This recipe is totally up my alley. It’s straightforward, packed with flavor, and surprisingly crunchy—so there’s that! Honestly, you could whip it up with your eyes shut, or let a six-year-old take the reins (you know, if it’s that kind of day). The real magic happens with the black beans, which add this wonderful punch. There’s just one small detail to remember: you need to caramelize the onion until it’s jam-like. That’s what really tops it all off. You don’t have to do it, of course, but trust me, it makes a difference—especially if a young chef is involved.
Crispy black bean burger
If you need to, you can actually prepare the patties ahead of time and just let them chill until you’re ready.
Preparation 10 minutes
Cook 30 minutes
Serves 4
Ingredients: olive oil
2 large onions peeled and sliced thin
1 tsp salt
400g canned black beans (undrained)
80g breadcrumbs
1 tsp garlic granules
1 tsp onion granules
1 tbsp chipotle paste
2 tsp Dijon mustard
1 tbsp ketchup
Serving: 4 burger buns
vegan mayonnaise
iceberg lettuce
sliced tomatoes
In a medium skillet, heat about 3 tablespoons of olive oil over medium heat. Once it’s hot, toss in half the salt with the onions and let them cook for about 20 minutes, stirring often, until they’re significantly softened and nicely reduced. Take off the heat.
While that’s happening, spoon a couple tablespoons of the liquid (aquafaba) from the bean can into a bowl and set aside. Rinse and drain the beans, then roughly mash them in a large bowl, leaving some whole for texture. Next, mix in the breadcrumbs, garlic powder, onion powder, chipotle, mustard, ketchup, and the other half of the salt. Use your hands to combine well. You can add some of that reserved aquafaba if needed.
Now, divide the mixture into four equal portions, roll them into balls, and flatten each between sheets of baking paper to about 10 to 12 cm wide (I usually make them a bit larger than the buns).
To cook, add 2 tablespoons of olive oil to the skillet and fry two patties for about 6 minutes total, flipping them midway or when the bottoms look crispy and golden. Once done, set them aside and repeat with the other two patties after adding a bit more oil.
For serving, slice and toast the buns, spread a good amount of mayonnaise on the bottom halves, layer with iceberg lettuce, then add a patty and a few tomato slices. Top everything with a quarter of the caramelized onion. Put the tops on and dig in right away!
