Spicy Black Bean Burgers
By Alli BerkeyPublished on December 19, 2017
Time
30 minutes
Yield
Serves 4
Ingredients
Before You Begin
A standard 15-ounce can of black beans will yield 1½ cups of beans, drained; you will need two cans. Drain the beans thoroughly after rinsing. Serve with lettuce, tomato, and onion, if desired.
Instructions
- Combine mayonnaise and jalapeño brine in bowl; set aside. Process tortilla chips in food processor until very finely ground, about 1 minute. Add scallions and pulse until finely chopped, about 10 pulses. Add beans, egg, chili powder, ½ teaspoon pepper, and ¼ teaspoon salt and pulse until beans are finely chopped, about 15 pulses.
- Divide bean mixture equally into four 3½-inch-diameter patties, about 1 inch thick. Transfer patties to plate and refrigerate for 10 minutes.
- Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add patties and cook until well browned and heated through, about 4 minutes per side. Spread mayonnaise mixture on bun bottoms. Place burgers on bun bottoms, top each with 1 tablespoon jalapeños, and add bun tops. Serve.
Time
30 minutesYield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
Ground tortilla chips function as the binder for these burgers and lent more flavor than the usual bread crumbs. A 10-minute chill in the fridge firms up the patties, and a quick turn in a skillet creates a crispy exterior and heats the patties through the middle. Store-bought pickled jalapeños bring heat and acidity, and spiking a little mayo with some of the jalapeño brine creates a 2-ingredient special sauce.
Before You Begin
A standard 15-ounce can of black beans will yield 1½ cups of beans, drained; you will need two cans. Drain the beans thoroughly after rinsing. Serve with lettuce, tomato, and onion, if desired.
Instructions
- Combine mayonnaise and jalapeño brine in bowl; set aside. Process tortilla chips in food processor until very finely ground, about 1 minute. Add scallions and pulse until finely chopped, about 10 pulses. Add beans, egg, chili powder, ½ teaspoon pepper, and ¼ teaspoon salt and pulse until beans are finely chopped, about 15 pulses.
- Divide bean mixture equally into four 3½-inch-diameter patties, about 1 inch thick. Transfer patties to plate and refrigerate for 10 minutes.
- Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add patties and cook until well browned and heated through, about 4 minutes per side. Spread mayonnaise mixture on bun bottoms. Place burgers on bun bottoms, top each with 1 tablespoon jalapeños, and add bun tops. Serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
0 Comments