Black Bean Burgers with Roasted Red Pepper Mayonnaise and Quick Zucchini Pickles

These vegetarian black bean burgers are perfect for meatless meals (or meatless Mondays!).  They’re full of vegetables, spiced with cumin, paprika and cayenne, and cooked quinoa, making them healthy and filling!

I’m always looking for ways to eat less meat, but still have a hearty, satisfying meal that doesn’t leave me hungry.  This black bean burger recipe fits the bill perfectly!  The burger is topped with butter lettuce, a roasted red pepper mayonnaise, feta cheese, roasted red pepper strips and quick-pickled zucchini, all between a brioche bun.  These burgers are great because they actually stay together and are moist and not crumbly.  Here are a few tips:

• Cooking the black beans in the oven prior to mixing up the burgers helps remove excess moisture so the burgers don’t become mushy.
• Quinoa and tortilla chips add some grain to help absorb some of the moisture.
• Squeeze the zucchini to remove as much excess moisture as possible.
• An egg helps bind the burgers together.
• Part of the burger mixture is pulsed in the food processor to form a paste; this also helps hold the burgers together, but still allows for texture by leaving some of the mixture whole.
• Form the patties and refrigerate for at least 30 minutes to give them time to set.  These are even better cooked straight from the freezer!  Just add a little extra time to the cooking time so they can heat through.
• Do not attempt to cook these on the grill! As with many black bean burgers, they will fall apart (speaking from experience).  A cast-iron skillet is best for these because it can achieve a higher heat and will give you a great sear on the burger.  You can put the skillet on the grill and cook them that way if you have your heart set on grilling!
• The recipe only calls for using part of a zucchini; thinly slice the rest and make a quick pickle, which is the perfect vinegary accompaniment to this burger.

These are a great item to have stocked in your freezer for busy nights and meatless meals.  Happy weekend!

Black Bean Burgers with Red Pepper Mayonnaise and Quick Zucchini Pickles

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• Author: Amanda
• Yield: 6 burgers

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Description

A great option for meatless meals!  Hearty and filling black bean burgers full of healthy veggies and quinoa.  Serve with roasted red pepper mayonnaise and zucchini pickles!

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Ingredients

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• 2 ounces tortilla chips, pulsed into coarse crumbs in the food processor (will yield about 1/2 cup crumbs)
• Two 15-ounce cans black beans, rinsed and drained
• 1 medium shallot, minced
• 1/2 jalapeno, seeded and minced
• 1 garlic clove, finely minced
• 1 egg
• 1 cup cooked quinoa
• 4 green onions, thinly sliced
• 1/3 cup shredded zucchini, squeezed of excess water using a towel (about half a zucchini)
• 1 cup fresh, frozen or canned corn
• 2 tablespoons fresh flat-leaf parsley, finely chopped
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• Pinch of cayenne

ROASTED RED PEPPER MAYONNAISE:

• 1/4 cup chopped roasted red peppers
• 3/4 cup mayonnaise
• 1 small garlic clove, coarsely chopped
• Juice of 1/2 lemon
• Kosher salt and freshly ground black pepper, to taste

ZUCCHINI PICKLES (if desired):

• Remaining zucchini (from above), thinly sliced
• 1/2 cup water
• 1/2 cup white wine vinegar
• 1 teaspoon black peppercorns

TO ASSEMBLE:

• Grapeseed oil, for cooking the burgers
• Brioche buns
• Butter lettuce
• Sliced roasted red pepper
• Crumbled feta
• Thinly sliced red onions

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Instructions

1. Combine 1 can of black beans, the minced shallot, jalapeno, garlic clove and egg and process to a paste, about 30 seconds.  Add the cooked quinoa and pulse 3 to 4 times to combine, but don’t overmix!
2. Add the remaining can of black beans to a large mixing bowl.  Gently break up with a fork, leaving lots of big chunks.  Stir in the zucchini, corn, parsley, and seasonings.  Add the paste and gently fold together.  Cover and refrigerate for 30 minutes; this will make the mixture much easier to handle.
3. In the meantime, prepare the roasted red pepper mayonnaise: Combine all of the ingredients in the bowl of a food processor and process until smooth.  Taste for seasonings and adjust, if needed.
4. For the zucchini pickles: Bring the water and white wine vinegar to a boil over medium-high heat.  Pour over the zucchini in a small bowl, add the peppercorns and stir to combine.  Allow to sit while you prepare the rest of the recipe.
5. When the mixture has chilled, line a large baking sheet with wax or parchment paper.  Divide the mixture into 6 patties and form and flatten to slightly bigger than a hamburger bun.  Transfer each patty to the prepared baking sheet and refrigerate or freeze for at least 30 minutes (preferably 1 hour).
6. When ready to cook, heat a large skillet (cast-iron if you have it!) over medium heat.  Add about 1 teaspoon of oil to the skillet and begin cooking the burgers, 1 to 2 at a time depending on the size of your skillet.  It should take between 5 and 7 minutes per side, until browned and heated through.  Flip the burgers gently and try to flip only once!
7. To assemble: Spread the roasted red pepper mayonnaise on both sides of the bun.  Layer with the butter lettuce, cooked black bean burger, sliced roasted red pepper, red onions and feta.

Notes

Inspiration: Black Bean Burgers on whatsgabycooking.com

Do not attempt to cook these on the grill or they will fall apart.  A cast-iron skillet is ideal to form a dark crust, and you can place this on your outdoor grill to cook if you like.

• Category: Vegetarian Mains, Burgers