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Black Bean Burgers

a homemade black bean burger topped with chipotle mayo, caramelized onions, romaine lettuce and pepper jack cheese
  • Serves:  4
  • Prep Time:  15 min
  • Cook Time:  30 min

Ingredients

  • 2 (15-ounce) cans black beans, drained and rinsed
  • 3 tablespoon extra-virgin olive oil
  • ½ small yellow onion, diced
  • 2 jalapeños, seeded and diced
  • 4 garlic cloves, minced
  • ¼ cup grated carrot
  • ¼ cup roughly chopped fresh cilantro leaves
  • 1 teaspoon cumin
  • 1 teaspoon onion powder
  • 1 ½ teaspoon kosher salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 large egg
  • ¾ cup breadcrumbs
  • ½ cup corn kernels, fresh, frozen and thawed, or canned and drained
  • 4 slices pepper Jack cheese, (optional)
  • 4 burger buns
  • ½ cup chipotle mayo
  • Romaine lettuce leaves
  • 1 cup caramelized onions

Method

  1. Preheat the oven to 325°F with a rack in the center position. Spread the black beans in an even layer on a parchment-lined sheet pan and bake until dry, 12 to 15 minutes.
  2. Heat 1 tablespoon of the olive oil in a large skillet over medium heat until glistening. Add the onion and jalapeños and cook, stirring often, until the vegetables begin to soften, about 3 minutes. Add the garlic and cook until fragrant, about 1 more minute. Remove from the heat and let cool slightly.
  3. In the base of a food processor, combine the carrot, cilantro, cumin, onion powder, salt, paprika, chili powder, egg, breadcrumbs, and the onion-jalapeño mixture. Blend until everything is fully combined. Add the corn and dried black beans and pulse until the mixture looks combined but some beans are still intact, 8 to 10 times.
  4. Heat the remaining 2 tablespoons olive oil in the same large skillet over medium heat until glistening. Wet your hands and divide the bean mixture into 4 patties about 1 inch thick and 3 inches across. Add to the skillet and cook until golden brown and crisp, about 3 minutes. Flip and repeat on the other side. During the last minute, top the burgers with cheese, if using.
  5. Toast the burger buns and spread each with 2 tablespoons chipotle mayo. Add romaine lettuce and 2 tablespoons caramelized onions. Transfer the burger patties directly to the prepared buns and top with the remaining bun halves. Serve immediately.