Best 9 Butter Bean Burgers With Southwestern Sauce Recipes

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Are you looking for a delicious and satisfying vegetarian burger option? Look no further! In this article, we'll guide you through the process of creating flavorful butter bean burgers topped with a zesty southwestern sauce. Made with simple ingredients, these burgers are packed with protein and fiber, making them a healthy and hearty meal. You'll learn how to prepare the butter bean patties, complete with seasonings and spices, and how to make the perfect southwestern sauce to complement the burgers. Whether you're a seasoned vegetarian or looking for a plant-based alternative, this recipe is sure to hit the spot. Let's get started on this culinary adventure and discover the best way to cook irresistible butter bean burgers with southwestern sauce!

Check out the recipes below so you can choose the best recipe for yourself!

BUTTER BEAN BURGERS WITH SOUTHWESTERN SAUCE



Butter Bean Burgers with Southwestern Sauce image

Enjoy these delicious butter bean patties served with Southwestern sauce - a spicy skillet dinner that's ready in 35 minutes!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 9

1 can (15 to 16 oz) butter beans, drained, rinsed
1 egg, beaten
10 round buttery crackers, crushed (1/3 cup)
2 tablespoons chili sauce
2 tablespoons finely chopped onion
1 cup frozen mixed vegetables (from 1-lb bag)
1/4 cup raisins
1/4 teaspoon ground cumin
1 can (14 1/2 oz) Mexican-style stewed tomatoes with jalapeño peppers, garlic and onion, undrained

Steps:

  • In medium bowl, mash beans with fork. Stir in remaining patty ingredients. Shape mixture into 4 patties, about 1/2 inch thick.
  • Spray 10-inch skillet with cooking spray. Cook patties in skillet 8 to 10 minutes, turning once, until golden brown. Remove from skillet; keep warm.
  • In same skillet, mix sauce ingredients. Cook over medium-low heat 5 to 8 minutes, stirring occasionally, until vegetables are tender. Serve sauce over patties.

Nutrition Facts : Calories 260, Carbohydrate 44 g, Cholesterol 55 mg, Fiber 9 g, Protein 11 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 14 g, TransFat 1/2 g

SOUTHWEST BLACK BEAN BURGER SANDWICH



Southwest Black Bean Burger Sandwich image

Be a dinnertime hero with this meal-in-a-sandwich that will win you applause. A black bean burger is topped with cheddar cheese, jalapeno pepper and olives, and then it's tucked into a bun along with salsa-and-ranch-dressed salad.

Provided by Food Network

Time 20m

Yield 1

Number Of Ingredients 9

2 teaspoons fat free ranch salad dressing
2 teaspoons salsa
1/2 cup shredded romaine lettuce
1 Morningstar Farms® Spicy Black Bean Veggie Burger
2 tablespoons finely-shredded, reduced-fat sharp cheddar cheese (about 1/2 oz.)
1 tablespoon seeded and thinly-sliced jalapeno pepper
1 tablespoon pitted and sliced black olives
1 hamburger bun or whole wheat hamburger bun, split and toasted (about 1 1/2 oz.)
2 teaspoons chopped fresh cilantro (optional)

Steps:

  • Be a dinnertime hero with this meal-in-a-sandwich that will win you applause. A black bean burger is topped with cheddar cheese, jalapeno pepper and olives, and then it's tucked into a bun along with salsa-and-ranch-dressed salad.
  • 1. In small bowl stir together salad dressing and salsa. Toss with lettuce. Set aside.
  • 2. Micro-cook veggie burger according to package directions, except after turning burger top with cheese, jalapeno pepper and olives. Continue micro-cooking according to package directions.
  • 3. Top bun bottom with lettuce mixture and burger. Sprinkle with cilantro (if desired). Add bun top.

SANTA FE BURGER



Santa Fe Burger image

This is one seriously delicious cheeseburger inspired by the flavors of the Southwest, personal favorites of mine. A luscious, gooey queso sauce made with Monterey Jack cheese takes the place of sliced cheese and makes a secure bed for roasted and diced poblano chiles. Blue corn tortilla chips give the burger an unexpectedly perfect touch of salty crunch. The queso sauce would also be wonderful as a dip for chips or fries.

Provided by Bobby Flay

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 11

1 large poblano chile
2 1/2 tablespoons canola oil
Kosher salt and freshly ground black pepper
1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)
4 hamburger buns, split; toasted, if desired (see below)
12 blue or yellow corn tortilla chips
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 1/2 cups whole milk
8 ounces Monterey Jack cheese, coarsely grated (about 2 cups)
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Put the chile on a rimmed baking sheet, rub with 1 tablespoon of the oil, and season with salt and pepper. Roast in the oven until the skin of the chile is blackened, about 15 minutes. Remove the chile from the oven, place in a bowl, cover with plastic wrap, and let the chile steam for 15 minutes. Peel, stem, and seed the chile and then coarsely chop it.
  • To make the queso sauce, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute. Add the milk, increase the heat to high, and cook, whisking constantly, until slightly thickened, about 5 minutes. Remove from the heat and whisk in the cheese until melted; season with salt and pepper. Keep warm.
  • Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper. Cook the burgers, using the remaining 1 1/2 tablespoons oil. See how Bobby cooks perfect burgers
  • Place the burgers on the bun bottoms and top each with a few tablespoons of queso sauce, chips, and some of the poblano. Cover with the bun tops and serve immediately.
  • Toasted Burger Buns
  • I think the taste and the texture of buns are best when lightly toasted. To toast a bun on a grill, grill pan, or griddle, split the bun open, place it cut side down on the grill, and grill until light golden brown, about 10 seconds. Alternatively, you can place the split bun halves cut side up on a baking sheet and cook them under a preheated broiler until light golden brown, about 30 seconds. Keep a close eye on them and don't let them get too brown or else that texture will take on a life of its own and defeat the purpose of starting with a soft bun.

SOUTHWEST BLACK BEAN BURGERS



Southwest Black Bean Burgers image

Enjoy these flavorful black bean burgers with black beans, salsa & chopped fresh cilantro. These Southwest Black Bean Burgers please even meat-eaters!

Provided by My Food and Family

Categories     Home

Time 31m

Yield Makes 6 servings

Number Of Ingredients 12

1/4 cup dry bread crumbs
3 Tbsp. KRAFT Real Mayo
1 tsp. ground cumin
1/4 tsp. ground red pepper (cayenne)
2 cans (15 oz. each) black beans, rinsed, divided
2 stalks celery, finely chopped
1/4 cup chopped fresh cilantro
6 KRAFT Singles
6 whole wheat hamburger buns
6 lettuce leaves
1/3 cup TACO BELL® Thick & Chunky Salsa
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream

Steps:

  • Use pulsing action to process bread crumbs, mayo, seasonings and half the beans in food processor until well blended. Transfer to large bowl; mix in celery, cilantro and remaining beans. Shape into 6 (1/2-inch-thick) patties.
  • Cook in skillet sprayed with cooking spray on medium-high heat 5 min. on each side or until done (160ºF). Top with Singles; cook 1 min. or until melted.
  • Fill buns with lettuce, cheeseburgers, salsa and sour cream.

Nutrition Facts : Calories 410, Fat 16 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 780 mg, Carbohydrate 0 g, Fiber 11 g, Sugar 0 g, Protein 18 g

BUTTER BEAN BURGERS



Butter Bean Burgers image

This is served in place of meat for a main meal, or great as a sandwich with your favorite toppings.

Provided by SILVERWOLF

Categories     Main Dish Recipes     Burger Recipes     Veggie

Time 25m

Yield 4

Number Of Ingredients 9

1 (15 ounce) can butter beans, drained
1 small onion, chopped
1 tablespoon finely chopped jalapeno pepper
6 saltine crackers, crushed
1 egg, beaten
½ cup shredded Cheddar cheese
¼ teaspoon garlic powder
salt and pepper to taste
¼ cup vegetable oil

Steps:

  • In a medium bowl, mash butter beans. Mix in onion, jalapeno pepper, crushed crackers, egg, cheese, garlic powder, salt, and pepper. Divide into 4 equal parts, and shape into patties.
  • Heat oil in a large skillet over medium-high heat; use more or less oil to reach 1/4 inch in depth. Fry patties until golden, about 5 minutes on each side.

Nutrition Facts : Calories 296.9 calories, Carbohydrate 18.5 g, Cholesterol 61.3 mg, Fat 20.1 g, Fiber 3.8 g, Protein 10.7 g, SaturatedFat 5.6 g, Sodium 565 mg, Sugar 1.8 g

SOUTHWEST BLACK BEAN BURGERS



Southwest Black Bean Burgers image

I was searching for a black bean burger with Southwestern flair and couldn't find the perfect recipe. . .so I devised my own this morning. I use black beans that I cook from dried in the crockpot which I spice up with cumin, a bay leaf, oregano, salt and pepper. If you like things spicy, feel free to use a hot salsa to add heat. If these break, feel free to throw them into a hard taco shell and add some tomato, cheese and sour cream for an excellent vegetarian taco!

Provided by januarybride

Categories     Black Beans

Time 35m

Yield 6 burgers, 6 serving(s)

Number Of Ingredients 11

2 cups cooked black beans
1/4 cup minced onion
1/4 cup rolled oats (may sub barley oats)
1/4 cup salsa
1 large egg, beaten
2 tablespoons potato flakes (I used cheese flavor)
1/4 cup panko breadcrumbs
1/4 cup crushed Fritos corn chips
1/2 cup frozen corn, thawed
1/4 teaspoon cumin
1/2 teaspoon salt

Steps:

  • Mash beans with the back of a fork to desired consistency (I like to leave some chunks, but the more chunks the more likely they are to fall apart after cooking).
  • Add in the remaining ingredients and stir well.
  • Form into 6 burgers, separate them with wax paper, and then place in the fridge to cool completely before trying to cook (they will stay together better this way).
  • Turn frying pan to med-high (closer to medium than to high) and add 1 T oil. Cook each burger for about 2-3 minutes on each side (turning ONLY once, otherwise you increase the risk of them falling apart).
  • NOTE: Feel free to bake these on a greased cookie sheet at 350 degrees for approximately 7 minutes per side or until heated through.
  • Serve on a bun with a slice of tomato and some guacamole.

Nutrition Facts : Calories 139.4, Fat 1.6, SaturatedFat 0.4, Cholesterol 31, Sodium 282.3, Carbohydrate 24.8, Fiber 6.4, Sugar 0.8, Protein 7.9

SOUTHWESTERN SKILLET BURGERS



Southwestern Skillet Burgers image

Simmering browned beef patties in bean and bacon soup and diced tomatoes makes a moist and tasty burger--no bun needed.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 6

2 pounds ground beef
1/2 cup dry bread crumbs
1 envelope taco seasoning
1 can (14-1/2 ounces) diced tomatoes with onions, undrained
1 can (11-1/2 ounces) condensed bean with bacon soup, undiluted
1/2 cup shredded cheddar cheese

Steps:

  • In a large bowl, combine the beef, bread crumbs and taco seasoning and mix well. Shape into six 3/4-in.-thick patties. , In a large skillet over medium heat, cook patties for 3 minutes on each side or until browned. Remove patties; drain. , Add tomatoes and soup to the skillet; return patties to the pan. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until a thermometer reads 160° and juices run clear. Sprinkle with cheese; cover and heat until cheese is melted.

Nutrition Facts : Calories 604 calories, Fat 32g fat (13g saturated fat), Cholesterol 164mg cholesterol, Sodium 1347mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 5g fiber), Protein 50g protein.

SOUTHWESTERN BACKYARD BURGERS



Southwestern Backyard Burgers image

Whether you're in the stadium parking lot or on your patio, these Southwestern-style burgers are great on the grill. Sometimes I make six patties rather than eight because I like my burgers bigger and better! -Robert Hodges, San Diego, California

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 14

1 can (4 ounces) chopped green chilies
1/4 cup Worcestershire sauce
1/2 teaspoon hickory liquid smoke, optional
1/2 cup crushed butter-flavored crackers (about 12 crackers)
4-1/2 teaspoons chili powder
3 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
2 pounds lean ground beef (90% lean)
1/2 pound bulk pork sausage
8 slices pepper jack cheese
8 sesame seed hamburger buns, split
Lettuce leaves and tomato slices
Toppings of your choice

Steps:

  • In a large bowl, combine the first eight ingredients. Crumble beef and sausage over mixture and mix well. Shape into eight patties. , Grill, covered, over medium heat for 5-7 minutes on each side or until no longer pink. Top with cheese. Grill 1 minute longer or until cheese is melted. , Grill buns, cut side down, for 1-2 minutes or until toasted. Serve burgers on buns with lettuce, tomato and toppings.

Nutrition Facts : Calories 495 calories, Fat 25g fat (11g saturated fat), Cholesterol 88mg cholesterol, Sodium 908mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 2g fiber), Protein 35g protein.

CAJUN BURGER WITH SPICY SOUTHWEST SAUCE



Cajun Burger With Spicy Southwest Sauce image

This is the best homemade burger I have ever eaten. We are not fans of garlic but we love Worcestershire sauce and we prefer flavor over health consciousness. By following this recipe you will get just a hint of garlic, mild spice, and a lot of Worcestershire flavor. If you like to really taste your garlic then you will need to add more. If you like spicy leave more seeds or increase the number of peppers and last but not least, if you are not a fan of Worcestershire sauce then cut back to 1 tbsp. If you want to be health conscious then use a lower fat meat but really watch your cooking time or it will be dry and lose a lot of flavor. In fact, if you go with sirloin or round I would suggest adding two pieces of white bread (crust removed) soaked in milk to your mix to retain moisture. My kids are VERY picky eaters and they love these burgers. (Take that McDonalds!)

Provided by Mexi-Talian-BBQ

Categories     Cajun

Time 30m

Yield 5-6 Burgers, 5-6 serving(s)

Number Of Ingredients 10

1/2 cup mayonnaise
1 teaspoon cajun seasoning (Luzianne Cajun Seasoning)
1 tablespoon barbecue sauce (Sweet Baby Rays)
1/2 tablespoon butter
1/2 cup yellow onion, diced
1/2 garlic clove, minced
1 serrano pepper, most of the seeds removed and minced
1 1/2 lbs hamburger (70/30)
1 tablespoon cajun seasoning
1/4 cup Worcestershire sauce

Steps:

  • Cajun Mayo:.
  • Prepare the Cajun mayo by combining the mayo, Cajun seasoning, and BBQ sauce and stir. Taste and adjust (like your grandma always told you), then set aside.
  • Pre-Heat Grill on High.
  • Burgers:.
  • Heat a small pan over medium high heat.
  • Add the pat of butter to the pan and melt.
  • Add the onions and sauté 2-3 minutes stir often.
  • Add the peppers and continue to sauté 1-2 minutes.
  • Add the garlic and sauté until fragrant.
  • Remove the onion, pepper, garlic mixture from heat allow to cool (Stick it in the freezer if your stomach is growling!).
  • Put the onion mixture into a large non-reactive bowl.
  • Tear the hamburger into small pieces and place in the same bowl.
  • Add the Worcestershire sauce.
  • Sprinkle 1/2 of the tbsp of Cajun seasoning over the meat and mix gently but thoroughly with your hands. (No pockets of seasoning please!).
  • Sprinkle the remaining Cajun seasoning and remix careful to not over work the meat.
  • Form into patties slightly larger than your buns.
  • Grilling:.
  • Place the burgers on the grill and listen to it sear the meat.
  • Reduce the heat to medium / medium high and continue cooking with the lid closed until the burgers are done to your liking flipping once.
  • Add the cheese shortly after the flip to get a really good melt (Important for thick slices of cheese).
  • Remember meat tastes better if not over cooked and the temperature will rise another 3-5 degrees after pulling the burgers from the grill. Cooking by temperature is the only way to get consistent results. I like to pull my burgers at 145-150 degrees.

Nutrition Facts : Calories 380.6, Fat 24.6, SaturatedFat 7.8, Cholesterol 100.5, Sodium 425.4, Carbohydrate 10.5, Fiber 0.3, Sugar 3.7, Protein 28.6

Tips:

  • Use canned butter beans: Canned butter beans are a convenient and affordable option for making these burgers. Be sure to rinse and drain them well before using.
  • Mash the butter beans thoroughly: Mashing the butter beans until they are smooth will help to create a cohesive burger patty. You can use a fork, potato masher, or food processor to do this.
  • Add plenty of seasonings: The seasonings in these burgers are what give them their flavor, so don't be afraid to add plenty. You can use a variety of spices, herbs, and vegetables to create your own unique flavor profile.
  • Form the burger patties gently: Be gentle when forming the burger patties, as they can be delicate. Use your hands to gently press the mixture together until it holds its shape.
  • Cook the burgers over medium heat: Cooking the burgers over medium heat will help to prevent them from burning. Cook them for 4-5 minutes per side, or until they are cooked through.
  • Serve the burgers with your favorite toppings: These burgers can be served with a variety of toppings, such as lettuce, tomato, onion, cheese, and avocado. You can also serve them with your favorite dipping sauce.

Conclusion:

These Butter Bean Burgers with Southwestern Sauce are a delicious and healthy alternative to traditional beef burgers. They are packed with protein and fiber, and they are also low in calories and fat. The Southwestern Sauce adds a delicious smoky flavor to the burgers, and it is also a great way to use up leftover vegetables. These burgers are perfect for a quick and easy weeknight meal, and they can also be served at parties and potlucks.

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