Southwest Red Bean Burgers are the Meatless Monday recipe feature this week, and they are absolutely fabulous! Simple to prepare, baked not fried, they are ready in 30 minutes. I served them with cilantro/cumin mayonnaise and a fresh pico de gallo. MmmmMmmm, it’s burger time!
I have fiddled with making bean burgers for a while now, but I’ve never really hit on one I liked well enough to publish. That just changed. These Southwest Red Bean Burgers are loaded with flavor, the texture is great, they are moist, they are easy to make and they are a wonderful meatless alternative for burger fans everywhere.
For the burgers, I combined kidney beans, cumin, cilantro, onion, jalapeno and red bell pepper, some panko crumbs (Japanese-style bread crumbs usually found in the international food section of most grocery stores) and an egg. One fifteen ounce can of kidney beans will yield three good-sized patties.
The trick to bean burgers is to get the beans just partially mashed. You want the beans to be broken open, but not smooth. Sort of like lumpy mashed potatoes. I put the drained and rinsed beans into my food processor and pulsed them about 3 times. You could just as easily mash them with a vegetable masher or a large fork.
Since Panko crumbs are coarser than traditional bread crumbs, if you can’t find Panko you could make coarse crumbs at home. Here is a great tutorial for Panko crumbs.
All of the ingredients are combined in a bowl, divided into even portions and formed into patties. I baked them on a baking sheet lined with parchment paper for 20 minutes.
These are topped with a fresh pico de gallo, but you could use your favorite salsa, too. In addition, I mixed up a quick, flavorful mayonnaise consisting of 1/4 cup of mayonnaise, 1/2 tablespoon of fresh chopped cilantro, a squeeze of lime juice and a shake of ground cumin.
If you don’t want to eat them on a bun, these would make a great side dish (like refried beans), or would be wonderful crumbled on a bed of fresh salad greens (using salsa instead of dressing) for your next Southwest inspired meal. Just try them!
- 1 -15 ounce can light red kidney beans, drained and rinsed, lightly mashed
- ½ cup Panko crumbs
- ⅓ cup minced onion
- 2 tablespoons minced red bell pepper
- 1 tablespoon minced pickled jalapeno
- 1½ teaspoons dry cilantro leaves
- 1 teaspoon ground cumin
- salt and ground black pepper, to taste
- 1 lightly beaten egg
- Preheat the oven to 350°F.
- Line a baking sheet with parchment paper and set aside.
- In a medium-sized bowl, add the kidney beans, bread crumbs, onion, red bell pepper, jalapeno, cilantro and cumin.
- Stir to combine then add salt and ground black pepper, to taste
- Add the lightly beaten egg and stir to fully incorporate in bean mixture.
- Divide the bean mixture into 3 even portions and form into patties.
- Place the patties on the prepared baking sheet and place that into the oven to bake for 20 minutes.
- Remove the pan from the oven and serve the patties hot.