The ULTIMATE veggie burger, these jalapeno popper black bean burgers are stuffed with a roasted jalapeno-infused cream cheese that brings the heat.
jalapeno popper black bean burgers

Veggie burgers are a dime a dozen but a GOOD, FOOLPROOF veggie burger that doesn’t fall apart the second you try to flip it.

That’s more like a needle in a very very very large haystack.


If only you knew how many nights I’ve spent eating veggie burger hash because of this precise life problem.

Well, if you knew, you’d probably question my sanity because WHY DID I NOT GIVE UP ALREADY.


I like to think it’s because somewhere in the back of my mind, I knew this black bean burger was out there somewhere.



But in a totally not creepy way.


Of course it’s based on an America’s Test Kitchen recipe because if anyone was going to find the perfect bean:egg:breadcrumbs:flavor ratio, it was them. I just spiced it up (literally) by stuffing it with a cream cheese roasted jalapeno mash up.

H E A V E N.

If you’re into that kind of thing.

I made mine extra spicy because that’s how I like pretty much everything in life, but you can vary the number of jalapenos according to how much heat you can take. I won’t judge.


Jalapeno Popper Black Bean Burgers
The ULTIMATE veggie burger, these jalapeno popper black bean burgers are stuffed with a roasted jalapeno-infused cream cheese that brings the heat.
Yield: 6 burgers
  • 4 jalapenos, cut in half lengthwise and seeded
  • 2 (15 oz) cans black beans, rinsed
  • 2 large eggs
  • 5 tbsp olive oil
  • 1 tsp ground cumin
  • ¼ tsp salt
  • ⅛ tsp cayenne pepper
  • 1 cup panko bread crumbs
  • 1 red bell pepper, seeded and finely chopped
  • ¼ cup minced cilantro
  • 1 shallot, minced
  • 4 oz cream cheese, softened
  • 6 oz cheddar cheese
  1. Heat broiler to high. Place jalapenos, cut side down, on a foil-lined baking sheet and broil until totally blackened, about 10-15 minutes. Cover with the foil immediately upon removing from the oven and let sit for 5 minutes. remove the skin and finely chop the flesh. Set aside.
  2. Meanwhile, place 2½ cups beans in a large bowl and mash until smooth. In a separate bowl, whisk together the eggs, 1 tbsp oil, cumin, salt, and cayenne. Stir together the egg mixture, remaining beans, panko, bell pepper, cilantro, and shallot. Mix into the mashed beans.
  3. In a small bowl, whisk together the jalapenos and cream cheese.
  4. Form the burger mix into 6 patties. Divide the cream cheese mixture among the patties and stuff inside them so that the black bean mixture completely surrounds them.
  5. Heat 2 tbsp olive oil in a 12-inch nonstick skillet over medium heat until shimmering. Place 3 patties in the skillet. Cook until browned on both sides, about 4-5 minutes per side. Repeat with remaining oil and patties.
  6. Serve warm, topped with cheddar cheese.
Adapted from The Complete Vegetarian Cookbook
Nutrition Information
Serving size: 1 burger



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43 Responses to Jalapeno Popper Black Bean Burgers

  1. I seriously wouldn’t miss meat here at all. Those cream cheese filled bean patties look mouthwatering, Joanne.

  2. Krista says:

    These burgers look so fantastic, Joanne! I’ve got heaps of black beans at the moment, so I’ll have to give them a go when I get back from camping. 🙂

  3. Jalapenos totally stole my heart recently. I’ll be adding a zillion to theses burgers – they look fantastic!

  4. Corina says:

    I can so identify with you and the trials of finding a perfect bean burger that doesn’t turn into hash. This one sounds yummy and has all my favourite flavours!

  5. Sues says:

    omg that cream cheese. Actually, EVERYTHING about this burger. I want it all!

  6. That really does look like the ultimate veggie burger and I am kind of obsessed with jalapeños, as in I will just snack on them whole. I really need to start cooking with black beans more.

  7. SallyBR says:

    I am MAKING THESE next week. No matter what. A promise

  8. A good black bean burger is totally like finding a needle in a haystack, but SO worth the search!! I love that you not only found a great recipe and shared it, but that you stuffed that sucker with jalapeno popper flavors! Genius, girlfriend! ?Cheers!

  9. *that question mark was supposed to be a heart! Lol <3

  10. Erica says:

    I’m a jalapeno lover and these are right up my alley. Perfect <3

  11. Heather says:

    These look so mouthwatering good! Perfect summer burger!!

  12. I just bought a bunch of jalapenos! These burgers look amazing 🙂

  13. Lisa says:

    I have to make these. Of course my weird kids probably won’t eat them but what’s new? They look fabulous.

  14. YUM! Black bean burgers are some of my favs! These burgers sound and look so good – I don’t think I’d even need a bun!

  15. We have a garden full of jalapenos! I can’t wait to use them for these burgers!

  16. CakePants says:

    These burgers look seriously amazing! Many thanks to you for persevering through so much veggie burger hash to come up with these superstar burgers!

  17. Marcia says:

    I am so glad you perservered! I love veg burgers, but they break up so easily, same with my falafel.

    One question though – what would you use instead of panko? Trying to avoid wheat – maybe oats? Hate to fiddle with a good thing, but…

  18. Oh, the trauma of flipping burgers that fall apart! These look delicious and clearly hold their shape well too.

  19. I love that you stuffed the cream cheese inside these!! OMG. I’m dying!!

  20. Chris says:

    I like veggie burgers for their flavor, not necessarily after a meatless option. I think I’d love this version, great profile.

  21. Even my totally carnivorous husband thinks these look divine!

    The best veggie burger I’ve ever had was from a cafe in Sydney. It was mashed lentils and there were some grated carrots in it and it was completely delicious. I’ve never been able to make one as good.

  22. These are genius, Joanne! I typically think of veggie burgers as dry, but these look juicy and delicious!

  23. That looks like quite a serious burger Joanne 🙂

  24. Hotly Spiced says:

    Yes, I know the drama of the crumbling burger. I think this burger looks perfect and it is hard to distinguish if from a ‘real’ pattie. Love the heat it would have from the jalapenos xx

  25. Kate says:

    I’m glad you found it! I have a similar problem with veggie burgers!

  26. easypeasy says:

    We’ve always wanted to try a spicy bean burger and this looks like the perfect one! Such a yummy looking recipe 🙂

  27. Woah! These sound awesome. And are you trying to tell me I won’t need at least 3 spatulas to keep them together?? Even better.

  28. Johanna GGG says:

    wow that looks so good I want to make some black bean burgers – I have had my fair share of disappointing ones

  29. grace says:

    if there’s a black bean option, i’ll take it over beef every time, and i’m definitely not a vegetarian. there’s just something about those beany patties, and yours is amazing!

  30. Eileen says:

    These need to happen at our house immediately! All the spice and all the deliciousness! Exclamation point!! 🙂

  31. Um yes! I have made jalapeno popper stuffed burgers before and never thought to do it to a veggie burger!

  32. Erika says:

    I made these last night for my mom and myself. We both agreed that they’re the best thing we’ve eaten in a while. And we have eaten some pretty amazing foods lately. I’ll never be able to eat a plain black bean burger again. The cream cheese is fire.

  33. elly says:

    I love black beans with red peppers. I make my bean patties & enchiladas the same way. for some reason, they are so good together. Turning a black bean patty into a jalapeno popper burger, though, is genius.

  34. […] Jalapeno Popper Black Bean Burgers | Eats Well With Others […]

  35. Shelly says:

    I just found this recipe and tried it tonight…DELICIOUS!! Thanks for sharing!

  36. Jennifer says:

    This is one delicious veggie burger! We have added to the rotation and probably make it at least three times each month. Just a full proof, great recipe. Thank you!

  37. Rida says:

    Any ideas for replacing the egg? We’ve got an allergy in the house. I’ve previously used heaps of cornstarch to bind the mix.

    • joanne says:

      You can try replacing with a “flax egg”! For each egg, combine 1 tbsp ground flax seed with 3 tbsp of water and let the mixture sit for 5 minutes to thicken.

  38. Justin M says:

    Made this tonight. First veggie burger I ever made. This is delicious, holds up well when you flipped it. I left out the shallots because I forgot to buy them, and roasted the red peppers while I roasted the japenos. Very satisfying burger!

  39. Cathy P. says:

    My meat lover husband loved these burgers! He even gave me a high five because he thought they were going to be horrible. Can’t wait to make them again! Awesome recipe.

  40. Robyn McCully says:

    Made these tonight and even though they fell to the “hash” catagory….just wouldn’t hold together they were very tasty.
    I did shortcut the recipe by using a 20 oz can if black retried beans plus the whole ones. Spouse says tomorrow wth a fried egg, avocado and some salsa!!

  41. Mia M says:

    Thank you for such a perfect burger.
    Phenomenal! I made these for my daughter’s vegetarian boyfriend for a family barbecue. I eat a plant rich diet and going to bbqs I usually eat all the sides- this will be a keeper to take going forward.
    The only changes were 1) chèvre instead of cream cheese 2) I made 12 thin patties and put a about a tablespoon of the cheese mixture between 2 and sealed them
    Served on sprouted grain bums with avocado, grilled onion and lettuce….. WOW!
    So many compliments including from the caterer. Recipe shared ??

    One question…. what do you think about freezing for easy access to a single burger? Fry gently while frozen? Thank you in advance….

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