Smoky BBQ Black Bean Burger
for 4 burgers
- 1 cup sweet potato (200 g), peeled and sliced into 1/4 in thick half moons
- 3 ½ tablespoons olive oil, divided
- ⅔ cup raw walnut (80 g)
- 1 can black beans, drained, rinsed, and air-dried
- 2 cups cremini mushroom (300 g), washed and stemmed
- 1 ¼ teaspoons kosher salt, divided, plus more to taste
- 1 cup cooked quinoa (185 g), cooled, divided
- 2 ½ teaspoons McCormick® chili powder, plus more to taste
- 1 teaspoon McCormick® Smoked Paprika, plus more to taste
- 1 teaspoon Mccormick® ground cumin, plus more to taste
- 1 cup Stubb’s® Original BBQ Sauce (260 g), divided
- 4 burger buns, sliced and toasted
- 4 butter lettuce leaves
- 1 avocado, peeled, pitted, and thinly sliced
- 1 cup shredded red cabbage (100 g)
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Arrange the sweet potato in a single layer on one third of the baking sheet. Drizzle with ½ tablespoon of olive oil and toss to coat. Bake for 10 minutes, then remove the baking sheet from the oven and spread the walnuts next to the sweet potatoes, taking up another third of the baking sheet. Return to the oven for 5 minutes, then remove the baking sheet from the oven. Flip the sweet potatoes and stir the walnuts, then spread the black beans in a single layer on the remaining third of the baking sheet. Return the baking sheet to the oven and bake for another 5 minutes, until the black beans are dry and cracked open, the walnuts are golden brown, and the sweet potatoes are cooked through and browning around the edges. Remove from the oven and set aside to cool slightly. Leave the oven on.
- Heat 1 tablespoon of olive oil in a large cast iron skillet or grill pan over medium-high heat. Add the mushrooms and ¼ teaspoon salt and cook for 4–5 minutes, stirring occasionally, until the mushrooms are browned and have shrunk to half of their original size. Transfer the mushrooms to a bowl. Set aside the pan for cooking the burgers (no need to wipe it out).
- Add the roasted black beans and walnuts to a food processor and pulse 3–4 times, until the mixture is just crumbly (do not overprocess). Add the mushrooms, sweet potatoes, ½ cup quinoa, McCormick® Chili Powder, McCormick® Smoked Paprika, McCormick® Ground Cumin, remaining teaspoon of salt, and ¼ cup Stubb’s® Original BBQ Sauce and pulse until the sweet potatoes and mushrooms are broken down into smaller pieces and the mixture is well combined but still has some texture; do not overprocess into a paste.
- Transfer the black bean mixture to a large bowl and stir in the remaining ½ cup quinoa. Season with more salt, chili powder, paprika, and/or cumin to taste.
- Line the baking sheet with a clean sheet of parchment paper.
- Using a ½-cup measuring cup and wet hands, pack the black bean mixture into the measuring cup, then tap out onto the palm of one hand. Use the other hand to gently press into a ½-inch-thick patty. Carefully place on the prepared baking sheet, then repeat to make 3 more patties. Chill the patties in the refrigerator, uncovered, for 30 minutes.
- In the same pan used for the mushrooms, heat the remaining 2 tablespoons of olive oil over medium-high heat until shimmering. Carefully add the burgers to the pan and cook for 8–10 minutes, carefully flipping halfway, until browned on both sides. Brush the top of each patty with 1 tablespoon of Stubb’s® Original BBQ Sauce, then transfer the pan to the oven for 10 minutes, or until the sauce starts to brown.
- To assemble, place a leaf of butter lettuce on the bottom half of a toasted bun, then top with a black bean patty, ¼ of the avocado, and ¼ cup red cabbage and drizzle with 2 tablespoons of Stubb’s® Original BBQ Sauce. Finish with the top bun. Repeat with the remaining ingredients.