Ingredients:

  • 1 (15 oz / 425 g) tin Black Beans, rinsed and thoroughly drained
  • 1 tbsp (15 ml) Olive Oil (for sautéing)
  • ½ medium Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 1 tbsp (15 g) Chipotle Pepper in Adobo Sauce, finely minced
  • 1 tsp (5 ml) Ground Cumin
  • 1 tsp (5 ml) Smoked Paprika (Pimentón Ahumado)
  • ½ tsp (2.5 ml) Dried Oregano
  • 1 cup (90 g) Rolled Oats (not instant), divided
  • ½ cup (60 g) Plain (All-Purpose) Flour
  • 1 large Egg, lightly beaten (or vegan substitute)
  • 1 tsp (5 g) Kosher Salt
  • ½ tsp (2.5 g) Freshly Ground Black Pepper
  • ½ cup (120 ml) Good Quality Mayonnaise
  • 1 tbsp (15 ml) Fresh Lime Juice
  • ¼ tsp (1 g) Lime Zest, finely grated
  • Pinch Sea Salt
  • 4 Brioche or Sesame Seed Burger Buns
  • 4 slices Cheese (optional)
  • Toppings: Sliced tomato, red onion, lettuce, pickles

Instructions:

  1. Prep the Beans: Preheat oven to 350°F (175°C). Spread the drained black beans on a baking sheet lined with parchment paper.
  2. Dry: Bake the beans for 10–15 minutes until they look dull and slightly dried out. They should not be crunchy, but they should lose significant moisture. Remove and let cool for 5 minutes.
  3. Toast the Oats: While the beans are cooling, pulse ½ cup (45 g) of the rolled oats in a food processor until they resemble coarse flour/breadcrumbs. Leave the remaining ½ cup whole. This creates the internal binder.
  4. Sauté Aromatics: Heat the olive oil in a frying pan over medium heat. Add the diced onion and sauté for 5–7 minutes until soft and translucent.
  5. Bloom Spices: Add the minced garlic, chipotle, cumin, smoked paprika, and oregano to the pan. Cook for 1 minute until fragrant. Remove the pan from the heat.
  6. Mash: Transfer the dried black beans to a large mixing bowl. Use a potato masher to mash them until about 70–75% of the beans are broken down, leaving some intact for texture.
  7. Combine: Add the sautéed aromatic mixture (Step 5) to the mashed beans. Stir well.
  8. Bind: Add the pulsed oat flour, the remaining whole oats, the plain flour, the lightly beaten egg, salt, and pepper. Mix thoroughly until the mixture is uniform and stiff. If the mixture feels too wet, add 1-2 extra tablespoons of plain flour.
  9. Form and Chill: Divide the mixture into 4 equal portions. Form each into a patty, about 1-inch thick. Place the formed patties on a plate and chill in the refrigerator for at least 30 minutes. This is vital for structural integrity.
  10. Make the Mayo: While the burgers chill, whisk together the mayonnaise, lime juice, lime zest, and a pinch of salt. Set aside.
  11. Cook the Patties: Heat 1 tablespoon of olive oil (optional) in a large frying pan over medium-high heat. Cook the patties for 6–7 minutes per side, until deeply golden brown and heated through. Reduce the heat if they brown too quickly.
  12. Melt Cheese (Optional): During the last minute of cooking, top the patties with cheese slices and cover the pan briefly to melt.
  13. Toast the Buns: Lightly toast the burger buns.
  14. Assemble: Spread a generous layer of the Zesty Lime Mayonnaise on both sides of the toasted bun. Layer with lettuce, the black bean patty, onion, and tomato. Serve immediately.