RECIPE: Spicy Southwest Black Bean Burgers

Buried in work last night, my lovely boy toy made one of the most delicious dinners I’ve had in a while.

I’m a big fan of trying different genres of food.  I experiment with vegetarian dishes all the time.  (It’s a nice break from greasy meat.)  And one of my favorite things is Morningstar Farms Spicy Black Bean Burger.

While it’s quite good, it’s a frozen meatless product and suffers from the loss of robust taste that fresh preparation lends itself to.

Last night, this fact hit me harder than ever.

Spicy Southwest Black Bean Burger

Served on a multigrain boule bun and accompanied by spring lettuce mix and a ripe slice of tomato, I simply added a bit of White Castle’s Dusseldorf mustard and a Greek side salad for an elevated state of foodie bliss!


  • 3/4 cup old-fashioned oats, coarsely ground in a food processor
  • 1 can black beans, partially mashed (leave some whole)
  • 1/4 cup sweet canned corn
  • 1/4 fresh chopped cilantro
  • 2 Tbsp. salsa (Your choice)
  • 1 lightly beaten egg
  • 1/3 cup red onion
  • 1 Tbsp. minced garlic
  • A squirt of lime juice
  • 1/2 tsp. salt
  • 1/2 tsp. cumin
  • 1/8 tsp. cayenne pepper


In a medium bowl, mix together all ingredients and then form into patties.  Refrigerate your patties for at least 3o minutes before attempting to cook or they will fall apart.

Heat a large skillet and spray with non-stick olive oil over medium heat.  Once hot, cook burgers for about 8 minutes on each side, or until browned and heated throughout.

Place on bun and serve!

Black beans promote digestive tract health and have a high indigestible fraction– higher than either lentils or chickpeas.  It is also a rich source of three flavonoids.  Some research suggests that consumption of black beans actually lowers your chances for colon cancer, and we’re big fans of staying alive.



    1. You should definitely try this recipe then! I had it heated up on spinach leaves and slices of tomatoes for lunch. Good even heated later. 🙂

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