I was a vegetarian for 10 years and have eaten a lot of veggie burgers. I’ve never cared much for black bean burgers, as they are often very “Southwestern” in flavor. I prefer my veggie burgers to taste like vegetables. This black bean burger is a different story. It’s so tasty, I didn’t even miss the bun (gasp!). You could certainly serve them on buns, but the crunch of the lettuce wraps really works with the soft texture of the patties. Check out the related recipe for awesomely spicy blackened green beans to serve with the burgers.
Adapted from J. Kenji López-Alt’s Really Awesome Black Bean Burgers on Serious Eats. Makes 6-8 patties.
For the burgers:
2 (15 ounce) cans black beans, rinsed and drained
4 tablespoons vegetable oil, divided
1 medium onion, finely chopped (about 1 cup)
1 large poblano pepper, finely chopped (about 1 cup)
3 medium cloves garlic, minced or pressed through a garlic press
1 chipotle chili in adobo sauce, finely chopped, plus 1 teaspoon sauce
3/4 cup roasted cashews
1/2 cup finely crumbled feta, cotija, or ricotta salata cheese
2 tablespoons mayonnaise
1 whole egg
3/4 cup panko bread crumbs
Kosher salt and freshly ground black pepper
Iceberg lettuce
Toppings as desired, such as tomatoes or sliced red onions (optional)
For the sauce:
3 tablespoons ketchup
3 tablespoons mayonnaise
1 teaspoon white wine (or other light) vinegar
2 tablespoons dill pickle, finely diced
Salt and pepper to taste
Adjust oven rack to center position and preheat oven to 350°F. Spread black beans in a single layer on a foil-lined rimmed baking sheet. Place in oven and roast until beans are mostly split open and outer skins are beginning to get crunchy, about 20 minutes. Remove from oven and allow to cool slightly.
While beans roast, heat 2 tablespoons oil in a medium skillet over medium-high heat until shimmering. Add onion and poblano and cook, stirring frequently, until softened, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 2 minutes. Add chipotle chili and sauce and cook, stirring, until fragrant, about 30 seconds. Transfer mixture to a large bowl.
Place cashews in the bowl of a food processor and pulse until chopped into pieces no larger than 1/3-inch, about 12 short pulses. Add to bowl with onions and peppers.
When beans are slightly cooled, transfer to food processor. Add cheese. Pulse until beans are roughly chopped (the largest pieces should be about 1/3 of a full bean in size). Transfer to bowl with onion/pepper mixture. Add mayonnaise, egg, and bread crumbs and season with salt and pepper. Fold together gently but thoroughly with hands. Patty mixture can be stored in an airtight container in the refrigerator for up to three days at this stage.
Form bean mixture into 6 to 8 patties. Heat 1 tablespoon oil in a large non-stick or cast iron skillet over medium heat until shimmering. Add 4 patties and cook, swirling pan occasionally, until well browned and crisp on first side, about 5 minutes. Carefully flip and cook until second side is browned, about 5 minutes longer. If cooking more than 4 burgers, cook in batches, keeping cooked burgers on a rack set in a rimmed baking sheet in a 200°F oven while second batch cooks.
While the patties cook, prepare the sauce. Mix ketchup, mayonnaise, vinegar, and pickles to combine. Add salt and pepper to taste.
Place the patties in the lettuce cups, add a tablespoon or more of sauce, and top with tomato, onion, etc. as desired. Carefully wrap the lettuce around the burgers and serve.