Go Back
+ servings
Super easy and tasty vegetarian and gluten free black bean burgers with spicy pico de gallo! Love these! | ethnicspoon.com

Black Bean Burgers with Spicy Pico de Gallo Recipe

A fabulous spicy vegetarian recipe. You can adjust the size and turn it into a mouthwatering appetizer. Serve with pico de gallo. You can omit the egg and use aquafaba for a vegan option.
4.50 from 2 votes
Print Pin
Course: Main Course
Cuisine: American
Keyword: healthy, vegetarian, veggie burger
Prep Time: 15 minutes
Cook Time: 10 minutes
Resting time: 45 minutes
Total Time: 1 hour 10 minutes
Servings: 4
Calories: 376kcal
Author: Analida Braeger

Ingredients

Pico de Gallo

  • 3 Roma tomatoes diced
  • 1 onion small, diced
  • 1 jalapeno cored, seeded and diced
  • 2 Tbsp cilantro chopped
  • 1 tsp red wine vinegar
  • ¼ tsp chili powder
  • 1 tsp lime juice
  • 1 dash sugar

Instructions

  • To make the "burgers": In a food processor, place beans, onion, garlic, cilantro and jalapeno. Pulse a few times until you have a thick dough-like texture. Add in the cumin, chili powder, allspice, egg,(aquafaba) and chickpea flour and pulse again until well mixed, but you want to have a chunky texture, not a puree. Place mixture in a bowl and chill for about 20 minutes.
  • Shape into 4 patties. Place the patties on a place and refrigerate for 30-45 minutes to allow them to firm up. ( Resting time.)
  • While the patties are resting make the pico de gallo. Place all ingredients in a bowl and mix. Refrigerate until ready to use.
  • Once the patties are firm and ready, remove them from the refrigerator. Heat olive oil ( enough to cover the bottom of the pan) in a non-stick skillet and quickly pan fry for about 5 minutes on each side.
  • Serve on a bun or greens and top with pico de gallo.

Nutrition

Calories: 376kcal | Carbohydrates: 47g | Protein: 17g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 40mg | Sodium: 58mg | Potassium: 820mg | Fiber: 14g | Sugar: 5g | Vitamin A: 1010IU | Vitamin C: 19.6mg | Calcium: 80mg | Iron: 4.8mg