Crispy Black Bean Burger With Pepper Jack Cheese
This black bean burger with Pepper Jack is a vegetarian burger you'll absolutely love. Check out the simple recipe you can make in less than an hour.
Equipment
- Medium mixing bowl
- Fork (for mashing beans)
- Nonstick skillet (10-12 inch)
- Pastry brush
- Lid or large metal bowl (for melting cheese)
Ingredients
- 1 can black beans 15-ounce / 425g, drained and rinsed
- 4 ounces Pepper Jack cheese shredded, 115g
- 1 cup panko breadcrumbs divided, 60g
- 1 tablespoon jarred minced garlic or 3 cloves fresh, minced
- ½ teaspoon kosher salt
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- 1 tablespoon garlic powder
- 1 large egg
- 1 tablespoon water
- 1 can nonstick cooking spray
- 4 whole hamburger buns
Instructions
- In a medium bowl, mash your beans with a fork until mostly smooth.1 can black beans
- Add half the Pepper Jack cheese, 1/4 cup (15g) of the panko, garlic, salt, cumin, and oregano to the bowl. Mix well with the fork until evenly combined.4 ounces Pepper Jack cheese, 1 cup panko breadcrumbs, 1 tablespoon jarred minced garlic, 1/2 teaspoon kosher salt, 1/2 teaspoon ground cumin, 1/2 teaspoon dried oregano
- Divide the mixture into 4 equal portions. Shape each into a patty about 1/2 inch (1.25cm) thick, packing firmly so they hold together. Place on a plate.
- Stir together the remaining 3/4 cup of panko with the garlic powder on another plate.1 cup panko breadcrumbs, 1 tablespoon garlic powder
- In a small bowl, lightly whisk together the egg with the water.1 large egg, 1 tablespoon water
- Using a pastry brush, coat the top of one patty thinly with the egg mixture. Place the patty egg-side down on the panko-garlic mixture. While the patty is still on the panko mixture, brush the plain side of the patty with egg wash and carefully flip the patty to coat with panko. Gently place the patty back on the plate and repeat with the remaining patties.1 large egg, 1 tablespoon water, 1 cup panko breadcrumbs, 1 tablespoon garlic powder
- Heat a nonstick skillet over medium-high heat. Spray with nonstick cooking spray. Place the patties in the pan and cook undisturbed for 3 minutes until the underside is golden brown. Spray the tops lightly with cooking spray and carefully flip the patties. Sprinkle the tops with the remaining Pepper Jack cheese. Cook for 2 minutes, then cover the pan with a lid or large metal bowl. Cook for another 2 minutes or until the cheese is melted.1 can nonstick cooking spray, 4 ounces Pepper Jack cheese
- Serve on toasted buns with your favourite toppings — lettuce, tomato, pickled jalapeños, and a smear of chipotle mayo all work well here.4 whole hamburger buns
Notes
Storage: Cooked patties keep in an airtight container in the fridge for up to 4 days. Reheat in a dry nonstick pan over medium heat for 2–3 minutes per side to revive the crust.
Freezing: Freeze patties uncooked after coating — lay flat on a parchment-lined tray until solid, then transfer to a zip-top bag for up to 2 months. Cook from frozen over medium heat with the lid on, adding 3–4 extra minutes total.
Make-Ahead: Form and coat the patties up to 24 hours before cooking. Refrigerate covered on a plate — the cold firms the mixture and helps them hold together even better.
Substitutions: Swap Pepper Jack for Monterey Jack or sharp cheddar if you want less heat. Use regular breadcrumbs if you don't have panko, though the crust won't be quite as crispy.
Pro Tip: Resist the urge to press the patties down while cooking — pressing squeezes out moisture and flattens the crust you just built.
Nutrition
Serving: 1servingCalories: 296kcalCarbohydrates: 32gProtein: 18gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 72mgSodium: 1004mgPotassium: 438mgFiber: 8gSugar: 1gVitamin A: 297IUVitamin C: 4mgCalcium: 296mgIron: 4mg
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