Recipe Background
Vegetarian burgers often don't have the best reputation. But would you just take a minute to look at the picture of these Saucy Black Bean Burgers?! Without the title you wouldn't even know there wasn't actual beef in there! And just wait until you taste one. They're loaded with savory flavors, melty Muenster cheese, and all the satisfyingly delicious toppings you're accustomed to. So, don't be scared! Saucy Black Bean Burgers are a new heart-healthier way to indulge in the classic handheld!
Vegetarian burgers often don't have the best reputation. But would you just take a minute to look at the picture of these Saucy Black Bean Burgers?! Without the title you wouldn't even know there wasn't actual beef in there! And just wait until you taste one. They're loaded with savory flavors, melty Muenster cheese, and all the satisfyingly delicious toppings you're accustomed to. So, don't be scared! Saucy Black Bean Burgers are a new heart-healthier way to indulge in the classic handheld!
Ingredients
- 1 pound dried black beans
- 1 1/2 teaspoons canola oil
- 1 3/4 cups yellow onion chopped, plus 2 tablespoons grated, divided
- 1 red bell pepper chopped
- 3 thick-cut bacon slices optional, sliced
- 3 cloves garlic chopped
- 1 jalapeño halved lengthwise
- 6 cups low-sodium chicken broth or vegetable broth
- 2 1/2 teaspoons kosher salt divided
- 1 teaspoon light brown sugar
- 1 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1/2 teaspoon fresh oregano chopped
- 3/4 cup mayonnaise
- 3 tablespoons sweet chili sauce
- 3/4 teaspoon smoked paprika
- 1 tablespoon ketchup
- 1 tablespoon hot sauce of your choice
- 1 tablespoon Worcestershire sauce
- 1 large egg beaten
- 1 1/2 cups panko breadcrumbs
- 2 tablespoons olive oil
- 4 slices Muenster cheese
- 4 brioche buns toasted
- 4 butter lettuce leaves
- 1 large tomato cut into 8 thin slices
Directions
- Rinse and sort the dried beans according to the package directions.
- In a large skillet over medium-high heat, heat the canola oil.
- Add 1 3/4 cups of the chopped onion, the bell pepper, and the bacon to the oil and cook, stirring occasionally, until the onions are tender, about 8 minutes.
- Add the garlic to the veggie mixture and cook, stirring often, until it is fragrant, about 30 seconds.
- Transfer the onion mixture to a 6-quart slow cooker.
- Add the beans, the jalapeño, the chicken broth, 1 1/2 teaspoons kosher salt, the brown sugar, the cumin, the black pepper, and the oregano to the onion mixture, cover, and cook on low heat until the beans are tender, about 6 hours.
- In a bowl, stir the mayonnaise, the sweet chili sauce, the smoked paprika, the ketchup, the hot sauce, and the Worcestershire sauce together.
- In a food processor, process 1 1/2 cups of the drained, cooked black beans and 1/4 cup of the mayo mixture until smooth, about 10 seconds.
- In a large bowl, stir the puréed bean mixture, 2 cups of the cooked and drained black beans, the egg, the panko, the remaining grated onion, and the remaining salt together, cover, and chill in the fridge for 30 minutes.
- Form the chilled bean mixture into four 8-ounce patties, place them on a plate, and chill for 30 minutes.
- In a large cast-iron skillet over medium-high heat, heat the olive oil.
- Add the patties to the oil over medium-high heat and cook until they are heated through and a crust forms, about 4 minutes per side.
- Top each of the patties with 1 slice of the cheese and cook until the cheese has melted.
- Divide the remaining mayo mixture evenly among the bottom buns.
- Top each of the mayo-coated buns with 1 of the patties, 1 of the lettuce leaves, and 2 of the tomato slices, finishing with the top bun.
- Serve.
×
