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Southwest BurgerFit burger
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5 from 1 vote

Southwest BurgerFit Burger

There is a reason so many restaurants create a vegetarian burger from black beans: they make delicious burgers! We love eating this, both as a traditional burger and as a deconstructed version fir taco night!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Keyword: Black bean burger, BurgerFit, Southwest Burger
Servings: 7 Burgers
Calories: 240kcal
Author: Alane Boyd


  • Skillet
  • Measuring spoons
  • Spatula
  • Measuring cups
  • Food processor
  • Large bowl


  • 1 teaspoon cooking fat
  • 2 cups raw kale
  • 1 can whole black beans I don't like using refried b/c they have lost their body
  • 1 tablespoon chili powder
  • 1 tablespoon paprika
  • 1 jalapeno optional
  • 1 lb ground meat
  • 1 1/2 teaspoons salt divided


  • Heat a skillet on medium heat with 1 teaspoon cooking fat. Add the kale and ½ teaspoon salt, and saute until soft, about 5 minutes.
  • Once the kale is cooked, put the black beans, kale, chili powder, paprika, and desired amount of jalapeno (optional) in the food processor (or finely chop kale and mash black beans with hands). Let the mixture cool completely. 
  • In a large bowl, mix the ground meat and remaining teaspoon of salt. Gradually incorporate vegetable mixture into the ground meat. Add as much as you can while still being able to form your burgers as normal.
    *If you end up adding too much vegetable mixture, don’t worry! Just form your burgers and cook in the oven for 20 minutes at 350 degrees.
  • Cook burgers on medium heat on the stove for 5 minutes each side or to your preference. Cooking times can vary.
  • Optional: Serve with salsa and make as a deconstructed taco burger with cassava flour tortillas.


Calories: 240kcal | Carbohydrates: 12g | Protein: 15g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 46mg | Sodium: 801mg | Potassium: 501mg | Fiber: 4g | Vitamin A: 2765IU | Vitamin C: 27mg | Calcium: 68mg | Iron: 3.1mg