(vegetarian Burger) Recipe
black bean patty, chihuahua cheese, avocado, chipotle aioli, arugula, brioche bun
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Ingredients
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Black Bean Patty
Chipotle Aioli
Assembly & Toppings
Method
Black Bean Patty
Prepare beans
Place the drained and rinsed black beans in a large bowl and lightly mash with a fork or potato masher until mostly broken down but still some whole beans remain for texture (about 10–12 gentle mashes).
Sauté aromatics
Heat 1 tablespoon olive oil in a small skillet over medium heat. Add the diced onion and cook until translucent and beginning to brown at edges, about 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant. Remove from heat and let cool slightly.
Combine patty mix
To the bowl with mashed beans add the cooked onions and garlic, rolled oats (or panko), ground cumin, smoked paprika, chili powder, lime juice, chopped cilantro (if using), salt, and pepper. Add the egg (or prepared flax egg: 1 tablespoon ground flax + 3 tablespoons water, mixed and rested 5 minutes). Mix thoroughly until mixture holds together when pressed; if too wet add up to 2 tablespoons more oats/panko, if too dry add 1–2 teaspoons water or a splash of oil.
Form patties
Divide the mixture into 4 equal portions (about 5–6 ounces each). Using damp hands, form each portion into a 3/4-inch thick patty with slightly compacted edges so they hold together during cooking.
Cook patties
Heat remaining 1 tablespoon olive oil in a large nonstick or cast-iron skillet over medium heat. Add patties without crowding (work in batches if needed). Cook 4–5 minutes per side, pressing gently with a spatula to ensure even contact, until a crust forms and internal temperature reaches about 165°F (or patties are firm and hot through). In the last 1–2 minutes of cooking, place a slice (about 1 oz) of Chihuahua cheese on each patty and cover the pan with a lid to melt the cheese.
Chipotle Aioli
In a small bowl combine the mayonnaise, minced chipotle pepper, adobo sauce, lime juice, garlic powder, and salt. Stir until smooth and taste; adjust heat by adding more adobo sauce or pepper if desired. Refrigerate until ready to assemble (can be made up to 3 days ahead).
Assembly & Toppings
Prepare buns and avocado
Halve the brioche buns and spread a thin layer of softened butter on cut sides. Toast buns on a hot skillet or griddle, buttered-side down, until golden brown, about 1–2 minutes. While buns toast, pit and slice the avocado; season slices lightly with 1/4 tsp salt and 1/4 tsp pepper.
Assemble burgers
Spread about 1 tablespoon of chipotle aioli on the bottom half of each toasted bun. Place a handful (about 1/2 cup) of arugula on the aioli, then put the hot black bean patty with melted Chihuahua cheese on top of the greens. Fan 3–4 slices of avocado over the patty. Add an extra drizzle (about 1 tsp) of aioli on the top bun if desired, then close the sandwich.