Description

These Jalapeno Popper Stuffed Black Bean Burgers are a spicy, creamy twist on the classic black bean burger. Infused with flavorful cumin, curry, and cayenne, and stuffed with a luscious cream cheese and roasted jalapeno filling, they make a perfect hearty vegetarian meal. Grilled to crispy perfection and topped with provolone and more roasted jalapenos, these burgers offer a delicious burst of smoky heat and creamy texture in every bite.

Ingredients

Scale

Vegetables & Aromatics

½ medium onion, chopped
1 jalapeno, seeded and chopped
3 garlic cloves
½ cup corn (frozen or fresh, at room temperature)
1 green onion, chopped
6 jalapenos (2 for filling, 4 for topping), brushed with olive oil
½ medium onion, chopped (for garnish)
1 jalapeno, seeded and chopped (for garnish)

Main Ingredients

14.5 oz black beans (about one 15-oz can, drained and rinsed)
½ cup rolled oats
¼ cup plain breadcrumbs
4 oz cream cheese, softened
4 rolls
4 slices provolone cheese

Spices

2 teaspoons cumin
½ teaspoon curry powder
¼ teaspoon cayenne pepper

Other

Olive oil (for brushing jalapenos and oiling grill tray)

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Instructions

Pulse Aromatics: Place the chopped onion, seeded jalapeno, and garlic cloves in a food processor and pulse briefly to combine and break down the ingredients.
Combine Burger Mixture: Add black beans, rolled oats, corn, chopped green onion, cumin, curry powder, cayenne pepper, and plain breadcrumbs to the food processor. Pulse for 20 seconds until the mixture is mostly combined. Scrape down the sides and pulse for an additional 10 seconds to ensure even mixing.
Refrigerate Mixture: Transfer the black bean mixture to a bowl. Cover and refrigerate for at least 30 minutes to allow the flavors to meld and the mixture to firm up for shaping.
Roast Jalapenos: Preheat the broiler on high. Brush 6 jalapenos (2 designated for filling, 4 for topping) with olive oil. Place under the broiler for about 10 minutes until the skins are blackened and blistered. Remove from broiler and set aside to cool.
Prepare Cream Cheese Filling: Mix the softened cream cheese with the 2 diced roasted jalapenos reserved for filling, blending until combined.
Form Stuffed Patties: Divide the chilled black bean mixture into 4 equal portions. Flatten each portion into a patty shape, making a center indentation. Spoon 1–2 tablespoons of the cream cheese and jalapeno mixture into the indentation, then cover and carefully seal the edges to enclose the filling inside.
Grill the Patties: Preheat a grill to medium-high heat. Lightly oil a grill tray or grates to prevent sticking. Grill each patty for approximately 8 minutes per side until they develop a crispy exterior and are heated through.
Assemble the Burgers: Place each grilled patty on a roll. Top with a slice of provolone cheese, sliced roasted jalapenos, and spread about 1 tablespoon of the cream cheese mixture on the roll. Serve immediately while warm and melty.

Notes

Seed jalapenos if you want less heat, or leave seeds in for spicier burgers.
Broiling the jalapenos before using adds a smoky flavor and softens their texture for better filling consistency.
Refrigerating the mixture helps the patties hold their shape better when grilling.
Use a grill tray or oiled grates to prevent patties from sticking and falling apart on the grill.
These burgers can also be cooked in a skillet or oven if a grill is unavailable.
For a gluten-free version, substitute the plain breadcrumbs with gluten-free breadcrumbs or finely ground oats.