If you’re craving a burger that bursts with bold flavors and a little kick, these Spicy Black Bean Burgers with Sriracha Mayonnaise Recipe are about to become your new favorite. Packed with wholesome ingredients like black beans and fresh veggies, these patties are seasoned perfectly with a blend of spices that deliver warmth and heat in every bite. The crowning glory? A creamy, fiery sriracha mayonnaise that takes these burgers to the next level of deliciousness. Perfect for a quick weeknight dinner or a weekend cookout, this recipe balances hearty nourishment with exciting flavors that everyone will love.
Ingredients You’ll Need
The magic of Spicy Black Bean Burgers with Sriracha Mayonnaise Recipe lies in its simple yet essential ingredients. Each item plays a crucial role—providing texture, flavor, or that vibrant touch that makes this dish truly unforgettable.
- Carrots: Peeled and finely diced, they add natural sweetness and moisture to the patties.
- Onion: Adds a savory depth and a little crunch once sautéed.
- Olive oil: For sautéing and frying, it brings a smooth richness without overpowering the spices.
- Spices (paprika, cumin, cinnamon, oregano, cayenne, black pepper, kosher salt): This carefully balanced blend delivers warmth, smokiness, and the perfect hint of heat.
- Garlic: Minced and sautéed last for a punch of fragrant flavor.
- Black beans: The hearty base that holds everything together with creamy, protein-packed goodness.
- Ketchup and soy sauce: Tangy and savory notes that elevate the burger’s umami profile.
- Sriracha sauce: The spicy star that adds a bold kick and ties everything together.
- Panko breadcrumbs: Provide structure and a little crunch, so your patties hold their shape perfectly.
- Egg: Acts as a binder to keep the burger patties together.
- Mayonnaise: Creamy base for the signature sriracha mayo to top your burgers.
- Burger buns and toppings (lettuce, tomato, avocado, cheese, etc.): Customize these to your liking for a complete, satisfying meal.
How to Make Spicy Black Bean Burgers with Sriracha Mayonnaise Recipe
Step 1: Finely Dice Carrots and Onion
Start by peeling and cutting your carrots into manageable chunks and chopping a quarter of an onion. Pop them into a food processor or finely mince by hand until they’re almost tiny pieces. This ensures even cooking and a nice base for your burger mixture.
Step 2: Sauté the Veggies with Spices
Heat a teaspoon of olive oil in a skillet and add the diced carrots and onions. Sprinkle in your paprika, cumin, cinnamon, oregano, kosher salt, cayenne pepper, and black pepper, letting the spices toast slightly with the veggies. Cook this for about 8 minutes until the carrots are tender enough to test with a bite.
Step 3: Add the Garlic
Just before you finish the sauté, toss in the minced garlic and cook for an additional minute until fragrant. This step layers in a bright burst of flavor without overpowering the aromatic spices.
Step 4: Mash the Black Beans with Veggies
While your veggie mixture is simmering, drain the black beans—keeping in mind not to rinse so you preserve their starchy goodness. Combine beans with the sautéed vegetables and mash gently with forks or a pastry blender. You want a cohesive texture—not too smooth, so the patties have bite.
Step 5: Mix in Condiments, Panko, and Egg
Add ketchup, soy sauce, and sriracha sauce to the mashed mixture and stir well. Then fold in the panko breadcrumbs and egg. This combination binds everything, making your patties easy to form and cook without falling apart.
Step 6: Form and Chill the Patties
Shape the mixture into 1/2 cup-size patties that are about half an inch thick. Place these on a lined baking sheet or plate and refrigerate for at least 20 minutes, allowing them to firm up, which helps them hold their shape when frying.
Step 7: Fry the Patties to Crispy Perfection
In a large skillet over medium heat, warm a couple teaspoons of olive oil. Cook the patties in batches, avoiding overcrowding, until each side is golden brown and crispy—about 4 minutes per side. Want cheesy goodness? Add a slice of cheddar cheese on top after flipping and let it melt slightly.
Step 8: Whip Up the Sriracha Mayonnaise
Mix half a cup of mayonnaise with 1 to 3 teaspoons of sriracha in a bowl. Taste and adjust the heat to your liking. This creamy, spicy sauce is a perfect complement to the flavorful black bean patties.
How to Serve Spicy Black Bean Burgers with Sriracha Mayonnaise Recipe
Garnishes
Fresh garnishes make every burger shine. Crisp lettuce, juicy tomato slices, and creamy avocado add freshness and texture. Don’t forget a slice of melty cheddar cheese if you like it gooey. And of course, a generous spread of sriracha mayonnaise brings that smoky spicy tang that brightens every bite.
Side Dishes
Pair your burgers with classic sides like crispy sweet potato fries or a crisp garden salad for contrast. For a heartier meal, grilled corn on the cob or baked potato wedges are also fantastic choices. Each side adds a unique element texture-wise and flavor-wise to round out your meal perfectly.
Creative Ways to Present
Why not take your Spicy Black Bean Burgers with Sriracha Mayonnaise Recipe beyond the bun? Serve the patties over a bed of mixed greens for a burger salad, or stuff them into pita pockets with pickled veggies for a fresh twist. These options add flair and keep things exciting, whether for casual lunches or fun dinner parties.
Make Ahead and Storage
Storing Leftovers
If you have any leftover patties, store them in an airtight container in the refrigerator for up to two days. Keep the sriracha mayonnaise separate in a small jar or container to preserve freshness and prevent the patties from getting soggy.
Freezing
You can freeze uncooked patties by arranging them on a lined baking sheet and freezing until solid. Then transfer to a freezer-safe bag or container. They’ll keep for up to three months. When you’re ready, thaw overnight in the fridge before cooking for best texture and flavor.
Reheating
To reheat cooked patties, warm them gently in a skillet over medium heat to regain that lovely crispy exterior. Avoid microwaving if possible, as it can make them mushy. Add fresh toppings and a dollop of sriracha mayo, and you’re good to go!
FAQs
Can I make these burgers gluten-free?
Absolutely! Swap the panko breadcrumbs for gluten-free breadcrumbs or crushed gluten-free crackers, and make sure your burger buns are gluten-free as well.
How spicy are these burgers?
The spiciness is adjustable depending on how much sriracha you add. Start with the suggested amount and tweak it to your taste. You can always add more sriracha mayo on the side if you want to turn up the heat.
Can I prepare the patties ahead of time?
Yes! The patties can be formed and refrigerated for up to two days before cooking, which makes meal prep a breeze. Just keep them well wrapped to prevent drying out.
What can I use instead of black beans?
While black beans provide a great texture and flavor, you can experiment with other beans like kidney beans or chickpeas for a different twist, but expect a slightly different consistency.
Is this recipe suitable for vegetarians and vegans?
It’s vegetarian as written, though not vegan due to the egg and mayonnaise. To make it vegan, substitute the egg with a flax egg and use vegan mayo instead of regular mayo.
Final Thoughts
These Spicy Black Bean Burgers with Sriracha Mayonnaise Recipe are an absolute delight that perfectly balances hearty textures with vibrant, spicy flavors. Whether you’re a longtime lover of veggie burgers or just looking to try something fresh and exciting, this recipe is sure to impress. Give it a whirl and watch these flavorful patties disappear — you might just find yourself making them again and again!
Print
Spicy Black Bean Burgers with Sriracha Mayonnaise Recipe
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Total Time: 38 minutes
- Yield: 7 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
These Spicy Black Bean Burgers with Sriracha Mayonnaise are a flavorful vegetarian option packed with spices and a perfect balance of heat and sweetness. Black beans combined with sautéed carrots, onion, and a blend of aromatic spices create hearty patties that are pan-fried to crispy perfection. Topped with melty cheddar cheese and served on toasted buns with fresh lettuce, tomato, and creamy avocado, these burgers are a delicious and satisfying meal with a zesty sriracha mayo to add an extra kick.
Ingredients
Veggie Blend and Seasoning
- 2 carrots (peeled)
- 1/4 medium onion (chopped)
- 1 teaspoon olive oil
- 1 & 1/2 teaspoons paprika
- 1 & 1/2 teaspoons ground cumin
- 1 teaspoon cinnamon
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 1 clove garlic (minced)
Beans and Binders
- 2 (15-ounce) cans black beans (drained but not rinsed)
- 3 tablespoons ketchup
- 1 teaspoon soy sauce
- 1–2 teaspoons Sriracha sauce (or your favorite hot sauce to taste)
- 1 cup panko breadcrumbs
- 1 egg
For Cooking and Assembly
- 1 tbsp olive oil (for frying)
- 6 burger buns
- 1/2 cup mayonnaise
- 1–2 teaspoons sriracha sauce (or your favorite hot sauce to taste)
- lettuce (to taste)
- tomato (to taste)
- avocado (to taste)
- cheese slices (cheddar recommended)
- ketchup (optional)
- mustard (optional)
- barbeque sauce (optional)
Instructions
- Prep the Vegetables: Peel 2 carrots and chop into 2-inch pieces. Chop 1/4 of an onion into chunks. Place the carrots and onion in a food processor and pulse until finely diced. If you don’t have a food processor, mince them finely by hand.
- Sauté Vegetables: Heat 1 teaspoon of olive oil in a small skillet over medium heat. Add the minced carrot and onion to the pan.
- Add Spices: Sprinkle in 1.5 teaspoons of paprika, 1.5 teaspoons of cumin, 1 teaspoon cinnamon, 1 teaspoon dried oregano, 1 teaspoon kosher salt, 1/2 teaspoon cayenne pepper, and 1/4 teaspoon black pepper. Stir well to coat the vegetables with spices.
- Cook Until Tender: Sauté the mixture for about 8 minutes until the carrots are tender. Add a little more oil if the mixture starts to dry out. When nearly done, add 1 clove minced garlic and cook for an additional minute until fragrant.
- Mash Beans and Veggies: Drain the black beans without rinsing and place them in a large bowl. Add the cooked vegetable mixture. Using a pastry blender or two forks, mash the beans and vegetables together until the mixture is cohesive but still slightly chunky.
- Mix Wet Ingredients and Binders: Stir in 3 tablespoons ketchup, 1 teaspoon soy sauce, and 1–2 teaspoons Sriracha sauce. Then add 1 cup panko breadcrumbs and 1 egg. Mix gently until well combined. If the mixture feels too loose to form patties, add more panko in small increments.
- Form Patties and Chill: Shape the mixture into 7 patties, about 1/2 cup each, and approximately 1/2 inch thick. Place the patties on a parchment-lined baking sheet or plate and refrigerate for at least 20 minutes or up to 2 days, covered well.
- Cook Patties: Heat 2 teaspoons olive oil in a large skillet over medium heat. Cook the patties in batches without crowding, about 4 minutes per side, until browned and crispy. Add more oil as needed during cooking.
- Add Cheese: After flipping each patty, place a slice of cheddar cheese on top and allow it to melt slightly while the second side cooks.
- Prepare Sriracha Mayo: In a small bowl, mix 1/2 cup mayonnaise with 1–3 teaspoons sriracha sauce to your taste. Stir thoroughly to combine.
- Assemble Burgers: Toast the burger buns if desired. Spread the sriracha mayo on the buns, then layer with lettuce, tomato slices, avocado, the black bean patty with melted cheese, and any additional toppings such as ketchup, mustard, or barbecue sauce. Serve immediately.
Notes
- If you want to make the patties vegan, replace the egg with a flax egg or another egg substitute and use vegan cheese and mayonnaise.
- Do not rinse the black beans to retain extra flavor and a slightly sticky consistency to help the patties bind.
- Adjust the cayenne and sriracha quantities to control the heat level of the burgers.
- Refrigerating the patties before cooking helps them hold their shape better when frying.
- Use a non-stick skillet for easier cooking and cleanup.
- Leftover patties can be refrigerated for up to 3 days or frozen for longer storage.
- Panko breadcrumbs give a crispier texture; regular breadcrumbs can be substituted if needed.
