About this recipe
This is my go-to burger recipe when I want something filling, easy to make, and packed with nutrients that make it worth having fries on the side.
These veggie burgers are full of typical Southwest flavors, super healthy, and easy to make. The best thing is that you can make them with canned beans and pre-cooked rice if you are in a hurry.
Serve your burgers with condiments such as mayo, mustard, ketchup, and lettuce.
Ingredients
- Black beans and rice. I use brown rice.
- Bell pepper, you can use fresh or roasted.
- Cooked sweet potato, substitute with potato if needed.
- Cilantro and green onions.
- Spices
How to make the hamburgers?
To make it, simply put all the ingredients in the bowl and crush them with the back of a spoon. That’s all you need to do!
Form the burger patties and place them on a baking sheet. Once they start to brown, remove them from the oven, add a slice of yellow cheese on top of each patty, and put them back in the oven to melt the cheese.
Southwest Veggie Burgers
Equipment
- 1 Large bowl
- 1 Baking sheet
Ingredients
- 1 cup brown rice
- 1½ cup black beans (one can of drained beans)
- ¼ cup chopped red bell pepper
- ½ cup cooked sweet potato
- ¼ cup chopped green onions
- ¼ cup chopped cilantro
- 1 tablespoon chili powder You can use chipotle or ancho powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
For the burgers
- 6 slices yellow cheese
- 6 burger buns
- sliced tomato onion, and lettuce
Instructions
- To begin, preheat your oven to 400°F (200°C). Then, prepare a baking sheet by lining it with parchment paper.
- Mix all of the ingredients in a bowl. You can use the back of a spoon to slightly crush the beans so that everything is well integrated.
- Form 6 patties and place them on the tray and bake for 20-25 minutes or until they start to brown. Remove from the oven and add cheese, if you are using, and return to the oven until it melts.
- Prepare the burgers as you like them.
Notes
guacamole
vegan queso sauce
pickled jalapeños
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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