These black bean veggie burgers get a kick from spicy mayo! They hold up well when cooked in a skillet and make a hearty, meat-free meal any night of the week. Great as a make-ahead dish, too!
For the spicy mayonnaise:
- 1/2 cup mayonnaise
- 3/4 teaspoon ancho chile powder
- 2 teaspoons lime juice
For the burgers:
- 1 clove garlic, thinly sliced
- 1 poblano pepper, seeded and cut into 1-inch chunks
- 1/2 medium onion, cut into 1-inch chunks
- 1 medium zucchini (about 9 ounces), cut into 1-inch chunks
- 4 tablespoons olive oil, divided
- 1 slice whole wheat bread, or 1/2 burger roll, torn into pieces
- 2 (15-ounce) cans black beans, rinsed, drained and patted dry with paper towels
- 1 large egg, well beaten
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 4 to 6 ounces shredded Monterey jack or pepper jack cheese
- 4 to 6 hamburger rolls
- 1 large red onion, sliced
- 1 large tomato, sliced
- 1 medium ripe avocado, sliced
1 Make the spicy mayonnaise: In a bowl, stir together the mayonnaise, ancho chili powder and lime juice. Set aside, or refrigerate for up to a week.
2 Chop the vegetables: In a food processor, finely chop the garlic. Add the pepper and onion and pulse until finely chopped. Add the zucchini and pulse again to chop it into small pieces.
3 Cook the vegetables: In a large nonstick skillet over medium heat, heat 2 tablespoons of the oil. Add the chopped garlic, pepper, onion, and zucchini. Cook, stirring often, for 5 minutes, or until most of the liquid has evaporated. Transfer to a large bowl. Wipe out the skillet.
4 Make the breadcrumbs: Without cleaning the food processor, add the torn bread pieces and pulse until they form soft breadcrumbs. Add to the bowl of vegetables.
5 Chop the beans: In the food processor (again, don’t bother to wash it), pulse the beans until they are in small pieces, but not pasty. Transfer to the bowl with the vegetables and breadcrumbs.
6 Mix and refrigerate the burger mix: Add the egg, salt, and pepper to the bowl. With a spatula, stir until well mixed. Refrigerate for an hour.
7 Shape the patties: Shape the chilled mixture into 4 to 6 patties about 3 inches wide. At this point, the patties can be cooked immediately, or stacked between parchment and refrigerated for up to 2 days.
7 Cook the burgers: In a large non-stick skillet over medium heat, heat the remaining 2 tablespoons of oil. Add the patties and cook for 5 minutes on a side, or until browned and hot all the way through. Top with the grated cheese, cover the pan, and cook for 2 to 3 minutes, or until the cheese melts.
8 Assemble the burgers: Spread the spicy mayonnaise on the bottoms and tops of the buns. Add the burgers and top with sliced tomatoes, onions, avocados and lettuce. Serve extra mayonnaise on the side.