Description
These Jalapeno Popper Stuffed Black Bean Burgers are a flavorful vegetarian twist on the classic burger. Packed with black beans, oats, corn, and a spicy jalapeno cream cheese filling, these patties are grilled to crispy perfection and topped with melted provolone and roasted jalapenos for a smoky, cheesy kick. Perfect for a hearty, meatless meal that satisfies comfort food cravings with a spicy flair.
Ingredients
Scale
Burger Mixture
- ½ medium onion, chopped
- 1 jalapeno, seeded and chopped
- 3 garlic cloves
- 14.5 oz black beans, drained and rinsed
- ½ cup rolled oats
- ½ cup corn (frozen or fresh, at room temperature)
- 1 green onion, chopped
- 2 teaspoons cumin
- ½ teaspoon curry powder
- ¼ teaspoon cayenne pepper
- ¼ cup plain breadcrumbs
Cream Cheese Filling
- 4 oz cream cheese, softened
- 2 jalapenos, diced (roasted and diced for filling)
Toppings and Assembly
- 4 rolls
- 4 slices provolone cheese
- 4 jalapenos (for topping, roasted)
- Olive oil (for brushing jalapenos)
Instructions
- Prepare the Veggies: Place the chopped onion, seeded and chopped jalapeno, and garlic cloves into a food processor and pulse briefly to combine.
- Make the Burger Mixture: Add black beans, rolled oats, corn, chopped green onion, cumin, curry powder, cayenne pepper, and plain breadcrumbs to the food processor. Pulse for about 20 seconds until the mixture is combined but still has some texture. Scrape down the sides and pulse for an additional 10 seconds.
- Chill the Mixture: Transfer the black bean mixture to a bowl, cover it, and refrigerate for at least 30 minutes to help it firm up for shaping.
- Roast Jalapenos: Preheat the broiler on high. Brush 6 jalapenos (2 for the filling and 4 for topping) with olive oil and place them under the broiler for about 10 minutes until their skins blacken. Set aside to cool, then dice 2 of them for the cream cheese filling and slice the remaining 4 for topping.
- Prepare Jalapeno Cream Cheese: Mix the softened cream cheese with the diced roasted jalapenos until well combined.
- Shape Patties and Stuff: Divide the chilled black bean mixture into 4 even portions. Flatten each portion into a patty and make a small indentation in the center. Spoon 1–2 tablespoons of the jalapeno cream cheese mixture into the center, then top with the edges of the black bean mixture and seal them together forming a stuffed burger.
- Grill the Patties: Preheat a grill to medium-high heat. Oil the grill tray or grates to prevent sticking. Grill the stuffed patties for about 8 minutes per side, or until they are crispy on the outside and heated through.
- Assemble the Burgers: On each roll, spread approximately 1 tablespoon of the jalapeno cream cheese mixture. Place the grilled black bean patty on the bottom half, top with a slice of provolone cheese and sliced roasted jalapenos. Cover with the top roll and serve immediately.
Notes
- To keep the patties intact, chilling the mixture before shaping is crucial.
- If you prefer less heat, reduce the amount of jalapenos or remove all seeds before roasting.
- The patties can also be cooked on a stovetop griddle or skillet if a grill is not available.
- For a gluten-free version, substitute plain breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.
- Make sure the cream cheese is softened for easy mixing with diced jalapenos.
