Black Bean Burger with Green Chile Mayo

1. 1
   prep · ~2 min

   Drain and mash the black beans.

   1.Drain cooked or canned black beans and rinse well under cold water.

   2.Transfer beans to a large mixing bowl.

   3.Mash with a potato masher or fork until mostly broken down but some whole beans remain for texture.
2. 2
   saute · ~5 min

   Sauté the aromatics.

   1.Heat 1 teaspoon of the oil in a small skillet over medium heat.

   2.Add diced onion and cook until translucent (3-4 minutes).

   3.Add minced garlic and cumin powder, sauté until fragrant (30 seconds).

   TIPCooking the onion and garlic first removes their raw bite and adds a sweet, savory depth.
3. 3
   mix · ~5 min

   Form the burger patties.

   1.Add the sautéed onion mixture, smoked paprika, salt, and black pepper to the mashed beans.

   2.Stir in breadcrumbs and beaten egg until the mixture holds together when pressed.

   3.Divide into 4 equal portions and shape into patties about ¾-inch thick.

   TIPIf the mixture feels too wet to shape, chill it in the fridge for 10 minutes.
4. 4
   fry · ~10 min

   Cook the patties until crisp.

   1.Heat the remaining oil in a large skillet over medium heat.

   2.Place patties in the skillet and cook undisturbed until a dark crust forms (4-5 minutes per side).

   3.Transfer patties to a plate when both sides are golden and crisp.

   TIPDon't flip too early — a good sear is what gives these patties their meaty crust.
5. 5
   mix · ~1 min

   Whisk together the green chile mayo.

   Combine mayonnaise, diced green chiles, and lime juice in a small bowl. Stir until smooth and uniform.

6. 6
   assemble · ~2 min

   Assemble the burgers.

   1.Spread a generous spoonful of green chile mayo on the bottom half of each toasted bun.

   2.Place the hot black bean patty on top.

   3.Add a lettuce leaf and a slice of tomato.

   4.Close with the top bun and serve immediately.

Cuisines we love