Spicy Black Bean Burgers with Sriracha Mayonnaise

5 from 5 votes

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.

Prep Time30

Cook Time8

Total Time38

Course: Main Course

Cuisine: American

Servings:

Calories: 460kcal

Author: The Food Charlatan

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