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Black Bean Burgers with Pimento Cheese and Cheddar

A bold, tasty vegetarian burger packed with fiber and plant protein, featuring a gooey pimento cheese center and melted cheddar.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 6 burgers
Course: Dinner, Main Course
Cuisine: American, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Patties
  • 2 cans (15 oz each) 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 large red bell pepper, seeded and finely chopped
  • 1 medium shallot, minced
  • 9 tbsp pimento cheese spread
  • 6 slices cheddar cheese
  • 6 slices heirloom tomato
  • 6 buns burger buns toasted if desired

Method
 

Preparation
  1. In a large bowl, mash 2½ cups of black beans until smooth.
  2. In a separate bowl, whisk together eggs, 1 tbsp olive oil, cumin, salt, and cayenne.
  3. 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.
  4. 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.
Cooking
  1. Heat 2 tbsp of olive oil in a 12-inch nonstick skillet over medium heat until hot.
  2. Cook 3 patties at a time, browning each side for 4-5 minutes.
  3. In the last two minutes of cooking, place a slice of cheddar cheese on top of each patty.
  4. Remove and repeat with the remaining patties.
Assembly
  1. Assemble the burgers on toasted buns, topping each with a slice of heirloom tomato.

Notes

Serve each burger with a simple green salad or roasted vegetables. For a lighter option, use lettuce wraps instead of buns. Cooked patties can be stored in the refrigerator for up to 4 days, or frozen for longer storage.