Black Bean Burger
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 841
- Total Fat
- 36
- Saturated Fat
- 11
- Carbohydrates
- 108
- Dietary Fiber
- 23
- Sugar
- 22
- Protein
- 26
- Cholesterol
- 36
- Sodium
- 1203
- Total: 30 min
- Active: 30 min
Ingredients
Black Bean Burger:
2 1/2 pounds cooked black beans
2 cups fresh cilantro, chopped
1 cup breadcrumbs
1/3 cup mayonnaise
1 tablespoon plus 1 teaspoon cumin
1 tablespoon kosher salt
2 teaspoons chipotle powder
2 teaspoon dried oregano
2 teaspoon freshly ground black pepper
2 tablespoons grapeseed oil
Plating:
2 tablespoons grapeseed oil
6 slices pineapple, 1/2 inch thick each
6 tablespoons unsalted butter
6 brioche burger buns, split
6 leaves Bibb lettuce
6 slices tomato
6 slices red onion
Vegetable chips, for serving
Directions
- For the black bean burger: Combine the beans, cilantro, breadcrumbs, mayonnaise, cumin, salt, chipotle powder, oregano and black pepper in a bowl and mash with your hands until about 2/3 of the black beans are mashed. The mixture should hold together when you pat it into a burger. Shape 6 burgers from the mixture.
- Heat a griddle over high heat, add the grapeseed oil and then the burgers. Cook until the burgers are seared on one side, 3 to 4 minutes. Flip and cook on the second side until browned, 2 to 3 minutes. Remove from the griddle and serve immediately following the plating instructions below.
- To plate: Heat a griddle over high heat, add the grapeseed oil and then the pineapple slices. Cook until the pineapple slices are seared on one side, 2 to 3 minutes. Flip and cook on the second side until browned, 2 to 3 minutes.
- Butter both sides of the burger buns and toast on the griddle until golden brown, 1 to 2 minutes.
- Set the bottoms of the buns on 6 plates. Top each with a lettuce leaf, tomato slice, red onion slice and burger. Add the bun tops and serve each with a piece of seared pineapple and some vegetable chips on the side.