Hamburguesas de judías negras

Ingredientes

• 1 15-ounce can black beans (drained and rinsed)
• 2 cups carrots (grated )
• 2 cloves garlic (peeled)
• 1 Scotch bonnet or habanero pepper (roughly chopped)
• 2 cups plain breadcrumbs (plus more if needed)
• 2 large eggs
• 1 teaspoon finely ground sea salt
• 1 teaspoon ground black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme leaves
• 1 teaspoon ground cumin
• 1 teaspoon dried parsley
• 1 tablespoon extra-virgin olive oil (for cooking (optional))
• 12 pineapple rings
• 6 burger buns (split and toasted)
• 2 cups jerk BBQ sauce
• Guacamole (optional)

Preparación

1. 1

   Preheat the oven to 425°F and line a sheet pan with parchment paper.

2. 2

   Put all the burger ingredients in a food processor or blender and pulse until broken down and well combined. If the mixture is too sticky, add more breadcrumbs until it's "paste-y" enough to form into a ball without difficulty.

3. 3

   Using your hands, form the mixture into 6 medium-size patties about 4 inch thick.

4. 4

   If you like your veggie burgers with a well-browned crust, pan-fry the patties a bit first. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add half of the patties and cook until browned on both sides, cooking 2 to 3 minutes per side. Repeat with the remaining patties.

5. 5

   Carefully place the patties on the sheet pan and bake for 15 to 20 minutes, or until crispy.

6. 6

   Meanwhile, grill the pineapple rings: Preheat a nonstick grill pan over medium-high heat, then place the pineapple rings on the pan and lightly char on each side, 3 to 4 minutes total. Set aside.

7. 7

   When the burgers are done, remove them from the oven and serve immediately on toasted buns. Top with jerk BBQ sauce and 2 pineapple rings and, if desired, add a dollop of guacamole.