Black Bean Burger Recipe

Prepare beans

Place drained black beans in a large bowl and mash with a fork or potato masher until mostly broken down but still slightly chunky (leave some texture).

Add the finely chopped red onion, minced garlic, ground cumin, smoked paprika, chili powder, chopped cilantro, kosher salt, and black pepper to the mashed beans. Mix to combine.

Stir in the egg and breadcrumbs until the mixture holds together when pressed. If the mixture is too wet, add up to 2 tablespoons more breadcrumbs; if too dry, add a tablespoon of water.

Divide the mixture into 4 equal portions (about 3/4 cup each) and form into patties about 3/4-inch thick, pressing the edges to compact.

Heat a large nonstick or cast-iron skillet over medium heat and add 2 tablespoons olive oil. When hot, add the patties (work in batches if needed). Cook until a crisp crust forms, about 4–5 minutes per side, pressing gently once after flipping. Reduce heat if exterior browns too quickly.

During the last minute of cooking, place a slice of American cheese on each patty and cover the skillet to melt the cheese. Remove patties to a plate and tent loosely with foil to keep warm.

Cut avocados in half, remove pits, and scoop flesh into a medium bowl. Mash to your preferred texture (smooth or slightly chunky).

Add lime juice, finely diced red onion, chopped cilantro, minced jalapeño (if using), salt, and black pepper. Stir to combine and taste; adjust lime or salt as needed. Keep chilled until assembly.

Preheat oven to 425°F (220°C). Line a baking sheet with parchment and lightly oil or use a silicone mat.

Toss cut sweet potato sticks with cornstarch until lightly coated. Drizzle with 1 1/2 tablespoons olive oil, then sprinkle smoked paprika, garlic powder, kosher salt, and black pepper. Toss to coat evenly in a single layer.

Arrange fries in a single layer on the prepared sheet without overcrowding. Bake for 18–25 minutes, flipping once at about 12 minutes, until edges are crisp and centers are tender. For extra crispness, broil 1–2 minutes at the end while watching closely.

Lightly toast brioche buns cut-side down in a clean skillet or oven for 1–2 minutes until golden.

Spread about 1 tablespoon mayonnaise and 1/2 teaspoon mustard on the bottom half of each bun.

Place a lettuce leaf on each bottom bun, then top with a slice or two of tomato.

Set the hot black bean patty (with melted cheese) on the tomato, then add about 2 tablespoons of guacamole on top of the cheese.

Finish with the top bun, serve immediately with a generous portion of sweet potato fries on the side.

Optional: serve with ketchup or chipotle mayo for dipping the fries.