These are the ultimate vegetarian burger without resorting to salty fake meat or mealy overly bread-crumbed patties! These are packed with flavor and nutrition. The spicy mayonnaise is a modern twist, but classic condiments give everyone the happy nostalgic taste and feel of the summer BBQ’d burgers of a lifetime. These burgers do not disappoint! We think it’s the carrots (they have some crunch!) that finally made this recipe BEST!
For the Japanese Mayo:
1 cup Kensington Classic Mayonnaise
3/4 Tablespoon Sriracha
1 teaspoon ponzu or regular soy sauce
Top the grilled burgers with this Mayo if you choose, but include classic condiments as well.
For the Black Bean Burgers:
2 15 oz cans black organic no sodium beans
Gently mashed, leaving half of the beans whole
1 cup panko
1 cup pecorino cheese shredded
3/4 cup chopped sweet carrots
1 cup diced sweet onion
1 teaspoon dried (or fresh) basil
1 teaspoon dried (or fresh) oregano
1 teaspoon dried (or fresh) thyme
1 teaspoon garlic powder
1/4 teaspoon paprika
2 eggs whisked
4 scallions chopped
1/4 cup chopped fresh Italian parsley
1 tablespoon bbq sauce
1 tablespoon Worcestershire sauce
Combine all and make into 1/3 cup patties (larger patties will not cook as well)
Makes 7 patties or so
Grill about 1 minute, gently flip, grill another minute, gently flip. Put a dollop of bbq on each pattie and close grill for 3 minutes. Open grill, flip, close grill and cook 3 more minutes. Grill should be set at 350°-400°.
If you want cheese, put cheese on for one minute (with grill off and closed).
Any melty cheese will work, we used Fontina.
In addition to the Japanese Mayo, we set out condiments to choose from including: sliced tomatoes (in season), butter lettuce, sliced avocado, sweet and dill pickles, a variety of mustards, sweet pickled jalapeño, sweet and sour pickled onions, bbq sauce, catsup, onion and brioche buns. ooo la la
My Mister in the kitchen making magic:
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