Arepa Veggie Burgers with Avocado
Crisp, golden griddled arepas stand in for the buns, hugging a cumin-spiced black bean and queso blanco patty, creamy lime-mashed avocado, and juicy tomato. Naturally gluten-free and hearty enough to stand in for any burger.
- Prep
- 30 min
- Cook
- 40 min
- Wait
- 25 min
- Total
- 1 hr 35 min
- Makes
- 4 burgers (8 arepa buns and 4 patties)
Steps
Before you start
- Buy pre-cooked cornmeal labeled masarepa or harina precocida (such as P.A.N. or Goya). Regular cornmeal and masa harina will not work.
- Use a ripe avocado that yields to gentle pressure, and drain the canned beans well, then pat them dry. Wet beans make soft patties.
- Read the timing: the patties chill for 20 minutes while the dough rests, so mix the dough first and the patties second.
- You will need a griddle or large skillet that fits 4 arepas at once. If yours is smaller, cook in more batches and keep finished arepas warm in the oven.
Mix the arepa dough
- Pour the 2 cups (480 ml) warm water into a large bowl and stir in the 1 tsp salt and 1 tbsp oil.
- While stirring with a spoon, slowly sprinkle in the 2 cups (260 g) masarepa so no dry lumps form.
- Stir until a thick, sticky mixture forms, then knead in the bowl with your hands for 1 minute.
+ Show details− Hide details
Ready when: The dough is soft and smooth like thick mashed potatoes, sticks together, and does not crack when pressed.
Tip: Add the masarepa gradually. Dumping it in all at once creates dry pockets that stay crumbly.
Rest and shape arepas
- Cover the bowl with a damp towel and rest the dough for 5 minutes so the masarepa fully hydrates.
- Wet your hands, then divide the dough into 8 equal balls (about 90 g each).
- Roll each smooth, then flatten between your palms into a disc 3½ inches (9 cm) wide and ½ inch (1.25 cm) thick.
- Smooth any cracked edges with a wet fingertip.
- Set on the parchment-lined tray.
+ Show details− Hide details
Ready when: The dough feels firmer and no longer sticky, and the discs have smooth edges with no cracks.
Tip: If the dough cracks while shaping, wet your hands and knead in 1 tbsp water at a time. If it sticks, rest it 2 more minutes.
Mash the bean mixture
- In a second large bowl, mash the black beans with a potato masher or fork until about half are broken down and the rest are left whole for texture.
- Stir in the egg, ⅓ cup (43 g) masarepa, grated queso blanco, scallions, garlic, cilantro, cumin, smoked paprika, and ½ tsp salt until evenly combined.
+ Show details− Hide details
Ready when: The mixture is thick and holds together when squeezed in your fist, with no loose liquid at the bottom of the bowl.
Tip: If the mixture feels wet, add 1 tbsp more masarepa. Too-wet mixture falls apart on the griddle.
Shape and chill patties
- Divide the mixture into 4 equal portions (about 130 g each).
- With damp hands, press each into a patty 3½ inches (9 cm) wide and ¾ inch (2 cm) thick, matching the arepa size.
- Place on a plate lined with parchment and refrigerate, uncovered, for 20 minutes.
+ Show details− Hide details
Ready when: The patties feel firm and cool, and hold their shape when lifted.
Tip: Use this chilling time to preheat the oven and make the avocado in the next step.
Mash the avocadoOven 350°F / 175°C
- Preheat the oven to 350°F (175°C) with a rack in the center.
- In a small bowl, mash the avocado flesh with the lime juice and ¼ tsp salt using a fork, leaving it a little chunky.
- Taste and add a pinch more salt or lime if needed.
- Press plastic wrap directly on the surface until serving.
+ Show details− Hide details
Ready when: The avocado is creamy but still slightly chunky, and tastes bright and well seasoned.
Tip: Pressing the wrap directly onto the avocado keeps air out and prevents browning.
Griddle the arepas
- Heat the griddle over medium heat for 2 minutes.
- Brush with 1 tbsp of the griddle oil.
- Cook 4 arepas at a time, without moving them, for 5 to 6 minutes per side.
- Transfer to the baking sheet, wipe the griddle, add another 1 tbsp oil, and repeat with the remaining 4 arepas.
- Save the last 1 tbsp oil for the patties.
+ Show details− Hide details
Ready when: Each side is deep golden brown with a firm crust, and the arepa sounds hollow when tapped.
Tip: If the crust browns before 5 minutes, lower the heat slightly. The inside finishes in the oven.
Finish arepas in ovenOven 350°F / 175°C
- Once all 8 arepas are on the baking sheet, bake in the 350°F (175°C) oven for 10 minutes to cook the centers through.
- Leave them in the oven while you cook the patties.
+ Show details− Hide details
Ready when: The arepas feel light for their size and the centers are steamy and soft, not doughy, when one is pulled apart.
Sear the patties
- Heat the griddle over medium heat and add the last 1 tbsp oil.
- Carefully lay in the chilled patties.
- Cook undisturbed for 4 minutes, then flip with a wide spatula and cook 4 minutes more.
- In the last minute, top each patty with a slice of queso blanco and cover loosely with a lid or foil so it softens.
+ Show details− Hide details
Ready when: Both sides are browned and crisp, the cheese is soft, and an instant-read thermometer in the center reads 160°F (71°C).
Tip: Don't flip too early. If a patty sticks, give it another 30 seconds and it will release as the crust forms.
Assemble the burgers
- Place 4 warm arepas on a board as bottoms.
- Top each with a cheesy patty, a tomato slice, a generous scoop of avocado, and hot sauce or pickled jalapeños if using.
- Cap with the remaining arepas, press gently, and serve right away.
+ Show details− Hide details
Ready when: The burgers stack neatly and the cheese is still soft and slightly melted.
Tip: Serve immediately. The arepas are best crisp and warm, and the avocado makes them soggy if they sit.
Good to know
Tips
- Keep your hands damp while shaping the dough and patties to stop sticking.
- For a lighter version, brush the arepas with oil and bake at 400°F (200°C) for 25 minutes, flipping halfway, instead of using the griddle.
- Make the arepas the same size as the patties so each bite has balanced filling and bun.
- Salt the avocado just before serving for the freshest color and flavor.
Make ahead
"Shape the raw patties up to 1 day ahead, cover, and refrigerate. Cook the arepas up to 4 hours ahead through the griddle step, then bake as directed just before serving. Mash the avocado only right before assembling."
Storage & reheating
"Store components separately. Cooked patties and arepas keep in airtight containers in the fridge for up to 4 days; assembled burgers with avocado do not store well. Freeze cooked arepas and patties, separated by parchment, for up to 2 months. Reheat arepas in a 350°F (175°C) oven for 8 to 10 minutes from fridge (15 from frozen), and patties in a skillet over medium heat for 3 to 4 minutes per side until hot in the center. Room temperature: no more than 2 hours."
Substitutions
- queso blanco → mozzarella, Monterey Jack, or Oaxaca cheese. Melts more than queso blanco and works well in both the patties and as topping. Use the same weight.
- large egg → 1 tbsp ground flaxseed mixed with 3 tbsp water, rested 5 minutes. Makes the patties egg-free; they will be a bit softer, so chill the full 20 minutes. Use a vegan cheese or omit the cheese for a fully vegan burger, and skip the 160°F check.
- masarepa (pre-cooked white or yellow cornmeal) → Harina PAN, Goya Masarepa, or Areparina. These are all pre-cooked cornmeal and interchangeable cup for cup. Do not use masa harina or regular cornmeal.
- canned black beans → canned pinto beans or red kidney beans. Drain and dry well; the flavor will be milder but the texture is the same.