How To Make Fiesta Black Bean Veggie Burger
Have a Mexican twist to your favorite burger with this veggie burger recipe made with a veggie patty layered with southwestern sauce for a healthy sandwich.
Heat your grill to medium-high.
Combine all ingredients in a bowl; add salt to taste. Stir until smooth. Refrigerate until you’re ready to use.
Place the ears of corn on the grill and cook for 2 to 3 minutes on each side, turning until all areas are lightly charred. Cut corn off the cob.
Cut the avocados in half, remove pits. Brush each half of the avocado with a little olive oil and place face down onto the grill. Cook for 2 to 3 minutes.
Brush the red onion slices with olive oil and season with salt and pepper.
Place your onions on the grill and cook for 2 to 3 minutes per side or until they’re soft and browned. Finely chop the grilled onion.
Scoop the avocado flesh into a medium-sized bowl. Add the grilled onion, cilantro, lime juice, and tomato. Add salt to taste.
Mash with a fork until everything is thoroughly blended together.
Place the black bean burgers on the grill and cook for 3 to 5 minutes per side or until done. Add a slice of cheddar cheese on top after you’ve flipped them so that it has time to melt while the other side cooks.
Toast your hamburger buns. Place a tablespoon of southwestern sauce on the bottom bun.
Add the spicy black bean burger, top with guacamole, corn, and tomato slices.
Place the other bun half on top and serve immediately.
Alternatively, if you’re using frozen corn kernels you can heat a small pan on the stove over high heat, add 1 teaspoon of olive oil, the corn and salt to taste. Cook, stirring occasionally until corn is charred.
- Calories: 710.29kcal
- Fat: 43.77g
- Saturated Fat: 13.08g
- Trans Fat: 0.40g
- Monounsaturated Fat: 20.66g
- Polyunsaturated Fat: 6.36g
- Carbohydrates: 59.95g
- Fiber: 14.96g
- Sugar: 11.16g
- Protein: 26.14g
- Cholesterol: 44.85mg
- Sodium: 949.23mg
- Calcium: 387.17mg
- Potassium: 1261.26mg
- Iron: 4.29mg
- Vitamin A: 168.12µg
- Vitamin C: 26.49mg
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