epicurious4.9
Ultimate Black Bean Burger
Our genius solution for a black bean burger that's not at all gummy: Treat it like a smash burger, griddle until crispy, and devour with lots of chipotle mayo.
👥 4 Servings👤 Zaynab Issa📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●skillet
- ●baking sheet
📝 Preparation Steps
1
Stir ½ cup mayonnaise and 2 Tbsp. adobo sauce from a can of chipotle chiles in adobo in a small bowl to combine. Chill chipotle mayo until ready to serve.
. adobo sauce from a can of chipotle chiles in adobo2 Tbsp. (or more) vegetable oil, divided2 Tbspchipotle chiles in adobo, chopped2
2
Heat 1 Tbsp. vegetable oil in a large cast-iron skillet over medium. Add 1 medium red onion, finely chopped, and sprinkle with ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt. Cook, stirring often, until onion is beginning to soften, about ⏱️ 4 minutes. Add 3 garlic cloves, finely chopped, and cook, stirring often, until softened, about ⏱️ 2 minutes. Add 1 tsp. ground cumin and ½ tsp. ground coriander and cook, stirring, until spices are fragrant, about ⏱️ 30 seconds. Remove from heat and let cool 5–⏱️ 10 minutes.
medium red onion, finely chopped1. (or more) vegetable oil, divided2 Tbsp. ground cumin1 tsp
3
Meanwhile, cut 6 oz. pepper Jack cheese (from one 8-oz. block) into 8 slices; set aside. Coarsely grate remaining 2 oz. pepper Jack cheese.
4
Coarsely mash one 15-oz. can black beans, rinsed, in a large bowl with a fork. Add grated cheese, 1 large egg, beaten to blend, 2 chipotle chiles in adobo, chopped, ½ cup plain dried breadcrumbs, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Scrape in onion mixture; reserve skillet. Mix until ingredients are evenly distributed.
. (or more) vegetable oil, divided2 Tbsp15-oz. can black beans, rinsed1large egg, beaten to blend1. adobo sauce from a can of chipotle chiles in adobo2 Tbspchipotle chiles in adobo, chopped2
5
Divide bean mixture into 8 portions (about ¼ cup each) and roll into tight balls between your palms. Working in 2 batches and using fresh parchment paper for each batch, sandwich balls between 2 sheets of parchment paper, spacing 6" apart, and firmly smash with a meat mallet or heavy skillet to create thin 4"-diameter patties.
6
Spread 4 brioche buns, split, with unsalted butter, room temperature. Wipe out reserved skillet and place over medium heat. Working in batches, toast buns, cut side down, in skillet until golden brown and warmed through, about ⏱️ 2 minutes. Transfer to a baking sheet and let cool slightly.
brioche buns, split4Unsalted butter, room temperature (for buns)
7
Add 1 Tbsp. vegetable oil to skillet and heat over medium-high. Working in batches of 3 or 4 and adding more oil if skillet looks dry, cook patties, undisturbed, until deeply browned underneath, about ⏱️ 3 minutes. Flip and cook until edges are beginning to brown, about ⏱️ 2 minutes. Place a slice of reserved cheese on top of each patty, cover with a lid, and cook until cheese is melted, about ⏱️ 1 minute. Transfer to baking sheet with buns.
8
Spread a generous amount of chipotle mayo on cut sides of buns. Build burgers with shredded iceberg lettuce, 2 patties, sliced red onion, and sliced heirloom or beefsteak tomato. Sprinkle tomato with salt, then close up burgers.
Shredded iceberg lettuce, sliced red onion, and sliced heirloom or beefsteak tomato (for serving)medium red onion, finely chopped1
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