Black Bean Burgers with Sriracha Aioli

These burgers would NOT stay together. They were so moist (before I fried them), that I went online to see if other people had this same problem! Nope! If they had stayed together, they would have been awesome! The taste was really good! My 6 year old ate a whole burger, and he hardly ever does that. Still not sure why they fell apart.

rating: 8

Black Bean Burgers with Sriracha Aioli
(Cooking Light, Nov. 2013)

serves 4

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


1. Preheat oven to 425°.

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.

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.

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.


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