Chimichurri Black Bean Burger
with green bean “fries”
- Roasted bell peppers - 1 cup, sliced (from a jar of roasted red bell peppers)
- Jalapenos - 1, diced
- Chimichurri sauce (ingredients listed separately) - 1/4 cup
- Mayonnaise - 1/4 cup
- Beans, black (14 oz / 397 g) - 1 can, drained and rinsed
- Barbecue sauce - 1 Tbsp (sub ketchup)
- Soy sauce, low-sodium - 1 Tbsp
- Oil, cooking - 1 tsp + 1 Tbsp
- Salt - 1/2 tsp
- Black pepper - 1/2 tsp
- Eggs - 1
- Flour, all-purpose - 1/4 cup
- Breadcrumbs, store-bought - 1/2 cup
- Hamburger buns - 4
- Cilantro - 1/4 cup, chopped
- Parsley - 1/4 cup, chopped
- Garlic - 2 cloves
- Shallots - 2 cloves
- Capers - 1 Tbsp, drained and rinsed
- Vinegar, red wine - 1 Tbsp
- Lime juice - 2 tsp
- Salt - 1/2 tsp
- Oil, cooking - 1/4 cup (plus more if needed)
- Green beans - 1 lb, trimmed
- Oil, cooking - 1 Tbsp
- Lemon juice - 2 tsp
Green beans / Roasted bell peppers / Jalapenos - (If prepping right before cooking get oven heating before continuing with prep.) Prep as directed. Store separately. (Can be done up to 5 days ahead)
Make chimichurri sauce - (Skip if made ahead for Tuesday.) Combine cilantro, parsley, garlic, shallots, capers, vinegar, lime juice, salt (portion for chimichurri), and oil (portion for chimichurri) in a food processor. Add more oil if it’s too thick. Season to taste with more salt or lime juice. (Can be done up to 5 days ahead)
Make chimichurri mayo - Whisk together chimichurri sauce with mayonnaise. (Can be done up to 5 days ahead)
Make black bean burger patties - Drain and rinse beans. Pat beans dry with paper towels (they should be as dry as possible - this will help the burger patties to stick together). Add beans, jalapenos, barbecue sauce, soy sauce, oil (first portion for burgers), salt (portion for burgers), and pepper to food processor. Pulse until beans are broken into pea-sized pieces. Transfer mixture to a bowl and add egg, flour, and breadcrumbs. Combine with your hands. Add some more flour if the mixture is too wet to stick together. Shape into 3/4" to 1" / 2 cm to 2.5 cm thick patties. (Can be done 1 day ahead)
Heat oven to 425F / 218C.
Toss green beans with oil (portion for green beans) and some salt and pepper. Spread out onto a sheet pan and roast until tender and brown in spots, ~20 minutes, shaking the pan halfway through cooking.
While green beans roast, heat up a grill pan or skillet with oil (second portion for burgers) over high heat. Add black bean burger patties to heated pan and cook on one side until golden brown, 3 to 4 minutes. Flip burgers and continue cooking until golden brown on the other side, ~3 to 4 minutes more.
Toast hamburger buns.
When green beans are finished, squeeze lemon juice over top.
Assemble burgers by spooning chimichurri mayo onto each side of the hamburger buns (you may not need all of it). Fill buns with black bean patties and roasted bell peppers.
Serve chimichurri burgers with green bean “fries” on the side with any extra chimichurri mayo for dipping. Enjoy!
Really enjoyed these burgers. It was a quick, tasty dinner. The chimichurri sauce was a nice change to a typical burger.0 Helpful
The chimichurri mayo is so tasty!0 Helpful
Note to self - Don’t ever put shallots into the chimichurri again. You don’t like shallots. Just stop. Fantastic burger though.0 Helpful
Great recipe.We made it like a toaster sandwich rather than a burger.0 Helpful
I liked the idea of this but for some reason it kind of came out funny...I’d make the burger patty again but probably do different toppings.0 Helpful
This burgers were deceivingly good! We were a bit skeptical, but yum!! The sauce was not thick enough, at all, so it was very messy. We did increase the spices for the burgers, including garlic and fresh parsley, then a sprinkle of garlic salt before searing. Would gladly make these again!!0 Helpful