Tex-Mex Beanburgers


These savory beanburgers are delicious served with salsa and guacamole, either wrapped in a low-carb tortilla, as a sandwich on low-carb bread or served over lettuce. This recipe is adapted for Vegetarian Times from Living Low-Carb (Little, Brown) and reprinted with permission by recipe creator Fran McCullough, who is also the author of The Low-Carb Cookbook and Good Fat.

  • 4Servings


  • 1 15-oz. can black soybeans, rinsed and drained
  • 1 garlic clove, pressed or minced
  • 2 scallions, minced
  • 1 slice low-carb bread, in crumbs
  • 1/2 tsp. ground cumin
  • 2 Tbs. mayonnaise
  • 1/4 cup grated Muenster cheese
  • 1/2 tsp. salt
  • 1 Tbs. green tomato salsa
  • 1/2 cup chopped fresh cilantro


Put beans into a food processor, and purée until almost smooth, leaving slightly chunky texture. Spoon purée into a bowl, and mix in garlic, scallions, bread crumbs, cumin, mayonnaise, cheese, salt, pepper, salsa, hot pepper sauce and cilantro. Cover with plastic wrap, and refrigerate 1 hour.

Heat a large skillet, and brush bottom lightly with olive oil. When hot, make 4 burgers with bean mixture, flattening if necessary. Cook for about 3 minutes, or until browned and crisp on bottom. Flip over carefully, and cook for 3 more minutes, or until second side is browned. Garnish as desired, and serve hot.

Nutrition Information

  • Calories: 230
  • Carbohydrate Content: 15 g
  • Cholesterol Content: 15 mg
  • Fat Content: 13 g
  • Fiber Content: 9 g
  • Protein Content: 15 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 500 mg
  • Sugar Content: 1 g