Southwestern Black Bean Burger with Curtido Slaw and Chipotle Aioli

Southwestern Black Bean Burger

with Curtido Slaw and Chipotle Aioli


This burger is a masterpiece of flavor and texture. Earthy black beans get things started, bound together by nutritious ground flaxseed and chickpea flour. The real stars here are the toppings — spicy-creamy Chipotle Fabanaise, crispy fried onions, a tangy cabbage-and-carrot slaw, and fresh cilantro seal the deal. Dig in!

Spring Recipes Winter Recipes Seasonal Menu Summer Recipes Comfort Foods High-Protein Nut-Free Leafy Greens Root Vegetables Beans/Legumes Dinner American
35 min


  1. 1 pack black beans
  2. 2 garlic cloves
  3. 1 tbsp ground flaxseed
  4. ¼ cup chickpea flour
  5. 2 tbsp apple cider vinegar
  6. 1 onion
  7. 3 oz green cabbage
  8. 2 oz carrot
  9. ¼ cup all-purpose flour
  10. 2 ciabatta rolls
  11. Fresh cilantro
  12. ¼ cup Chipotle Fabanaise
  13. ¼ cup canola oil*
  14. Salt and pepper*
  15. *Not included


  • Food processor
  • Medium nonstick skillet


Prepare the burger mix

Drain and rinse the black beans. To the bowl of a food processor, add the beans, garlic, flaxseed, chickpea flour, and 1/4 tsp salt. Pulse a few times until just combined.

Prepare the curtido

In a medium bowl combine the apple cider vinegar, 1 tbsp water, and a pinch of salt. Stir to combine. Peel and thinly slice the onion. Add the cabbage, carrots, and three quarters of the onion (reserve the rest for frying) to the same bowl. Using your hands, toss the curtido slaw together to make sure everything is separated and coated in the dressing.

Ready, set, fry!

Put the flour on a small plate. Heat ¼ cup canola oil in a medium nonstick skillet over medium-high heat. Dredge the reserved onion in the flour, shake off the excess, and then add to the hot oil. Fry until the onions are crispy and golden brown, about 1 to 2 minutes. Drain on paper towels and season with salt.

Sear the burgers

Reserve 1 tbsp canola oil from the pain and drain the rest. Divide the bean mixture into two equal portions and form into patties. Return the skillet to medium-high heat and add the 1 tbsp oil back in. Cook the burgers until crisp, about 3 to 5 minutes per side. Cover and remove from heat to keep warm.

Prepare the trimmings

Slice the ciabatta rolls in half and pop them in your toaster to warm. Rinse and dry the cilantro. Pick the tender stems and leaves and discard the tough stems.

Build the burgers

Spread the Chipotle Fabanaise on your toasted ciabatta. Place a black bean burger on each and top with the curtido slaw, the fried onions, and the cilantro. Serve any leftover curtido slaw on the side. Enjoy!