Veggie burgers are a dime a dozen but a GOOD, FOOLPROOF veggie burger that doesn’t fall apart the second you try to flip it.
That’s more like a needle in a very very very large haystack.
If only you knew how many nights I’ve spent eating veggie burger hash because of this precise life problem.
Well, if you knew, you’d probably question my sanity because WHY DID I NOT GIVE UP ALREADY.
I like to think it’s because somewhere in the back of my mind, I knew this black bean burger was out there somewhere.
But in a totally not creepy way.
Of course it’s based on an America’s Test Kitchen recipe because if anyone was going to find the perfect bean:egg:breadcrumbs:flavor ratio, it was them. I just spiced it up (literally) by stuffing it with a cream cheese roasted jalapeno mash up.
H E A V E N.
If you’re into that kind of thing.
I made mine extra spicy because that’s how I like pretty much everything in life, but you can vary the number of jalapenos according to how much heat you can take. I won’t judge.
- 4 jalapenos, cut in half lengthwise and seeded
- 2 (15 oz) cans black beans, rinsed
- 2 large eggs
- 5 tbsp olive oil
- 1 tsp ground cumin
- ¼ tsp salt
- ⅛ tsp cayenne pepper
- 1 cup panko bread crumbs
- 1 red bell pepper, seeded and finely chopped
- ¼ cup minced cilantro
- 1 shallot, minced
- 4 oz cream cheese, softened
- 6 oz cheddar cheese
- Heat broiler to high. Place jalapenos, cut side down, on a foil-lined baking sheet and broil until totally blackened, about 10-15 minutes. Cover with the foil immediately upon removing from the oven and let sit for 5 minutes. remove the skin and finely chop the flesh. Set aside.
- Meanwhile, place 2½ cups beans in a large bowl and mash until smooth. In a separate bowl, whisk together the eggs, 1 tbsp oil, cumin, salt, and cayenne. Stir together the egg mixture, remaining beans, panko, bell pepper, cilantro, and shallot. Mix into the mashed beans.
- In a small bowl, whisk together the jalapenos and cream cheese.
- Form the burger mix into 6 patties. Divide the cream cheese mixture among the patties and stuff inside them so that the black bean mixture completely surrounds them.
- Heat 2 tbsp olive oil in a 12-inch nonstick skillet over medium heat until shimmering. Place 3 patties in the skillet. Cook until browned on both sides, about 4-5 minutes per side. Repeat with remaining oil and patties.
- Serve warm, topped with cheddar cheese.