A good kick of chorizo mixed with black beans and a variety of spices, take these burgers up a notch and make them a huge winner!
We are already more than halfway through January! WHAT? If the past few weeks are any indication on how the rest of the year is going to go, I have a feeling it will be FLYING by. It’s also indicating a good, happy, healthy, fit year…and I’m okay with that 🙂 However, if the lightning growth of my kids could slow down, that would be fantastic.. I want them to be babies forever. #wishfulthinking
I kind of want to jump right into talking about these Chorizo Black Bean Burgers, because ohmyworld deliciousness. I’ve made black bean burgers before, and I love them so, so much. They’re spectacular when you’re looking for a vegetarian option. But, if you’re not…these Chorizo black bean burgs are where it’s at.
There is so much goodness going on in there, and so much flavor. First you cook the chorizo in onions and garlic. Then you mash it all up with the black beans, and cilantro, and lots of my favorite spices. Then cook those patties until they’re golden brown on both sides, pop them on a bun, and top with your favorite toppings. (I recommend some kind of mustard, I used lime-mustard!)
These burgers are so incredible…whether you make them smaller and eat them as sliders for the big game coming up, 😉 , or full size them for lunch or dinner, I promise you will loooove them!
A good kick of chorizo mixed with black beans and a variety of spices, take these burgers up a notch and make them a huge winner!
Ingredients
- 1 Tablespoon olive oil
- 1/2 cup chopped red onion
- 2 garlic cloves, minced
- 1/4 cup matchstick carrots
- 2 links chorizo, casings removed
- 15 ounce can black beans, drained and rinsed
- 1/2 jalapeno, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne
- 1/4 cup fresh cilantro, roughly chopped
- 1/4 cup panko
- 1/4 cup Monterrey jack cheese
- 4 burger buns
- Toppings of choice (lettuce, cilantro, tomato, avocado, cheese, honey mustard, dijon mustard..etc.)
Directions
- Heat the olive oil in a large skillet over medium-high heat.
- Add the onion, garlic, and carrots. Saute for 2-3 minutes until soft.
- Add the in chunks, and using your spatula or wooden spoon, grind it up in the pan as you stir it.
- Cook all the way through, about five minutes.
- Transfer chorizo mix to a large bowl. To the bowl add the black beans, jalapeno, cumin, salt, paprika, cayenne, cilantro, panko, and cheese.
- Using a fork, start mashing it all together. I left some black beans whole, but mashed up the majority of them, it took about 3-4 minutes.
- Using the same skillet you cooked the chorizo in, without washing it, heat it over medium heat.
- Form your patties tight, and place them in the skillet. Cook for about 3 minutes on each side, being careful when you flip them.
- Place them on the buns, and top with your favorite toppings! Enjoy 🙂