Brazilian Feijoada Bean Burgers

Steps

1. 1

   Prep the ingredients

   • Spread the rinsed black beans on a clean kitchen towel or a double layer of paper towels and pat the tops dry.
   • Dice the onion, mince the garlic, and stem and slice the collard greens as described.
   • Zest the orange for the burgers with a fine grater (about 2 tsp), then juice it and measure 2 tbsp juice.
   • Keep the zest and juice separate.

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   Ready when: Beans look matte and dry on the surface, not shiny and wet.

   Tip: Zest the orange before juicing it. A whole orange is much easier to zest.

2. 2

   Sauté the aromatics

   • Heat the olive oil in a 10-inch skillet over medium heat until it shimmers.
   • Add the diced onion and cook, stirring often, for 3 minutes until soft and translucent.
   • Add the garlic, smoked paprika, cumin and tomato paste.
   • Stir constantly for 1 minute until the paste darkens slightly and the spices smell toasty.

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   Ready when: Onion is translucent and the tomato paste has turned a brick-red color with a deep smoky aroma.

   Tip: If the garlic or paprika starts to stick or smell bitter, lower the heat and add a splash of water.

3. 3

   Wilt the collards

   • Add the sliced collards, ¼ tsp of the salt and the 2 tbsp orange juice to the skillet.
   • Stir and cook for 4–5 minutes, scraping up any browned bits, until the leaves are dark green, tender and the pan is nearly dry.
   • Scrape everything into a large mixing bowl and spread it out so it cools.

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   Ready when: Collards are tender when bitten, with no tough chew, and there is no liquid pooling in the pan.

   Tip: Extra liquid in the greens makes the patties mushy, so cook until the pan is almost dry.

4. 4

   Mash the beans

   • Add the dried black beans to the bowl with the collard mixture.
   • Mash with a potato masher or large fork until about two-thirds of the beans are broken down into a rough paste and the rest are still whole or half-broken.
   • This gives the burgers a sticky binder plus some texture.
   • Let the mixture cool while you mash.

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   Ready when: Mixture looks chunky and paste-like, and is no longer hot to the touch.

   Tip: Don't purée the beans. A smooth mixture makes dense, gummy burgers.

5. 5

   Mix the patty mixture

   • Add the quick oats, cassava flour, beaten egg, soy sauce, 1½ tsp of the orange zest, the remaining ½ tsp salt and the pepper to the bowl.
   • Stir firmly with a spatula for about 1 minute until fully combined.
   • Squeeze a small handful: it should hold together without crumbling or leaving a wet film on your hand.
   • If it is too wet, add 1 tbsp more cassava flour.
   • If it crumbles, add 1 tbsp water.

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   Ready when: A squeezed handful holds its shape and feels tacky, not wet.

   Tip: Save the remaining ½ tsp orange zest for the mayonnaise.

6. 6

   Shape the patties

   • Divide the mixture into 4 equal portions of about 190 g (a generous ¾ cup) each.
   • With damp hands, press each into a patty about 3½ inches (9 cm) wide and ¾ inch (2 cm) thick.
   • Pack firmly and smooth the edges so they don't crack.
   • Place on a parchment-lined baking sheet.

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   Ready when: Patties are even in thickness with smooth, crack-free edges.

   Tip: Keep your hands damp. The mixture is sticky and will cling to dry hands.

7. 7

   Chill and prep toppingsOven 200°F / 95°C

   • Refrigerate the patties, uncovered, for 30 minutes.
   • Meanwhile, slice the peeled orange into 8 thin rounds.
   • Stir the mayonnaise with the remaining ½ tsp orange zest and the hot sauce, if using, in a small bowl.
   • About 15 minutes before the chill ends, preheat the oven to 200°F (95°C).

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   Ready when: Patties feel firm and cold, and no longer sticky when touched.

   Tip: Chilling is what keeps the burgers from falling apart when flipped.

8. 8

   Pan-fry in batchesOven 200°F / 95°C

   • Heat 1½ tbsp of the frying oil in the 12-inch skillet over medium heat until it shimmers.
   • Carefully place 2 patties in the pan, leaving space between them.
   • Cook undisturbed for 4–5 minutes until the bottom is deeply browned and crisp, then flip once with a wide spatula and cook another 4 minutes.
   • Transfer to a baking sheet and keep warm in the 200°F (95°C) oven.
   • Wipe out the pan, add the remaining 1½ tbsp oil, and repeat with the other 2 patties.

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   Ready when: Both sides are dark brown with a crisp crust, and the center registers 160°F (71°C) on an instant-read thermometer.

   Tip: Don't press down on the patties or flip them early. Let a crust form until they release easily from the pan.

9. 9

   Toast the buns

   • Wipe out the skillet and set it over medium heat.
   • Place the bun halves cut-side down and toast for 1–2 minutes until golden brown.
   • Work in batches if needed.

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   Ready when: Cut sides are golden and lightly crisp.

   Tip: A toasted bun keeps the juicy orange slices from making the bread soggy.

10. 10

    Assemble and serve

    • Spread the orange mayonnaise on both halves of each bun.
    • Set a patty on each bottom bun, top with 2 orange rounds, and close with the top bun.
    • Serve right away while the crusts are crisp.

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    Tip: Pat the orange rounds dry with a paper towel first so extra juice doesn't soak the bun.