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Smoky Black Bean Burger

Smoky Black Bean Burger


  • 1 (15-ounce) can black beans, rinsed and drained
  • 4 ounces button mushrooms, chopped
  • 1 medium shallot, chopped
  • 6 jarred sliced pickled jalapeno peppers
  • 2 tablespoons barbecue sauce, plus more for serving
  • 2 tablespoons Tabasco Chipotle Pepper Sauce
  • 1 teaspoon ancho chile powder
  • 1/4 teaspoon ground cumin
  • 1 cup old-fashioned oats
  • 1/3 cup cooked brown rice
  • 1 large egg white
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 6 slices pepper jack cheese


  1. Reserve 1/4 cup beans. In a food processor, pulse the remaining beans with the mushrooms, shallot, jalapenos, barbecue sauce, Tabasco sauce, ancho chile powder, and cumin until a chunky puree forms. Transfer to a medium bowl and stir in the oats, rice, egg white, and reserved beans; season with salt and pepper. Form into six patties. Cover and refrigerate for at least 1 hour or up to overnight.
  2. When ready to cook, heat the oil in a large nonstick skillet over medium-high heat. Cook, turning once, until crisp and heated through, about 10 minutes. Top with cheese and heat until it melts.
  3. Place on potato buns with poblanos and corn relish.


  • For the smoky flavor that you get from grilling, place patties in a well-seasoned cast-iron pan and cook on the grill.


  • Recipe by Cesar Zapata, executive chef and owner of Phuc Yea in Miami.

Nutrition Information

Per serving: 267 kcal cal., 13 g fat (5.3 g sat. fat), 690 mg sodium, 4 g fiber, 11 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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