These Camellia® Black Bean Burgers and fries are a summer treat!
Camellia® Black Bean Burgers
Makes 8
Ingredients
- ½ cup sliced red onion
- ½ cup red wine vinegar
- 2 tablespoons sugar
- 2 tablespoons kosher salt, divided
- 1 cup mayonnaise
- ¼ cup finely chopped chipotle peppers in adobo sauce
- 1 tablespoon fresh lime juice
- 1 (8-ounce) package baby portobello mushrooms
- ¼ cup minced red onion
- 1 clove garlic, minced
- 1 cup panko (Japanese bread crumbs)
- 1 large egg
- 1 teaspoon chili powder
- ½ teaspoon ground black pepper
- 6 cups Black Beans (recipe follows), cooled, drained, and divided
- ½ cup sliced green onion
- 2½ pounds sweet potatoes, cut into ½-inch-thick sticks (peeled, if desired)
- ¼ cup vegetable oil, divided
- 8 slices Monterey Jack cheese with peppers
- Toasted buns and arugula, to serve
Instructions
- In a small bowl, combine sliced red onion, wine vinegar, sugar, and 1 teaspoon salt, stirring until sugar dissolves.
- In another small bowl, combine mayonnaise, chipotle, and lime juice until smooth.
- In the work bowl of a food processor, pulse together mushrooms, minced red onion, and garlic until finely chopped. Add panko, egg, chili powder, black pepper, and 1 tablespoon salt; pulse until incorporated. Add 5 cups Black Beans and green onion; pulse until combined. Transfer to a large bowl, and stir in remaining 1 cup Black Beans. Divide mixture into 8 patties. Refrigerate for 30 minutes.
- Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
- In a large bowl, toss together sweet potatoes, 2 tablespoons oil, and remaining 2 teaspoons salt. Arrange in a single layer on prepared baking sheet. Bake until golden brown and crisp, 20 to 25 minutes. Sprinkle with additional salt, if desired.
- Meanwhile, on a large griddle, heat remaining 2 tablespoons oil over medium-high heat. Add patties and cook until browned on both sides and heated through, 3 to 4 minutes per side. Add cheese and cook until cheese is melted, 1 to 2 minutes more.
- Serve burgers on toasted buns with arugula, chipotle mayonnaise, and pickled red onion; serve with sweet potato fries.
Black Beans
Makes 6 to 7 cups
Ingredients
- 1 pound dried black beans*, rinsed and soaked overnight
- 1 jalapeño, diced (seeded, if desired)
- ½ cup minced red onion
- 2 cloves garlic, minced
- 2 tablespoons kosher salt
- 2 bay leaves
Instructions
- In a large Dutch oven, combine beans, jalapeño, onion, garlic, salt, and bay leaves. Cover with water by 1 inch. Bring to a boil over medium-high heat. Reduce to a simmer, cover, and cook, stirring occasionally, until tender, 1½ to 2 hours. Discard bay leaves before serving.
Notes
*We used Camellia® Brand Black Beans.
MAKE-AHEAD TIPS
To soak beans, first rinse and sort beans. Place beans in a large bowl and cover with cold water 2 inches above beans. Cover and let stand at room temperature overnight. Drain.
MAKE-AHEAD TIPS
To soak beans, first rinse and sort beans. Place beans in a large bowl and cover with cold water 2 inches above beans. Cover and let stand at room temperature overnight. Drain.
