Spicy Black Bean Burgers with Sriracha Mayonnaise
Black Bean burgers are a great way to get some protein in for meatless Monday! Carrots, onions, and black beans come together to make a delicious savory vegetarian meal.
Servings: 7
Calories: 460kcal
Ingredients
- 2 carrots peeled
- 1/4 medium onion chopped
- 1 teaspoon olive oil
- 1 & 1/2 teaspoons paprika
- 1 & 1/2 teaspoons ground cumin
- 1 teaspoon cinnamon
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 1 clove garlic minced
- 2 (15-ounce) cans black beans drained but not rinsed
- 3 tablespoons ketchup
- 1 teaspoon soy sauce
- 1-2 teaspoons Sriracha sauce or your favorite hot sauce to taste
- 1 cup panko breadcrumbs
- 1 egg
- 1 tbsp olive oil for frying
- 6 burger buns
Sriracha Mayonnaise (optional):
- 1/2 cup mayonnaise
- 1-2 teaspoons sriracha sauce or your favorite hot sauce to taste
Topping ideas:
- lettuce
- tomato
- avocado
- cheese
- ketchup
- mustard
- barbeque sauce
Instructions
- Peel 2 carrots and chop into 2-inch pieces. Chop 1/4 of an onion into a few chunks. Place the carrots and onion in a food processor and pulse until finely diced. (If you don't have a food processor, just mince it up real tiny like.)
- Heat up about 1 teaspoon of olive oil in a small skillet. Add the minced carrot and onion.
- Add all the spices: 1 and 1/2 teaspoons paprika, 1 and 1/2 teaspoons cumin, 1 teaspoon cinnamon, 1 teaspoon oregano, 1 teaspoon kosher salt, 1/2 teaspoon cayenne pepper and 1/4 teaspoon black pepper.
- Saute until the carrot is tender, about 8 minutes. Taste it to make sure it's soft. Add a couple teaspoons of oil if it's starting to look too dry. When it is almost done, add 1 clove minced garlic and sauté until fragrant, about 1 minute.
- While the vegetables cook, drain the black beans but don't rinse them. Add to a large bowl. Add the cooked carrots, onion, and garlic. Using a pastry blender or two forks, mash the mixture to break down the black beans. Don’t mash them completely; just until the mixture is cohesive.
- Add 3 tablespoons ketchup, 1 teaspoon soy sauce, and 1-2 teaspoons Sriracha and stir well. Add 1 cup panko crumbs and 1 egg, and mix gently to combine. The mixture should easily hold together when formed into a patty. If it doesn’t, add more panko, little bits at a time.
- Form the mixture into patties, about 1/2-cup each. Make each patty about 1/2 inch thick. Place the patties on a parchment lined baking sheet (or a plate is fine) and refrigerate the patties for a minimum of 20 minutes, or up to two days (well covered) before cooking.
- Heat about 2 teaspoons of olive oil over medium heat in a large skillet. Place the patties in the skillet (don't crowd them, do a couple batches) and allow them to cook over medium heat until browned and crispy, about 4 minutes per side. Add more olive oil as needed.
- Add a slice of cheddar cheese to the top of each patty after you have flipped it, if you want slightly melty cheese! (you do)
- Serve with ketchup if you want, I couldn't care less. Just kidding, serve these on buns with lettuce and tomato, with avocado too if you have some!
- Sriracha mayo: Add 1/2 cup mayo to a bowl and add about 1-3 teaspoons sriracha. Stir it up and see if you want more sriracha. This is my favorite sauce for these burgers!
Notes
Source: slightly adapted from Bake Your Day, which is no longer an active blog!
Storing and reheating your black bean burgers: store cooked, cooled burgers in an airtight container for up to four days. Reheat by cooking the patties in a little olive oil in a hot skillet for a few minutes on each side until they're warmed through. You can also reheat them in the microwave for about a minute or until heated through. If you want to freeze the patties, lay them flat on a baking sheet until frozen solid, then transfer them to a freezer bag for up to three months. Thaw in the fridge overnight and reheat as usual.
Nutrition
Serving: 1burger | Calories: 460kcal | Carbohydrates: 59g | Protein: 17g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 30mg | Potassium: 623mg | Fiber: 13g | Sugar: 6g | Vitamin A: 3281IU | Vitamin C: 3mg | Calcium: 139mg | Iron: 5mg