Add These Sweet-and-Spicy Black Bean Burgers to Your Weeknight Rotation
Ingredients
- 1 2- lb acorn squash, halved lengthwise and seeded
- 1/2 cup sliced white onion
- 1 15- oz can black beans, drained, rinsed, and patted dry
- 2 large eggs, beaten
- 3/4 cup plus 2 tbsp . mayonnaise , divided
- 1/2 tsp ground cumin
- 1/2 tsp kosher salt
- 1 1/3 cups panko
- 1 Tbsp sriracha, or more if desired
- 8 hamburger buns
- Romaine lettuce , sliced tomatoes , and sliced red onions, for topping (optional)
Instructions
- Preheat oven to 425°F. Place squash on a cutting board, cut side down. Cut between ribs with a long, sharp chef’s knife. Peel off skin with a vegetable peeler and discard. Coarsely chop flesh into roughly 1-inch pieces (you should have about 6 cups).
- Transfer squash to a food processor. Add onion; pulse until vegetables are in small, flaky pieces, 25 to 30 times (do not grind fully). Transfer to a large bowl. Add beans, eggs, 2 tablespoons mayonnaise, cumin, salt, and panko. Stir to combine.
- Line a rimmed baking sheet with parchment paper. Fill a 1-cup measuring cup 3/4 of the way full with squash mixture, pressing down to pack. Turn out onto baking sheet. Using your fingertips, press mound into a patty so burger is just under 3⁄4 inch thick and about 3 1⁄2 inches in diameter. Repeat with remaining squash mixture to form 8 patties.
- Bake burgers until golden brown on both sides, about 40 minutes, flipping halfway through. Meanwhile, combine sriracha and remaining 3⁄4 cup mayonnaise in a small bowl. Serve burgers on buns with sriracha mayo and desired toppings.
