115-oz canblack beans1 ½ cup, 425 g, drained and rinsed
½cuproughly chopped white onion
½red bell pepperseeds removed
2tspsmoked paprika or 1 adobo chili
1cuppanko bread crumbs
1cupIdaho Spuds Three Cheese mashed potatoes
½tspeach of salt and pepper
8hamburger bunsor 12 to 15 mini buns if you’re making sliders
Optional toppings: cheese, tomato, lettuce, red onion, pickles, condiments
Preheat oven to 350 degrees F (175 C). Spread black beans onto a baking sheet and bake for 15 minutes, or until beans have split open and are slightly dry*.
In a food processor (or chopping finely by hand), combine onion, red bell pepper, jalapeno, garlic, paprika, and cumin. Spoon mixture into a large skillet and cook for 5 minutes over medium heat until fragrant. Try to squeeze out excess moisture with your spatula and place back in the food processor.
To the food processor add baked beans, egg, bread crumbs, mashed potatoes, salt, and pepper. Pulse until roughly combined (you can also combine and mash by hand).
Form mixture into 8 regular-sized patties, or 12 to 15 mini patties if you want to make sliders**.
To cook, you have a few options. For burgers that are quite firm all the way through, bake on a parchment paper-lined baking sheet at 375 degrees F (190 C) for 20 minutes, flipping halfway through. For burgers that have a crisp outside and softer inside, brush with oil and grill or cook on in a skillet, 5 to 8 minutes per side.
Serve warm on buns with whatever toppings you fancy. Keep leftover in the fridge for 2 to 3 days.
*If you’re short on time you can skip this step, but it adds a really nice texture to the burgers.
**At this point you can store the patties in an airtight container and keep in the fridge until ready to make, up to 3 days.