Home Lunch Jamaican Jerk Black Bean Burgers

Jamaican Jerk Black Bean Burgers

by Yanikie Tucker
Black Bean Burgers 1

I HATED black bean burgers — until I created this recipe. Traditional black bean burgers tend to be flavorless, mushy, soft, falling apart and does not make you happy to not be eating beef instead. I wanted to make a burger that would hold up to baking, grilling or pan searing and one that would have texture to it. I also wanted a burger that was full of flavor and spices that would make it worth it to skip a beef burger. With all the ingredients I put together here, this burger was absolutely perfect.

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I added jerk seasoning to this burger which is Jamaica’s signature spice blend. The marriage of the jerk seasoning and parmesan cheese is epic. The combination just works so well to flavor this burger. For texture I added meaty mushrooms and raw broccoli pieces. Finally, the burger is held together with seasoned bread crumbs that give the sear on the burger some crispness and another layer of flavor. You are going to love these. My vegetarian husband certainly did. 

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For this recipe you will need: 

Tools: 
  • Large bowl
  • Potato Masher
  • Large Skillet
  • Garlic Press
  • Cutting board
  • Sharp knife
  • Colander
  • Wooden spoon
Black Bean Burgers 1
Print
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2 Portobello mushroom caps (diced)
  • 2 tbsp olive oil
  • 2-15 oz cans of black beans
  • 1 cup of broccoli (minced)
  • 1/2 of a medium red onion or 1 shallot (minced)
  • 2 cloves of garlic (pressed)
  • 2 tsp Worcestershire sauce
  • 1 tbsp steak seasoning
  • 2 tsp Walkerswood Jerk Seasoning
  • 3/4 cups grated Parmesan cheese
  • 2 eggs beaten
  • 3/4 cup seasoned Panko breadcrumbs or Italian breadcrumbs

Instructions

  1. Remove gills from mushrooms using a spoon. Discard the gills. Clean mushrooms with a damp cloth or paper towel. Dice mushrooms into small pieces and set aside. 
  2. In a large skillet, heat 1 tbsp of oil on high heat. Add mushrooms to oil and season with salt and pepper. Let the mushrooms sweat and lose their water. Cook mushrooms until they begin to caramelize. Once they are slightly browned, remove from heat and set aside to cool.
  3. Rinse beans in a colander under cold running water. Mash 1 can/1 cup in a large bowl with a potato masher. 
  4. To the bowl, add cooled mushrooms, the second can of beans (keep whole), broccoli, onions, garlic, steak seasoning, Worcestershire sauce and jerk seasoning. Give everything a good but gentle mix to keep the whole beans from breaking apart.
  5. Add Parmesan cheese, eggs, breadcrumbs and gentle combine until all the ingredients seem evenly dispersed.
  6. Use wet hands to form the patties in the desired size you want. Shape patties like you would ground meat by rounding and flattening the beans into a nice sized disc. This mix will make 5 good sized patties.
  7. In a hot pan add remaining tablespoon of oil and sear patties on each side. You may do this in a grill pan or you can cook the patties in your oven. Sear for about 3-5 mins on each side or until golden brown and forms a crust.
  8. Serve on your favorite buts with lettuce, tomatoes, onions, avocados and condiments. Enjoy!

Notes

  1. If the mixture feels too wet or has a hard time staying together, add more breadcrumbs.
  2. Do not add any additional salt to the patties. There is salt in the mushrooms, cheese, breadcrumbs and steak seasoning.

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