Add these vegan Southwest black bean burgers to your meal prep list! Easy to reheat, these tasty salsa burgers are a quick dinner idea. Also: How to make a veggie burger that doesn't fall apart.
recipe originally published March 29, 2017
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Why you'll love these salsa burgers
These Southwest black bean burgers are called salsa burgers in our house because the salsa is inside the burger!
May I introduce you to our current favorite summertime dinner. I am not at all exaggerating when I say we make these every week right now, and will likely continue to make them all summer long.
Grab your favorite jar of salsa - or make your own - and spoon it into a fine mesh strainer over a glass bowl. Set that aside while you read through the recipe and gather the other ingredients.
This easy salsa burger recipe is:
- full of flavor
- budget friendly
- made with simple, whole food ingredients
- quick and easy
- plant based
- a burger that does not fall apart!
How to make a veggie burger that doesn't fall apart
Most likely the biggest complaint about a veggie burger, yes?
You know the burger:
- cannot hold a shape
- not hearty enough
- crumbly or dry
- squishes out the side of the bun
I have had some practice in making a veggie burger that doesn't fall apart. I am confident in saying these Southwest black bean salsa burgers are hearty and stay together!
This Southwest Veggie Burger recipe uses one of my favorite binding ingredients - oats. Starchy ingredients literally bind with the wet ingredients. Oats or breadcrumbs are some traditional dry binders.
Another trick to a sturdy burger that doesn't fall apart is to mash the beans a bit. Mash just to break them open and make them sticky, not completely mashed to paste. Instead of mashing, you can also pulse the beans a few times in a food processor or blender. Again, do this just to break up the beans a bit and make them sticky, not completely purée to a paste.
I also like to add mushrooms to my burgers. The trick to adding mushrooms to your veggie burger is to cook them first! Don't add a raw mushroom straight to the recipe - it will release water as the burger patty cooks.
A cooked mushroom plays well with the other ingredients in a burger. I suggest dicing them fairly small - slice an average size cremini in half, then each half into 3 or 4 pieces. Mushrooms decrease in size as they cook, and a small bite of mushroom will not interfere with the burger holding together like a larger piece of mushroom might.
More black bean recipes
Black beans are a staple in our kitchen, and these southwest black bean burgers are on the menu monthly. If you love black beans as much as we do, look at this list of our favorites. This list includes brownies!
- Black Bean Brownies
- Chipotle Black Bean Soup
- Mango Edamame Quinoa Salad
- Savory Sweet Potato Breakfast Boats
- Black Bean Totchos with Garlic Lemon Sauce
- Skillet Veggie Burrito Bowls
- Quinoa Black Bean Enchiladas
- Fire Roasted Poblano Chilaquiles with Spicy Cumin Cream
- Breakfast Enchiladas
- Roasted Veggie Quinoa Casserole
- Santa Fe Taco Salad with Cool Salsa Ranch
- Cuban Breakfast Scramble
How long do salsa burgers last?
My rule for maximum flavor and freshness is to enjoy this recipe within three days.
Salsa burgers are often part of our weekly meal prep. This recipe makes 5 or 6 burgers, depending on size, and will last the week in a sealed container in the refrigerator. Cool completely, and refrigerate in a glass container with a tightly fitting lid.
Make a double batch and freeze - these burgers freeze well. Once cooled, transfer to reusable freeze safe bags. Date and use within 2 months. Defrost in the refrigerator before reheating.
Reheating methods
- Stovetop skillet: A bit of olive or avocado oil and a few minutes cooking time on each side, covered with a lid, will deliver a piping hot burger with crunchy seared edges.
- Air Fryer: Air fry at 350 °F and check after 5 minutes. Carefully flip burgers and continue heating for another few minutes as needed.
- Oven: Arrange on a parchment lined baking sheet and bake at 375° F until warmed through, turning after 5-7 minutes.
Did you make these salsa burgers?
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Southwest Black Bean Burgers
A perfect meal prep recipe! These salsa burgers are easy to reheat for a quick dinner on a busy weeknight.
Ingredients
- 2 tablespoons (30 ml) oil
- 1 small onion, peeled and diced
- 2 cloves garlic, peeled and minced
- 1 cup (70 g) diced button mushrooms
- 1 cup (80 g) rolled oats
- 15 ounces (1 can) black beans, drained and rinsed, or 1½ cups (258 g) cooked
- 1 cup (260 g) chunky salsa
- 1 teaspoon smoked paprika
- 1 teaspoon fresh cracked black pepper
- ½ teaspoon sea salt
Instructions
- Preheat oven to 350 °F.
- If you’re baking the burgers, preheat the oven to 375°F (190°C).
- In a skillet, heat 1 tablespoon (15 ml) of the oil over medium-high heat. Add the onion and fry, stirring from time to time, for 5 to 7 minutes, or until soft and translucent. Then add the garlic and fry for another 30 seconds, or until fragrant.
- Transfer to a large bowl. Heat the remaining tablespoon (15 ml) of oil in the same skillet. Add the mushrooms and leave them for a minute to brown on one side before stirring and continuing to fry. Once browned all over, transfer to the bowl with the onion.
- In a food processor, pulse the oats until you have mostly oat flour with some whole oats remaining, for texture. Transfer to the bowl.
- Put the black beans in the food processor and blend until mostly pureed with some whole beans remaining, also for texture. Transfer to the bowl.
- Put the salsa in a strainer and stir to remove the excess liquid, until you have mostly chunks remaining. Measure ½ cup (130 g) of this super chunky salsa and add it to the bowl along with paprika, salt and pepper. Mix well to incorporate everything.
- Form the mixture into 4 or 5 patties, depending on the size of your buns. The mix is a bit wet but should not be unmanageable. I take a ball in my hands, flatten it out into a patty on a plate, then use a spatula to transfer it to a baking pan or skillet when ready to cook. They may need a bit of reshaping once in the pan. If you’re having trouble, you can add a bit more oat flour so that they hold together better.
- To bake: lightly oil a baking pan, transfer the patties to the pan and bake for 20 minutes, flipping at 10minutes.
- To fry: heat a large skillet over medium heat and add a tablespoon (15 ml) of oil. Fry the patties for 3 to 4 minutes per side, or until browned.
- Once cooked, transfer the patties to a wire rack and let cool for a few minutes. They will firm up a bit as they cool. Serve on the buns with your favorite hamburger fixings.
Notes
Strain the salsa!
The salsa needs to be chunky / not watery
I strain the salsa first thing. If I am making these burgers for dinner, I'll place the strainer of salsa over a bowl, transfer to the refrigerator earlier in the day, and let it strain for a while.
This easy salsa burger recipe is:
- full of flavor
- budget friendly
- made with simple, whole food ingredients
- quick and easy
- plant based
- a burger that does not fall apart!
How to make a veggie burger that doesn't fall apart
Most likely the biggest complaint about a veggie burger, yes?
You know the burger:
- cannot hold a shape
- not hearty enough
- crumbly or dry
- squishes out the side of the bun
I have had some practice in making a veggie burger that doesn't fall apart. I am confident in saying these Southwest black bean salsa burgers are hearty and stay together!
This Southwest Veggie Burger recipe uses one of my favorite binding ingredients - oats. Starchy ingredients literally bind with the wet ingredients. Oats or breadcrumbs are some traditional dry binders.
Another trick that I use often is to mash the beans a bit, just to break them open and make them sticky, not completely mashed to paste. Instead of mashing, you can also pulse the beans a few times in a food processor or blender. Again, do this just to break up the beans a bit and make them sticky, not completely purée to a paste.
I also like to add mushrooms to my burgers. The trick to adding mushrooms to your veggie burger is to cook them first! Don't add a raw mushroom straight to the recipe - it will release water as the burger patty cooks.
A cooked mushroom plays well with the other ingredients in a burger. I suggest dicing them fairly small - slice an average size cremini in half, then each half into 3 or 4 pieces. Mushrooms decrease in size as they cook, and a small bite of mushroom will not interfere with the burger holding together like a larger piece of mushroom might.
How long do salsa burgers last?
My rule for maximum flavor and freshness is to enjoy this recipe within three days.
Salsa burgers are often part of our weekly meal prep. This recipe makes 5 or 6 burgers, depending on size, and will last the week in a sealed container in the refrigerator. Cool completely, and refrigerate in a glass container with a tightly fitting lid.
Make a double batch and freeze - these burgers freeze well. Once cooled, transfer to reusable freeze safe bags. Date and use within 2 months. Defrost in the refrigerator before reheating.
Reheating methods
- Stovetop skillet: A bit of olive or avocado oil and a few minutes cooking time on each side, covered with a lid, will deliver a piping hot burger with crunchy seared edges.
- Air Fryer: Air fry at 350 °F and check after 5 minutes. Carefully flip burgers and continue heating for another few minutes as needed.
- Oven: Arrange on a parchment lined baking sheet and bake at 375° F until warmed through, turning after 5-7 minutes.
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Nutrition Information:
Yield:
5Serving Size:
1Amount Per Serving: Calories: 355Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 302mgCarbohydrates: 33gFiber: 7gSugar: 5gProtein: 24g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
about Kristina:
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
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KPT says
These are so good! And simple. My new go-to bean burger recipe. My 21 month old devours them and my husband reheats them 3 at a time. Awesome recipe.
Kristina Sloggett says
awesome - so happy you found a favorite!
Nicole says
That sounds and looks like quite the hearty veggie burger! I always hate when they fall apart or lack flavor. Thanks for sharing this book too.
Becky Striepe says
These look awesome! I'd love them with some fries and greens on the side!
Elle says
These lookl great! Will be trying them for sure.