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Jalapeño Popper Blackbean Burgers Recipe

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This recipe for Jalapeño Popper Blackbean Burgers, by , is from Easy Vegan for Busy Parents, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Shersy Benson


4 jalapenos, cut in half lengthwise and seeded
2 (15 oz) cans black beans, rinsed
1/2 cup medium firm tofu - (or nonvegan substitution is 2 large eggs)
5 tbsp olive oil
1 tsp ground cumin
¼ tsp salt
⅛ tsp cayenne pepper
1 cup panko bread crumbs
1 red bell pepper, seeded and finely chopped
¼ cup minced cilantro
1 shallot, minced
4 oz vegan cream cheese, softened (I like Go Veggie Cream Cheese)
6 oz Vegan cheddar cheese (optional)

Heat broiler to high. Place jalapenos, cut side down, on a foil-lined baking sheet and broil until totally blackened, about 10-15 minutes. Cover with the foil immediately upon removing from the oven and let sit for 5 minutes. remove the skin and finely chop the flesh. Set aside.
Meanwhile, place 2½ cups beans in a large bowl and mash until smooth. In a separate bowl, whisk together the tofu, 1 tbsp oil, cumin, salt, and cayenne. Stir together the mixture, remaining beans, panko, bell pepper, cilantro, and shallot. Mix into the mashed beans.
In a small bowl, whisk together the jalapenos and cream cheese.
Form the burger mix into 6 patties. Divide the cream cheese mixture among the patties and stuff inside them so that the black bean mixture completely surrounds them.
Heat 2 tbsp olive oil in a 12-inch nonstick skillet over medium heat until shimmering. Place 3 patties in the skillet. Cook until browned on both sides, about 4-5 minutes per side. Repeat with remaining oil and patties.
Serve warm, topped with cheddar cheese.
These keep in the fridge for a week.

Number Of Servings:
Number Of Servings:
6 burgers




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