger
Prep Time
30 mins
Cook Time
35 mins
Total Time
1 hr 5 mins
 

This Southwest Black Bean Veggie Burger recipe is packed with warm, spicy southwestern flavors that are sure to shake up your dinner routine!

Course: Main Course
Cuisine: American
Servings: 4 large burgers (or 6 smaller burgers)
Calories: 667 kcal
Ingredients
  • 2 large poblano peppers
  • 1/4 cup pearl barley
  • 1/4 tsp salt
  • 4 tsp extra virgin olive oil, divided
  • 1 large carrot, diced
  • 1 medium onion, diced
  • 2 large garlic cloves, minced
  • 2 tsp ancho chili powder
  • 1 tsp cumin
  • 1/2 tsp oregano
  • 1 (15-oz) can black beans, drained and rinsed
  • 1/4 cup chopped walnuts
  • 1 tbsp chopped cilantro
  • 2 green onions, roughly chopped (green part only)
  • 1 chipotle pepper, minced
  • 2 tsp adobo sauce (from chipotle peppers)
  • 1/2 cup + 2 tbsp flour
  • 1 large egg, lightly beaten
For Serving:
  • 4 slices pepper jack cheese
  • 4 burger buns
  • sliced tomatoes
  • lettuce
Instructions
  1. Preheat oven to 450.

  2. Place poblano peppers on a baking sheet and lightly brush with olive oil. Roast peppers for 15 minutes, flip, then cook another 10 minutes or until blackened on both sides.

  3. Transfer peppers to a bowl and cover with plastic wrap.

  4. After about 10 minutes (or when cool enough to handle), remove skin, seeds, and stems from peppers, then chop them.
  5. While the peppers are cooking, combine barley, 1 cup water, and 1/4 tsp. salt in a small pot on high heat.

  6. Bring water to a boil, then reduce heat to low, cover, and cook barley until tender (about 35 to 40 minutes).

  7. Meanwhile, heat 2 tsp. olive oil in a medium pan over medium-high heat. Add carrots and onion. Season with salt, then cook until lightly browned and tender, stirring often.

  8. Add garlic, chili powder, cumin, and oregano to veggies; cook until fragrant, about 30 seconds, stirring constantly. Remove from heat.

  9. Blot excess liquid from black beans with a paper towel, then place in a large bowl. Mash until about 3/4 smooth.

  10. Add barley, sauteed veggies, walnuts, cilantro, green onion, chipotle pepper, and adobo sauce. Mix well, then season to taste with salt.
  11. Stir flour and egg into bean mixture until well combined.

  12. Heat remaining 2 tsp. olive oil in a large pan over medium heat.

  13. Shape bean mixture into 4 patties (or 6 patties for smaller burgers), then add to pan.

  14. Cook burgers until browned on one side, then flip. Top with cheese and cook until burgers are browned on other side.

  15. Serve burgers on buns with tomato and lettuce. Enjoy!