Made with plant-based cream cheese, these vegan black bean jalapeno popper burgers are like no other veggie burger you’ve had before.
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Raise your hand if you love the flavors and textures of jalapeno poppers. Or just raise your hand if you love cream cheese. (Hint: my hand is up for both!)
Thanks to brands like Kite Hill, Daiya, and Miyoko’s, even if you’re vegan you can still enjoy the creamy, tangy condiment.
These vegan black bean jalapeno popper burgers take the tangy, creaminess of vegan cream cheese and pair it with a slightly spicy vegan black bean patty.
And the results: SO good!
Whether you’re vegan, trying to eat more plant-based meals, or just looking for something different, trust me when I say that you need these jalapeno popper burgers in your life!
If you love spice, then you can definitely make yourself a spicy black bean burger. Simply keep some of the seeds and ribs of the jalapeno.
You can also sub out the jalapeno with a spicier pepper, like a serrano pepper for extra heat.
However, if you are not a fan of the heat, you’ll like these patties as removing the seeds from the jalapeno and the addition of cream cheese results in a very mild spice level.
While it may look on the longer side, I promise the ingredients for these vegan black bean burgers are very straight-forward. You likely even have most of them in your pantry right now!
Absolutely! I recommend using 1/3 less fat cream cheese. Both the tub and stick varieties will work.
For the best texture and flavor, there are a few more steps than just mixing everything together. But I promise these still come together quickly and are easy to make!
The key is having a food processor (although it’s not required, which I’ll cover next).
To make these vegan black bean jalapeno popper burgers, here’s the basics of what you’ll do:
1.Lightly cook the black beans in a 325 F oven and make your flax egg.
2. Sautee the shallot, garlic, and jalapeno in avocado oil for about 3 to 5 minutes.
3. Put everything in a food processor and pulse to combine.
4. Make 4 patties. Using a spoon, make an indentation in the middle of each. Fill that hole with 1 tablespoon of vegan cream cheese.
4. Push the black bean patties up and over the cream cheese to cover the secret cream cheese filling.
6. Bake for 20 minutes. Eat and enjoy!
Don’t have a food processor? No worries! You can still make these burgers but there are a few notes:
While there are few things I love more than a really good black bean burger, so many recipes that I’ve tried in the past are too mushy.
In addition to having the right proportions of dry to liquid ingredients, one of the biggest tips I have is to slightly cook your black beans before adding them into the mixture. This will help dry them out a bit.
Just be sure to drain, rinse, and pat dry the beans before putting them in the oven.
If you tried this Vegan Black Bean Jalapeno Popper Burger recipe or any other recipe on the blog let me know how you liked it by leaving a comment/rating below!
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Love the concept and they turned out awesome! I’m not vegan so I used chevre instead of the cream cheese and spread it on top instead of inside the burger. Will make again for sure!
Yay! I’m so glad to hear that Molly. Chevre sounds delish!
I love how spicy these are! I didn’t even remember I had all these spices on my pantry. I turned out amazing!!!
So glad you enjoyed them Pris!
These look so delicious. I can’t wait to try them!
Thank you! They exceeded my expectations – hope you give them a try soon Nart!
Mhhhh…..burger looks just awesome. Yummy
They really are awesome! Such a good blend of healthy and a little indulgence 😉 Hope you try them!
This was really a huge hit at my house! Everyone at my house loved it!
So glad to hear that Toni!