Vegan Cuban Bean Burgers
  • 2 cans of black beans OR 3 cups of cooked black beans
  • 1 onion, chopped finely
  • 1 red bell pepper (you can use green), chopped finely
  • 4 cloves of garlic, smashed and chopped finely
  • 1 tbsp of tomato paste
  • Handful of cilantro, rolled and chopped finely
  • Juice of a lime (about 2 tbsp)
  • About 3 tbsp of spanish green olives with pimientos, chopped finely
  • 1 tbsp of capers
  • Tsp of each: Badia Complete Seasoning, Cumin, Oregano, and onion powder. (yes there's fresh and dried onion in this)
  • Scant 1/2 tsp of Spanish smoked paprika
  • Salt/Pepper to taste (should be fine between olives/capers)
  • 1/4-1/2 cup of panko
Optional Mayo Sauce:
  • 1/2 cup of "mayo"
  • 1/4 tsp of each: badia complete seasoning, oregano, cumin.
  • Healthy pinch of smoked paprika
  • Pinch of salt
  1. Spread one can or 1 1/2 cup of beans on a cookie sheet and bake 15 minutes at 375 to "dry" out,
  2. In a saucepan/skillet, add a little olive oil. Saute onion, peppers, and tomato paste till soft. About 5 minutes on medium heat. Then add garlic, stir and remove from heat.
  3. In a bowl combine cilantro, lime, olives, capers, and seasonings. Add the remaining 1 1/2 cup of beans and mash finely. (not the oven-baked ones yet) Add in the onion mixture and oven-baked beans. Mash/stir. Add just enough panko till it's a tad try but still clumps easily. Taste for salt/pepper at this point and add if needed.
  4. Form into patties, air fry or pan fry till slightly crispy and flip. Make optional mayo sauce by combining all into a small bowl/ramekin.
  5. Toast buns if using. (I just eat with the mayo) Add sliced tomato/avocado drizzled with lime as well to the burger if you wish. We also use potato strings to make it "authentic".
NOTES: If you don't have Badia complete seasoning, you can use any mixed spices blends like Spike or just leave out completely. It's fine.

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