These homemade black bean burgers are chock-full of flavor. The combination of Double Garlic EVOO, fresh peppers (red bell and poblano), onions, and our Big Sur Cowboy rub make for an exceptionally tasty plant-based burger. The aioli is made using our newest BBQ sauce, Raspberry Chipotle Balsamic BBQ Sauce. A sweet, smoky, tangy sauce that pairs perfectly with these burgers
2 (15oz) cans black beans, drained and rinsed
2 tablespoons Gil’s Double Garlic Olive Oil
1/4 cup yellow onion, peeled and diced
1/4 cup red bell peppers, diced
1/4 cup poblano pepper, diced
2 teaspoons Big Sur Cowboy Rub
1 cup bread crumbs
1/4 cup oats
1 tablespoons mayonnaise
2 tablespoons low sodium soy sauce
Raspberry BBQ Aioli:
1/3 cup mayonnaise
3 tablespoons Raspberry Chipotle Balsamic BBQ Sauce
6 burger buns, split and toasted
1 1/2 cups shredded, sliced or julienned cucumbers, carrots, radish, red cabbage, cilantro, scallions
1 tablespoon rice wine vinegar
1/4 teaspoon Gil’s San Fran Sea Salt
1/4 teaspoon granulated sugar
Preheat oven to 400°F and line a large baking sheet with aluminum foil. Place the black beans on the prepared baking sheet and spread out in an even layer. Bake for 20 minutes or until the beans have dried out (the beans would have split and visibly appear dryer). Remove from the oven and set aside to cool.
Preheat a gas grill to medium-high heat or prep charcoals for a charcoal grill. Brush the grill grates with a little olive oil to keep the burgers from sticking.
Heat garlic olive oil in a large skillet over medium-high heat. Once hot, add the onion, bell pepper, and poblano pepper to the skillet and sauté for 5 minutes or until tender. Transfer the sautéed veggies and beans to a food processor. Add seasoning, bread crumbs, oats, eggs, mayo, and soy sauce to the food processor and pulse until combined (you still want some pieces of black bean intact). Remove the burger mix from the food processor and portion into 6 even patties, pressing the mixture together firmly to compact the burger patties.
Once the grill has preheated, add the burger patties, and grill for 3-5 minutes per side or until hot throughout and lightly charred. (If you’re adding cheese, place on the patties during the last minute or so to melt).
While the burgers are grilling, place mayo and BBQ sauce in a medium bowl and whisk to combine the aioli. In another medium bowl, add shredded veggies, vinegar, salt, and sugar, and toss to combine. Spread toasted buns with aioli and top with grilled burgers and seasoned veggies.