These Jalapeño Black Bean Burgers are super simple and very filling.
My kids had no idea they were made with beans and not meat. In our house we only consume meat once a day or we frequently have days where we eat vegetarian. Buying organic meat is expensive and if you have a sensitivity to grain or corn (we do) it’s important to know what the animals you’re consuming are being fed.
These burgers are great to make for any Summer BBQ as the guests will love them and they are not loaded up with tons of fat and artificial ingredients. Another plus is that there is not a lot that goes into making them. And that’s always a good thing in my book.
I know that this is a favorite for my husband to make for us when we are having BBQs. I hope this makes your family get togethers just as special as it does ours. Enjoy!
I pair these burgers with my Paleo Sandwich Thins. Not only are they a fantastic substitute for a bun but you can make them separately and pair them with your favorite sandwich toppings. They make great BLT’s and turkey sandwiches!
Jalapeño Black Bean Burgers
Makes 8 Burgers
INGREDIENTS
2 cups Cooked Black Beans (I make mine in the Instant Pot)
1 Jalapeño Pepper
1/2 Onion, quartered
3 tsp Minced Garlic
1 Egg
1 tbsp Chili Powder
1 tbsp Cumin
1/2 cup Gluten Free Bread Crumbs
INSTRUCTIONS
1. Place all of the ingredients in a food processor and pulse, pulse, pulse, until just combined.
2. Preheat a cast iron skillet on medium low heat on the stove top.
3. Form the mixture into 8 burger patties.
4. Cook each patty about 5 minutes on each side or until warmed through.
Paleo Sandwich Thins
Makes 8 whole sandwich thins/16 halves
INGREDIENTS
1/2 cup Coconut Flour
1/2 cup Cassava Flour
1/2 cup Water
2 oz Carrots
4 Eggs
2 tsp Chopped Onion
1 tsp Salt
1 tsp Garlic Powder
INSTRUCTIONS
1. Preheat oven to 400 degrees and grease a baking sheet well, this is sticky business!
2. Add all ingredients to a food processor and blend until combined.
3. Divide mixture into 16 equal parts.
4. Take two pieces of parchment paper or two large freezer zip lock bags and roll out each sandwich thin to about 1/4 in thickness between them. The mixture is fragile and sticky. Use a spatula to loosen the ends and then turn the parchment paper upside down to transfer the thin to the baking sheet.
5. Bake for 14-15 minutes or until the edges start to brown.
6. Let cool on the baking sheet for a minute and then transfer them to a wire cooling rack, consume immediately.
*Note: To make black beans in your Instant Pot soak for four hours or over night. Rinse and drain. Place beans in your Instant Pot and barely cover with water. MANUAL for 12 minutes. When the time is up let the pot naturally release the pressure, about 25 minutes.
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Paleo Sandwich Thins
Ingredients
- 1/2 cup Coconut Flour
- 1/2 cup Cassava Flour
- 1/2 cup Water
- 2 oz Carrots
- 4 Eggs
- 2 tsp Chopped Onion
- 1 tsp Salt
- 1 tsp Garlic Powder
Instructions
-
Preheat oven to 400 degrees and grease a baking sheet well, this is sticky business!
-
Add all ingredients to a food processor and blend until combined.
-
Divide mixture into 16 equal parts.
-
Take two pieces of parchment paper or two large freezer zip lock bags and roll out each sandwich thin to about 1/4 in thickness between them. The mixture is fragile and sticky. Use a spatula to loosen the ends and then turn the parchment paper upside down to transfer the thin to the baking sheet.
-
Bake for 14-15 minutes or until the edges start to brown.
-
Let cool on the baking sheet for a minute and then transfer them to a wire cooling rack, consume immediately.
Brittany this looks yummy! Unfortunately my husband can’t eat spices 🙁 do you have recommendations on how to make them more mild? TIA
I would use a green bell pepper instead of the jalapeño and use whatever spices he’s okay with or just add a little more salt and some pepper. 🙂
Have you ever tried to make either of these egg free? We can’t do paleo because of the eggs.
Tracy, you could totally substitute with a flax egg!
Brittany,
Could you post your IP black bean recipe?
To make black beans in your Instant Pot soak for four hours or over night. Rinse and drain. Place beans in your Instant Pot and barely cover with water. MANUAL for 12 minutes. When the time is up let the pot naturally release the pressure, about 25 minutes. 😉
Brittany I cannot find cassava flour anywhere. Could you use another type of flour in its place?
Hi Kimberly! This is where I get mine:http://amzn.to/2uoEQPP
Unfortunately I haven’t experimented with any other flours.
My 11-year-old daughter and I made these together. We did sub out the gluten free bread crumbs with whole foods brand 365 bread crumbs. The flavor was amazing but we didn’t get them to form patties. But we salvaged them by eating them sloppy joe style. Totally enjoyed.
If I start with dried back beans to soak overnight and cook in the instant pot, what volume of dried beans should I start with in order to have the 2 cups of cooked beans for this recipe? Thank you!
2/3 cup dry = 2 cups cooked. I would just use the whole pound and freeze the rest of the beans. You should get 6-7 cups of cooked beans.