2 cans black beans, drained and rinsed
1 jalapeño pepper
2 cloves garlic
2 tablespoons tomato sauce
1/2 cup Panko breadcrumbs
2 teaspoons taco seasoning
1 teaspoon salt
1/2 cup corn (fresh or frozen/defrosted)
4 large slices Cheddar cheese
Vegetable oil, for frying
Avocado, lettuce, mayo, and Sriracha or other hot sauce for topping
4 sturdy hamburger buns
- Seed and roughly chop jalapeño. Add jalapeño and garlic cloves to a food processor and mince finely.
- Add one can of beans to the jalapeno/garlic mixture and pulse to combine. Add seasonings, and pulse until mixture resembles chunky black bean dip.
- Transfer the bean mixture to a large bowl and stir in the bread crumbs, tomato sauce, egg, and corn. Stir well to combine and add remaining black beans.
- Heat a olive oil in a nonstick skillet on medium-high heat. Form black bean mixture into patties and fry for about 4 minutes per side, until golden and crusty brown, adding Cheddar cheese to melt after the first side is done.
- Serve burgers with avocado slices, Sriracha, lettuce, and other burger toppings to taste.
I’m always happy to find a vegetarian recipe where you don’t miss the meat. This one will, I think, receive a few tweaks over time, but it’s a good one.