Kick’en Black Bean Burger Recipe

Prep Beans

Drain and rinse the canned black beans. Transfer to a large bowl and use a fork or potato masher to roughly mash, leaving some whole beans for texture (about 1–1½ cups mashed, some whole).

Sauté Vegetables

Heat 1 tablespoon olive oil in a small skillet over medium heat. Add the finely chopped onion and diced red bell pepper. Sauté 4–5 minutes until softened and translucent. Add the minced garlic and cook 30 seconds until fragrant. Remove from heat and let cool slightly.

Combine Patty Mixture

To the mashed beans, add the sautéed vegetables, rolled oats, ground cumin, smoked paprika, chili powder, lime zest, lime juice, hot sauce, salt, and black pepper. Crack in the egg (or prepared flax egg). Mix thoroughly until the mixture holds together; if too wet add 1 tablespoon more oats, if too dry add 1–2 teaspoons water or a splash of lime juice.

Form Patties

Divide the mixture into 4 equal portions. With lightly oiled hands, form each portion into a ¾–1-inch thick patty (about 4 inches diameter). Place patties on a plate and refrigerate 15–20 minutes to help them firm up (optional but recommended).

Cook Patties

Heat remaining 1 tablespoon olive oil in a large nonstick skillet over medium heat. Cook patties 4–5 minutes per side until nicely browned and heated through. Transfer to a wire rack or plate lined with paper towels to rest 2 minutes.

In a small bowl whisk together mayonnaise, Greek yogurt, buttermilk, ranch seasoning mix, hot sauce, lime juice, salt, and pepper until smooth. Taste and adjust seasoning or heat. Chill until ready to serve. If you prefer a thinner sauce, add more buttermilk 1 teaspoon at a time.

In a medium bowl combine diced mango, red onion, jalapeño, chopped cilantro, lime juice, salt, and pepper. Toss gently to combine. Let sit 10 minutes to allow flavors to meld. Taste and adjust salt or lime as needed.

Lightly toast burger buns. Spread 1–2 tablespoons spicy ranch on the bottom bun. Place a lettuce leaf, then a warm black bean patty. Top with a spoonful (about 2 tablespoons) of mango salsa, a few tomato slices, red onion rings, and optional avocado slices. Add more spicy ranch to the top bun and close the burger.

Serve immediately with extra mango salsa and spicy ranch on the side. Leftover patties keep in an airtight container in the fridge up to 3 days and reheat gently in a skillet or oven.