INTRODUCTION
Black Bean Burgers with Pimento Cheese and Cheddar give you a bold, tasty vegetarian burger. These burgers pack fiber and plant protein in a juicy patty with a gooey pimento cheese center and melted cheddar. They are a great main for weeknight dinners and a healthy version of a classic burger night. If you want quick comfort meals that pair well with simple sides, try this along with a slow cooker favorite like the slow cooker hamburger potato casserole for a full meal plan.
This recipe is easy to follow. You can make a lighter option by using whole grain or gluten free buns and less cheese. The patties hold well and work for meal prep. They are also a high protein meal compared to many veg burgers because of the eggs and cheese, and they give a good dose of fiber from black beans.
WHY YOU WILL LOVE THIS RECIPE
- It is full of flavor with a creamy pimento cheese center and sharp cheddar on top.
- It is high in fiber and a high protein meal for vegetarians.
- It works as a great for meal prep choice — cook a batch and reheat through the week.
- You can make a lighter option or a healthy version with small swaps for lower calories and carbs.
- It is simple, family-friendly, and can fit diabetic-friendly or gluten free diets with minor changes.
HOW TO MAKE Black Bean Burgers with Pimento Cheese and Cheddar
This method keeps the burgers moist and lets the pimento cheese stay inside the patty. Read all steps before you start and have your fillings ready.
EQUIPMENT NEEDED
- Large mixing bowl
- Medium bowl for wet mix
- 12-inch nonstick skillet or large frying pan
- Spatula or turner
- Measuring cups and spoons
- Knife and cutting board
- Plate with paper towels for resting cooked patties
- Optional: air fryer or oven-safe sheet pan if baking or air frying
Ingredients You’ll Need :
- 2 (15 oz) cans black beans, drained and rinsed, divided
- 2 large eggs
- 5 tbsp olive oil, divided
- 1 tsp ground cumin
- ¼ tsp salt
- ⅛ tsp cayenne pepper
- 1 cup panko bread crumbs
- 1 red bell pepper, seeded and finely chopped
- 1 shallot, minced
- 9 tbsp pimento cheese spread
- 6 slices cheddar cheese
- 6 heirloom tomato slices
- 6 burger buns, toasted if desired
STEP-BY-STEP INSTRUCTIONS :
- In a large bowl, mash 2½ cups of black beans until smooth.
- In a separate bowl, whisk together eggs, 1 tbsp olive oil, cumin, salt, and cayenne.
- Combine the egg mixture with the remaining beans, panko bread crumbs, red bell pepper, and minced shallot. Stir to combine well into the mashed beans.
- Shape the mixture into 6 patties. Place about 1½ tbsp of pimento cheese in the center of each patty and mold the black bean mixture around it, ensuring the cheese is enclosed.
- Heat 2 tbsp of olive oil in a 12-inch nonstick skillet over medium heat until hot. Cook 3 patties at a time, browning each side for 4-5 minutes. In the last two minutes of cooking, place a slice of cheddar cheese on top of each patty. Remove and repeat with the remaining patties.
- Assemble the burgers on toasted buns, topping each with a slice of heirloom tomato.
HOW TO SERVE Black Bean Burgers with Pimento Cheese and Cheddar
Serve each burger with a simple green salad or a side of roasted vegetables to keep the meal balanced and lower in calories. For portion control, use small to medium buns and aim for one burger per person with a big side salad or steamed greens. For a lighter option, use lettuce wraps instead of buns or choose a low-carb or gluten free bun to make it more diabetic-friendly or low carb.
Pairing ideas:
- Mixed green salad with lemon vinaigrette for a heart healthy plate.
- Steamed broccoli or asparagus to add fiber and vitamins.
- A small cup of black bean soup or a side of pickled vegetables for extra flavor.
STORAGE & FREEZING : Black Bean Burgers with Pimento Cheese and Cheddar
Refrigerate cooked patties in an airtight container for up to 4 days. To reheat, warm gently in a skillet over low heat or microwave for 1–2 minutes until hot. For longer storage, freeze the uncooked patties on a sheet pan until firm, then move them to a labeled freezer bag for up to 3 months. Thaw in the fridge overnight before cooking.
If you want a ready-to-reheat lunch, fully cook the burgers, cool to room temperature, and freeze between sheets of parchment paper to prevent sticking. Heat in a skillet or oven until hot and the cheese is melty.
Try a cozy, protein-rich soup like white chicken chili with cream cheese on nights you want something warm and simple alongside these burgers.
SERVING SUGGESTIONS
- For a balanced plate, serve one burger with a large green salad and a small baked sweet potato.
- For a low calorie or weight loss friendly meal, skip the bun and serve the burger over a bed of greens with a drizzle of yogurt-based dressing.
- For a gluten free option, use a gluten free bun or a lettuce wrap and ensure panko is replaced with gluten free crumbs.
- Add pickles, sliced red onion, or avocado for extra nutrients and flavor without many extra calories.
VARIATIONS
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Healthier version: Use whole grain panko or ground oats instead of white panko, reduce the cheddar to one slice total for all burgers (share the slices) or use a light cheese. Replace 1 tbsp of olive oil with a small amount of cooking spray when frying to cut calories. Swap regular buns for whole wheat or gluten free buns to make it more nutrient-dense or gluten free. This makes the recipe a healthier version and a lighter option for regular meals.
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High-protein or low-carb version: Increase protein by adding 1/2 cup cooked quinoa or mashed white beans to the patty mix, or serve on a low-carb bun or large lettuce leaves for a low carb take. For a stronger protein boost without much carb, top with an extra slice of cheddar or serve alongside an egg-based salad. This turns the meal into a high protein meal that can help with satiety and muscle repair.
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Air fryer or oven-baked version: For an air fryer method, freeze the formed patties for 10–15 minutes to firm them, then spray lightly with oil and air fry at 375°F (190°C) for 10–12 minutes, flipping halfway, until browned. For an oven-baked method, bake on a lined sheet at 400°F (200°C) for 12–15 minutes, flipping once, and add cheddar in the last 2 minutes. These methods reduce oil use and make a lighter option or a great meal prep technique. You can also pair this burger with other slow cooked dinners like the comforting white chicken chili with cream cheese for busy nights.
FAQs
Q: Are these burgers high in protein?
A: Yes. Black beans give plant protein and fiber, and the eggs and cheese add extra protein. With the eggs and cheese, they qualify as a higher protein vegetarian meal than many simple veggie patties.
Q: Can I make these diabetic-friendly?
A: Yes. To make them more diabetic-friendly, use a low-carb or whole grain bun, or serve on a large lettuce leaf. The fiber in black beans helps slow sugar absorption. Watch portion size and avoid sugary sides.
Q: How long do cooked burgers last in the fridge?
A: Cooked burgers last up to 4 days in an airtight container in the fridge. For best quality, reheat and eat within that time.
Q: Can I freeze the patties with the cheese inside?
A: Yes. Freeze uncooked, formed patties on a tray until firm, then put them in a freezer bag. Cook from frozen or thaw overnight in the fridge before cooking. They keep up to 3 months.
Q: Is this recipe gluten free?
A: The original uses panko and regular buns, so it is not gluten free as written. To make it gluten free, use gluten free breadcrumbs or ground oats and gluten free buns.
Q: Can I skip the eggs to make it vegan?
A: You can try a flax or chia egg (1 tbsp ground flax + 3 tbsp water per egg) to bind, but results vary. The eggs help texture and hold the pimento cheese inside. For a fully vegan version, replace pimento cheese with a vegan spread and test binding with flax, extra mashed beans, or a bit of mashed potato.
MAKE-AHEAD TIPS FOR Black Bean Burgers with Pimento Cheese and Cheddar
- Mix the patties up to the shaping step and store the chilled mix in the fridge for 24 hours. Shape and cook when ready. This saves time on busy nights.
- Form patties, place on a tray, and freeze for 10–15 minutes to firm before moving to a freezer bag. This makes them easy to cook straight from frozen in a skillet or air fryer. Great for meal prep and quick weeknight dinners.
- Cook a full batch and store cooked patties in single servings. Reheat in a skillet or oven for a fast, high protein meal that is ready in minutes. If you need ideas for side dishes on busy nights, pair these burgers with a soup or stew like the filling crockpot hamburger potato casserole on a day when you want a heartier table—plan one dish for the oven and one for the stove.
Black Bean Burgers with Pimento Cheese and Cheddar
Ingredients
Method
- In a large bowl, mash 2½ cups of black beans until smooth.
- In a separate bowl, whisk together eggs, 1 tbsp olive oil, cumin, salt, and cayenne.
- Combine the egg mixture with the remaining beans, panko bread crumbs, red bell pepper, and minced shallot. Stir to combine well into the mashed beans.
- Shape the mixture into 6 patties. Place about 1½ tbsp of pimento cheese in the center of each patty and mold the black bean mixture around it, ensuring the cheese is enclosed.
- Heat 2 tbsp of olive oil in a 12-inch nonstick skillet over medium heat until hot.
- Cook 3 patties at a time, browning each side for 4-5 minutes.
- In the last two minutes of cooking, place a slice of cheddar cheese on top of each patty.
- Remove and repeat with the remaining patties.
- Assemble the burgers on toasted buns, topping each with a slice of heirloom tomato.