Say goodbye to your regular beef burger and hello to this delicious spicy bean burger. Sandwiched between the buns are pineapple, spinach, sautéed onion and barbecue sauce. It’s the perfect combination of sweet and savory. I decided to go with a burger recipe this week because I’m getting all excited about spring coming. It’s almost time to pull out the grill and start having backyard barbecues. What a better way to get ready for it than with pineapple and barbecue black bean burgers.
This recipe is all about the sizzle because you pan fry everything except the buns and the spinach. I find that sautéing pineapple brings out the flavor like crazy. Who else agrees that warm fruit tastes way more flavorful than it does cold? Or, maybe that’s just me. In this burger you’ll find spice from the sriracha and chipotle, if you’re trying to avoid spice then feel free to add less. Getting seasoned breadcrumbs will also help maximize the flavor of these awesome burgers.
If you don’t know already I am a college student and I’m currently taking a class in microbiology and we are testing the amount of bacteria in a sample of ground beef. Let me just tell you, the results have been crazy. It has made me very thankful that I don’t consume it anymore. There is so much bacteria that it took five dilutions to even be able to count the colonies. That is why cooking ground beef completely is a must! After receiving those results and watching the bacteria grow my appetite for ground beef burgers completely went away. Luckily, when you’re on a plant based diet you don’t need to worry about that. You can eat veggie burgers all day that are delicious and extremely nutritious with protein and fiber.
I have a few tips before we get into the recipe. This burger does have a little heat from the sriracha and chipotle. If you aren’t someone who handles heat well you can feel free to cut back on the amount you use or avoid it all together. I recommend using your favorite seasoned bread crumbs because that will also help your burger have intense flavor. If you’re vegan, have no fear just avoid using the egg and substitute it for a flax egg instead. Also, if you’re not using egg then throwing it in the oven may not be necessary unless you want to crisp it up a bit more. If you are using your oven I highly recommend using a silpat. I rave about these all the time because it’s been such a lifesaver for me. The silpat keeps your food from sticking and allows you to skip out on having to add extra oil. This saves on calories and makes for an easier clean up!
- 1 15oz can of black beans drained
- ½ onion
- 3 cloves of garlic
- ½ teaspoon chili powder
- 1 teaspoon cumin
- 1 tablespoon sriracha
- 1 tablespoon Worcestershire
- ¾ cup bread crumbs
- 1 egg
- 1 tablespoon oil
- ½ onion sliced into rings
- ¼ teaspoon chipotle powder or smoked paprika
- 4 slices of pineapple
- 1 cup spinach
- 4 teaspoons barbecue sauce
- 4 Hamburger Buns
- Preheat your oven to 375 degrees
- Place all the ingredients for the burger into a food processor
- Form the blended beans into burger patties
- Heat the oil in a skillet and place the burger patties in and let them fry until browned and crispy and then flip
- Meanwhile heat another skillet with one tablespoon of oil and add your onions with salt and pepper, when they have browned and caramelized set aside and add your pineapple slices with a little more oil, sprinkle the chipotle powder or smoked paprika over the top, flip when the underside is softened and aromatic
- When the burgers are done place them on a silpat and bake for 15 minutes
- To assemble the burger, add the bean patty to a hamburger bun, smear with barbecue sauce, add the pineapple, onion, and spinach