Could be thanks to the sriracha that seasons both the patties as well as the special sauce that we spread on the toasted brioche buns. Topped off with cilantro sprigs and marinated cucumbers, these burgers are a hearty, oh-so-satisfying vegetarian meal in themselves. Cook, relax, and enjoy!
What you’ll need: 3 ½ teaspoons rice wine vinegar
1 persian cucumber
1 large clove garlic
4 sprigs cilantro
1 15 oz can organic Black Beans
1 tablespoon soy sauce
½ teaspoon toasted sesame oil, plus 2 tablespoons for frying
2 teaspoons sriracha
¾ cup panko Breadcrumbs
¼ cup sesame seeds
2 tablespoons mayonnaise
2 brioche hamburger buns
1 bunch breakfast radishes
freshly ground black pepper
1 ½ teaspoons sugar
1 large egg
potato masher (or fork)
Whisk together ½ teaspoon sugar and 2 teaspoons rice wine vinegar. Wash, then slice cucumbers as thinly as possible on a diagonal. Toss cucumbers in vinegar mixture.
Peel and finely chop garlic. Remove cilantro leaves from ½ the stems, then finely chop the leaves. Drain but do not rinse beans. Combine the beans with the garlic, the chopped cilantro, ¾ teaspoon salt, ¼ teaspoon pepper, soy sauce, 1 teaspoon sugar, 1½ teaspoons vinegar, ½ teaspoon sesame oil, and 1 teaspoon sriracha.
Mash and mix together
Mash together with a potato masher (or a fork), leaving beans a little chunky. Stir in egg and bread crumbs until combined. Refrigerate for 5 minutes.
Form bean mixture into two 3½ inch patties, each 1 inch thick. Coat patties completely in sesame seeds.
Heat remaining 2 tablespoons sesame oil in a skillet over medium-low heat. Place the patties in the skillet and cook them 5 minutes on the first side. Flip them to the other side, cook 3 minutes. Cover the skillet and cook for another 3 minutes, or until the burgers are heated through. Stir together mayonnaise and remaining 1 teaspoon sriracha.
Cut buns in half and toast. Spread sriracha mayonnaise on each bottom side of the bun. Place the burgers on top. Remove cucumbers from marinade and divide among burgers then top with cilantro sprigs and top bun. Serve with radishes. Enjoy!