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Spicy Black Bean Burgers with Sriracha Mayonnaise Recipe

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  • Author: admin
  • 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

Scale

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

  1. 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.
  2. Sauté Vegetables: Heat 1 teaspoon of olive oil in a small skillet over medium heat. Add the minced carrot and onion to the pan.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.

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Find it online: https://simplysavorykitchen.com/spicy-black-bean-burgers-with-sriracha-mayonnaise-recipe/