fajita black bean burgers with honey bourbon pineapple bbq sauce
Honey Bourbon Pineapple BBQ Sauce? Please and thank you.
Due to the oncoming Elsa, I ran to Trader Joe’s for my weekly shop on Tuesday just to ensure I could restock our (already stocked) fridge and not get caught in potential floodwaters. Lordy, midday TJ’s is a nightmare and a half. I parked like a giant douche straight on a side curb (thankfully, no cars beside me other than one I aggressively avoided, hence the douche parking job) and bobbed and weaved down the aisles as if dodging raindrops. Which I had to do when I got home, since the initial feeder bands started poking through late afternoon. The shelves were also quite empty, which I guess is trademark of TJs if you go later than noon.
This narrative had no real purpose other than to say I don’t know how the world works after 2p and when I find out, I’m often rather surprised.
You may surprise yourself with a newfangled veggie burger love. I’m a big proponent of pepper jack cheese and am hyped I finally got to use it in a recipe. These burgers comprised our 4th of July spread and I tell you what, I was real impressed with the result. Gently crisped and lacking not in flavor, piled with fajita vegetables, spread with an incredibly easy and ketchup-free barbecue sauce hinted with smoky bourbon.
This isn’t my first rodeo with a black bean burger. Recall the Jalapeno Popper Stuffed Black Bean Burgers? This new one gives you another swell summer picnic option for those who shun meat or simply feel like guiding themselves into a more plant-based style of eating. You can bribe them with an extra slice of cheese. Cheese can pretty much win anyone over.
Veggie burger patties will be sticky. I haven’t encountered a single recipe without some stickiness. What I find helps is a touch of flour – not too much, though, else you’ll have a pancake – and refrigeration before cooking. The cooler temperature and time undisturbed both allow the liquid to be absorbed by some of the dry ingredients, like the panko breadcrumbs, so they’ll be easier to handle once you’re ready to cook. Flouring the hands when forming patties also allays that concern somewhat.
A food processor is easiest for making the burger batter. Simply whip up some beans, red onion, Worcestershire (for “meatiness”), spices, panko, and an egg.
Start on the barbecue sauce while the batter hangs in the fridge. Puree chunks of pineapple, then pour into a small pan with canned tomato sauce, brown sugar, honey, bourbon, garlic, onion, Worcestershire, cider vinegar, soy sauce, and corn starch. Simmer about 15 minutes, or longer if you wish, to thicken. I abhor ketchup so I opted to leave it out of this recipe. The texture will be a touch thinner than if ketchup were a component, but the spice profile really prevents any doubt that this is a true companion for anything grilled or needing a sweet-smoky sauce accompaniment.
Heat a big skillet with plenty of oil, think 2-3 tablespoons since the black bean burgers have very little fat to offer. Sear each patty for a few minutes on each side, then add a pepper jack slice to each, cover, and cook until the cheese melts and dribbles all over the top and sides of the burger.
In the same pan, saute the peppers and onion for a few minutes until still crunchy, but softer.
When your counter is amply trashed but all components complete, build you burger! Toast a few burger buns until golden. Spread sauce over the bottom, then some greens, a burger patty, lots of veg, more sauce, and the top bun.
Glorious.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Fajita fan in the fam? Try out these Portobello “Steak” Fajitas with Roasted Poblano Chimichurri!
Ingredients
- 2 cans black beans, drained and rinsed
- 1 1/2 red onion, divided
- 1 egg, lightly beaten
- 1/2 cup panko breadcrumbs
- 2 tbsp Worcestershire sauce
- 1 tbsp chili powder
- 2 tsp cumin
- 1 tsp paprika
- 1 tsp oregano
- 3 cloves garlic
- 1-2 tbsp all purpose flour
- 2 bell peppers, any color
- 4 brioche hamburger buns
- 4 slices pepper jack cheese
- greens and tomatoes, to top
honey bourbon pineapple bbq sauce
- 1 cup tomato sauce, from can
- 1 cup diced pineapple
- 1/4 cup brown sugar
- 3 tbsp honey
- 2-3 tbsp bourbon (optional)
- 2 tbsp Worcestershire sauce
- 2 tbsp apple cider vinegar
- 1 tbsp soy sauce
- 1 tbsp corn starch
- 1 tsp ginger powder
- 1/2 tsp garlic powder
Instructions
- In the bowl of a food processor, combine black beans, 1/2 red onion, the egg, panko breadcrumbs, Worcestershire, chili powder, cumin, paprika, oregano, garlic, and a pinch of salt and pepper. Processor until combined and only fine chunks remained. No need to fully puree. If the mixture seems too sticky, add flour 1 tbsp at a time. Set batter in the fridge for 10 minutes – this will help the ingredients soak in the moisture. Keep in mind they will still be a bit sticky.
- In a clean food processor or blender, puree pineapple chunks. Scoop into a pan along with the remaining ingredients for the barbecue sauce. Bring to a boil over medium heat, then lower to a simmer and cook, stirring occasionally, for at least 15 minutes until thickened.
- Heat 2-3 tbsp olive or avocado oil over medium heat. Form 4 burgers from the dough and set into the skillet. Cook 3-4 minutes, then flip and cook an additional 3-4 minutes until lightly browned. Set slices of pepperjack over each patty, place a lid over the pan, and cook until cheese is melted, about 2-3 minutes. Remove to a plate.
- Add another drizzle of olive oil to the pan. Saute peppers and red onion with a pinch each of salt and pepper for 2-3 minutes, until just tender but still crunchy.
- Toast burger buns in the broiler or over an open flame. Spoon barbecue sauce over bottom bun and top with greens of choice. Set a burger patty and a heap of fajita veggies overtop. Finish with more barbecue sauce and the top bun.
