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Mexican Black Bean Burgers

Mexican Black Bean Burgers with Sweet Potato Fries and Pickled Cabbage

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One of the tricks to making a great veggie burger is making sure it’s substantial enough to stick together. That’s why we’re using a combination of hearty black beans, sweet potato, and ground flaxseed (a mildly nutty flour used for binding) to ensure this burger can stand up to the sear. The Mexican-inspired spices give this patty a ton of favor. Top them with creamy avocado and pickled cabbage for the perfect summer cookout combination.

  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Shanna

By Chef Shanna

  • Calories 1120
  • Protein 27g
  • Total Carb 147g
  • Total Fat 49g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • sweet potatoes
    • 2
    • sweet potatoes
  • black beans
    • 1 can
    • black beans
  • garlic
    • 1 clove
    • garlic
  • lime
    • 1
    • lime
  • shredded red cabbage
    • 1 cup
    • shredded red cabbage
  • Mexican spice mix
    • 1 tablespoon
    • Mexican spice mix
  • ground flaxseed meal
    • 1 tablespoon
    • ground flaxseed meal
  • panko breadcrumbs
    • 1/4 cup
    • panko breadcrumbs
  • cornstarch
    • 2 teaspoons
    • cornstarch
  • avocado
    • 1
    • avocado
  • chipotle paste
    • 1 teaspoon
    • chipotle paste
  • sour cream
    • 2 ounces
    • sour cream
  • brioche buns
    • 2
    • brioche buns

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • baking sheet
  • 12" large nonstick pan
  • potato masher (optional)

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450ºF. Rinse all produce. Halve sweet potatoes lengthwise, then dice enough to yield ¼ cup of ¼-inch dice. Cut remaining sweet potato lengthwise into ½-inch slices, then cut lengthwise again into ½-inch fries. Drain and rinse black beans. Mince garlic. Halve lime. In a medium bowl, combine cabbage, juice of ½ lime, and ¼ teaspoon salt and toss to coat. Set aside to pickle. Use remaining lime to brighten a glass of water.

  2. Bake sweet potato fries

    Bake sweet potato fries

    On a baking sheet, toss sweet potato fries (not diced sweet potato) with half of Mexican spice mix, 1½ tablespoons olive oil, ½ teaspoon salt, and pepper as desired. Arrange in a single layer and bake until golden brown and crisp, 20-25 minutes. Move on to Step 3, but don't forget to come back, then divide sweet potato fries between serving plates. Reserve baking sheet for toasting buns in Step 6.

  3. Cook burger mixture

    Cook burger mixture

    While fries bake, heat 1 tablespoon olive oil in a large nonstick pan over medium heat. When oil is shimmering, add diced sweet potatoes and black beans. Cook, stirring occasionally, until beans have dried out and sweet potatoes soften, 9-11 minutes. Transfer to a large bowl. Using a fork or potato masher, roughly mash black beans and sweet potatoes until combined but not completely smooth. Wipe pan clean for Step 5.

  4. Form black bean burgers

    Form black bean burgers

    In a small bowl, stir together ground flaxseed meal and 2 tablespoons cold water. Let sit until a thick paste forms, about 1 minute. To bowl with black bean mixture, add breadcrumbs, cornstarch, garlic, flax paste, remaining Mexican spice mix, and ¾ teaspoon salt. Using your hands, mix well, then form into 2 equal patties, about ½-inch thick.

  5. Sear burgers and make crema

    Sear burgers and make crema

    Return pan from beans to medium heat with 2 tablespoons olive oil. When oil is shimmering, add black bean burgers and sear until browned and warmed through, 3-4 minutes per side. Meanwhile, halve avocado and discard pit; carefully scoop out flesh, discarding skin, then thinly slice. In a small bowl, stir together chipotle paste and sour cream to combine.

  6. Plate black bean burgers

    Plate black bean burgers

    Slice buns open horizontally, if they arrived whole, and arrange cut-side down on sheet from fries. Bake until light golden, 2-3 minutes. Add bun bottoms to plates with fries, then layer with Mexican black bean burgers and sliced avocado. Spread chipotle crema on bun tops and top with pickled cabbage. Serve any remaining crema on the side and dig in!

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