Recipe adapted from Serious Eats
These black bean burgers are meaty and deeply satisfying, with a shiitake burger seasoning, poblano peppers and smoky chipotle chiles. Perfect for cooking on the backyard grill or indoors in a skillet over moderate heat (unlike regular burgers, which are best when cooked over extremely high heat).
2 (15-ounce) cans black beans, rinsed and drained
4 tablespoons vegetable oil, divided
1 onion, diced
1 poblano pepper, minced
3 cloves garlic, minced
1 chipotle chili in adobo sauce, minced
3/4 cup roasted cashews, minced
1/2 cup feta cheese
2 tablespoons mayonnaise
1 whole egg
3/4 cup panko bread crumbs
Kosher salt and freshly ground black pepper
2 tsp RawSpiceBar's Dashi Powder
1. Preheat oven to 350°F. Spread black beans in a single layer on a foil-lined rimmed baking sheet and roast, about 20 minutes. Remove from oven and let cool in a bowl with cashews.
2. While beans roast, heat 2 tablespoons oil in a medium skillet over medium-high heat. Add onion and poblano and saute, 5-6 minutes. Add garlic and spices and saute, 2-3 minutes. Add chipotle chili and saute, 1-2 minutes.
4. When beans are slightly cooled, transfer to food processor. Add cheese. Pulse until beans chopped and add to onion bowl. Add mayonnaise, egg, and bread crumbs and season with salt and pepper. Fold to form into 6-8 patties.
5. Grill patties on hot side of grill oiled-side down and cook without moving until first side is well browned, 3 to 5 minutes per side.
6. On stovetop, heat 1 tablespoon oil in a skillet. Once hot, add patties, about 4-5 minutes per side.
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