Veggie Burger Recipe with a Latin Twist

Veggie Burger


For the black bean burger:


  • 1 15 oz. can of black beans, drained
  • 4 oz. of cremini or button mushrooms, chopped
  • 1 medium shallot, chopped
  • 6 pickled jalapeño peppers, sliced
  • 2 tbsp. barbecue sauce, additional for serving
  • 2 tbsp. of TABASCO® Chipotle sauce
  • 1 tbsp. poblano chili powder or other chili powder
  • ½ tsp. ground cumin
  • 1 cup oats
  • 1/3 cup cooked large grain white rice
  • 1 large white egg
  • Kosher Salt
  • Freshly ground pepper

For the roasted pepper topping:


  • 1 lb. poblano peppers
  • 2 oz. extra virgin olive oil
  • Salt and pepper to taste

For the huitlacoche (corn truffle) sauce:


  • ¾ cup pickled huitlacoche
  • ¼ cup cooked corn
  • 1 tbsp. onions, thinly sliced
  • 2 tbsp. extra virgin olive oil
  • Black pepper to taste
  • 4 brioche or potato rolls
  • 8 slices pepper jack cheese

For the Black Bean Burger:


  1. In a food processor, mix half of the can of black beans, mushrooms, shallots, jalapeño peppers, barbecue sauce, TABASCO® Chipotle sauce, poblano or chili powder and cumin until you have the consistency of a thick puree.
  2. Put the puree in a medium sized bowl, mix the oats, rice, egg, and the other half of the black beans; season with salt and pepper.
  3. Use the mixture to form patties that are about half an inch thick, cover and let cool for an hour.
  4. Heat a skillet at medium-high heat; add a pinch of oil and cook the patties on both sides until crisp.

For the Roasted Peppers:


  1. Heat the oven to 450 °F, the grill or broiler to medium-high heat, or a gas cooker to high heat.
  2. If using an oven, mix the peppers, oil, salt and pepper in a large bowl and place the mixture in a casserole dish.
  3. If using a grill, sprinkle the peppers with oil and place directly on top of grill. Cook for 15 to 20 minutes, flipping as needed until the peppers are tender and fully cooked.
  4. Remove the peppers when done and transfer to a large pan, cover with a plastic bag and let them steam cook for 15 minutes.
  5. Peel the peppers, cut in half, remove the seeds, and slice in pieces ¼ inch wide.

For the Huitlacoche Sauce:


  1. In a bowl, mix all of the ingredients and season with black pepper.
  2. Toast the rolls on the grill or in the oven. Place the burgers on top of the bread and cover with cheese, the roasted peppers and huitlacoche sauce. Serve with barbecue sauce.

This article originally appeared on Hola Ciudad!, and was written by César Zapata

Are you a fan of veggie burgers? Chef Cesar Zapata has created this enticing option to enjoy as an alternative to the burgers and hot dogs during your summer cookouts.

Take a look at the recipe, get started, and bon appetite!




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