📝 About This Recipe
These hearty burgers are a plant-based revelation, offering a robust texture and deep, smoky flavor that rivals any traditional beef patty. Inspired by the bold spices of the American Southwest, they feature a blend of protein-rich black beans, aromatic vegetables, and a hint of sweetness from golden corn. The secret to their success is a unique oven-drying technique that ensures a firm, satisfying bite that won't crumble on your bun.
🥗 Ingredients
The Burger Base
- 2 cans (15 oz) Black Beans (rinsed, drained, and patted dry)
- 1/2 cups Panko Breadcrumbs (unseasoned)
- 1/4 cups Red Onion (very finely minced)
- 1/2 cups Bell Pepper (finely diced)
- 2 cloves Garlic (minced)
- 1/2 cups Frozen Corn (thawed)
- 1 large Egg (lightly beaten)
Seasoning & Aromatics
- 1 tablespoon Cumin (ground)
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Chili Powder (mild or medium)
- 1 tablespoon Worcestershire Sauce (use vegan/vegetarian version if needed)
- 1/2 teaspoon Salt (to taste)
- 1/4 teaspoon Black Pepper (freshly ground)
- 1-2 tablespoons Olive Oil (for pan-searing)
For Serving
- 4-6 pieces Brioche Buns (lightly toasted)
- 1 large Avocado (sliced)
- 1/4 cups Chipotle Mayonnaise
- 1/4 cups Pickled Red Onions (optional garnish)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Line a large baking sheet with parchment paper.
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2
Spread the rinsed and dried black beans in a single layer on the prepared baking sheet. Bake for 15 minutes. This dries the beans slightly so the burgers aren't mushy.
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3
While the beans are baking, heat a small splash of oil in a skillet over medium heat. Sauté the minced onion, bell pepper, and garlic for 5-6 minutes until softened. Remove from heat.
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4
In a large mixing bowl, add the partially dried black beans. Use a fork or potato masher to crush them until mostly mashed, but leave about one-third of the beans whole for texture.
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5
Add the sautéed vegetable mixture, corn, cumin, smoked paprika, chili powder, salt, pepper, and Worcestershire sauce to the beans. Stir to combine.
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6
Fold in the beaten egg and the panko breadcrumbs. The mixture should feel moist but hold together when you squeeze a handful.
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7
Divide the mixture into 4-6 equal portions. Form each into a patty about 1 inch thick. If the mixture is too sticky, dampen your hands with a little water.
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8
Place the patties on a plate and refrigerate for 10-15 minutes. This helps the breadcrumbs hydrate and prevents the burgers from falling apart during cooking.
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9
Heat 1 tablespoon of olive oil in a large non-stick or cast-iron skillet over medium heat.
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10
Place the patties in the skillet (work in batches if necessary) and cook for 4-5 minutes on the first side until a deep brown crust develops.
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11
Carefully flip the patties and cook for another 4-5 minutes on the second side. If you want melted cheese, add it now and cover the pan for the last minute.
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12
Remove the patties from the heat. Toast your buns in the same skillet or under a broiler for 1 minute.
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13
Assemble the burgers by spreading chipotle mayo on the bottom bun, adding the patty, and topping with avocado slices and pickled red onions.
💡 Chef's Tips
The most important step is drying the beans in the oven; don't skip it or your burgers will be too soft. If the mixture feels too wet to form patties, add another 2 tablespoons of panko breadcrumbs. For a vegan version, replace the egg with a 'flax egg' (1 tbsp ground flax mixed with 3 tbsp water). Avoid using a food processor to mix the ingredients, as it can quickly turn the beans into a paste; hand-mashing provides the best texture. You can freeze these patties! Wrap uncooked patties individually in plastic wrap and freeze for up to 3 months.
🍽️ Serving Suggestions
Pair these burgers with crispy sweet potato fries seasoned with a dash of cinnamon and salt. A cold, crisp Mexican lager with a lime wedge perfectly complements the smoky spices. Serve with a side of cilantro-lime cabbage slaw for a bright, acidic crunch. For a low-carb option, skip the bun and serve the patty over a bed of mixed greens with extra salsa and avocado.