Name: Black Bean Burgers With Spicy Mayonnaise
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: For the spicy mayonnaise: -; 1/2 cup mayonnaise -; 3/4 teaspoon ancho chile powder -; 2 teaspoons lime juice -; For the burgers: -; 1 clove garlic, thinly sliced -; 1 poblano pepper, seeded and cut into 1-inch chunks -; 1/2 medium onion, cut into 1-inch chunks -; 1 medium zucchini (about 9 ounces), cut into 1-inch chunks -; 4 tablespoons olive oil, divided -; 1 slice whole wheat bread, or 1/2 burger roll, torn into pieces -; 2 (15-ounce) cans black beans, rinsed, drained and patted dry with paper towels -; 1 large egg, well beaten -; 1/2 teaspoon salt -; 1/8 teaspoon black pepper -; 4 to 6 ounces shredded Monterey jack or pepper jack cheese -; For serving: -; 4 to 6 hamburger rolls -; 1 large red onion, sliced -; 1 large tomato, sliced -; 1 medium ripe avocado, sliced -

Black Bean Burgers With Spicy Mayonnaise

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Black Bean Burgers With Spicy Mayonnaise

1. For the spicy mayonnaise: -

2. 1/2 cup mayonnaise -

3. 3/4 teaspoon ancho chile powder -

4. 2 teaspoons lime juice -

5. For the burgers: -

6. 1 clove garlic, thinly sliced -

7. 1 poblano pepper, seeded and cut into 1-inch chunks -

8. 1/2 medium onion, cut into 1-inch chunks -

9. 1 medium zucchini (about 9 ounces), cut into 1-inch chunks -

10. 4 tablespoons olive oil, divided -

11. 1 slice whole wheat bread, or 1/2 burger roll, torn into pieces -

12. 2 (15-ounce) cans black beans, rinsed, drained and patted dry with paper towels -

13. 1 large egg, well beaten -

14. 1/2 teaspoon salt -

15. 1/8 teaspoon black pepper -

16. 4 to 6 ounces shredded Monterey jack or pepper jack cheese -

17. For serving: -

18. 4 to 6 hamburger rolls -

19. 1 large red onion, sliced -

20. 1 large tomato, sliced -

21. 1 medium ripe avocado, sliced -

How to cook deliciously - Black Bean Burgers With Spicy Mayonnaise

1. Stage

Make the spicy mayonnaise: In a bowl, stir together the mayonnaise, ancho chili powder and lime juice. Set aside, or refrigerate for up to a week.

2. Stage

Chop the vegetables: In a food processor, finely chop the garlic. Add the pepper and onion and pulse until finely chopped. Add the zucchini and pulse again to chop it into small pieces.

3. Stage

Cook the vegetables: In a large nonstick skillet over medium heat, heat 2 tablespoons of the oil. Add the chopped garlic, pepper, onion, and zucchini. Cook, stirring often, for 5 minutes, or until most of the liquid has evaporated. Transfer to a large bowl. Wipe out the skillet.

4. Stage

Make the breadcrumbs: Without cleaning the food processor, add the torn bread pieces and pulse until they form soft breadcrumbs. Add to the bowl of vegetables.

5. Stage

Chop the beans: In the food processor (again, don’t bother to wash it), pulse the beans until they are in small pieces, but not pasty. Transfer to the bowl with the vegetables and breadcrumbs.

6. Stage

Mix and refrigerate the burger mix: Add the egg, salt, and pepper to the bowl. With a spatula, stir until well mixed. Refrigerate for an hour.

7. Stage

Shape the patties: Shape the chilled mixture into 4 to 6 patties about 3 inches wide. At this point, the patties can be cooked immediately, or stacked between parchment and refrigerated for up to 2 days.

8. Stage

Cook the burgers: In a large non-stick skillet over medium heat, heat the remaining 2 tablespoons of oil. Add the patties and cook for 5 minutes on a side, or until browned and hot all the way through. Top with the grated cheese, cover the pan, and cook for 2 to 3 minutes, or until the cheese melts.

9. Stage

Assemble the burgers: Spread the spicy mayonnaise on the bottoms and tops of the buns. Add the burgers and top with sliced tomatoes, onions, avocados and lettuce. Serve extra mayonnaise on the side.