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Black Bean Burgers With Spicy Mayonnaise
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
90 minutes
Spicy black bean veggie burgers with skillet-seared perfection and a zesty mayo kick. Hearty meat-free meal for any night, perfect for meal prep!
Ingredients:
  • For the spicy mayonnaise:
  • 1/2 cup mayonnaise
  • 3/4 teaspoon ancho chile powder
  • 2 teaspoons lime juice
  • For the burgers:
  • 1 clove garlic, thinly sliced
  • 1 poblano pepper, seeded and cut into 1-inch chunks
  • 1/2 medium onion, cut into 1-inch chunks
  • 1 medium zucchini (about 9 ounces), cut into 1-inch chunks
  • 4 tablespoons olive oil, divided
  • 1 slice whole wheat bread, or 1/2 burger roll, torn into pieces
  • 2 (15-ounce) cans black beans, rinsed, drained and patted dry with paper towels
  • 1 large egg, well beaten
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 4 to 6 ounces shredded Monterey jack or pepper jack cheese
  • For serving:
  • 4 to 6 hamburger rolls
  • 1 large red onion, sliced
  • 1 large tomato, sliced
  • 1 medium ripe avocado, sliced
Instructions:
  • Create a fiery mayo: Combine mayo, ancho chili powder, and zesty lime juice in a bowl. Chill for up to a week if desired.
  • Finely chop the garlic in a food processor. Follow by adding the pepper and onion, pulsing until finely chopped. Lastly, add the zucchini and pulse again to chop it into small pieces.
  • Sauté the vegetables: Heat 2 tablespoons of oil in a large nonstick skillet over medium heat. Add garlic, pepper, onion, and zucchini. Sauté for 5 minutes, stirring frequently, until most of the liquid has evaporated. Transfer to a large bowl and wipe out the skillet.
  • Prepare the breadcrumbs: Add the torn bread pieces to the dirty food processor and pulse until they become soft breadcrumbs. Combine with the bowl of vegetables.
  • In the food processor, pulse the beans until finely chopped, without washing in between. Add to the bowl with the vegetables and breadcrumbs.
  • Prepare the burger mix: Combine the egg, salt, and pepper in a bowl. Mix thoroughly with a spatula and chill in the refrigerator for an hour.
  • Form the chilled mixture into 4 to 6 patties, each about 3 inches wide. Cook them right away or stack between parchment paper and refrigerate for up to 2 days.
  • Brown the patties: Heat 2 tablespoons of oil in a large non-stick skillet over medium heat. Cook the patties for 5 minutes on each side until browned and cooked through. Sprinkle with grated cheese, cover, and cook for 2 to 3 minutes until the cheese melts.
  • Prepare the burgers: Coat the bottom and top buns with zesty mayonnaise. Place the burgers on the buns and layer with sliced tomatoes, onions, avocados, and lettuce. Serve additional mayonnaise on the side.

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