Caribbean Black Bean & Plantain Smash Burgers
Servings
4
servingsPrep time
30
minutesCooking time
minutes
40
Ingredients
- Black Bean Patties
1 (15 oz) can Bush’s Black Beans, drained and thoroughly dried
½ half-ripe plantain, finely grated
2 tbsp finely grated white onion
 Approximately half of a small onion measuring about 2 inches across1 clove garlic, finely grated
2 tbsp finely chopped scallion
½ tsp McCormick Black Pepper
1 tsp McCormick Paprika
¼ tsp McCormick Curry Powder
½ tsp soy sauce
1 tsp salt
1½ cups panko breadcrumbs
1 large egg
- Cilantro & Thyme Mayo
½ cup mayonnaise
2 tbsp finely chopped fresh cilantro
1 tsp finely chopped fresh thyme
- For Assembly
3 brioche burger buns, split and toasted
6 slices sharp cheddar or pepper jack cheese, optional
Lettuce
Sliced tomatoes
Very thin slices of fresh Scotch bonnet pepper, to taste
Pickled red onions, optional
Ketchup, optional
Mustard, optional
Directions
- Prepare the beans.
 Drain the black beans and pat them thoroughly dry with paper towels. Excess moisture can prevent the patties from becoming crisp. - Make the burger mixture.
 Mash approximately 60–70% of the beans, leaving some whole for texture. Add the grated plantain, grated white onion, grated garlic, scallion, curry powder, paprika, black pepper, soy sauce, salt, panko and egg. Mix until evenly combined. - Chill the mixture.
 Cover and refrigerate for approximately 30 minutes so the mixture becomes easier to shape. - Prepare the mayo.
 Mix the mayonnaise, cilantro and thyme until evenly combined. Refrigerate until needed. - Portion the patties.
 Divide the bean mixture into 6 equal portions and gently roll each portion into a ball. Do not flatten them yet. - Heat the pan.
 Add a thin layer of oil to a heavy skillet and heat it over high heat. The beans are already cooked, so the goal is fast, crisp caramelization rather than slow cooking. - Smash and fry.
 Place 2–3 bean balls in the hot skillet, leaving enough room between them. Place a small piece of parchment paper over each ball, then firmly press it down using the flat bottom of a pot, saucepan or sturdy spatula. - Cook until crisp.
 Fry for approximately 2–4 minutes per side, or just until deeply browned and crisp around the edges. Flip carefully. Add cheese after flipping, if using, and allow it to melt. Repeat with the remaining patties. - Assemble the burgers.
 Spread the Cilantro & Thyme Mayo over both toasted bun halves. Add ketchup and mustard, if desired. Layer with lettuce, two black bean patties, cheese, tomato, a few very thin slices of fresh Scotch bonnet, and pickled red onions, mustard, ketchup. - Serve immediately.
 These burgers are best enjoyed hot, while the patties are still crisp.
Notes
- The Scotch bonnet should be sliced paper-thin and used according to your heat tolerance. Even a few small slices add a bright, fruity heat that works beautifully with the tomato, creamy mayo and crisp black bean patties.
