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Black Bean Burgers with Red Pepper Mayonnaise and Quick Zucchini Pickles

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  • Author: Amanda
  • Yield: 6 burgers 1x

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!

Ingredients

Scale
  • 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

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

Find it online: https://nevernothungry.com/black-bean-burgers-with-roasted-red-pepper-mayonnaise-and-quick-zucchini-pickles/