Look no further for a flavor-packed veggie burger! Made with black beans, this burger is stuffed (and topped!) with cheddar cheese and seasoned with plenty of cayenne pepper sauce and onion.
This post was sponsored by Sprouts Farmers Market. All thoughts and opinions about this original recipe are my own.
Happy Monday! What a whirlwind of a month it’s been. I can’t believe it’s August already. Today I’m sharing a delicious black bean burger recipe that’s perfect for hamburger season but won’t weight you down afterwards.
Sprouts asked me to come up with a vegetarian-friendly tailgating recipe for the Fall– and here’s what I came up with! I love black bean burgers. The first black bean burger I ever had was from Chili’s and I remember how much I enjoyed a meatless burger. Black beans are very healthy– full of gut-friendly fiber and protein.
This black bean burger is taken to the next level and stuffed with cheddar cheese! And, topped with cheddar cheese. It’s a cheddar explosion. Can’t ever have enough cheese.
You want to make sure you get really good buns for these burgers. I picked up a soft and sweet Hawaiian hamburger bun which I toasted first. Serve with plenty of fresh cut tomato, red onion, and green leafy lettuce.
Here’s the recipe for Cheddar Stuffed Black Bean Burgers!
- 2 cans Sprouts black beans, drained, not rinsed
- 1 ½ cups plain breadcrumbs
- ½ cup white onion, diced small
- 2 Tbsp mayonnaise
- 2 Tbsp cayenne pepper sauce
- ½ tsp garlic powder
- Salt and pepper, to taste
- 1 egg
- 4 dice-size chunks of cheddar cheese
- 2 Tbsp olive oil
- 2 Tbsp butter
- 4 slices cheddar cheese
- 4 hamburger buns
- Tomato, sliced
- Red onion, sliced
- In a large bowl, mash the black beans with a fork. Add the breadcrumbs, onion, mayo, cayenne pepper sauce, garlic powder and season with salt and pepper. Crack in the egg and stir well. The mixture should not look wet and should stick together easily. Add a sprinkle more breadcrumbs if needed.
- Form the bean mixture into four balls. Press a chunk of cheddar into the middle of each ball and form the mixture around the cheese to make a patty. Press flat.
- Heat a large skillet over medium, add the olive oil and butter. Cook the burgers for 5-7 minutes or until a crust forms, then flip. Add a slice of cheddar on top of each patty and cook another 5-7 minutes, until the cheese is melted and the patty is crispy on the bottom.
- Toast the buns until crisp. Spread the buns with whatever condiments you like – ketchup and/or mayo – then place the patties on the buns. Top with lettuce, tomato and red onion. Serve immediately!
Hi! I’m Emily, Registered Dietitian Nutritionist and self-taught intuitive chef. I firmly believe that cooking is the simplest and most important step we can take to improve our minds and bodies and build healthier communities. Join me and let’s bring food back to the kitchen!