Black Bean Smash Burgers With Adobo Mayo

Black Bean Burgers

Black Bean Burger with Adobo Mayo

While stuck in my kitchen this summer nursing two different muscle injuries I started to cook more meals at home. I concentrated on cooking vegetarian meals, filled with fresh whole foods.

I found this recipe in the Bon Appetit August 2024 edition on their list of top 56 recipes to try this year. They chose 56 because their first issue was published in 1956.

It's one of my favourites and one I'd recommend you all try it.

This burger recipe is fast, easy, tasty and I especially like the adobo mayo sauce.

I’ve included the original recipe here, but I did modify mine a bit by substituting cilantro instead of coriander. I also used plain Monterey Jack cheese because I couldn’t find Pepper Jack cheese.

Black Bean Smash Burger with Adobo Mayo

Makes 4

1/2 cup mayonnaise
2 tbsp of the adobo sauce from a can of chipotle chiles

2 tbsp (or more) vegetable oil, divided
1 medium red onion, finely chopped
2 garlic cloves, finely chopped
1 tsp ground cumin
½ tsp ground coriander
1 8-oz block pepper Jack cheese, divided
1 15-oz. can black beans, rinsed
1 large egg, beaten
2 chipotle chiles in adobo, chopped
½ cup plain dried breadcrumbs, such as panko
1 teaspoon salt
4 brioche buns, split
Toppings: shredded iceberg lettuce, sliced red onion and sliced tomato

Directions:

In a small bowl, mix the mayonnaise and adobo sauce to combine. Keep in refrigerator until ready to serve.

Heat 1 tbsp. vegetable oil in a large skillet over medium heat. Add chopped red onion and sauté until onion is beginning to soften, about 4 minutes.

Add garlic and cook, stirring often until softened, about 2 minutes. Add cumin, ground coriander and cook, stirring until spices are fragrant, about 30 seconds. Remove from heat and let cool 5–10 minutes.

Meanwhile, cut 6 oz. Pepper Jack cheese (from one 8-oz. block) into 8 slices and set aside. Coarsely grate remaining 2 oz. of cheese.

Coarsely mash black beans in a large bowl. Add grated cheese, beaten egg, chipotles in adobo, breadcrumbs, and salt. Add in onion mixture from skillet and mix until ingredients are evenly distributed.

Divide bean mixture into eight portions (about ¼ cup each) and roll into tight balls between your palms. Working in two batches and using fresh parchment paper for each batch, place balls between two sheets of parchment paper, spacing 6" apart, and smash with hands to create 4"-diameter patties.

Wipe out skillet and place over medium heat.

Add 1 tbsp vegetable oil to skillet and heat over medium-high. Cook patties in batches of three or four, adding more oil if skillet looks dry. Do not disturb patties until deeply browned underneath, about three minutes.

Flip and cook until edges are beginning to brown, another two minutes.

Place a slice of reserved cheese on top of each patty, cover with a lid, and cook until cheese is melted, about one or two minutes.

Spread a generous amount of chipotle mayo on cut sides of buns. Build burgers with shredded iceberg lettuce, two patties, sliced red onion and sliced tomato. Sprinkle tomato with salt and add top bun.