Brazilian Feijão Beef Burgers with Spicy Malagueta Pepper Sauce

Name: Brazilian Feijão Beef Burgers with Spicy Malagueta Pepper Sauce
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Cuisine: American
Ingredients: 1¼ lb (567 g) ground beef, 80/20 blend; ¾ cup (160 g) cooked black beans, drained and patted dry, lightly mashed with a fork; 2 cloves (6 g) garlic, minced; ¾ tsp (3 g) ground cumin; 3 tbsp (8 g) fresh cilantro, chopped; ½ tsp (3 g) kosher salt; ¼ tsp (½ g) freshly ground black pepper; 3 whole (45 g) fresh malagueta peppers (or substitute habanero or Scotch bonnet), stems removed, roughly chopped; 3 cloves (9 g) garlic, minced; ⅓ cup (80 ml) fresh lime juice; ⅓ cup (80 ml) extra-virgin olive oil; ¾ tsp (4 g) kosher salt; 3 tbsp (45 ml) water; 4 whole burger buns or crusty rolls, lightly buttered and toasted; crisp lettuce leaves (optional); ripe tomato slices (optional); thinly sliced red onion (optional)

From the MyKitchenBank Kitchen

Juicy ground beef patties studded with seasoned black beans, grilled until charred and topped with a fiery malagueta pepper sauce. This Brazilian-inspired burger blends the richness of beef with the earthiness of feijão for a bold, satisfying meal with heat and depth.

Prep: 20 min
Cook: 12 min
Wait: 20 min
Total: 52 min
Makes: 4 burgers

Save to My Kitchen Jump to recipe

Ingredients

4 servings

For the burgers
1¼ lb (567 g) ground beef, 80/20 blend
¾ cup (160 g) cooked black beans, drained and patted dry, lightly mashed with a fork
2 cloves (6 g) garlic, minced
¾ tsp (3 g) ground cumin
3 tbsp (8 g) fresh cilantro, chopped
½ tsp (3 g) kosher salt
¼ tsp (0.5 g) freshly ground black pepper
For the malagueta sauce
3 whole (45 g) fresh malagueta peppers (or substitute habanero or Scotch bonnet), stems removed, roughly chopped
3 cloves (9 g) garlic, minced
⅓ cup (80 ml) fresh lime juice
⅓ cup (80 ml) extra-virgin olive oil
¾ tsp (4 g) kosher salt
3 tbsp (45 ml) water
4 whole burger buns or crusty rolls, lightly buttered and toasted
crisp lettuce leaves (optional)
ripe tomato slices (optional)
thinly sliced red onion (optional)

Equipment (7)

Grill or grill pan
Medium bowl
Small saucepan
Measuring cups and spoons
Fork or potato masher
Meat thermometer
Burger spatula

Steps

Before you start

Preheat your grill to medium-high (375–400°F / 190–200°C) for 10 minutes
Bring black beans to room temperature
Have all burger ingredients and sauce ingredients measured and ready

1
Make the malagueta sauce
- Combine the chopped malagueta peppers, minced garlic, lime juice, olive oil, salt, and water in a small saucepan.
- Bring to a gentle simmer over medium heat and cook for 5 minutes, stirring occasionally, until the peppers begin to soften and the flavors meld.
- Remove from heat and let cool for 5 minutes.
- Transfer to a blender or food processor and purée until smooth or slightly chunky, depending on your preference.
- Taste and adjust salt and lime juice if needed.
- Set aside.
+ Show details− Hide details
Ready when: Peppers are soft and sauce is smooth or chunky as desired
Tip: Make this sauce 15–20 minutes ahead so it cools completely and flavors develop.
2
Prepare the burger mixture
- In a medium bowl, lightly mash the cooked black beans with a fork until some beans are broken and others remain whole (you want a chunky texture, not a purée).
- Add the ground beef, minced garlic, cumin, cilantro, salt, and black pepper.
- Using your hands, gently fold the ingredients together until just combined.
- Avoid overworking the meat; mix only until no streaks of unmixed ingredient remain.
- Divide into 4 equal portions and gently shape each into a patty about ¾ inch (2 cm) thick and 3.5 inches (9 cm) across.
- Make a shallow indent with your thumb in the center of each patty to prevent bulging during cooking.
+ Show details− Hide details
Ready when: Patties are evenly shaped with a center indent and hold together when lifted
Tip: Don't compress the patties too much or they'll be dense and tough. Handle gently.
3
Grill the burgersOven 400°F / 205°C
- Place the patties on the preheated grill grate directly over medium-high heat (375–400°F / 190–200°C).
- Cook without moving for 5–6 minutes until a golden-brown crust forms and you see char marks.
- Flip and cook the other side for another 5–6 minutes.
- Check internal temperature with a meat thermometer inserted horizontally into the thickest part of a patty—it should reach 160°F (71°C) for medium doneness.
- Remove from the grill and let rest for 2 minutes.
+ Show details− Hide details
Ready when: Internal temperature is 160°F (71°C), exterior is golden and charred
Tip: Resist the urge to flip early or press down on the patties—this locks in the juices and creates better crust.
4
Toast the buns and assemble
- While the burgers rest, lightly butter the burger buns and place them cut-side down on the grill for 1–2 minutes until lightly golden and warm.
- Remove from heat.
- Place a patty on the bottom bun and generously spoon the malagueta sauce over the top.
- Add lettuce, tomato, and red onion slices if using, then cap with the top bun.
+ Show details− Hide details
Ready when: Buns are warm and lightly golden
Tip: Toast the buns just before assembling so they stay crispy; a cold bun will soften the juices from the sauce and burger.

Good to know

Tips

Don't skip the thumb indent in the center of each patty—it allows even cooking and prevents the burger from puffing up in the middle.
For deeper char and smokier flavor, let the fire flare up slightly when the burgers cook, but watch carefully to avoid burning.
The malagueta sauce is spicy; start with a small amount and taste before adding more. Heat level varies among peppers.
If you don't have a grill, cook the burgers in a cast-iron skillet over medium-high heat for the same timing, or in a grill pan on the stovetop.

Make ahead

The malagueta pepper sauce can be made up to 2 days ahead and refrigerated in a covered container. Burger patties can be shaped and refrigerated for up to 4 hours before grilling; let them sit at room temperature for 10 minutes before cooking.

Storage & reheating

Store leftover malagueta sauce in an airtight container in the refrigerator for up to 4 days. Cooked burgers do not keep well; eat within 1 hour of grilling for best texture. Wrapped cooked burgers can be refrigerated overnight and reheated gently on the grill or in a skillet with a little butter, but they are best served fresh.

Substitutions

fresh malagueta peppers (or substitute habanero or Scotch bonnet) → 2–3 habanero peppers or 1 Scotch bonnet pepper. These have similar heat and fruity flavor. Adjust quantity based on your heat tolerance. Habaneros are easier to find in most markets.
cooked black beans, drained and patted dry → Cooked pinto beans or kidney beans. Both work well and provide a similar earthiness and texture when mashed. The flavor will shift slightly but remains authentic to the spirit of the recipe.
fresh cilantro, chopped → Flat-leaf parsley. Cilantro has a distinctive flavor that is traditional in Brazilian cuisine, but parsley is a good alternative if you dislike cilantro.
fresh lime juice → Fresh lemon juice. Lime is traditional, but lemon provides similar acidity with a slightly different citrus note.