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Jamaican Black Bean Patty Burgers
Veggie
Spicy
Quick
Jamaican Black Bean Patty Burgers

with Spiced Fries

10 min
Difficulty: 2/3
Caribbean

Take a trip to the Caribbean with Jamaican-inspired black bean burgers. Toasted artisan buns are filled with jerk-spiced veggie patties and a slather of mayo. A fresh salsa cuts through the spice and brings some sweet to the heat. Ingredients: Russet potato • Black beans (black beans, water, salt, calcium chloride, citric acid) • Artisan bun (enriched wheat flour, water, canola oil, yeast, sugar, invert sugar, salt, vinegar, citrus fiber, mono- and diglycerides of fatty acids, soy flour, calcium carbonate, sodium stearoyl-2-lactylate, monocalcium phosphate, amylase, xylanase, ascorbic acid, dough softener, potassium sorbate, calcium propionate, calcium sulphate, dried durum wheat sourdough (milled durum wheat products, bacterial culture), xanthan gum, guar gum) (milk, soy, wheat) • Diced pineapple (pineapple, pineapple juice, ascorbic acid, citric acid) • Roma tomatoes • Mozzarella cheese (pasteurized milk, modified milk ingredients, water, cream, salt, fructose, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, citric acid, sodium phosphate, sodium citrate, potassium sorbate, cellulose, natamycin) (milk) • Grade A egg • Oats (rolled oats) • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • Jerk sauce (water, green jalapeno peppers, white vinegar, garlic, spices, salt, soybean oil, lemon juice, modified corn starch, xanthan gum, natural colour, citric acid, potassium sorbate) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites) • Green onion.

Allergens

Oats
Rye
Sulphites
Mustard
Wheat
Crustaceans
Peanuts
Tree nuts
Soy
Egg
May contain traces of allergens
Milk
Fish
Gluten
Egg
Mustard
Wheat
Sulphites
Sesame

Utensils

Large Bowl
Large Non-Stick Pan
Parchment Paper
Baking Sheet
Measuring Spoons
Strainer
Potato Masher
Medium Bowl

Tags

30-min-or-less
Veggie
Spicy
Quick
New
SEO
Ingredients
Black Beans

Black Beans

1 unit(s)

Artisan Bun

Artisan Bun

2 unit(s)

Egg

Egg

1 unit(s)

Panko Breadcrumbs

Panko Breadcrumbs

0.33 cup

Green Onion

Green Onion

2 unit(s)

Jerk Sauce

Jerk Sauce

2 tbsp

Russet Potato

Russet Potato

2 unit(s)

Mozzarella Cheese, shredded

Mozzarella Cheese, shredded

0.75 cup

Mayonnaise

Mayonnaise

2 tbsp

Tomato

Tomato

1 unit(s)

Zesty Garlic Blend

Zesty Garlic Blend

7 g

Diced Pineapple Cup

Diced Pineapple Cup

1 unit(s)

Quick Oats

Quick Oats

0.5 cup

Vegetable Stock Powder

Vegetable Stock Powder

7.5 g

Oil*

Oil*

2 tbsp

Salt*

Salt*

0.125 tsp

Pepper*

Pepper*

0.125 tsp

Preparation
1
Roast potato wedges

  • Before starting, preheat the oven to 450°F.
  • Wash and dry all produce.
  • Remove any brown spots from potatoes, then halve lengthwise and cut into 1/4-inch slices.
  • To a parchment-lined baking sheet, add potatoes, Zesty Garlic Spice Blend and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
  • Roast in the middle of the oven for 23-25 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)

2
Make patties

  • Thinly slice green onions.
  • Drain, then add black beans to a large bowl. Using a potato masher, mash beans until smooth. (NOTE: It's okay if there are still some chunks in the mashed beans. ) 
  • To the large bowl, add egg, jerk sauce, vegetable stock powder, half the green onions, panko breadcrumbs and oats. Season with salt and pepper, then stir to combine. 
  • Form bean mixture into 2 (4) 4-inch-wide patties.
  • Set patties aside to firm up for 3-5 min.

3
Make salsa

  • Meanwhile, cut tomato into 1/4-inch pieces. 
  • In a medium bowl, add tomatoes, remaining green onions, pineapple with juice and 1 tsp (2 tsp) oil. Season with salt and pepper, then stir to combine. 

4
Cook patties

  • Heat a large non-stick pan over medium. When hot, add 1/2 tbsp (1 tbsp) oil, then patties. (NOTE: Don't crowd the pan; cook patties in 2 batches, if needed.) 
  • Pan-fry for 3-4 min per side, until cooked through.**
  • Carefully transfer patties to another baking sheet. 
  • Sprinkle cheese over patties. 
  • Bake in the top of the oven for 3-5 min, until cheese is melted. 

5
Toast buns

  • Halve buns.
  • Arrange buns directly on the top rack of the oven, cut-sides up. Toast for 3-4 min, until browned. (TIP: Keep an eye on them so they don't burn.)

6
Finish and serve

  • Spoon mayo over top buns. 
  • Stack patties and salsa on the bottom buns. Close with top buns.
  • Divide burgers and wedges between plates. 

Nutrition per serving

1200

kcal

Calories

43

g

Fat

11

g

Saturated Fat

162

g

Carbohydrate

16

g

Sugar

22

g

Dietary Fiber

48

g

Protein

140

mg

Cholesterol

2390

mg

Sodium

1

g

Trans Fat

1750

mg

Potassium

600

mg

Calcium

10

mg

Iron

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