Description
This flavorful Black Bean Burger recipe combines hearty black beans, crunchy pecans, and a spicy kick from chipotle peppers and jalapeños. Lightly pan-fried to a perfect golden brown, these burgers are topped with pepper jack cheese and a smoky chipotle mayonnaise, making them a delicious and satisfying vegetarian alternative to traditional beef burgers.
Ingredients
Scale
For the Burgers
- 1 cup pecans (or walnuts)
- 3½ tablespoons olive oil (divided)
- ½ onion (chopped)
- 2 jalapeño peppers (chopped)
- ¾ cup corn kernels (drained and rinsed if canned)
- 2 cloves garlic (minced)
- 2 teaspoons chili powder
- ½ teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon kosher salt
- 15.5 ounces black beans (drained, 1 can)
- 2 chipotle peppers in adobo sauce (chopped, from 1 can)
- 1 tablespoon Worcestershire sauce (see note)
- 1 cup Panko breadcrumbs
- 1 large egg
For the Chipotle Mayonnaise
- ½ cup mayonnaise
- ½ clove garlic (minced)
- 1 tablespoon adobo sauce (from the can of chipotle peppers)
For Assembly
- 4 hamburger buns
- 4 slices pepper jack cheese
- 8 slices tomato
- 8 slices red onion
- 4 leaves lettuce
Instructions
- Pulse Pecans: Pulse the pecans in a food processor until their texture mimics coarse crumbs, ensuring they add a nice crunch without being too chunky.
- Sauté Onion and Jalapeños: Heat ½ tablespoon olive oil in a skillet over medium heat. Add the chopped onion and jalapeños and sauté for a few minutes until softened and fragrant.
- Add Corn and Spices: Stir in the corn kernels, minced garlic, chili powder, smoked paprika, ground cumin, and kosher salt. Cook for about one minute to allow the spices to bloom and combine flavors.
- Mash Black Beans: Transfer the black beans to a large bowl and mash them using a fork or potato masher to create a chunky paste.
- Combine Ingredients: Stir in the pulsed pecans, chopped chipotle peppers, Worcestershire sauce, and the onion and jalapeño mixture into the mashed beans to build flavor and texture.
- Add Binders: Mix in the panko breadcrumbs and egg, stirring until fully incorporated to help the patties hold together during cooking.
- Form Patties: Shape the mixture into 4 equal-sized burger patties, pressing firmly to keep them compact.
- Heat Oil for Cooking: Heat 2 tablespoons olive oil in a large pan over medium heat until shimmering.
- Cook Burgers: Place the patties in the pan and cook for 3-4 minutes on each side, or until the exterior is browned and toasty, and the inside is heated through.
- Prepare Chipotle Mayonnaise: In a small bowl, combine mayonnaise, minced garlic, and adobo sauce. Mix well to create a smoky, tangy spread.
- Assemble Burgers: Spread chipotle mayonnaise on the hamburger buns, place a cooked black bean patty on each bun, top with a slice of pepper jack cheese, tomato slices, red onion slices, and a lettuce leaf.
Notes
- You can substitute pecans with walnuts if preferred for a different nutty flavor.
- For a vegetarian Worcestershire sauce, use a brand that is free of anchovies.
- If you like a milder burger, reduce or omit jalapeños and chipotle peppers.
- These patties can also be baked at 375°F (190°C) for 15-20 minutes as an alternative cooking method.
- The chipotle mayonnaise can be made ahead and refrigerated for up to 3 days.
