Chili Lime Bean Burger

This chili lime bean burger is packed with flavor and can easily be made ahead of time.

Trust me, this plant based burger is just the thing add to your weekly lunch or dinner routine.

Recipe notes

Quick pickled vegetables give this burger a burst of flavor.

As you’ll likely have some leftover, simply store them in an airtight container for up to 6 months. I recommend using them on sandwiches, in tacos, or mixed into salads.

Cap method for perfectly formed burgers:

1. Find a plastic cap about 4-inches in diameter. This does not have to be exact.
2. Place the cap with the flat side down on the counter. Line the cap with a large piece of plastic wrap.
3. Fill the cap with the burger mixture, pressing down firmly, much like packed brown sugar. This creates the perfect burger.
4. Pop the plastic wrap out and gently place the patty onto a non-stick baking sheet. Repeat until mixture is gone, this should give you 5 equal sized burgers.

 

Print Recipe

Chili Lime Bean Burger

 

 

 

Course: Lunch, Main Course

Keyword: Chili Lime Bean Burgers

Servings: 5 burgers

Calories: 240kcal

Equipment

• 32 ounce mason jar with lid (optional)
• food processor (optional)

Ingredients

Pickled vegetables

• 1 cup shredded carrots
• 1 cup sliced cucumbers
• 1 cup shredded cabbage
• 1/2 cup sliced bell pepper
• 1/2 cup sliced radishes any variety
• 1- 16.9 ounce bottle red wine vinegar about 2 cups of vinegar needed

Bean Burgers

• 1 15-oz can pinto beans drained and rinsed
• 1 15-oz can garbanzo beans drained and rinsed
• 2 cloves garlic
• 1 tablespoon cilantro leaves
• 1 teaspoon ancho chili powder
• 1 teaspoon ground cumin
• zest 1 lime
• juice 1/2 lime
• 2 tablespoons finely diced red onion
• 1 avocado, seed and skin removed cut into 5 wedges

Instructions

For Pickled Vegetables

• Add the shredded carrots, sliced cucumber, shredded cabbage, sliced bell pepper, and sliced radishes to a 3- ounce (or any large) mason jar or container with air tight lid. Cover the vegetables 3/4 of the way with red wine vinegar. Pour cold water on top of the vinegar until it reaches 1/4-inch below the lip of the jar. Close the lid tightly and marinate in the refrigerator overnight.

For the Bean Burgers

• Preheat the oven to 350 degrees.
• In a food processor, add the pinto beans, garbanzo beans, garlic, cilantro, chili powder, cumin, lime zest and juice. Blend on low for about 10 seconds, or until everything is incorporated and the beans are broken down. Transfer the mixture to a mixing bowl and stir in the diced onion.
• If you don't have a food processor, add the beans into a large mixing bowl. Using a fork or potato masher, squish the beans until they are broken down. Mince the garlic and chop the cilantro. Add both into the mixing bowl, along with the chili powder, cumin, lime zest, and lime juice.
• Next, form the mixture into 5 patties. You can do this with your hands or use my cap method mentioned in the blog post above. Transfer the patties to a parchment paper-lined baking sheet.
• Place the patties in the oven and bake for 10 minutes. Remove the burgers from the oven and allow to cool slightly. Serve each patty over a bed of greens or on a burger bun. Top each burger with 1/4 cup of pickled vegetables and 1 wedge of avocado. Enjoy immediately! Leftover patties will keep in the fridge for up to 5 days.

Notes

Nutrition Facts:

 

Servings: 5 | Serving size: 1 burger, 1 wedge avocado, 1/4 cup pickled veggies | Calories per serving: 240 

 

8g fat (1g saturated), 0mg cholesterol, 185mg sodium, 34g carbs, 9g fiber, 4g sugar, and 11g protein