Ingredients:

  • 30 oz (850 g) Black Beans (canned), rinsed and thoroughly drained
  • 1 Tbsp Olive Oil (for sautéing)
  • ½ cup Red Onion, finely diced
  • 3 cloves Garlic, minced
  • 1 medium Jalapeño Pepper, seeded and minced
  • 1 tsp Smoked Paprika
  • 1 tsp Ground Cumin
  • ½ tsp Chili Powder
  • ½ cup Quick Oats (or breadcrumbs)
  • ¼ cup Fresh Cilantro, chopped
  • 1 tsp Worcestershire Sauce
  • 1 Tbsp Fresh Lime Juice (for patties)
  • ½ tsp Salt, or to taste
  • ¼ tsp Black Pepper, or to taste
  • ½ cup Mayonnaise (full-fat)
  • 1 Tbsp Chipotle in Adobo Sauce (minced)
  • 1 tsp Fresh Lime Juice (for aïoli)
  • Pinch Salt (for aïoli)
  • 2 Tbsp Olive Oil or Neutral Oil (for cooking)
  • 4 Brioche Buns or Wholewheat Buns
  • Suggested Toppings (Lettuce, sliced tomato, sliced red onion)

Instructions:

  1. Prepare and Dry the Beans: Thoroughly rinse the black beans. Spread the beans on a parchment-lined baking sheet and pat them dry with paper towels. For optimal structure, bake them in a preheated oven at 350°F (175°C) for 10–15 minutes, until slightly dry. Allow to cool.
  2. Build the Flavour Base: Heat 1 Tbsp olive oil over medium heat. Add the diced red onion, garlic, and minced jalapeño. Sauté for 5–7 minutes until soft. Stir in the smoked paprika, cumin, and chili powder. Cook for 30 seconds until fragrant. Remove from heat and cool slightly.
  3. Prepare the Chipotle Aïoli: Whisk together the mayonnaise, minced chipotle in adobo, and 1 tsp lime juice. Season with salt and refrigerate until assembly.
  4. Process the Patty Mixture: Transfer about one-third of the dried black beans to the food processor. Pulse a few times until roughly chopped. Set aside. Add the remaining beans, the sautéed aromatic mixture, quick oats, cilantro, Worcestershire sauce, and 1 Tbsp lime juice to the food processor.
  5. Blend and Combine: Pulse until the mixture just comes together, resembling a chunky paste. Transfer the mixture to the large bowl with the reserved whole beans. Mix thoroughly by hand. Season and adjust salt/pepper.
  6. Chill and Shape: Divide the mixture into four equal portions. Shape them into thick patties. Place the patties on a plate, cover, and refrigerate for a minimum of 30 minutes. This step is critical for structure.
  7. Cook the Burgers: Heat 2 Tbsp of neutral oil in a large frying pan over medium-high heat. Carefully place the chilled patties into the hot oil. Cook undisturbed for 5–7 minutes until a dark, crisp crust forms. Flip and cook for another 5–7 minutes until heated through.
  8. Assembly: Lightly toast the buns. Spread a generous amount of Chipotle Aïoli on both halves of the bun. Place the black bean patty on the bottom bun. Top with desired fixings (lettuce, tomato, onion) and serve immediately.