Black Bean Burgers
Ingredients
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2 cans (15.5 ounces each) Green Valley Organic Black Beans, drained
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½ yellow onion, cut into chunks
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1 red bell pepper, seeded and cut into chunks
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3 cloves garlic, minced or pressed
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4 tablespoons vegetable oil, divided
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1 teaspoon kosher salt, divided
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2 teaspoons chipotle chile powder
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2 teaspoons smoked paprika
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1 teaspoon cumin
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2 tablespoons chopped cilantro
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1 egg
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1 cup panko breadcrumbs
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To serve:
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Brioche hamburger buns, toasted
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Sliced pepper jack cheese
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Chipotle mayonnaise
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Lettuce
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Pickled red onions
Featuring...
Black Beans
Steps
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Dry the beans: Line a baking sheet with several layers of paper towels and spread the drained black beans over the top. Let the beans dry while you prepare the remaining ingredients.
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Chop the vegetables: In a food processor, pulse the red bell pepper and onion until finely chopped. Transfer the mixture to a fine mesh sieve set over a bowl and press to remove as much liquid as possible.
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Cook the vegetables: Heat one tablespoon of vegetable oil in a skillet over medium-high heat. Add the chopped vegetables and half of the kosher salt. Cook, stirring occasionally, until softened and the liquid has evaporated, about 6–8 minutes. Add the garlic and cook for one additional minute. Remove from heat and let cool slightly.
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Blend the mixture: Return the dry black beans to the food processor. Add the cooked vegetables, chipotle chile powder, smoked paprika, cumin, chopped cilantro, and the remaining kosher salt. Pulse briefly until combined but still chunky.
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Add binding ingredients: Transfer the bean mixture to a large bowl. Stir in the egg and panko breadcrumbs until evenly combined.
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Chill: Cover the bowl and refrigerate for one hour to allow the mixture to firm up.
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Form patties: Divide the mixture into four equal portions and shape each into a patty.
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Cook the burgers: Heat the remaining three tablespoons of vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the patties and cook for 5–6 minutes on the first side, until browned and crisp. Flip and cook for 2 minutes on the other side.
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Melt the cheese: Place a slice of pepper jack cheese on each patty and cover the skillet for about 2 minutes, until the cheese is melted.
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Assemble and serve: Place each patty on a toasted brioche bun. Top with chipotle mayonnaise, lettuce, and pickled red onions. Serve hot.
Final Step
Tell people about this deliciously simple meal and help everyone eat healthy.
