American · main

Black Bean Burgers with Chipotle Mayo

Black Bean Burgers with Chipotle Mayo reads richness 5.2, sourness 4.3 and citrus 4.3 on Palate's 0–10 flavor X-ray — a American main, about 43 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 4.0 / 10
• Sweet & Fruity — 2.2 / 10
• Sour & Bright — 5.6 / 10
• Bitter & Earthy — 3.7 / 10
• Rich & Fat — 5.8 / 10
• Aromatic & Spice — 4.0 / 10

The measured notes (of 18)

Richness 5.2 · Sourness 4.3 · Citrus 4.3 · Salinity 3.7 · Allium 3.6 · Umami 3.3 · Smoke 3.0 · Earthy 2.9 · Heat 2.8 · Nutty 2.1 · Warm Spice 2.0 · Sweetness 2.0 · Bitterness 1.3 · Herbaceous 1.1 · Fruity 0.7

What's in it (15)

• olive oil — 14 g
• red onion — 110 g
• garlic — 9 g
• black beans — 851 g
• cumin — 5 g
• smoked paprika — 5 g
• salt — 5 g
• freshly ground black pepper — 1 g
• egg — 100 g
• bread crumbs italian style — 177 g
• vegetable oil — 41 g
• mayonnaise — 109 g
• chili powder chipotle — 100 g
• lime juice — 5 g
• whole wheat hamburger buns — 400 g

Time & effort: about 43 min (18 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 288.4 kcal, 14.5 g protein, 6.5 g fat, 45.2 g carbs

Dietary: Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

1. Heat the olive oil in a medium skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and lightly golden, 5-6 minutes, then add the garlic and cook until fragrant, about 30 seconds. Scrape into a large bowl and let cool 5 minutes.
2. Add the black beans to the bowl with the onion mixture. Using a potato masher or fork, mash about two-thirds of the beans until mostly smooth, leaving the rest whole for texture.
3. Stir in the cumin, smoked paprika, salt, and pepper, then mix in the egg and panko until evenly combined; the mixture should hold together when pressed - if it's too wet to shape, work in another tablespoon of panko.
4. Divide the mixture into 4 equal portions and pack each firmly into a patty about 3/4 inch thick.
5. Arrange the patties on a plate, cover, and refrigerate at least 20 minutes (up to overnight) - chilling is what keeps them from falling apart in the pan.
6. While the patties chill, make the chipotle mayo: whisk together the mayonnaise, minced chipotle pepper and adobo sauce, and lime juice in a small bowl; cover and refrigerate until serving.
7. Heat 2 tablespoons of the vegetable oil in a large nonstick or cast-iron skillet over medium heat. Add the patties and cook undisturbed until deeply browned and a crust forms on the first side, 4-5 minutes.
8. Flip carefully, add the remaining 1 tablespoon oil around the patties, and cook until the second side is deeply browned and the centers are hot throughout, 4-5 minutes more.
9. Toast the cut sides of the buns in the same skillet until golden, about 1 minute.
10. Spread the chipotle mayo on both cut sides of the toasted buns, set a patty on each bottom bun, and close. Serve right away.

Dishes with a similar flavor shape

• Creamy Chicken Enchilada Soup — Tex-Mex
• Chicken Shawarma Quesadillas — Middle Eastern
• Aubergine Tofu Scrambled Tofu Wraps — Mediterranean
• Chicken Shawarma Sheet Pan Dinner — Middle Eastern
• Ground Chicken Shawarma Lettuce Wraps — Middle Eastern

Keep reading: what richness, sourness, citrus mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.