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Black Bean Burger With Pico de Gallo Recipe

Spicy Pico de Gallo Adds a Punch of Flavor to These Black Bean Veggie Burgers

The following post was originally featured on Analida's Ethnic Spoon and written by Analida Braeger, who is part of POPSUGAR Select Latina.

Veggie burgers are the rage! People are making these delicious bites from anything and everything. My take on these healthy gems? Black beans! Latin style black bean burgers with spicy pico de gallo, to be more precise. Being Latin American, I grew up eating black beans. I will be honest with you and tell you that I did not appreciate them that much growing up. As an adult, I have grown to love them. I hope you like these black bean burgers as much as I do.

Black beans are full of protein. They belong to a family of nutrients referred to as pulses. In this family of nutrients one can also find lentils, fava beans, chickpeas, and kidney beans. Black beans are a staple in the cuisines of Latin America and the Caribbean. They are also referred to as turtle beans, I am not sure why. Black beans go back about 6,000 years. Yes, they've been around a long time!

Black bean burgers with spicy pico de gallo are definitely a healthier alternative to a quarter-pounder. No fat, no cholesterol, 100 percent natural. You can serve it with a little pico de gallo (yes, I included the recipe). Yup, skip the ketchup for this one. You might even want to skip the bun and serve it over greens for a truly healthy alternative. By the way . . . did I mention that this is a gluten-free recipe? Yes! I decided to skip the breadcrumbs as a binder and use chickpea flour. Really, you can't tell the difference. These are also incredibly simple to make: put all the ingredients in the food processor, and voilà!

Black Bean Burgers With Spicy Pico de Gallo

From Analida's Ethnic Spoon

Black Bean Burger With Pico de Gallo Recipe

Ingredients

  1. For the pico de gallo:
  2. 3 roma tomatoes, diced
  3. 1 small onion, diced
  4. 1 small jalapeño, cored, seeded and diced
  5. 2 tbsp. cilantro, chopped
  6. 1 tsp. red wine vinegar
  7. 1/4 tsp. chili powder
  8. 1 tsp. lime juice
  9. Dash of sugar
  1. For the black bean burgers:
  2. 2 cans of black beans, drained and rinsed
  3. 1 medium onion, finely diced
  4. 2 garlic cloves, minced
  5. 2 tbsp. chopped cilantro
  6. 1 small jalapeño, cored, seeded, and diced
  7. 2 tsp. cumin
  8. 2 tsp. chili powder
  9. 1/8 tsp. allspice
  10. 1 egg, beaten
  11. 1/2 cup chickpea flour
  12. Olive oil

Directions

  1. For the pico de gallo: Place all ingredients in a bowl and mix. Refrigerate until ready to use.
  2. For the burgers: In a food processor, place beans, onion, garlic, cilantro, and jalapeño. Pulse a few times until you have a thick dough-like texture. Add in the cumin, chili powder, allspice, egg, 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.
  3. Shape into 4 patties.
  4. Heat olive oil (enough to cover the bottom of the pan) in a nonstick skillet and quickly pan-fry for about 5 minutes on each side.
  5. Serve on a bun and top with pico de gallo.
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