Last Tuesday was one of those days where time slipped through my fingers like sand, and suddenly it was dinnertime, and I had no plan. I stared into the fridge, hoping for inspiration to magically appear, and then my eyes landed on a can of black beans. Instantly, I knew it was time to whip up one of my lifesavers: Chipotle Cheese Stuffed Black Bean Burgers with Avocado Creme. These beauties are my go-to when I need something quick but still wanna impress myself (and anyone else lucky enough to be around). They're packed with flavor, and honestly, who can resist anything stuffed with cheese? Plus, they're vegetarian-friendly and can be made with stuff you're likely to have on hand. They're savory, slightly spicy, and the creamy avocado topping just brings it all home.
What You'll Need
Chances are you already have most of this list tucked away in your pantry or fridge. Here's what you'll need to get these burgers sizzling:
- Canned black beans
- Yellow diced onion
- Diced mushrooms
- Egg
- Panko bread crumbs
- Cumin
- Chipotle chili powder
- Salt and pepper
- Wild olive oil
- Approx cream cheese spread
- Hamburger buns
- Cheese
- Spinach and tomato (optional)
- Avocado
- Sour cream
- Lime juice
- Sea salt
How to Make Chipotle Cheese Stuffed Black Bean Burgers with Avocado Creme
- Start by swirling a bit of olive oil in a skillet over medium heat. Toss in the diced mushrooms and onions. Sauté until they're softened and the aroma fills your kitchen, seasoning with a pinch of salt and pepper as you go.
- Drain the black beans and pour them into a medium bowl. Use a fork to mash them up; aim for a texture that's mostly smooth with some chunks left for interest.
- Mix in those sautéed mushrooms and onions, followed by the egg and bread crumbs. This is where it all starts coming together.
- Spice things up by adding cumin and a generous pinch of chipotle chili powder. Stir until everything is well combined, and take a moment to admire your handiwork.
- Now for the fun part: roll the mixture into burger patties. Whether you go for sliders or full-size is up to you. Create a little indent in the center of each and spoon in some cream cheese spread. Carefully mold the burger around the cheese, sealing it inside like a treasure.
- Heat a second swirl of olive oil in your skillet over medium heat. Cook the burgers two at a time, searing each side to a delicious golden brown, about 4 minutes on each side. If you're feeling cheesy, add sliced cheese on top now and cover the skillet to let it melt perfectly.
- While the burgers are sizzling, make your avocado creme. In a food processor or blender, combine avocado, sour cream, lime juice, and sea salt. Blend until smooth, tasting along the way to adjust the lime or sour cream to your liking.
- To serve, place each hot, cooked burger on an open toasted bun, top with optional spinach and tomato, and finish with a generous scoop of avocado creme before sandwiching it all with the top bun. Dig in while it's warm!
Cook's Notes
One of the best things about these burgers is how flexible they are. You can make the patties ahead of time and store them in the fridge for a day or two, or freeze them for up to a month. Just be sure to thaw completely before cooking. If you find your patties are falling apart, try adding a bit more bread crumbs to bind them better.
Leftovers, if you have any, are great for lunch the next day. Simply reheat in a skillet or microwave and enjoy them as they are, or get creative and crumble them into a salad or wrap.
Make It Your Own
- Swap the cream cheese for goat cheese for a tangier filling.
- For a vegan version, replace the egg with a flaxseed egg and use vegan cream cheese and cheese.
- If you’re not a fan of mushrooms, substitute them with finely chopped bell peppers.
- Add some chopped jalapeños to the mix for an extra spicy kick.
If you try this, I'd love to hear how it turns out — drop a comment or tag me! I always enjoy seeing the twists and tweaks you come up with. Happy cooking!