New Mexican Green Chile Black Bean Burgers

Why are burgers so freakin’ delicious? I’m serious. Turkey burgers, chicken burgers, bites of Tony’s heart-attack double bacon burgers. Oh and isn’t it just convenient that they are constantly paired with the other most addictive food in the world… aka french fries?!

My willpower around juicy burgers and hot, crispy french fries = zero.

So, what’s a girl who is trying to eat healthy but has a massive craving for a burger to do?

Pretty obvious. Make a better-for-you veggie burger!

I’ve learned that the secret to eating healthy and clean isn’t about depriving yourself from the things you enjoy. It’s about making better food choices roughly 80% of the time. That means that I probably wouldn’t have a regular burger and fries all the time, but may choose to have it one day out of the week.

In the meantime if I’m craving a burger like crazy, I make these flavorful veggie burgers packed with black beans, corn, spices, and herbs. The fiber and protein from the black beans help to keep me full and the toppings add even more flavor and nutrition. Don’t knock the veggie burger until you’ve tried it!

These particular veggie burgers were inspired by my recent visit to my Grandparents in New Mexico.

During my trip, I noticed that there were a lot of green chile burgers on restaurant menus. Which to me, basically sounded like the most delicious thing on the planet. Tony also has been talking up some green chile burger he got at one of Bobby Flay’s Burger restaurants so I knew it was a delicious combo that needed to be made.

I will say that putting green chile on a burger is just so right. It really just can’t be explained as to how the flavors meld so perfectly together to create this heavenly little bite of burger bliss in your mouth.

I like it. A LOT.

Now, the thing about these burgers is that they are a bit on the spicy side. If you’re not into that, you can leave out the green chile or use a mild version. I have a feeling that unless you live in the southwest, it may be difficult to find Hatch Green Chile so feel free to substitute as you see fit.

These are absolutely delicious topped with extra green chile, avocado, tomato, and lettuce. Enjoy!

More healthy vegetarian recipes to try:

Ultimate Vegan Black Bean Burgers with Tahini Garlic Sauce

Mom’s Ultimate Vegetarian Lentil Loaf

Sweet Potato Black Bean Enchiladas with Avocado Lime Crema

Jalapeño Sweet Potato Black Bean Tacos with Avocado-Lime Crema

Sesame Garlic Grilled Sweet Potato Fries with Yogurt Curry Dip

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New Mexican Green Chile Black Bean Burgers

4.67 from 3 votes

byby :Monique of AmbitiousKitchen.com

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Prep Time 45 minutes minutes

Cook Time 8 minutes minutes

Total Time 53 minutes minutes

ServesServes 6 burgers

Forget frozen veggie burgers! These perfectly spiced black bean burgers are packed with veggies, sweet corn, and hatch green chiles. Simply delicious!

Ingredients

• 1 teaspoon olive oil
• ½ red onion, finely diced
• 2 cloves garlic
• 1 red bell pepper, diced
• 1 large green chile, stemmed, seeded and finely chopped
• 1 teaspoon cumin
• ½ teaspoon oregano
• 1 teaspoon chipotle chili powder or regular chili powder
• 1 – 16 oz can low-sodium black bean, rinsed and drained
• 1/2 cup sweet corn
• 1/3 cup chopped fresh cilantro
• Salt and black pepper, to taste
• 1 egg
• 1/2 cup gluten-free oat flour, plus more if necesssary
• nonstick cooking spray
• 6 of your favorite hamburger buns, if desired
• Tomatoes, lettuce, onion, and any other fixings you desire

Instructions

• Heat olive oil in skillet over medium-high heat. Add in onions and cook until slightly softened, about 3 minutes. Add garlic, green chiles and red pepper; cook and stir until soft another 3 minutes. Remove from heat and stir in cumin, oregano, and chili powder; transfer to bowl to let cool.
• Add black beans to food processor and pulse until smooth but still a little chunky. Transfer beans to the bowl and add corn, cilantro and salt and pepper. Stir, taste, and adjust seasonings if necessary. 
• Next add in egg and oat flour; stir until well combined, then divide into 6 firmly packed patties and place in fridge for 30 minutes to allow patties to cool so that they stay together better when cooking. If the mixture is too wet to form into patties, you can add a tiny bit more oat flour but don't overdo it!
• When you are ready to cook the burgers, spray a large skillet with non-stick cooking spray and place over medium-high heat. Add the burgers and cook, flipping once, until cooked and browned on each side. I typically cook mine for 3-4 minutes on each side. Be gentle when flipping the burgers so that they don’t fall apart.
• Place on buns or in lettuce wraps and top with extra green chile, avocado slices, tomato, lettuce, and any other toppings or condiments you desire.

Recipe Notes

If you don't have fresh green chile available, you can use canned.

Nutrition information does not include hamburger bun or toppings.

Feel free to use a flax egg instead of a chicken egg to make these vegan.

Nutrition

Serving: 1burgerCalories: 141calCarbohydrates: 23.4gProtein: 7gFat: 2.6gFiber: 5gSugar: 2.5g