Description
A flavorful and spicy twist on classic black bean burgers, stuffed with creamy jalapeno-infused cream cheese and topped with roasted jalapenos and provolone cheese. These jalapeno popper stuffed black bean burgers combine smoky, spicy, and creamy elements for a satisfying vegetarian burger experience perfect for grilling season.
Ingredients
Scale
Burger Mixture
- ½ medium onion, chopped
- 1 jalapeno, seeded and chopped
- 3 garlic cloves
- 14.5 oz black beans, drained and rinsed
- ½ cup rolled oats
- ½ cup corn (frozen or fresh, at room temperature)
- 1 green onion, chopped
- 2 teaspoons cumin
- ½ teaspoon curry powder
- ¼ teaspoon cayenne pepper
- ¼ cup plain breadcrumbs
Cream Cheese Filling
- 4 oz cream cheese, softened
- 2 jalapenos, diced (roasted for filling)
For Assembling & Topping
- 4 rolls
- 4 slices provolone cheese
- 4 jalapenos (for topping, roasted)
- Olive oil, for brushing jalapenos and grilling tray
Instructions
- Prepare Aromatics: Place the chopped onion, seeded jalapeno, and garlic cloves into a food processor and pulse briefly to chop evenly without pureeing.
- Combine Burger Ingredients: Add black beans, rolled oats, corn, chopped green onion, cumin, curry powder, cayenne pepper, and breadcrumbs to the food processor. Pulse for 20 seconds until ingredients are combined but still textured. Scrape down the sides and pulse an additional 10 seconds for uniform mixing.
- Chill Mixture: Transfer the burger mixture to a bowl, cover it, and refrigerate for at least 30 minutes to firm up and enhance flavor melding.
- Roast Jalapenos: Preheat your oven broiler on high. Brush the 6 jalapenos (2 for filling and 4 for topping) evenly with olive oil. Broil them for about 10 minutes until the skins are blackened and blistered. Remove and set aside to cool.
- Make Cream Cheese Filling: Mix the softened cream cheese with 2 of the diced roasted jalapenos to create a spicy creamy filling.
- Form Stuffed Patties: Divide the black bean mixture into 4 equal portions. Flatten each portion into a patty, then make an indentation in the center. Spoon 1 to 2 tablespoons of the cream cheese jalapeno filling into the center of each patty. Cover with the edges of the patties and carefully seal to encase the filling.
- Grill Patties: Preheat the grill to medium-high heat. Oil a grilling tray or grate to prevent sticking. Grill the patties for about 8 minutes on each side, until they develop a crispy exterior and are heated through.
- Assemble Burgers: Place each grilled patty onto a roll, top with a slice of provolone cheese, add sliced roasted jalapenos, and spread about 1 tablespoon of the remaining cream cheese mixture onto the rolls. Serve immediately for best flavor and texture.
Notes
- To reduce heat, remove all seeds from jalapenos before use.
- If you don’t have a broiler, you can char jalapenos on a grill or stovetop using a dry skillet.
- For extra crispiness, toast the burger buns before assembling.
- The recipe can be made gluten-free by substituting the breadcrumbs with gluten-free breadcrumbs and ensuring oats are certified gluten-free.
- Leftover patties can be refrigerated for 2 days or frozen for up to 1 month.
