Black bean burgers

Ingredients

For 2 people

• 1 can (15 oz) black beans, drained and rinsed
• 4 oz cremini mushrooms, finely chopped
• 2 oz yellow onion, finely chopped
• 1 tsp minced garlic
• 1 tbsp olive oil
• 1/2 cup panko breadcrumbs
• 1 large egg, beaten
• 1 tbsp soy sauce
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp neutral oil
• 4 burger buns, split
• 2 tbsp mayonnaise
• 1 tbsp ketchup
• 1 tsp Dijon mustard
• 2 oz shredded lettuce
• 2 oz tomato slices
• 1 oz red onion, thinly sliced
• 1 oz dill pickle chips, drained

Method

1. Brown the mushroom baseHeat the 1 tbsp olive oil in a 10-inch skillet over medium heat. Add the 4 oz cremini mushrooms, 2 oz yellow onion, and 1/4 tsp of the kosher salt. Cook for 6 to 8 minutes, stirring often, until the mushrooms release their liquid and the pan looks mostly dry with some browning at the edges. Stir in the 1 tsp minced garlic, 1 tsp ground cumin, 1 tsp smoked paprika, 1/4 tsp black pepper, and 1 tbsp soy sauce for 30 seconds, then scrape the mixture into a bowl and let it cool for about 5 minutes.
2. Mash and bind the pattiesIn a large bowl, mash the drained black beans with a fork or potato masher until about two-thirds are broken down and a few whole beans remain for texture. Add the 1/2 cup panko breadcrumbs, 1 large beaten egg, the cooled mushroom mixture, and the remaining 1/4 tsp kosher salt. Mix just until the crumbs are evenly moistened and the mixture holds together when pressed.
3. Chill until firmCover the bowl and refrigerate the mixture for 15 minutes. This gives the panko time to absorb moisture and makes the patties easier to shape. If the mixture still feels soft after chilling, let it sit a few more minutes before forming rather than adding extra oil.
4. Shape 4 pattiesLine a plate with parchment or a lightly oiled sheet pan. Divide the mixture into 4 equal portions and shape each one into a patty about 1/2 inch thick and slightly wider than the buns, pressing the edges firmly so cracks do not open during frying.
5. Mix the burger sauceIn a small bowl, whisk together the 2 tbsp mayonnaise, 1 tbsp ketchup, and 1 tsp Dijon mustard until smooth.
6. Pan-fry until brownedWipe out the skillet if needed, then add the 2 tbsp neutral oil and heat it over medium heat in a 12-inch skillet. Cook the patties in 2 batches for 3 to 4 minutes per side, pressing lightly once with a spatula after flipping so each burger makes good contact with the pan. If they brown too fast, reduce the heat to medium-low. The patties should be deeply browned on both sides and hot and firm enough to lift cleanly without falling apart.
7. Toast and assembleToast the 4 split burger buns cut-side down in the empty skillet for 30 to 45 seconds, just until golden. Build each burger with the shredded lettuce, a black bean patty, tomato slices, red onion, dill pickle chips, and the mayonnaise sauce. Serve right away while the buns are warm and the patties still have a crisp crust.