Black Bean Burgers with Chipotle Crema and Roasted Cauliflower

These burgers are so. good. They have that perfect texture – not too crumbly and not too mushy – that allow them to withstand the grill or skillet. And the the smoky, creamy crema on top makes this melt-in-your mouth delicious. Served with a side of cauliflower, this dinner is both healthy and hearty. Perfect for those warmer spring nights, you’ll want to add this to your line up!

This recipe comes together in less than 45 minutes and is vegetarian and gluten free adaptable.

Serves 4 | Vegetarian and gluten free adaptable | less than 45 minutes

  • 1 head of cauliflower, chopped
  • 1 tbsp olive oil
  • Salt and pepper
  • 2.5 cups (1 1/2 16 oz cans) black beans, drained and rinsed
  • 1/4 red onion, diced
  • 1 tbsp minced garlic
  • 1 tsp cumin
  • 1/2 tsp chipotle chili powder
  • 1/4 tsp salt
  • Black pepper
  • 2 tbsp chopped cilantro
  • 1/3 cup plain breadcrumbs (can sub gluten free)
  • 1 egg
  • 1 tbsp olive oil
  • 4 burger buns (we like Killer Dave’s!)
  • Sliced cheddar cheese (optional)
  • arugula and cilantro for topping
  • 1/2 cup plain Greek yogurt
  • 1/2 tsp chipotle chili powder (half this if sensitive to heat)
  • 1/2 tsp garlic powder
  • 1/ 4 tsp salt
  • Black pepper
  • The juice of half a lime
  • 1 tbsp agave

Preheat your oven to 420 degrees. Toss the cauliflower with 1 tbsp olive oil, a sprinkle of salt and a few cracks of black pepper. Place on a baking sheet and cook for about 40-45 minutes until browned, flipping once half way through cooking.

While the cauliflower is roasting, place the black beans, onion, garlic, chipotle chili powder, cumin, salt and a few cracks of black pepper in a large bowl. Using a potato masher, mash until the black beans are smashed (ok to leave some whole!). Add the egg, breadcrumbs, and cilantro and mix to combine. Form into 4 patties and brush olive oil on both sides of each patty.

Heat a grill to high heat or a skillet to medium high heat. Place the burger patties on the grill or skillet and cook for about 6-7 minutes per side until browned on each side and slightly firm when pressing on the center. Place a slice of cheese on each burger if using and keep over heat until just melted. Remove and set aside to cool slightly. In a small bowl, combine the yogurt, chipotle chili powder, garlic powder, salt, pepper, lime juice and agave. Serve each burger on a bun and top with a handful of arugula, fresh cilantro and the chipotle crema, with cauliflower on the side.

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