Smoky black bean patties topped with a whiskey aged sriracha aioli sauce.
Course Main Course
Prep Time 45 minutesminutes
Cook Time 15 minutesminutes
Total Time 1 hourhour
Servings 4people
Ingredients
Black Bean Burger Ingredients
1canBlack Beans15.5oz
2handfulsBlue Tortilla Chips
1Yellow Onionsmall
1Carrotlarge
4-6clovesGarlic
1 1/2tbspCoconut Oildivided
1tbspWorcestershire Sauce
1/2tspSmoked Paprika
1/4tspCumin
Sea Salt & Pepperto taste
Sriracha Aioli Ingredients
2tbspWhiskey Barrel Aged Sriracha
2tbspMayonnaise
1/2tbspApple Cider Vinegar
Instructions
Prep
Lined a baking sheet with 2-3 layers of paper towels. Before draining beans, reserve 4 tablespoons of liquid for later. Rinse and drain beans then spread evenly on paper towels. Let sit 25 minutes.
Mix all ingredients in a small dish for sriracha aioli until well combined. Set aside.
Thinly slice onion. Grate carrot and garlic.
Using a cast iron skillet, heat 1/2 tsp coconut oil over medium heat. Saute onions for 3 minutes. Add carrot and garlic. Continue to cook for 2-3 additional minutes. Set aside.
Blot beans with another paper towel to remove excess liquid. Try to get them as dry as possible.
Place tortilla chips in blend and pulse until they become small pieces.
Add beans to blender with reserved liquid, onion mixture, worcestershire, paprika, cumin, salt, and pepper. Slowly blend using the blender stick to help get all ingredients pureed.
Remove bean mixture from blender and divide into 4 equal patties.
Cooking
Heat 1 tablespoon of coconut oil over medium high heat. Cook patties for 8 minutes on each side.
Serve immediately topped with sriracha aioli and the rest of your favorite ingredients!
Pro Tips
To make this recipe vegan, swap regular mayonnaise and worcestershire for vegan alternatives.
Coconut oil can be replaced with your favorite fat such as olive oil, ghee, or butter.
For a dryer burger, add 1 tablespoon of reserved black bean liquid to start. Add more, slowly if unable to blend.