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Latin-Spiced Black Bean Burger
with curtido / avocado crema / oven fries

Active: 50 Total: 50

There are a few components to these black bean burgers and each one adds a great layer of flavor and texture.
Smarts: Make a double batch of curtido tonight and use the leftovers in Thursday's meal. 



Latin-Spiced Black Bean Burger:
  • Shallots - 2 cloves , diced
  • Beans, black (14 oz / 397 g) - 2 cans , drained and rinsed
  • Panko breadcrumbs - 1/2 cup
  • Flour, all-purpose - 2 Tbsp
  • Soy sauce, low-sodium - 1 Tbsp
  • Cumin - 1/2 tsp
  • Chili powder - 1/2 tsp
  • Salt - 1/2 tsp
  • Garlic powder - 1/4 tsp
  • Black pepper - 1/4 tsp
  • Eggs - 1
  • Oil, cooking - 1 Tbsp
  • Hamburger buns - 4
Avocado Crema:
  • Cilantro leaves - 1 Tbsp , chopped
  • Avocados - 1
  • Sour cream - 1/4 cup
  • Lime juice - 1 1/2 Tbsp
Curtido Pickled Cabbage:
  • Cabbage, red - 6 oz , very thinly sliced
  • Carrots - 2 oz , shredded (look for pre-shredded to save time)
  • Jalapenos (opt) - 1/2 , diced
  • Garlic - 1 clove , chopped
  • Oregano, dried - 1/2 tsp
  • Vinegar, apple cider - 1 1/2 Tbsp
  • Oil, cooking - 1 1/2 Tbsp
Oven Fries:
  • French fries, frozen - 1 lb


  1. Cabbage / Carrots / Jalapenos / Garlic / Shallots - (If prepping right before cooking, get oven heating first. Double curtido ingredients if making Thursday’s meal.) Prep as directed. Combine cabbage, carrots, jalapenos, and garlic. Store shallots separately. (Can be done up to 5 days ahead)

  2. Make curtido - (Double if making Thursday’s meal.) Whisk together oregano, vinegar, and oil (portion for curtido). Add cabbage, carrots, jalapenos, and garlic. Toss everything together to combine. (It’s messy, but the easiest way to combine everything is with your hands.) (Can be done up to 3 days ahead)

  3. Make burger patties - Drain and rinse beans. Place beans in a mixing bowl and mash with a pastry blender or fork, leaving some larger pieces of beans intact for texture. Combine beans with shallots, panko, flour, soy sauce, cumin, chili powder, salt, garlic powder, black pepper, and eggs. Form the mixture into burger-shaped patties - one per serving. (Note: If the mixture is too sticky to work with, add some additional flour until the burgers can be easily shaped.) (Can be done up to 3 days ahead)

  4. Make avocado crema - If making crema by hand, finely chop cilantro (or just tear off the leaves if using an immersion blender.) Mash together avocados and cilantro. Add sour cream and lime juice. Blend with an immersion blender for a very smooth crema or just mash and stir until the mixture is smooth. Add some water if the crema is too thick to easily blend. Taste and season with some salt and pepper. (Can be done 1 day ahead)

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  1. Heat oven to temperature recommended on the package for oven fries. Bake according to package directions.

  2. When fries are almost finished, heat a large skillet or griddle with oil (portion for burgers) over medium heat. Add burger patties in a single layer and sear on both sides until golden brown and cooked through, 7 to 8 minutes total.

  3. Give curtido a stir and season with some salt and pepper. (Reserve half if doubled.)

  4. Toast hamburger buns.

  5. Assemble burgers by spreading avocado crema on the top and bottom of the buns. Top with black bean patties and curtido. Serve burgers with oven fries (use any extra avocado crema for dipping). Enjoy!



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