Description
These Jalapeno Popper Stuffed Black Bean Burgers are a flavorful vegetarian twist on classic jalapeno poppers, packed with black beans, spices, and a creamy jalapeno-cream cheese filling. Grilled to perfection and topped with provolone and roasted jalapenos, they make a spicy, satisfying meal perfect for any burger lover looking for a plant-based option.
Ingredients
Scale
Vegetable and Base Ingredients
- ½ medium onion, chopped
- 1 jalapeno, seeded and chopped
- 3 garlic cloves
- 14.5 oz black beans (1 can, drained and rinsed)
- ½ cup rolled oats
- ½ cup corn (frozen or fresh, at room temperature)
- 1 green onion, chopped
Spices and Dry Ingredients
- 2 teaspoons cumin
- ½ teaspoon curry powder
- ¼ teaspoon cayenne pepper
- ¼ cup plain breadcrumbs
Filling and Toppings
- 4 oz cream cheese, softened
- 2 jalapenos, diced (for filling, roasted)
- 4 jalapenos (for topping, roasted)
- 4 rolls
- 4 slices provolone cheese
- Olive oil (for brushing jalapenos and oiling grill tray)
Instructions
- Prepare the aromatics: Place onion, one seeded jalapeno, and garlic cloves in a food processor and pulse briefly until roughly chopped.
- Make the burger mixture: Add the black beans, rolled oats, corn, green onion, cumin, curry powder, cayenne pepper, and breadcrumbs to the food processor. Pulse for 20 seconds to combine, scraping down the sides as needed, then pulse an additional 10 seconds until the mixture is well combined but still slightly chunky.
- Chill the mixture: Transfer the black bean mixture to a bowl, cover it, and refrigerate for at least 30 minutes to firm up the mixture for easier shaping.
- Roast the jalapenos: Preheat the broiler on high. Brush 6 jalapenos (2 for the filling and 4 for topping) with olive oil and broil them for about 10 minutes until the skins are blackened. Remove and let cool.
- Prepare the cream cheese filling: Dice the 2 roasted jalapenos reserved for filling and mix them into the softened cream cheese to create a spicy filling.
- Form the patties: Divide the black bean mixture into 4 equal portions. Flatten each portion into a patty shape, create an indentation in the center, fill it with 1–2 tablespoons of the jalapeno cream cheese mixture, then cover and seal the edges to enclose the filling completely.
- Grill the patties: Preheat your grill to medium-high heat and lightly oil a tray or grill grate. Grill the patties for about 8 minutes per side, or until they are crispy on the outside and heated through.
- Assemble the burgers: Place the grilled patties on the rolls topped with provolone cheese slices, sliced roasted jalapenos, and spread about 1 tablespoon of the cream cheese mixture on each roll. Serve immediately for best flavor.
Notes
- Seed jalapenos carefully to reduce heat if desired.
- For best results, use fresh corn or thaw frozen corn beforehand.
- Using rolled oats adds texture and helps bind the patties without gluten.
- If you don’t have a grill, you can cook patties in a lightly oiled skillet over medium heat until crispy and cooked through.
- Roasting jalapenos under the broiler adds smoky flavor, but you can substitute with charred or roasted jalapenos from a grill or stovetop.
- These burgers are best served immediately but can be refrigerated and reheated gently later.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
