Add these vegan Southwest black bean burgers to your meal prep rotation. They reheat well, make a quick weeknight dinner, and—best of all—hold together when cooked.
Recipe originally published March 29, 2017
TABLE OF CONTENTS – Jump to any section:
-
- Why you’ll love this recipe
- A veggie burger that doesn’t fall apart
- More black bean recipes
- Storage and freezing
- Reheating methods
- Jump to recipe: Salsa Burgers
Why you’ll love these salsa burgers
These Southwest black bean burgers are nicknamed “salsa burgers” because the salsa is mixed into the patties. They’re one of our favorite simple summer dinners—we make them regularly because they’re fast, satisfying, and easy to prep ahead.
Start by draining your favorite jarred or homemade chunky salsa through a fine mesh strainer so the patties won’t be too wet. While it strains, gather the remaining ingredients and prepare the other components.
This salsa burger recipe is:
- Flavorful and satisfying
- Budget friendly
- Built from simple whole-food ingredients
- Quick to prepare
- Plant-based and vegan
- Sturdy—won’t fall apart when cooked
How to make a veggie burger that doesn’t fall apart
The most common complaint about veggie burgers is their texture: they can be crumbly, too wet, or not hearty enough. These Southwest black bean burgers solve those issues with a few key techniques.
- Use oats (or breadcrumbs) as a dry binder. The starch helps bind wet ingredients together and gives structure.
- Mash the beans lightly. Break some beans open so they become sticky without pureeing them into a paste. You can also pulse them a few times in a food processor to achieve the right texture.
- Cook mushrooms before adding them. Raw mushrooms release water while cooking and can make patties soggy. Dice mushrooms small and sauté until browned so they blend into the mix without compromising the patty’s structure.
Following these steps results in a burger that is hearty and holds its shape on the grill, skillet, or in the oven.
More black bean recipes
Black beans are a kitchen staple and versatile in many dishes. If you enjoy these burgers, try other favorite recipes that use black beans for sweet or savory meals.
- 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?
For the best flavor and texture, enjoy these burgers within three days when stored in the refrigerator. This recipe yields about five burgers (size depending) and keeps well in a sealed container once fully cooled.
These burgers also freeze well. Cool completely, place in reusable freezer-safe bags or containers, label with the date, and use within two months. Thaw in the refrigerator before reheating.
Reheating methods
- Stovetop skillet: Heat a little olive or avocado oil in a skillet. Cook a few minutes per side, covered, until warmed through and edges are crisp.
- Air fryer: Air fry at 350°F, check after 5 minutes, flip, and continue a few more minutes as needed.
- Oven: Place on a parchment-lined baking sheet and bake at 375°F until heated through, turning after 5–7 minutes.
Did you make these salsa burgers?
Leaving a review helps us share more recipes. If you make these, tag spabettie on Instagram and share your photos—we love seeing your remakes.
Southwest Black Bean Burgers
A great meal-prep recipe: these salsa burgers are easy to reheat for quick dinners on busy nights.
10 minutes
20 minutes
30 minutes
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 baking the patties, you may preheat to 375°F (190°C) instead.
- In a skillet, heat 1 tablespoon (15 ml) oil over medium-high. Add the onion and cook, stirring occasionally, 5–7 minutes until soft and translucent. Add garlic and cook 30 seconds until fragrant.
- Transfer onions and garlic to a large bowl. Heat the remaining tablespoon oil in the skillet, add mushrooms, and let them brown before stirring. Cook until browned, then add to the bowl.
- Pulse the oats in a food processor until mostly oat flour remains with some whole oats for texture; add to the bowl.
- Pulse the black beans in the food processor until mostly puréed with some whole beans left for texture; add to the bowl.
- Place the salsa in a strainer and press or stir to remove excess liquid, keeping mostly chunky salsa. Measure ½ cup (130 g) of the strained salsa and add it to the bowl with smoked paprika, salt, and pepper. Mix to combine.
- Form the mixture into 4–5 patties. The mixture will be slightly wet but manageable—if needed, add a little more oat flour to firm up the mixture.
- To bake: lightly oil a baking pan and bake 20 minutes, flipping halfway through. To fry: heat a tablespoon (15 ml) oil in a skillet and fry patties 3–4 minutes per side until browned.
- Transfer cooked patties to a wire rack and let rest a few minutes to firm up. Serve on buns with your favorite toppings.
Notes
Strain the salsa
Using chunky, not watery, salsa is important. Strain the salsa over a bowl and refrigerate it while you prepare the rest of the ingredients to remove excess liquid.
Texture and binding
Oats act as a reliable binder. Lightly mashing or pulsing beans creates stickiness while keeping some whole beans for texture. Cooked, finely diced mushrooms blend smoothly without adding excess moisture.
Storage
Refrigerate fully cooled patties in a sealed container for up to three days. Freeze cooled patties in freezer-safe bags for up to two months; thaw in the refrigerator before reheating.
Reheating
- Skillet: A quick sear in oil on each side, covered, until hot.
- Air fryer: 350°F; check at 5 minutes, flip, and continue until heated through.
- Oven: 375°F on a parchment-lined sheet, turning once, until warmed through.
Nutrition Information:
Yield:
5
Serving Size:
1
Amount Per Serving:
Calories: 355
Total Fat: 9g
Saturated Fat: 4g
Trans Fat: 0g
Unsaturated Fat: 5g
Cholesterol: 0mg
Sodium: 302mg
Carbohydrates: 33g
Fiber: 7g
Sugar: 5g
Protein: 24g
Nutrition calculations vary and are for informational purposes only.
About Kristina
Kristina is spabettie. She discovered cooking early and launched spabettie in 2010 to share vibrant vegan recipes and simple, flavorful plant-based food.
spabettie / Kristina Sloggett participates in affiliate programs.