Black Bean Burgers with Sriracha Aioli

19 Reviews
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Photo: Jason Wallis; Styling: Cindy Barr 
Yield
Serves 4 (serving size: 1 burger)
By Mary Drennen
November 2013
RECIPE BY Cooking Light

Add zesty Black Bean Burgers with Sriracha Aioli to your mealtess dinner options. They're superfast to make and will become a fast favorite as well.

Ingredients

  • 1 (15-ounce) can unsalted black beans, rinsed and drained
  • 1/4 cup chopped onion
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon minced garlic
  • 2 teaspoons lower-sodium soy sauce
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup panko (Japanese breadcrumbs)
  • 1 large egg, lightly beaten
  • Cooking spray
  • 4 (1 1/2-ounce) hamburger buns
  • 1/4 cup canola mayonnaise
  • 1 teaspoon Sriracha (hot chile sauce)
  • 1 teaspoon fresh lime juice
  • 2 cups baby arugula

Nutritional Information

  • Calories 250
  • Fat 6.8g
  • Satfat 0.8g
  • Monofat 3.2g
  • Polyfat 2.3g
  • Protein 10.4g
  • Carbohydrate 35.4g
  • Fiber 4.5g
  • Cholesterol 47mg
  • Iron 2.8mg
  • Sodium 710mg
  • Calcium 133mg

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Place beans in a large bowl; lightly mash. Stir in onion and next 7 ingredients. Divide mixture into 4 portions; shape each into a 1/2-inch-thick patty.

Step 3

Arrange patties on a baking sheet coated with cooking spray. Bake at 425° for 8 minutes; turn after 6 minutes. Add bun halves to pan; bake 3 minutes.

Step 4

Combine mayonnaise, Sriracha, and juice; spread over bottom halves of buns. Top each serving with 1 patty, 1/2 cup arugula, and top halves of buns.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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Ratings & Reviews

Kuenzi123's Review

abbyandchris
January 18, 2014
The flavor of these burgers was pretty good, and sriracha mixed with mayo is always good, but the texture just wasn't right. I followed the instructions exactly, and I could tell before I even put them in the oven that they probably won't hold up well because the mixture was so wet. All the burgers completely fell apart after baking, and were quite mushy, even though I cooked them longer than indicated. It's fine if you don't mind kind of mashing your burger into the bun, which is what I had to do.

A good meatless main dish

ahatfield
April 28, 2015
Good flavor and pretty quick for a week night dinner.

Very Good!

KathleenLee
April 27, 2015
Made as stated, but did cook longer. Very good flavor!

ahatfield's Review

jjenn42
May 11, 2014
These are delicious and very easy to put together. I didn't make any changes to the recipe other than doubling it. I was feeding a mixed group of guys and girls, vegetarian and non, so I made the burgers a little bigger than the recipe intended to make sure everybody had plenty to eat - I ended up with 6 patties rather than the 8 you'd expect. I think I could have definitely gotten 8 normal sized patties, though. I served with avocado, was a great addition.

daneanp's Review

daneanp
April 25, 2014
Really good, not great. I don't see how you can get 4 patties out of this amount - we got 3. I doubled the baking time and added sliced avacado. I think some red onion and tomato would be good too - I did sub iceberg lettuce for the arugula because my family (except me) hates arugula. I also plan to try these on our Traeger grill over the summer.

jjenn42's Review

Kuenzi123
April 19, 2014
I really liked this recipe! The only thing I did different was bake them about 15 minutes longer to make sure they weren't mushy (past experience making veggie burgers... I always cook them longer). And instead of argula I used the Slaw from Cooking Light's Black Bean Tacos with Feta Slaw and stuffed it in a pita. It was soooo good! I don't normally repeat a recipe, but this one is a keeper.

MAENewOrleans's Review

amddoody
February 05, 2014
I tweaked this recipe to add flavor. Using a blender mini food processor I minced the onion along with 1/2 red bell pepper. I drained these in a paper towel due to the high water content. I added 1/4 cup of thinnly sliced green onion. I sprayed the tops and bottoms with grapeseed oil. These were baked till slightly browned on each side. I grated white sharp cheedar cheese on top and skipped the bun. The sauce was served on the side along with creole mustard mixed with olive oil based mayo.

Ventnor303's Review

EICrabb
January 31, 2014
I read everyone's review before I made these. I "mashed" the beans with the back of my hand with a paper towel to ensure they wouldn't be too moist. Success! Very quick, easy and delicious!! The Siracha mayo was excellent!

CarrieLMB's Review

AlyBoudreau18
January 18, 2014
Very nice; great combo of flavors!

Kiriko's Review

MAENewOrleans
January 11, 2014
N/A