This recipe started out a few weeks ago with me trying to make faux crab cakes. I'd heard a lot about Jackfruit and decided I'd try Trader Joe's jackfruit cakes. I made them along with a homemade aioli, on top of a corn and avocado salad. The cakes were decent, yummy in flavor, but strange in texture. Ben and I discussed it, and he suggested black bean burgers, I simply changed the corn and avocado salad to be more of a salsa, then paired the burgers with a super simple chipotle aioli.
The texture of these burgers is different then what you might be used to, but they are sooo delicious and flavorful. Another thing I love about this recipe, is that it's so versatile, you could meal prep the burgers and serve them with different bases (salsa, rice, fajita veggies etc.) to change up your work week lunch options.
What's on your grocery list for the Burgers?
- Black Beans
- Cotija Cheese
- Yellow Onion
- Red Bell Pepper
- Vegan TJ's Mayo (aka Vegan Spread & Dressing)
- Garlic Powder
- Ground Cumin
- Egg
- GF Bread Crumbs
- Himalayan Pink Salt
- Black Pepper
- Smoked Paprika
- Worstershire Sauce
- Frozen Roasted Corn
- Avocado
- Yellow or Red Onion
- Cilantro
- Salt
- Pepper
- Lime
- Diced chili's in Adobo Sauce
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 3
Ingredients:
- 1 Can Black Beans
- 1/2 block of Cotija Cheese
- 1/3 Yellow Onion
- 1/2 Red Bell Pepper
- 1 Spoonful Vegan TJ's Mayo (aka Vegan Spread & Dressing)
- 1 tsp Garlic Powder
- 1 tsp Ground Cumin
- 1 Egg
- 1/4 cup GF Bread Crumbs
- Himalayan Pink Salt
- Black Pepper
- 1 1/2 tsp Smoked Paprika
- 1 Tbsp Worstershire Sauce
(Truthfully when it comes to the spices, I add a couple shakes and then add more of each to taste, I don't measure them)
Ingredients for the salsa:
- 1 cup Frozen Roasted Corn
- 1 Avocado
- 1/4 Yellow or Red Onion
- 1 Tbsp Cilantro
- Salt
- Pepper
- Juice from half a lime
- Cotija Cheese
- TJ's Chili Lime Seasoning (if you have it)
Ingredients for the Chipotle Sauce:
- 1 spoonful Diced chili's in Adobo Sauce
- 3 Spoonfuls TJ's Vegan Mayo
- Garlic powder
While beans are baking; dice onion, chop bell pepper, and mince garlic then add the three ingredients to a skillet with olive oil. Saute for 4-5 minutes, then add veggies to a food processor or blender. Blend veggies, then add all other ingredients to food processor including: Cotija Cheese, TJ's Vegan Mayo, Garlic Powder, Cumin, egg, bread crumbs, Salt, Pepper, Paprika, and Worcestershire sauce. Blend, then add baked Black Beans. You want to leave chunks of black beans as they add a great textural component, therefore do not blend completely.
Taste mixture, and if necessary add more seasoning. I went pretty heavy with the Paprika which was delicious, I also always add a decent amount of garlic powder. Then use a spoon or your hands to form mixture into patties. Place patties on baking sheet lined or coated with oil. Bake burgers for 10 minutes, then flip and bake for another 10 minutes.
Meanwhile, dice 1/4 of an onion, then add it to the frozen corn in a medium sized skillet. Add a bit of lime juice, and chili lime seasoning if you have it (if not salt and pepper work great). Saute for a few minutes, then remove from heat and add corn and onion salsa to a small bowl. Half an avocado, cube it and add to corn and onion along with cilantro, salt, pepper, and some cotija cheese.
After patties have cooked for a total of 20 minutes, add them to a warm skillet coated with olive oil and cook on each side for a couple of minutes.
Use a spoon (or blend) to mix: diced chipotle chilis in adobo sauce, vegan mayo, and garlic powder until well combined.
Plate black bean burgers, on a bed of avocado-corn salsa, then top burgers with a spoonful of chipotle aioli, and top with cilantro and cotija cheese.
