Crispy Black Bean Burgers with Chipotle Mayo
Mashed black beans formed into a real patty and seared until crusted, not a store-bought puck thawed in a pan.
- Serves
- 4
- Prep
- 20 min
- Cook
- 10 min
- Written
Method
-
Mash the black beans in a bowl with a fork until mostly smooth with some whole beans still visible.
-
Stir in the panko, corn, egg, garlic, red onion, cumin, and smoked paprika until the mixture holds together when pressed.
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Form into 4 patties about ¾ inch thick and chill 15 minutes so they hold their shape in the pan.
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Heat the olive oil in a skillet over medium heat and sear the patties until a deep brown crust forms, about 4 minutes per side.
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Whisk together the mayonnaise, adobo sauce, and lime juice for the chipotle mayo.
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Toast the buns cut-side down in the same skillet until golden.
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Build the burgers with the chipotle mayo, lettuce, tomato, and patties.
Notes
The mistake most bean burgers make is puréeing the beans smooth, which bakes up gummy no matter how hot the pan gets. Mashing by hand and leaving some beans whole gives the patty a structure to hold onto, and the panko-and-egg binder plus a 15-minute chill in the fridge are what keep it from falling apart at the flip.
Swap the black beans for pinto or kidney if that’s what’s in the pantry — the ratio to panko and egg is what matters, not the bean. Leftover patties freeze well raw, so it’s worth doubling the batch and freezing the extras between sheets of parchment.