Spicy Black Bean Burger Recipe

Prepare beans

Place the drained and rinsed black beans into a large bowl. Using a fork or potato masher, mash about two-thirds of the beans until mostly smooth but still slightly chunky for texture.

In a small skillet over medium heat, warm 1 teaspoon olive oil and sauté the diced red bell pepper and diced red onion for 3–4 minutes until softened. Let cool slightly and add to the mashed beans.

Add ground oats, panko, chopped cilantro, minced garlic, ground cumin, chili powder, smoked paprika, hot sauce, lime juice, kosher salt, and black pepper to the bean mixture. Mix thoroughly. Taste and adjust seasoning.

Stir in the egg (or prepared flax egg) to bind. If the mixture feels too wet, add up to 1 tablespoon additional panko or oats. If too dry, add 1–2 teaspoons water or reserved bean liquid.

Divide the mixture into 4 equal portions and form each into a 3/4-inch thick patty, about the diameter of your buns. Place patties on a plate and refrigerate 15–20 minutes to help them firm up (optional but recommended).

Heat 1 tablespoon olive oil in a nonstick or cast-iron skillet over medium heat. Cook patties 4–5 minutes per side, pressing gently once with a spatula for even contact. Reduce heat if outsides brown too quickly. Internal temperature should be hot throughout and patties should hold together.

During the last 1–2 minutes of cooking, top each patty with a slice of Cabot cheddar. Cover the pan with a lid to melt the cheese slightly.

Combine the drained chickpeas, tahini, lemon juice, olive oil, minced garlic, ground cumin, hot sauce (or harissa), reserved chickpea liquid, and kosher salt in a food processor or blender.

Process until very smooth, scraping down the sides as needed. If the hummus is too thick, add up to 1 tablespoon more reserved liquid or water until you reach a spreadable consistency. Taste and adjust salt, lemon, or heat.

Transfer hummus to a bowl and set aside. You can drizzle a little olive oil on top and a pinch of smoked paprika if desired.

Lightly toast the burger buns in a skillet brushed with the remaining 1 tablespoon olive oil or butter until golden, about 1 minute per side.

Spread about 2 tablespoons of the house-made spicy hummus onto the bottom half of each toasted bun.

Place a handful (about 1/2 cup) of baby spinach on top of the hummus, then place the warm black bean patty with melted Cabot cheddar on the spinach.

Top each patty with a slice of tomato and some thinly sliced red onion. Season tomato lightly with a pinch of salt and a grind of black pepper to taste.

Crown with the top bun and serve immediately. Offer extra hot sauce or lemon wedges on the side if desired.