Black Bean Burger with Lime Cabbage Slaw

Nothing is better that a good burger on a summer night. We’ve decided to mix it up a bit with a black bean burger with adobo and lime cabbage slaw. This is for sure to be a new summer classic.

Wine Pairing: 2012 Lopez de Haro Tempranillo

Cooking Tip

Chilling burgers before cooking helps them firm up so that they’re less likely to fall apart in the pan, and more likely to end up on your bun! Be sure to read through the entire recipe before you begin cooking. Trust us– you’ll be glad you did! Visit for helpful how to videos!


  • 1 can black beans
  • 1⁄2 red onion
  • 1 chipotle pepper in adobo sauce
  • 1 lime
  • 3 tablespoons panko bread crumbs 1 red bell pepper
  • 1⁄4 cup nonfat Greek yogurt, divided
  • 11⁄2 tablespoons apple cider vinegar
  • 1 cup shredded carrots
  • 1  cup shredded red cabbage
  • 2  whole wheat buns


1. Prepare Ingredients

Preheat broiler to high. Drain and rinse black beans. Peel onion and mince. Mince half of chipotle pepper in adobo sauce, reserving adobo and discarding remaining chipotle. Zest lime, then halve. Heat 1 teaspoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add onion and cook until softened and browned, about 5 minutes. Remove pan from heat and set aside.

2. Make Burgers

Add black beans to a large bowl. Smash using a fork until almost smooth. Add onion, minced chipotle pepper, and panko bread crumbs and combine. Divide mixture evenly and form into 2 patties. Place on a plate and chill in freezer for 5-10 minutes.

3. Roast Red Bell Pepper

Meanwhile, rinse red bell pepper and pat very dry with paper towel. Place on a baking sheet and broil until charred and softening, about 10 minutes, flipping halfway through. Remove from oven, allow to cool for 5 minutes, then halve lengthwise, discard seeds, and mince.

4. Make Slaw

Meanwhile, in a medium bowl, combine half of Greek yogurt, apple cider vinegar, lime zest, juice of 1⁄2 lime, and 1 tablespoon olive oil. Taste and add salt and black pepper as needed. Add shredded carrot and shredded red cabbage and toss to coat. Set aside. Discard remaining lime.

5. Make Spread

Toast buns until golden in toaster oven or in oven for about 5 minutes. Meanwhile, in a small bowl, combine roasted red bell pepper, remaining Greek yogurt, and 1 tablespoon adobo sauce. Taste and add salt as needed. Discarding remaining adobo.

6. Cook Burgers

Wipe pan from onion clean and add 1 tablespoon olive oil over medium-high heat. When oil is shimmering, add burgers and cook until warmed through and browned, about 4 minutes per side. Place burgers on bun bottoms, slather with red pepper spread, and add tops. Serve with slaw alongside.

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