Hey there! It’s my first-ever cooking video that premiered on my IGTV and YouTube channels. An easy recipe that anyone can make, and it’s customizable to your preferred tastes and dietary needs!
These black bean burgers are smoky and zesty from the cumin and chili powder blend, plus plenty of garlic and onion. The patties are hearty and you can really sink your teeth in without them falling apart - but they’re flavorful and never dry thanks to a neat trick I learned from Serious Eats on how to dry out the beans in the oven.
The sweet potato “bun” is not as much a bun as it is just a nifty, low-carb/gluten-free way to eat more complex carbs that won’t spike your blood sugar, but their creamy, mellow sweetness brings out all the nuanced flavors in the burger.
The chipotle mayo can be adjusted to more or less spice as you prefer, and the bright and tangy pickled onions couldn’t be simpler. You can make them in advance while you watch this video, and by the time you are finished making your own batch of black bean burgers, they’ll be ready to add before you chow down!
Pickled Red Onions
Makes 16 oz. jar
Ingredients
1 medium red onion, halved
1/2 cup apple cider vinegar
1/2 cup red wine or rice vinegar (or a combo of both)
1/2 tsp kosher salt
1-2 tsp coconut sugar
1 large or 2 small cloves of garlic, peeled and smashed but left whole (if the cloves are giant, they can be broken in approximately half)
1 TBSP whole black peppercorns
1 tsp whole mustard seeds (optional)
1/2 tsp whole allspice berries (optional)
1 16-ounce jar with a tight-fitting lid (slightly larger is fine, too, but you don’t want a gallon-sized jar or anything. Feel free to reuse an old salsa or jam jar!
Instructions
Cut one half of the red onion into thin half-moon slices (about 1/4” thick) and separate pieces.
Add to jar in this order: garlic, peppercorns, salt and sugar, mustard and allspice (if using), slices of onion (pack them in!), then pour in vinegars. Close lid tightly.
Shake well to combine and dissolve salt/sugar. Leave out at room temperature if you intend on making the Black Bean Burgers with Sweet Potato “Buns” right away. Otherwise, refrigerate until ready to use.
Onions can be made ahead of time and will keep approximately 2 weeks when refrigerated. They’re great on everything, from sandwiches, salad, chili, tacos, even with eggs!
