Ingredients

The following ingredients have 4 Servings
  • 1 15-oz can black beans (1 ½ cup, 425 g, drained and rinsed)
  • ½ cup roughly chopped white onion
  • ½ red bell pepper (seeds removed)
  • ½ jalapeno (seeds removed)
  • 2 cloves garlic
  • 2 tsp smoked paprika or 1 adobo chili
  • 1 tsp cumin
  • 1 egg
  • 1 cup panko bread crumbs
  • 1 cup Idaho Spuds Three Cheese mashed potatoes
  • ½ tsp each of salt and pepper
  • 8 hamburger buns (or 12 to 15 mini buns if you’re making sliders)
  • Optional toppings: cheese, tomato, lettuce, red onion, pickles, condiments

Instruction

  • Preheat oven to 350 degrees F (175 C). Spread black beans onto a baking sheet and bake for 15 minutes, or until beans have split open and are slightly dry*.
  • In a food processor (or chopping finely by hand), combine onion, red bell pepper, jalapeno, garlic, paprika, and cumin. Spoon mixture into a large skillet and cook for 5 minutes over medium heat until fragrant. Try to squeeze out excess moisture with your spatula and place back in the food processor.
  • To the food processor add baked beans, egg, bread crumbs, mashed potatoes, salt, and pepper. Pulse until roughly combined (you can also combine and mash by hand).
  • Form mixture into 8 regular-sized patties, or 12 to 15 mini patties if you want to make sliders**.
  • To cook, you have a few options. For burgers that are quite firm all the way through, bake on a parchment paper-lined baking sheet at 375 degrees F (190 C) for 20 minutes, flipping halfway through. For burgers that have a crisp outside and softer inside, brush with oil and grill or cook on in a skillet, 5 to 8 minutes per side.
  • Serve warm on buns with whatever toppings you fancy. Keep leftover in the fridge for 2 to 3 days.