Big Sur Black Bean Burger Recipe

Prepare vegetables

Heat 1 tablespoon olive oil in a skillet over medium heat. Add 1/2 cup finely diced onion and 3/4 cup chopped shiitake mushrooms. Sauté until softened and lightly browned, about 5–7 minutes. Add 2 teaspoons minced garlic in the last minute, cook until fragrant. Remove from heat and let cool slightly.

Mash beans and combine

Place 2 cups drained black beans in a large bowl or food processor. Pulse a few times until mostly mashed but still some whole beans remain for texture (or mash with a fork). Add the cooled onion-mushroom mixture.

Mix seasoning and binders

To the bean mixture add 3/4 cup finely ground oats, 1 tablespoon tomato paste, 1 tablespoon soy sauce, 1 teaspoon Worcestershire sauce, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 3/4 teaspoon salt, 1/2 teaspoon black pepper, and 1 beaten egg (or prepared flax egg). Stir until combined. If the mixture seems too wet, add up to 1/4 cup panko or regular breadcrumbs. Chill the mixture 20–30 minutes to firm up, covered in the fridge.

Form patties

Divide the mixture into 4 even portions (about 5–6 oz each). With damp hands, form each portion into a 3/4-inch-thick patty, pressing edges to hold together. Place formed patties on a plate and refrigerate 10 minutes to set, if time allows.

Cook patties

Heat 2 tablespoons neutral oil in a large skillet or on a grill pan over medium-high heat. When hot, add patties (do not overcrowd). Cook 4–5 minutes per side until a dark crust forms and the internal temperature reaches at least 165°F (for egg binder) or patties are heated through and hold together. If using cheese, top each patty with a slice of jack cheese during the last minute of cooking and cover briefly to melt.

In a separate skillet, melt 1 tablespoon butter with 1 teaspoon olive oil over medium heat. Add sliced Maui onion rings and 4 oz sliced shiitake mushrooms. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Sauté, stirring occasionally, until onions are deeply browned and softened and mushrooms are caramelized, about 12–15 minutes. Reduce heat if browning too quickly. Keep warm until assembly.

Combine 1/2 cup mayonnaise, 1/4 cup drained sun-dried tomatoes, 1/4 cup packed fresh basil, 2 teaspoons grated Parmesan (optional), 1 teaspoon lemon juice, and 1/2 teaspoon minced garlic in a small food processor or blender. Pulse until smooth, scraping down sides as needed. If the aioli is too thick, drizzle in up to 1 teaspoon olive oil to loosen. Taste and season with 1/8 teaspoon salt and 1/8 teaspoon black pepper. Refrigerate until ready to use.

Lightly butter or oil the cut sides of 4 buns. Toast buns on a hot skillet or grill for 1–2 minutes until golden. Spread about 1 tablespoon of sun-dried tomato pesto aioli on both bottom and top bun halves.

Place a lettuce leaf (if using) on the bottom bun, then a warm black bean patty with melted jack cheese. Top the patty with a generous portion of the caramelized Maui onions and shiitake mushrooms (about 2–3 tablespoons). Add tomato slice if desired, then cap with the top bun.

Serve immediately with desired sides (fries, greens, or slaw).