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Southwest Black Bean Burger

with Cumin Yam Fries


Classic southwestern flavors like smoky chipotle chiles and fragrant cumin take these black bean burgers to the next level. Lightly marinated red cabbage tops them off and adds crunch. Everything is piled onto tender butter lettuce instead of the typical bun--use two or three leaves to wrap each up.

2 2
35 min


  1. 8 oz Japanese yam
  2. ½ tsp cumin
  3. 1 can black beans
  4. 2 cloves garlic
  5. 1 tbsp flaxseed meal
  6. ¼ cup garbanzo bean flour
  7. ¼ cup Follow Your Heart® Vegenaise®
  8. 2 tbsp chipotle hot sauce
  9. 1 head butter lettuce
  10. 2 oz red cabbage
  11. 2 tsp rice vinegar
  12. 1 cup corn
  13. 2 tbsp + 2 tsp vegetable oil*
  14. 2 tsp olive oil*
  15. Salt and pepper*
  16. *Not included
Allergens: N/A


  • Large nonstick skillet with lid
  • Food processor
  • Baking sheet


Bake the yam fries

Preheat oven to 425°F. Rinse and dry the produce. Cut the Japanese yam into sticks about ½ inch thick. Transfer them to a baking sheet and toss with 2 tsp vegetable oil, cumin, and a pinch of salt and pepper. Roast the fries in the oven until browned and crisp in places, about 18 to 20 minutes.

Blend the burger mix

Drain and rinse the black beans. Peel and add the garlic to a food processor and pulse to chop. Add the black beans, flaxseed meal, garbanzo bean flour, and 1/4 tsp salt. Pulse a few times to mix, until just combined. Form the mixture into 2 patties and transfer them to the refrigerator to chill until Step 4.

Prepare the toppings

In a small bowl, combine the Follow Your Heart® Vegenaise® and as much of the chipotle hot sauce as you’d like. Mix well and season with salt. Separate the butter lettuce leaves. Add the red cabbage to a medium bowl with the rice vinegar, and a pinch of salt and pepper. Toss to combine.

Sear the burgers

Place a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Once the oil is hot, add the black bean burgers and cook until crisp and cooked through, about 3 to 5 minutes per side. Transfer the burgers to a plate.

Char the corn

Return the skillet to high heat with 2 tsp olive oil. Add the corn, cover, and cook, shaking the pan occasionally, until corn is blackened in spots, about 3 to 4 minutes. Sprinkle with salt.


Lay the butter lettuce leaves on large plates and top with the black bean burgers. Dollop each with chipotle sauce and top with red cabbage and charred corn. Serve the Southwest black bean burgers with the cumin yam fries.