This recipe is for a black bean veggie burger with a Mexican twist! The veggie patty is layered with southwestern sauce, grilled corn, guacamole, cheese and tomatoes to create a hearty vegetarian sandwich.
You’ll never miss the meat with this bold and flavorful Mexican veggie burger!
Every Sunday we have dinner with my parents and my brother. Between all of us there is a wide range of dietary restrictions and preferences. When it’s my turn to host, I often do a mixed grill because that way there’s something for everyone. My dad primarily eats a vegetarian diet so we always include MorningStar Farms veggie burgers on our grilling menu. The rest of us enjoy eating the veggie cuisine too. But this fiesta black bean veggie burger is not your ordinary veggie burger. Yes, the burger is grilled, but so is the guacamole!
How do you make black bean veggie burgers?
I came up with the idea of grilling avocados and red onions to add a smoky flavor to my guacamole, and let me tell you, it was a great choice. I’m not sure that I can ever eat regular old guacamole again! I also topped my black bean veggie burger with grilled corn, tomatoes, cheddar cheese and a southwestern sauce. This burger is so hearty that you won’t even notice (or care) that there’s no meat in it.
When my husband tried this he said it was the best veggie burger that he’s ever had, and my dad agreed. That is some high praise! We will be making these grilled fiesta veggie burgers all summer long. You can serve them with some chips or baked fries on the side, or to continue the mexican theme, try my secret mexican rice and cantina beans recipes.
When I make our weekly meal plan I make sure that we have at least one meatless dinner on the list. I feel that going vegetarian on occasion is healthier, cheaper and adds more variety to our diet!
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Fiesta Black Bean Veggie Burger
Ingredients
- 4 MorningStar Farms spicy black bean burgers
- 4 hamburger buns
- 2 ears of fresh corn or 1/2 cup frozen corn kernels
- 4 slices cheddar cheese
- 2 roma tomatoes thinly sliced
- olive oil
- kosher salt and black pepper
- For the grilled guacamole:
- 3 small or 2 large avocados
- 1/2 of a red onion cut crosswise into 1/2 inch thick slices
- 1/4 cup chopped cilantro
- 2 tablespoons lime juice
- 1/4 cup diced and seeded tomato
- For the southwestern sauce:
- 1/2 cup sour cream (can use light)
- 1 tablespoon tomato paste
- 3/4 teaspoon mild chili powder
- 2 teaspoons lime juice
Instructions
- Heat your grill to medium high.
- For the southwestern sauce:
- Combine all ingredients in a bowl; add salt to taste. Stir until smooth. Refrigerate until you're ready to use.
- For the grilled corn:
- Place the ears of corn on the grill and cook for 2-3 minutes on each side, turning until all areas are lightly charred. Cut corn off cob. Alternatively, if you're using frozen corn kernels you can heat a small pan on the stove over high heat, add 1 teaspoon of olive oil, the corn and salt to taste. Cook, stirring occasionally until corn is charred.
- For the grilled guacamole:
- Cut the avocados in half, remove pits. Brush each half of the avocado with a little olive oil and place face down onto the grill. Cook for 2-3 minutes. You just want to char the exposed part of the avocado flesh, you don't want to cook it all the way through. Brush your red onion slices with olive oil and season with salt and pepper. Place your onions on the grill and cook 2-3 minutes per side or until they're soft and browned. Finely chop the grilled onion.
- Scoop the avocado flesh into a medium sized bowl. Add the grilled onion, cilantro, lime juice and tomato. Add salt to taste. Mash with a fork until everything is thoroughly blended together.
- Place the black bean burgers on the grill; cook for 3-5 minutes per side or until done. Add a slice of cheddar cheese on top after you've flipped them so that it has time to melt while the other side cooks.
- To assemble the burgers:
- Toast your hamburger buns. Place a tablespoon of southwestern sauce on the bottom bun. Add the spicy black bean burger, top with 1 tablespoon guacamole, 2 tablespoons corn and tomato slices. Place the other bun half on top and serve immediately.
Oh my gosh was this yummy! My husband loved it as he thinks we eat too much red meat.
This is a delicious way to dress up a veggie burger. Avocados and corn really feel like summer. I will make this again.
That is one great looking veggie burger!
I have tried many Morning Star products and how do I put this nicely, I do not like them. Well, I can’t say that for the spicy black bean burger though because I’ve never had it. I will give it a try. I don’t really care for Boca either. I love Gardein burgers. This burger looks fabulous by the way.
I love what you did with these burgers. The corn and avocado are especially awesome additions!
Thanks Andi, they came out even better than I expected!
I love this recipe!! That corn! and the grilled avocado! Who needs meat – I think this is even better!
Trust me, you won’t miss the meat!
This is amazing! I am loving that grilled guac!
Thanks, grilling the avocado really adds a lot of flavor!